Carrot Mac + Cheese Muffins
Here’s a tip
Butternut squash and/or sweet potatoes work really well in place of carrots in all of the recipes. Use what you have on hand, whats in season, or your familys favorites.
2 cups peeled and chopped carrots (about 4 medium carrots)
½ tsp. salt
8 oz. whole-grain noodles (quinoa, brown rice, whole wheat, etc.)
2 oz. organic cream cheese
1 ½ cups organic sharp cheddar cheese
½ tsp. paprika (optional)
-Preheat oven to 350.
-Add 1-2 cups of water and carrots to a small saucepan with tight-fitting lid. Bring to a boil.
-Reduce heat to a simmer, cover and let cook until carrots are soft; about 10-15 minutes.
-Transfer cooked carrots and cooking liquid to a blender. Blend until smooth, adding additional water (if necessary) to thin.
-Meanwhile, cook pasta according to package directions. Return pasta to pot. Add carrot puree and ½ tsp. salt. Cook over medium heat for about 5 minutes until sauce is thickened and pasta is coated. Stir in cream cheese, 1 ¼ cup cheddar cheese, and paprika (if desired); stir until melted. Season with salt and pepper.
-Grease a muffin tin (with butter or oil). Spoon macaroni into tin and top with remaining cheese. Bake for 20-30 minutes, or until browned on top and pasta begins to pull away from tin. Let cool for 30 minutes before removing from tins.
Carrot Cookies with Chocolate Chips
1 cup carrot puree (from steaming/pureeing about 4-5 medium carrots)
¼ cup pure maple syrup
¼ cup coconut oil
1 Tbsp. vanilla
1 cup oat flour
1 Tbsp. arrowroot
1 tsp. ground cinnamon
½ tsp. baking powder
¼ tsp. sea salt
½ cup mini chocolate chips
-Preheat oven to 350. Line two baking sheets with parchment paper.
-Mix together carrot puree, maple syrup, coconut oil and vanilla in a large bowl. In a small bowl, whisk together flour, arrowroot, cinnamon, baking powder and salt.
-Add dry ingredients to wet until fully combined. Stir in chocolate chips.
-Portion the cookie dough using a level tablespoon until finished. Gently press each portion with back of a spoon.
-Bake for 15-20 minutes. Let cool for 10 minutes.
Gingered Carrot Soup with Coconut Milk
1 Tbsp. oil (grapeseed or coconut)
1 cup onion, chopped
1 cloves garlic, minced
1 Tbsp. ginger, chopped
1½ cup steamed or pureed carrots
¼ cup coconut milk
2 tsp. lime juice
2 cups water
1 tsp. sea salt
Pinch of cayenne pepper (optional)
-Heat oil in a medium skillet. Add onion and sauté 1-2 minutes. Add garlic and ginger; stir an additional 1-2 minutes. Turn off heat.
-Add cooked carrots, coconut milk, lime juice, water, salt, cayenne (if using) to blender. —
-Carefully add onion mixture. Blend until warm. Taste, and adjust seasonings as necessary.
*Recipes created by Chef Amanda Skrip, a natural foods educator, health coach and wellness expert. She is a Bump Club and Beyond expert.