Archive | Carrot

Carrot and Cucumber Veggie Noodle Salad with Cilantro Hemp Pesto (DF, GrF)


Even though it’s still snowing as I write this, I still feel like spring is in the air. Probably because the sun is finally starting to rise before I do and set at a reasonable hour (not 5 pm). At least for me, with spring comes the unquenchable need for veggies. More Veggies! I can’t get enough. So I decided to ditch the grains and fill up on vegetable “noodles.”

Yup, veggie “noodles.”

Whether you’re trying to lean down, avoiding wheat for digestive issues, trying to get more veggies into your diet or simply tring to be more heart smart, veggie “noodles” are a great addition to a simplified meal.

Sure you can buy a spiralizer to make noodle shapes out of raw vegetables, but if you’ve never tried it before, you may not want to invest in a fancy gadget. After all, we don’t need to create kitchen gadget cemeteries in our kitchens? A carrot peeler is a great way of testing out the concept like we did here for Carrot Parpadelle. A mandoline  (this is the one we use) works great too, if you have one. Or in this case, my sister picked up an inexpensive julienne peeler.

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By on April 17, 2013 in Blog, Carrot, Condiment, Dairy Free, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Salad, Vegan, Vegetarian

The Gift Of Family and A Versatile Roasted Carrot Recipe

Before I get into the recipe…I think we should get caught up! After all it’s been awhile.

I missed you so much.

You know, I hadn’t intended to be away quite so long. I had hoped to host our regular Keep It Real Thursdays, but alas, I’m a few days late.

It has been a hectic couple of weeks and I am glad to be back to a regular routine. We had some challenges, suffered losses and over came some health issues, human and canine. But such is life.

The good news is that in each case there was a silver lining and I am so thankful for the blessings in my life.

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By on January 6, 2013 in Blog, Carrot, Dairy Free, Gluten Free, Lunch, Main Ingredient, Recipes, Side Dish, Vegan, Vegetarian

Powerhouse Breakfast Juice and the 30 Day Yoga Challenge!

I have been test driving different juicers for about 6 weeks. I started with some low end ones, slowly building my way up to more expensive ones. So far I’ve reached the $199 Breville model with no real luck. I’ll keep you posted on the juicer front, but I suspect, like with most things, you get what you pay for. My guess is that the final juicer will be more expensive than I originally wanted to pay. I found a used model of the one my mom used to use while we were growing up. I should have it by Saturday. I look forward to trying it out.

Though I haven’t found a juicer that I love, I have found a breakfast juice that I do. It may not be to everyone’s liking but it’s one I find I keep going back to, and I’ll be sharing the recipe with you below, but first…

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By on May 4, 2012 in Almond, Beet, Blog, Carrot, Main Ingredient

How to Make Gluten Free Pappardelle Pasta in 10 Minutes Flat

Yes, it is possible to make gluten free pappardelle pasta noodles in 10 minutes. Since my last post on pasta less lasagna, I have been intrigued by the possibility of using a similar technique for other dishes. I mean really, who couldn’t use a few more veggies in their diet? Again the true test of whether or not this gluten free pasta is successful is to leave the table after dinner not feeling like you’ve missed the carbs in any way. In my book, this recipe passes that test.

I personally believe that if one wants to be successful with leaving out the startches and wheat, you’ll definitely want to make sure you’ve included some healthy fats. The fats are the thing that will create that satiated feeling. In this case some cream and some walnuts.

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By on August 20, 2011 in Blog, Carrot, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Sauce, Vegetarian

Carrot Pakora Style Veggie Patties with a Mint Cilantro Yogurt Sauce

One of the challenges that many of us face is trying to feed a group of friends with a diverse set of eating requirements. For example we recently celebrated a friends 40th who is a celiac and dairy intolerant. Everyone bringing a dish had to accommodate those two restrictions. If I had been concerned with all attending guests, as I would if I was hosting a dinner party, I would have had to take into account paleos, vegans, those with nut allergies and of course the two restrictions listed above that are so very common.

It can be very challenging. Some people don’t bother accommodating anyone. The thought being, if you are coming over to my house for dinner, you eat what I put on the table. I can see my mother being along that type of thinking.  I however want them to come over. If I continuously put food on the table that they couldn’t eat, how long do you think it would take for them to no longer accept my invite? Not long I would imagine.

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By on July 20, 2011 in Appetizer, Blog, Brunch, Carrot, Dairy Free, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Sauce, Vegetarian

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