Carrot Cake Muffins

fullsizeoutput_134d

Our house is being overrun.

fullsizeoutput_1347

By baby items.

fullsizeoutput_1348

I’m not complaining – I’ve dreamed of this for years, but it is getting hard to maneuver around the ginormous boxes this stuff comes in.

fullsizeoutput_1349

We’re having a virtual shower in a couple of weekends so I’m not allowed to open any of them either which adds an extra layer of fun. Any package that arrives that doesn’t seem like the shape of something we personally ordered just goes straight into the nursery. Or in the case of a couple boxes that are the size of an 8 year old, they will just sit in the dining room until I’m allowed to open. All these boxes are putting a damper on my ~nesting~ of which I tried to begin this weekend. Washing and folding all of her little ‘fits and crawling on my hands & knees in her room trying to make sure none of the little plastic tags I ripped off her clothes lodged themselves in the carpet for her to eat.

fullsizeoutput_1350

I’m a natural at motherhood!

 

 

Time: 45 minutes (prep + baking) | Serves: 12 muffins

Ingredients:

  • 2 cups of all-purpose flour
  • 1 cup of rolled oats
  • 2 tsp. of baking powder
  • 2 tsp. of ground cinnamon
  • 1 tsp. of nutmeg
  • 1 tsp. of ground ginger
  • Pinch of S
  • 1/2 cup of coconut oil
  • 2 medium carrots, grated
  • 1 cup of unsweetened almond milk
  • 3/4 cup of brown sugar
  • 2 tsp. of vanilla extract
  • 2 tbsp. of ground flaxseed meal
  • 1/4 cup of walnuts, chopped

How to:

  • Preheat oven to 375
  • Grease a muffin tin + place muffin cups in each holder
  • Combine flax meal + 1/3 cup of water in a lil bowl + set aside
  • Combine flour + oats + baking powder + cinnamon + nutmeg + ginger + S
  • Microwave coconut oil until liquid
  • Add coconut oil to a separate bowl + add carrots + milk + brown sugar + vanilla
  • Stir wet ingredients into dry ingredients
  • Divide batter between tins + top with a sprinkle of oats + walnuts
  • Bake 16-18 minutes or until a toothpick comes out clean
  • Serve warm
  • Serve to your husband too and see if the first words out of his mouth are also “wow, these taste healthy”

 

Adapted from here!

Peanut Butter Protein Bites

Processed with VSCOcam with f2 preset

So I turned 25 this week.

Processed with VSCOcam with f2 preset

& nothing happened.

Processed with VSCOcam with f2 preset

Does turning a quarter of a century really mean that birthday magic just disappears?

Processed with VSCOcam with f2 preset

I spent the majority of the day inside airports and airplanes. Which, normally, would make me overjoyed! I love airports! I love being alone in airports! Unfortunately, it’s uncouth to tell the strangers around you it’s your birthday and ask them to do things for you because of it.

Processed with VSCOcam with f2 preset

But my sweetie greeted me with mimosas when I woke up & I ate three bagels for breakfast – so cheers to 25!

 

 

Time: 45 minutes (prep + cooking) | Serves: 12

Ingredients:

  • 1 cup of dates, pitted
  • 2 tbsp. of chia seeds
  • 1/2 cup of dark chocolate chips
  • 1/4 cup of peanut butter
  • 1/2 a cup of rolled oats
  • 1 tbsp. of honey
  • 1 scoop of vanilla whey protein

How to:

  • In a food processor, pulse dates until they form into a ball
  • Add the remaining ingredients + pulse until everything is well combined in all small bites
  • Form into small balls + place on a lined baking sheet
  • Pop in fridge for 30 minutes
  • Serve
  • Store in an airtight container
  • Play game with sweetie where you toss these into each other’s mouths until they are all gone

Bacon + Broccolini Pizza

Processed with VSCOcam with f2 preset

I make really fabulous, filling dinners every night. Obviously, I’m a food blogger.

Processed with VSCOcam with f2 preset

But sometimes you just gotta have a sweet treat, ya know? Garr & I OCCASIONALLY take a little ride on over to the local yogurt drive thru after din din. Like, only occasionally three times a week.

Processed with VSCOcam with f2 preset

All this time we thought we were getting away with our frozen dessert addiction. No, no, no. Those teenage yogurt scoopers look innocent, but man are they perceptive.

Processed with VSCOcam with f2 preset

“Oh yeah – I remember you guys. You get the military discount & you like lids on your yogurt.”

……………. She knows we like lids. She basically knows our innermost workings. The jig is up!

Processed with VSCOcam with f2 preset

Note to self: get new yogurt place or invest in disguises.

 

Time: 45 minutes (prep + cooking) | Serves: 2 pizzas

Ingredients:

  • 8 slices of bacon, cut in chunks
  • 1 onion, sliced thin
  • 1 bundle of broccolini, rinsed + trimmed
  • 8 oz. of fontina cheese
  • 2 pizza crusts, Trader Joe’s organic crusts used tonight!
  • 1 tbsp. of crushed red pepper
  • 1 tsp. of oregano
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Parmesan cheese, for serving

How to:

  • Preheat oven to 425 degrees
  • Heat a skillet over medium heat
  • Add bacon chunks + cook until crisped to your desire (they will cook more in the oven)
  • Put on a paper towel-lined plate
  • Add onion + S+P, cook for two minutes
  • Add broccolini + S+P, cook for 4 minutes
  • On pizza crust, add 1/2 broccolini mix + 1/2 bacon + 1/2 fontina
  • Sprinkle with S+P + 1/2 crushed red pepper + 1/2 oregano
  • Drizzle with 1/2 olive oil
  • Bake in oven for 15 minutes or until cheese is melted + golden brown
  • Serve hot with parmesan cheese
  • I don’t even have anything funny to say just eat every bite of this