Clean Eating Yum Alert: Broccoli bites, revisited.

Last month, I did a post on these fancy little things called broccoli bites. When I made the recipe initially, they were good, but lacked a little flavor. A friend from church joined us for lunch today, so I thought we'd give these another try with some modifications. These little darlings were SO much better this time that I thought a follow-up post was in order. Let me tell you how to do broccoli bites the right way!

Here's what you need:

• 2 cups - broccoli florets (this time I used raw ready-to-eat broccoli and chopped it up in the ninja)
• 3 eggs
• A handful of shredded cheese - I used a medium sharp cheddar and some mozzarella. (I think my cheese choice made a huge difference this time!)
• Minced garlic (about 1/2 tablespoon) - this was a key ingredient, too. The garlic made these things extra awesome!
• Seasoned salt (a generous dash or two)
• Cayenne pepper (just a quick dash)
  
  

Here's what you do:

• Put your broccoli in the food processor and blast it into a million bajillion pieces (or chop it up super fine if you don't have a food processor). Transfer broccoli to a mixing bowl.
• Add eggs, cheese, garlic, seasonings. Stir until fully incorporated.
• Drop, by spoonfuls, into a mini-muffin tin (greased or filled with muffin liners)
• I baked these adorable green muffins at 375 for about 20-25 minutes - just watch them, though. They smelled super good while cooking in the oven (thank you garlic!!).

And, while I was at it, I made some quesadillas (that's plain greek yogurt for dipping the quesadilla and fruit) and chia fruit salad (not as fancy as it sounds). It's just the fruit of your choice sprinkled with a little stevia and chia seeds! I'll be posting more about chia seeds later, after I have time to do more experimenting. For now, I know they're good on fruit and good in pudding. :) Standby for more.

PS. I'm sorry my dash of this, pinch of that directions aren't, you know, clear here. Exact measurements aren't super crucial in this recipe, just make sure the consistency is nice - not to runny or dry. Oh, and, don't over-do the cayenne! Also, don't use cayenne pepper then immediately rub your eyeballs. Ouch.

That is all (for now).

Enjoy!

Clean Carrot Cake Muffins

If you've been reading this blog awhile, you know that I LOVE kitchen experiments. While I often joke about my baking mishaps, quite a few of them are better than edible, too! The problem is, I create things in the kitchen...then don't write down what I did. Today, I thought I was on to something with this particular recipe, so I started making a list. Here's what I came up with:

• 1 cup carrots, shredded
• 1 small apple, shredded

Then I got some texts. And a phone call. And had to check Facebook. Then the baby started rolling on the hard floor and I had to get her back on the rug. Then a kid needed a drink. Then mommy needed a bottle of wine. Anyway. You see why I don't always get recipes written down. I've decided that throwing all the ingredients on the stove and taking a photo will have to suffice for now; I'll just do my best to guesstimate measurements (I don't measure; so, when I say guess, I mean out of thin air because I never knew to begin with).

These muffins were really pretty stinking good. I love carrot cake so much that I have thought, on more than one occasion, of asking my husband to take me to the local hospital cafeteria to get a piece. The hospital has FANTASTICAL carrot cake. It's the first thing I order after having a baby each time. I mean, after enduring hours of labor and delivery, who doesn't crave cake? I'm so digressing today. Let's go...

Here's what you need (I'm pretty sure):

• 1 cup carrots, shredded (I did this in the Ninja)
• 1 small apple, shredded (I left the peel on, also shredded in the Ninja)
• 1 cup steel cut oats (I also tossed them around in the Ninja, but it didn't do much)
• 1 cup spelt flour (or you can use white all-purpose - if you dare)
• 1/2 cup of unsweetened applesauce (you know if you sub applesauce for eggs, you can lick the beaters guilt-free!)
• 1 super ripe banana
• 1/2 cup sucanat (or whatever equivalent sweetener you like)
• 1/2 cup almond milk (or cow's milk if you prefer)
• 1/4-1/2 cup chopped walnuts (optional)
• 1/4-1/2 cup raisins
• 1 TB coconut oil
• 1 tsp vanilla
• 1 tsp baking powder
• 1 tsp baking soda
• 1 TB of cinnamon (or more, to taste)

Here's what you do:

• Preheat your oven to 350
• Shred the carrots and apple
• Incorporate everything except walnuts and raisins in a large mixing bowl, mix well.
• Fold in walnuts and raisins.
• Spoon into cupcake liners (mine made 11 regular cupcakes and about 6 minis...I know. I ran out of big cupcake liners. Sue me). 
• Bake 18-20 minutes.
• Serve with cream cheese and enjoy!! :)