Easter Bunny Approved

I must have stumbled upon a rabbit hole and tumbled down because a few days ago, I just got a sudden hankering for some carrots! So, in my true style, I took to the kitchen to fulfill my cravings! Here are three of my favorite recipes that resulted. The best part? They all feature veggies that you loved ones will enjoy eating and not even realize your “secret” ingredient!!


Savory Carrot & Thyme Protein Oats

  • 1 cup low-sodium chicken broth
  • 1/2 cup steel-cut oatmeal
  • 1/4 cup carrots, shredded
  • 1/4 tsp thyme
  • 1 egg, cooked to your preference
  1. Heat chicken broth and oats in a saucepan over medium-high heat until boiling.
  2. Add carrots and stirring often to avoid sticking. Continue to cook for 3-5 minutes until it starts to thicken.
  3. Reduce heat to low and simmer uncovered for 8-10 minutes, or until most of the liquid is absorbed. Stir occasionally, again to avoid burning the bottom oats.
  4. Meanwhile, cook egg to your preference.
  5. Remove oats from heat and stir in thyme. Pour into serving bowl, top with egg, and enjoy!


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Carrot & Zucchini Muffins

  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 2 T butter, melted
  • 1/2 cup honey
  • 1 egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened applesauce
  • 1/2 cup finely shredded carrots
  • 1/2 cup grated zucchini
  1. Preheat the oven to 350°F. Grease a 12-cup muffin pan and set aside.
  2. In a large bowl, whisk together the dry ingredients.
  3. Make a small well in the center and add the butter, honey, egg, vanilla, and applesauce.
  4. Stir ingredients together until just combined (can still have some spots of flour remaining).
  5. Fold in the shredded carrots and zucchini until just combined (don’t overmix or the muffins will be dense).
  6. Pour the batter evenly among the muffin tins. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
  7. Remove to a wire rack to cool completely!


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Chocolate Zucchini Muffins

  • 1 2/3 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup milk (whatever you prefer)
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 T cocoa powder
  • 1 cup grated zucchini
  • 1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling
  1. Heat oven to 350°F. Grease a 12-cup muffin pan and set aside.
  2. In a large mixing bowl, whisk together all dry ingredients until combined. Set aside.
  3. In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour into the dry ingredient mixture, and stir with a spoon until just combined. Do not overmix!
  4. Stir in the zucchini and 1/3 cup oats until just combined.
  5. Pour batter evenly into muffin tin. Sprinkle extra oats on top of each, if desired.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
  7. Transfer to a cooling rack and serve muffins warm..