Carrot Cake… for Breakfast?

I mean, who doesn’t love carrot cake? And who doesn’t love cookies? And who doesn’t love to eat cake and cookies for breakfast?? IMG_0095If you answered no to any of these questions, just stop reading.

Actually, I have a confession to make. I got mad one time at Chris for eating cake for breakfast.

I also got mad at Chris because Grace and I started to make these cookies – only to find that he took the entire jar of applesauce for his lunch. Very frustrating. So we finished making them a couple days later after Grace had a major meltdown. I like to bake cookies when I have a meltdown, and it seem so does she.

This recipe is from the blog Oh She Glows and it’s one of my favorite! They are delicious, filling and easy to grab and go. Also, they are SO good you wouldn’t have any idea how healthy they are.

In case you care about such things, they are vegan and absent of processed sugar!

Oh Mega Carrot Cake Breakfast Cookies

Yield: 13 cookies

Ingredients:

  • 1/2 cup chopped pecans, toasted
  • 3/4 cup ground flax
  • 1 cup whole wheat pastry flour
  • 1/2 cup regular rolled oats
  • 3/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1/3 cup raisins
  • 1 cup lightly packed shredded carrots (use finest grate)
  • 3 tbsp coconut oil
  • 1/2 cup pure maple syrup (other liquid sweeteners should work)
  • 1/4 cup applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh grated ginger

 

1. Preheat the oven to 325F and toast the pecans for 10-11 minutes. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.

2. Grate the carrots and ginger using the finest grate. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it doesn’t clump up when adding the cold wet ingredients. Now add in the maple syrup, carrots, applesauce, grated ginger, and vanilla. Stir well.

3. Remove pecans from the oven and add to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry and mix well. The dough will be very sticky, so not to worry.

4. With a spoon, scoop about 13 cookies onto a lined baking sheet. They don’t spread much so you can put them an inch apart. Bake for 14-15 minutes at 350F and allow to cool on baking sheet.

Nutritional info (Per cookie, makes 13 cookies): 186 kcals, 9 grams fat, 24 grams carbs, 5 grams fibre, 10 grams sugar, 4 grams protein. You also get 620 mg Omega-6 and 31 mg Omega-3 fatty acids per cookie thanks to all the flax!

 

 

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Chicken Sausage, Sweet Potato and White Bean Soup

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My adorable sous-chef

My life’s motto: Ain’t nobody got time for time. I say it at least once a day. Makeup? Ain’t nobody got time for that. Washing the baby poop from under my fingernails? Ain’t no body got time for that. Making dinner? Ain’t no body got time for that.

I used to be a strict recipe follower. I would never deviate from instructions until after I made the recipe at least once to see how I might make it better. Now… I seriously don’t have time to follow a recipe. Instead, I read recipes and use them as a blueprint for making something easy and fast.

This soup was the first thing I made after Grace was born. I couldn’t believe she sat in her seat long enough for me to make it. Granted – by the time it was done she was screaming her head off – but the soup was completed. Here’s the recipe I used as a blueprint. In case you care about such things, the blueprint recipe and my recipe are gluten free and dairy free.

Chicken Sausage, Sweet Potato and White Bean Soup

1 lb. Chicken SausageIMG_0077

Olive Oil

1 Medium Red Onion, diced

1 Medium Sweet potato, diced

2 Cloves of Garlic, minced

3/4 cup Salsa Verde

2 cups Chicken Broth

2 cans Great Northern Beans

Juice from 1/2 a lime

Cilantro

In a large pot or dutch oven, heat some olive oil and cook chicken sausage. When it’s about half way finished add the red onion. Cook until chicken is completely done. Stir in sweet potatoes and garlic. Then add salsa verde, chicken broth and great northern beans. Bring to boil them simmer for about 20 minutes, or until sweet potatoes are done. Remove from heat and stir in the juice of half a lime.

Serve with cilantro sprinkled on top – and avocado, if you’d like!

PS – I promise I will learn to take better food pictures. I bet taking them during the day would help. But ain’t nobody got time for that.