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Want to spice up a holiday feast this year? These tasty curry
roasted carrots will make an exotic side dish to any main
entrée thanks to its addition of creamy yogurt dressing and
Don’t Forget the Sides!
When it comes to the holidays, the main entrée is always the focus of the meal. Whether it is turkey, fish, or a delicious vegetarian stuffed squash, tasty side dishes are most often forgotten. I don’t know about you, but my absolute favorite on Thanksgiving Day is stuffing. Watch out, I could seriously devour a whole plate if it were in front of me. Stuffing may not be the healthiest option (and yes, there are healthier recipes out there), but side dishes give us the opportunity to include beneficial and seasonal vegetables this time of year. Brussels sprouts, kale (yes I said it), and even carrots make a colorful sidekick for your main dish! While most side dish options include starchy potatoes or stuffing, adding colorful vegetables balance out those protein and starches at your next family meal.
Curry Roasted Carrots Recipe
These curry roasted carrots are kicked up a notch with an herby yogurt dressing and crunchy pomegranate seeds! While balancing out the intense curry spice, roasting the carrots in honey and olive oil also gives them a perfectly carmelized flavor and crispy texture. Topping the roasted carrots with the yogurt sauce adds creaminess and evens out the heat from the curry.
To make this recipe vegan, use a dairy-free yogurt version for the dressing and substitute the honey for maple syrup. If you are not a fan of pomegranate seeds, topping the carrots with protein-rich nuts, such as almonds, would also be a healthy and tasty substitution!
With the festive holiday season on its way, I hope you still enjoy your favorite treats, like stuffing, sweet potato casserole, and yes pumpkin pie. Try adding some colorful vegetables to make it an even more enjoyable (and healthy) meal the whole family will approve!
- 16 ounces whole carrots (trimmed stems), sliced lengthwise if larger than 1" wide
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 tablespoon honey
- 1 cup yogurt (preferably whole milk)
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, crushed
- 1/4 to 1/2 cup fresh pomegranate seeds, optional
- Preheat oven to 400 degrees Farenheit.
- Place the carrots on a baking sheet lined with parchment paper.
- Toss the carrots with olive oil, curry powder, and honey.
- Roast for 25 to 30 minutes, rotating the pan and tossing halfway through cooking time.
- While the carrots roast, in a medium bowl whisk together the yogurt, cilantro, and garlic. Set aside.
- Once the carrots are nicely browning, turn off the heat and transfer the carrots to a serving dish.
- Drizzle the yogurt sauce and top with pomegranate seeds over the carrots.
These curry roasted carrots make a tasty side dish to any main entree. Whether is it pasta, a casserole, or meat dish. To add more vegetables to your meal, serve these carrots with a side salad. Need more carbs? Add with a fresh multigrain roll. Enjoy!
Enjoy this Louisiana classic with a vegetarian makeover! This simple and delicious vegan gumbo uses less oil and includes heart healthy fats and proteins! Making a Dark Roux… Since this was my first time making gumbo, making a dark roux was a complete […]
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Pumpkin season is here! Try this simple and delicious No
Bake Chocolate Pumpkin Oat Bars for a healthy snack or
convenient on-the-go breakfast this fall season!
Pumpkin Lovers Unite!
Yes, pumpkin season is here! If you are craving those Pumpkin Spice Lattes (simply known as PSL) try a healthier pumpkin treat with less added sugar this season. These No Bake Chocolate Pumpkin Oat Bars use a small amount of maple syrup as a sweetener and pumpkin puree as a healthy substitute for oil or butter. Pumpkin naturally provides excellent sources of both Vitamin A and Vitamin C. These two nutrients are star players in disease prevention and fighting free radicals (the bad guys in oxidative stress). To get the right amount in your diet, aim for 75-90 milligrams per day (RDA value) of Vitamin C and 700-900 micrograms a day for Vitamin A. To get more of this nutritious fruit, add pumpkin to your next pasta sauce, stir fry, and roasted vegetable medley!
Pumpkin Oat Bars recipe
Making these fall-flavored oat bars could not be easier! Another reason why I love them, ha! I used the same base of ingredients from my other No-Bake bars and simply added pumpkin spice and canned pumpkin to make this a perfect treat for the autumn season. Pulsing the oats prior to mixing makes a nice oat flour giving the bars a smoother consistency. If you prefer a chewier and grainy consistency, avoid the mixer altogether and just stir in the oats whole with the remaining ingredients.
These bars can be chilled for at least one hour in the freezer or three hours in the refrigerator. The bars will last up to three days in the refrigerator.
- 1 1/2 cups whole oats (Gluten Free certified if Gluten sensitive)
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 2 tablespoons chia seeds
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries, unsweetened
- 1/4 cup unsalted almond butter (or other nut or seed butter of your choice)
- 1/4 - 1/2 cup chocolate chips
- Line a 9 x 9 baking dish with parchment paper, set aside.
- In a food processor, pulse the oats to a fine blend. Transfer the oats to a large mixing bowl.
