2 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ cup pure maple syrup
¾ cup grated carrots
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with a silicone baking sheet or parchment paper
Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don’t spread very much!) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon and level off method. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.
Melted margarine may be substituted for the coconut oil or butter. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.
Honey or agave may be substituted in place of the pure maple syrup.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
https://www.justfarmed.com/wp-content/uploads/2021/03/carrotcookie.jpeg1350900Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-02-12 04:41:212024-02-12 16:41:23Healthy Carrot Cake Oatmeal Cookies
8 to 10 ounces Brussels sprouts, preferably on the smaller side
Extra-virgin olive oil
1 cup raw pearl couscous (Israeli couscous)
15-ounce can chickpeas, drained and rinsed
Juice of 1/2 to 1 lemon, to taste
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Leaves from several sprigs of fresh mint (or swap in coarsely chopped fresh parsley, as desired)
1/3 cup toasted pumpkin seeds (pepitas)
INSTRUCTIONS
Trim the Brussels sprouts and cut in half. Place in a bowl and toss with a little olive oil.
To roast Brussels sprouts in the oven: Preheat the oven to 425º F. Arrange them on a parchment-lined baking sheet and roast for about 25 minutes, stirring every few minutes, until touched with brown spots here and there and tender-crisp in texture. To roast in the air fryer: Roast at the highest temperature for about 8 minutes, tossing halfway through, or according to your machine’s instructions — each one is different.
Meanwhile, cook the pearl couscous according to package directions until al dente, then drain into a mesh strainer. Transfer to a serving container.
Add the chickpeas, lemon juice, olive oil, and mint. Toss together. Season with salt and pepper.
Scatter the pumpkin seeds over the top and serve warm or at room temperature.
https://www.justfarmed.com/wp-content/uploads/2016/10/Couscous-and-Chickpea-pilaf-with-brussels-sprouts.jpg989680Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-02-06 05:16:212024-02-06 17:16:30Israeli Couscous with Brussels Sprouts
Add oil to a skillet on the stove top. Heat to medium-high heat. Once pan is hot, add the ground meat. Saute the meat, stirring occasionally, until browned. If your turkey or beef isn’t very lean you may want to drain the grease. (I find that isn’t necessary when using 93% lean.)
Reduce heat to medium low. Add canned crushed tomatoes, water, tomato paste, garlic, oregano, basil, parsley, salt, onion powder, garlic powder, and pepper to skillet with the meat. Stir to combine. Cover and gently simmer for 10 to 15 minutes or until everything is heated through and flavors have married.
Serve over your favorite pasta, spaghetti squash or zoodles. You can even add it to the top of roasted veggies for a satisfying low carb meal.
https://www.justfarmed.com/wp-content/uploads/2024/01/spagh.jpeg300300Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-01-30 14:51:252024-01-30 14:51:25Homemade Crushed Red Tomato Sauce
Healthy Carrot Cake Oatmeal Cookies
From Amy’s Healthy Baking:
Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon and level off method. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.
Melted margarine may be substituted for the coconut oil or butter. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.
Honey or agave may be substituted in place of the pure maple syrup.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
Israeli Couscous with Brussels Sprouts
Israeli Couscous with Brussels Sprouts
INSTRUCTIONS
Homemade Crushed Red Tomato Sauce
Ingredients
Instructions