Making pumpkin bread every fall is kind of a tradition for me, but since I like to experiment with new variations, I wanted to try a new version of pumpkin bread. I thought the combination of maple and pumpkin sounded really good and it’s so perfect for autumn! And I also thought some chopped pecans would be good in this (if you have allergies or just prefer not to add any chopped nuts, it would be great without that, too).Continue reading
I’ve never been very crazy about raw carrots. But I do like them cooked or roasted. So when I found this recipe for Cinnamon-Glazed Carrots in my review copy of No Excuses Detox, I knew I wanted to make them! As the subtitle says, this book includes 100 recipes to help you eat healthy every day.
Written by Megan Gilmore, No Excuses Detox features recipes that are quick and easy, affordable, and yummy–not the kind of recipes you’d expect to find in a “detox” cookbook. In fact, I was surprised that there are recipes for lots of comfort food-type foods with a healthy twist–like Butternut Mac n’ Cheese, Skillet Breakfast Hash, Speedy Black Bean Burgers, and even Carrot Cake Cupcakes. Lots of great recipes to choose from! But the Cinnamon-Glazed Carrots recipe was calling my name and I had just bought some organic rainbow carrots at Whole Foods, so it was the perfect time for me to try this out.
I used large carrots when I made this, but you can slice your carrots or use baby carrots and if you do, your cooking time will only be about 10 minutes. Since I used large carrots I had to cook mine a little longer. So here’s the recipe–it’s a great way to eat your carrots!
CINNAMON-GLAZED CARROTS from No Excuses Detox
The addition of cinnamon and naturally sweet maple syrup makes these carrots taste like dessert, plus they can be ready in just 15 minutes!–Megan Gilmore
Makes 4 servings
- 1 teaspoon coconut oil
- 1 pound baby carrots, sliced carrot coins, or halved large carrots
- 1/2 cup water
- 1 to 2 Tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
In a Dutch oven, melt the coconut oil over medium heat and saute the carrots for 2 minutes. Add the water, which should start bubbling right away, and lower the heat to a simmer. Partially cover the pot and cook the carrots for about 10 minutes, until fork-tender (note: since I used larger carrots, my cooking time was more like 15 to 18 minutes). Check the pot periodically to make sure the water doesn’t completely evaporate so the carrots don’t burn.
Once the carrots are tender, raise the heat to cook off any excess water, then stir in the maple syrup, cinnamon, and salt (adjust seasonings to taste). Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
There are other recipes I want to try in this book. It’s always nice when you can make great-tasting food that’s good for you, too. Do you have some favorite healthy recipes of your own?
A few autumns ago, we had a potluck at work and one of my coworkers, Brady, brought this wonderful apple cake that everyone loved! He said it was his grandma’s recipe. And he had baked the cake himself! It really was one of the favorite things at that potluck and everyone wanted the recipe, of course. I asked Brady if I could share the recipe here, so you have Brady and his grandma Shirley to thank for this! 🙂Continue reading
I’ve had homemade applesauce before, but this is the first time I’ve made my own. And let me tell you, it’s so much better than store-bought! It’s not as convenient as buying it, but I think it’s worth the extra effort to make homemade applesauce if you have the time. It’s really easy to make your own–the most time-consuming part is peeling the apples. After that, it’s just a matter of mixing the ingredients in a saucepan and letting it cook for 25 minutes until the apples are soft. If you like chunky applesauce like me, you can just use a potato masher to mash those apples into applesauce. If you like your applesauce smooth, you can puree the cooled apple chunks in a blender (you may have to do that in several batches).
I like sweetening my applesauce with honey or maple syrup. If you prefer using brown sugar, you can use that instead. The cinnamon and nutmeg also give this applesauce a great flavor.
HOMEMADE APPLESAUCE (Sweetened with Honey or Maple Syrup) by NancyC
Makes about 4 servings
- 8 cups (3 pounds) apples, peeled, cored, and chopped or sliced (this would be about 8-9 medium-size apples; use your favorite variety)
- 1/2 cup apple juice or cider
- 2 Tablespoons lemon juice
- 3 Tablespoons honey or maple syrup (or substitute 1/4 cup packed light brown sugar)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
In a medium-size saucepan, combine apples, juice or cider, honey or maple syrup, cinnamon, and nutmeg. Stir ingredients together, then cover and cook over medium heat, stirring occasionally, for 25 minutes, until apples are soft. Let apples cool, then mash them with a potato masher. Or you can puree them in a blender until smooth. Keep refrigerated until ready to serve.
You can serve this applesauce chilled as a side dish or snack. Or for dessert, heat it and use as a topping over ice cream. You can also serve it warm or cool at breakfast as a topping for pancakes, a bowl of oatmeal, or a cup of plain or vanilla yogurt.
Have you made homemade applesauce before?
Linked to Fiesta Friday, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Making Memories Monday, Show and Share, Wonderful Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Create It Thursday, Share Your Style, Full Plate Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Fabulous Foodie Friday, Feathered Nest Friday.