carrot guide
/Our parents have been telling us since day one to always eat your carrots. But do you know why? My parents always told me that carrots help improve eyesight, but as it turns out - there's so much more to carrots than meets the eye (HA!)
Carrots contain beta carotene, a super antioxidant that helps maintain healthy skin. I'm a firm believer in that what you eat helps you glow from the inside out, and carrots are proof! They're also important for maintaining oral health and aid digestion. This is because carrots increase salivation and give your body the necessary vitamins, enzymes and fiber needed for smooth digestion.
These root veggies also prevent heart disease, boost your immunity and lower your blood pressure. They're a rich source of potassium and can reduce your chances of having a heart attack. I think that food is the body's strongest and best medicine, so I am constantly looking for preventative foods that I can incorporate into my diet.
I know it's hard to believe, but there's more to carrots than just dipping them in hummus (though that's one of my favorite mid-day snacks)! Check out four unique recipes to incorporate more carrots into your diet.
Recipes
Roasted Carrot Sauce
Don't get me wrong, I love a good tomato sauce. But change is always good! I love mixing up my sauces when I get a little bored of the classics. This Roasted Carrot Sauce is spicy, gingery and warms you up from the inside out. Sprinkle some parmesan (because why not?!) and enjoy a big bowl of pasta.
Recipe
Ingredients
- 5 medium sized carrots
- 2 knobs of fresh ginger root
- 1 tsp (or so) of turmeric
- 1/3 cup olive oil
- 1 tsp salt & pepper
- 1 clove garlic
- 1 cup vegetable broth
- 1 tbsp apple cider vinegar
Directions
- Preheat oven to 400 degrees.
- Wash and cut the carrots in half, lengthwise. Toss with olive oil, salt & pepper. Roast for 35 - 40 min, flip halfway.
- Let the carrots cool.
- Place all ingredients into a blender, blend until smooth.
Peanut Butter Pupcakes
There are two types of people in the world: those who bake cupcakes for their dog’s birthday and those who don’t have dogs. I am obviously the first. My boys are such a big part of my life and I love to surprise them with special treats. But for birthdays (and when I have leftover carrots), I like to take it to the next level with these Peanut Butter Pupcakes. Warning: while these are cooling, make sure you find a place your dog(s) can’t reach them… I learned the hard way.
Recipe
Ingredients
- 2 egg whites
- 1/4 cup peanut butter
- 1/4 cup melted coconut oil
- 1/3 cup unfiltered honey
- 1 cup shredded carrots (keep shredded carrot skin from your dinner and use for your pup!)
- 1 cup almond flour
- 1 teaspoon baking soda
- Dash of vanilla extract
- Pinch of cinnamon
Directions
- Preheat oven to 350 degrees.
- Place muffin liners into cupcake pan.
- In a bowl, whisk together flour and baking soda. In another bowl, add wet ingredients and mix well. Slowly add the flour mixture into the wet ingredients while stirring. Mix well.
- Spoon batter into muffin cups, about 3/4 of the way full and bake for about 25 - 30 min.
- Let cool before serving.
Carrot Fries
How many different versions of sweet potato fries have you seen on your feed recently? If your Instagram looks like mine, it’s a billion. This isn’t to say I don’t love sweet potato fries. Because I do and they’re practically a part of my DNA at this point. But sometimes I get bored and when that happens, I turn to carrots. They get the same job done as sweet potato fries but are a little different in texture, size and flavor. Plus they have less sugar! Pair with your favorite dipping sauce for the ultimate guilt-free snack.
Recipe
Ingredients
- 6 large carrots
- Olive oil
- Salt & pepper
- Paprika
- 1 cup Greek yogurt
- 1 teaspoon chipotle chili powder
- Juice of 1/2 lime
Directions
- Preheat oven to 400.
- Wash and slice carrots into fourths (or more depending on size of carrot) lengthwise.
- Toss with olive oil, salt & pepper. Place on a baking sheet and sprinkle with paprika.
- Bake for 20 - 25 min, tossing halfway. (Time depends on thickness of the carrot fry.)
- Make the yogurt sauce while fries are baking. Combine greek yogurt, chipotle chili powder, juice of 1/2 lime and salt & pepper in a bowl.
- Serve the fries + sauce together, enjoy!
Carrot Soup
I don't know about you guys but I've been eating more soup this season than I ever have. I'm not a soup kind of girl but this season, it's all I'm craving because it's SO cold. This carrot soup is so easy to make but is so warming. Like all soups, make in a big batch and bring to work the next day for a not-so-sad desk lunch!
Recipe
Ingredients
- 1 chopped yellow onion
- 1 pound carrots
- 1 diced garlic clove
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- Small dash of cayenne pepper
- 2 cups vegetable broth (store bought or home made, I like Pacific)
- Juice of 1/2 lemon
- Greek yogurt
Directions
- Heat oil in a large pot on medium. Chop carrots, garlic and yellow onion, add to pot with paprika, salt, pepper, chili powder and cayenne.
- Cook until the onions are tender, pour in the broth and bring to a boil.
- Reduce to a simmer and cook for about 15 minutes, stirring occasionally.
- Blend all together until smooth, juice the lemon into the blender and blend again.
- Serve in a bowl and top with Greek yogurt.