I made it back from California and I’m ready to start the New Year, and, inspired by the beautiful produce I gazed upon (and subsequently gobbled) at Monterey Market in Berkeley, I am dedicating my first posts of the new year to vegetables.
I don’t have much trouble eating plenty of fruit throughout the day, but vegetables are a different story. I definitely need a game plan to remind myself of my options; otherwise, my good intentions end up as slimy bits in the refrigerator produce drawer.
Moreover, I’ve long thought that starting healthy eating resolutions in January is a cruel trick: it’s cold, we’re all pooped from the holidays, supermarket produce looks lackluster, and the thought of vegetables is less than thrilling after a month-plus of chocolate.
But solutions abound, and I’ll be writing all about them in the days and weeks to come, including ideas for stocking the pantry and freezer with superfood vegetables, as well as quick and easy recipes to incorporate vegetables in delicious, innovative, and even sneaky ways to energize you into 2008.
Since I’m still recovering from the combined effects of red-eye jetlag and baby wrestling through airport security (I think I can develop the latter into a new workout plan–I’m sore in places I haven’t been sore in years), I’m keeping today’s entry relatively brief.
I’ll get right to the point with my first vegetable recipe, which offers a way to get your vegetables at the beginning of the day: moist, delicious carrot muffins that are gluten-free, loaded with feel-good ingredients and a sprinkling of chocolate too (to make the January transition easier). They are a snap to prepare–I was able to whip them up in no time, despite my semi-delirious, sleep-deprived state. They keep well in both the refrigerator and freezer, too , perfect for on-the-go weekday breakfasts.Print
- 1–1/3 cups buckwheat flour
- 3 tbsp coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp pumpkin pie spice or ground cinnamon
- 2 large eggs
- 1/2 cup packed dark brown sugar
- 1–1/4 cups unsweetened applesauce
- 1/4 cup virgin coconut oil, melted
- 2 tsp vanilla extract
- 1–1/2 cups shredded carrots
- 1/3 cup chopped semisweet chocolate or mini (vegan) chocolate chips
- Preheat oven to 375F. Line 14 standard muffins cups with paper or foil liners
- In a large bowl whisk the buckwheat flour, coconut flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a medium bowl whisk the eggs and brown sugar. Whisk in the applesauce, coconut oil and vanilla until blended.
- Add egg mixture to flour mixture, mixing until just blended. Stir in carrots and chocolate. (do not overmix). Divide batter among prepared cups.
- Bake in the preheated oven for 23 to 28 minutes. Let cool in tin for 15 minutes, then remove muffins to a cooling rack. Cool completely.
Be sure to check that the vanilla and chocolate you are using are gluten-free!