- Combine the remaining ingredients and stir well to mix thoroughly.
- Pour the mixture into the baking dish. Cover with parchment paper on top and smooth the top.
- Chill for at least 3 hours in the refrigerator or one hour in the freezer.
- Once firm enough, cut into bars and serve.
The fall season is finally here! Why not cozy up with a warm cup of this naturally gluten-free and vegetarian Creamy Roasted Broccoli Soup? With hints of lemon and topped with parmesan cheese, this healthy version of a broccoli soup classic is sure to […]
Apple season is here! Try these healthy and fulfilling Lavender Honey Glazed
Apple Muffins for a new breakfast routine this fall!
An apple a day…
As apple season arrives, it’s time to get out those cozy sweaters! If it isn’t obvious enough, my favorite season is fall, and yes, I am a fan of anything pumpkin-flavored! With the colder weather approaching, hot cereals are the go-to breakfast routine, so why not change it up with muffins? Using a seasonal favorite combined with the uniqueness of lavender, these apple muffins will not dissapoint!
We are all familiar with apple pie, caramelized apples, and baked apples during the autumn season, and boy are they tasty! These apple muffins will deliver the same sweet and crisp apple taste with less sugar and added fat thanks to the natural sugars and texture of this amazing fruit! Besides being an excellent source of vitamin C, just one medium apple packs in four grams of fiber totalling almost 20% of our 25-30 grams recommended daily intake of this satiating nutrient! For more about the health benefits of apples, read more from this delicious article by Eating Well here.
Apple Muffins 101
The best types of apples for baking should be tart and have a strong texture that won’t get mushy when cooking . I used Granny Smith and Fuji apples (on separate occassions) which lended a tartness to balance out the earthy lavender flavor in the glaze. For more on the types of apples for baking, read more from this article by The Kitchn here.
I decided to use fresh orange zest and its juice for a flavorful addition to the apples and lavender. Fresh juices from citrus (including lemons) go a long way in recipes. This makes it easier to skimp on the sweetener or salt called for in a recipe, such as baked goods, salad dressing, and marinades! To create a lavender infused glaze, it is key to have the right strainer. A mini sieve works perfectly! To see the version I use by Cuisinart, click here; I swear I use these mesh strainers everyday in the kitchen!
If you prefer a vegan recipe, replace the eggs with flax eggs and substitute maple syrup for the honey glaze. Gluten-free flours can be used in place of the whole wheat flour, however I would recommend adding xantham gum or the addition of chia seeds to replace the texture that gluten provides.
Also, if you like the healthy alternative of these apple muffins, try my Banana pumpkin muffins recipe. Both recipes use a similar ratio of less sugar and oil by using more natural sweetness and moisture from the fruit’s pulp.
Food video coming soon!
I would also like to give a very special thanks to two of my colleagues for helping me create such a fun food video for this recipe (coming soon to the blog). Carolina Builes, creator of Keep it Caro, a successful Youtube channel (worth checking out!) and Diane Smith, food blogger for the deliciously vegan Plantbased Cooking.com.
Whether it is with a crisp hot cider or morning coffee, I hope you enjoy these muffins this gorgeous fall season!
- 1/3 cup extra virgin olive oil
- 1/2 cup raw sugar
- 1 teaspoon vanilla extract
- Zest and juice of one orange (set aside juice for glaze)
- 1/4 cup milk
- 2 large eggs
- 1 1/2 cups whole wheat flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking soda
- 2 apples, grated
- 1/4 cup chopped walnuts, optional
- Lavender Honey Glaze:
- 1/3 cup pure honey (maple syrup for vegan)
- Juice of the orange set aside
- 2 teaspoons dried culinary lavender
- Preheat the oven to 350 degrees Farenheit. Set aside a greased (or non-stick) 10-12 count muffin tin.
- In a large mixing bowl, whisk the olive oil and sugar until well combined. Whisk the vanilla extract, zest, and milk until well combined. Whisk in the eggs also until thoroughly combined.
- Add in the flour, flaxseed meal, and baking soda and stir to combine. Do not overmix.
- Stir in the apples and walnuts.
- Pour the muffin batter into the muffin tins and fill to the top. Bake for 20-25 minutes. Test the center with a clean knife. Once done, turn off the oven and let the muffins cool on the counter.
- While the muffins are baking, in a small pot, combine the honey, lavender, and orange juice. Heat the glaze mixture on medium heat and turn down the heat to low once simmering. Continue for 5 minutes then turn off the heat and let cool for 15 minutes to let the lavender steep.
- Pour the glaze mixture into a sieve atop a small container to strain the lavender buds. Once the muffins are ready, gently drizzle with the lavender honey glaze.
Summer may be coming to an end, but that doesn’t mean to skimp on your H2O! Hydrate yourself with this new recipe for a refreshing Blackberry Watermelon Caprese! Drink Up! No matter the season, adequate hydration is crucial all year round! Who hasn’t […]