CARROT WALNUT COOKIES

INGREDIENTS

1 cup raw unsalted walnuts

1 cup rolled oats

1 cup raisins

1/2 cup whole wheat pasty flour

1 1/4 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp ground ginger

2 carrots, grated

1 apple grated

1 ripe banana, mashed

1/4 cup apple juice

(Makes about 2 dozen)

In a food processor combine walnuts, oats, and raisins.  Pulse until finely ground.  Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger.  Add carrots, apple, banana, and apple juice.  Stir until combined.

Drop by tablespoons (I used a mini cookie scooper) onto baking sheets lines with parchment paper.  Press down on each cookie with the back of a fork.  Bake until tops and bottoms are lightly browned. About 20 minutes.

Let them cool for a few minutes, then transfer to wire rack.  I threw them in the freezer so when I have a sweet tooth, I just pull one out!!  ENJOY!

CARROT CAKE BITES (made with Shakeology)

1 1/2 scoops vanilla shakeology (or chocolate if you want!)
1/2 cup rolled oats (not instant!)
1/2 cup almond butter
4 medjool dates
1/3 cup raw walnut pieces
3/4 cup shredded carrots
dash of vanilla extract
about 2 tablespoons honey
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger

1. Combine Shakeology, oats, almond butter, and dates in food processor until it is all incorporated.
2. Add walnuts, carrots, cinnamon, vanilla, cloves and ginger.  Pulse till blended.
3. Add honey a little at a time until it starts to come together. (you can add raisins if you want!)
4. Roll into 15 balls, about 1 inch in diameter each.

21 day fixers: 1 yellow container

ENJOY!

No excuses to eating healthy!

A few days early but 3 year anniversary dinner and dessert was on point tonight!! Have to throw surprises at her sometimes!

Kept it healthy and made Chicken stuffed with sautéed spinach and ricotta alongside zucchini noodles and homemade marinara sauce. Dessert was raw vegan carrot cake with coconut creme topping.

Seriously there are no excuses to eating healthy. I LOVE carbs and LOVE sweets. But this is a meal that makes sure both of those cravings are satisfied while not killing my waistline. 

➡️Email me if you want in on the next 21 day healthy eating/fitness accountability group!

CARROT CAKE BITES

So excited to share this one as carrot cake is one of my favorites!  Coming up with a healthy alternative was my goal!

1 1/4 cup oats
1/4 cup ground flax
1/4 cup ground walnuts
1/4 cup almond meal
1 cup shredded carrots
1/2 cup PB
2 tsp cinnamon
1/3 cup honey
1/2 cup raisins
handful of crushed walnuts
splash of vanilla extract

Mix it all together, make into bite size using a cookie scoop (about 20-23), freeze, and enjoy!!!

CARROT CUPCAKES / MUFFINS

This recipe is YUMMY!!!  It is a cupcake recipe but to me it is too dense for a cupcake so I am going to go ahead and call it a muffin!  ENJOY!

INGREDIENTS
Cooking spray/muffin tin liners
3 large carrots trimmed and peeled
1 1/4 cups whole wheat pastry flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1/4 tsp salt
2 large eggs
2/3 cup maple sugar
1/4 cup oil

TOPPING:
1/4 cup low fat plain yogurt
1/2 cup cream cheese (1/3 less fat)
1/4 cup honey
orange zest (to taste)

DIRECTIONS
1. Preheat oven to 325 degrees and put muffin liners/spray the muffin tins.
2. Prepare the carrots and set aside.
3. Whisk together dry ingredients and set aside.
4. In a different bowl, whisk wet ingredients or use a blender/food processor to do so until smooth.
5. Add the dry ingredients in 3 different batches to the wet ingredients and mix by hand.  Then fold in the carrots.
6. Transfer to the pan and bake until a toothpick comes out clean (about 12-18 minutes depending on your oven)  Makes 12 muffins for 175 calories each.

7. In a food processor mix the topping ingredients until smooth.  Spread over the top of each muffin.

ENJOY THIS YUMMY TREAT!