Tag Archives: carrots

Morning Glory Muffins

Here’s a delicious muffin recipe that you can play with. Substitute fruit, nuts and dried fruit for your favourite flavours. These muffins freeze excellently….if they last that long!



  • 2/3 cup raisins
  • 2 cups flour of choice (I used 1 cup whole wheat, 1 cup oat)
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 2 cups grated carrots 
  • 1 large apple, grated (with or without skin)
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 2/3 cup chopped nuts (I used 1/4 sunflower seed & 1/4 pumpkin to keep them nut-free for school)
  • 1/3 cup wheat germ
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup greek yogurt
  • 2 tsp vanilla extract
  • 1/4 cup orange juice


  1. Preheat the oven to 375°F and grease a muffin pan
  2. In a small bowl, cover the raisins with hot water and set them aside
  3. In a large bowl, sift the flour, brown sugar, baking soda, cinnamon, ginger and salt.
  4. Stir in the carrots, apple, coconut, nuts, and wheat germ.
  5. In an extra large bowl, whisk the eggs, oil, vanilla, and orange juice.
  6. Slowly incorporate the flour mixture into the wet mixture with a wooden spoon, being careful not to over mix
  7. Drain the raisins, squeezing out any excess water with your hands, and stir them in.
  8. Transfer batter to your muffin pan
  9. Bake for 25 to 28 minutes, until a toothpick inserted comes out clean
  10. Place muffin pan on a rack to cool for about 5 minutes.
  11. Turn the muffins out onto the rack to cool completely.

Corn Chowder

Since I don’t have my own home to plant a garden, my Saturday morning routine begins with a trip to the nearby farm, Lester’s Farm Market. The vegetables are fresh from the fields, the variety continues to grow each year and this year, they have recipes printed, free for the taking, to compliment what’s in season. With the corn harvest well underway I stocked up on corn ears and attempted to make my first chowder, thanks to their free recipes. It was simple and easy, and very tasty. I thought I’d share it with others. While the soup is boiling, I prepared some green onion & cracked pepper and sea salt biscuits, which went fabulously with the chowder.



  • 2 tbsp butter
  • 1 yellow onion, diced
  • 1 bay leaf
  • 1/2 red pepper, diced
  • 3 carrots, peeled and diced
  • 2 cloves of garlic, minced
  • 1 pound of red potatoes, diced
  • 6 ears of corn
  • 6 cups of milk
  • 1/4 cup corn meal
  • 1/4 cup water
  • a few sprigs of fresh thyme
  • 1 tsp salt
  • pepper to taste, optional


  1. Prepare the vegetables. Their recipe called for peeling the red potatoes, but I opted to keep the skin on
  2. In a large pot, melt butter, add onions and bay leaf and saute until soft, approximately 5 minutes
  3. Add the carrots, pepper and garlic and saute for another 5 minutes
  4. Add the corn, potatoes and milk, stir and add the corn earns
  5. Bring to a boil, then simmer, covered, for about 15 minutes, stirring occasionally
  6. Meanwhile, in a small bowl combine corn meal and water (you may need more than 1/4 cup of water)
  7. Remove the corn cobs and bay leaf, and add corn meal mixture
  8. Stir  to remove any clumps from corn meal
  9. Add salt, pepper and thyme and let thicken, 5-10 minutes



Curried Lentil and Quinoa Soup

This soup is perfect for summer. Enjoy a hot bowl on a cool rainy evening or enjoy this refreshingly delicious soup cold on a hot summer’s day.

Serves: 6          Prep Time: 10 minutes          Ready In: 40-50 minutes




  • 1/2 cup sour cream
  • 1/2 tsp curry
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves of garlic
  • 1 tbsp ginger root
  • 1 1/2 cups chopped carrot
  • 3 cups chopped mushrooms
  • 1 1/2 tsp coriander and cumin
  • 1 tsp tumeric
  • 4-6 cups chicken or vegetable broth
  • 1 cup quinoa, uncooked
  • 1 cup dried, red lentils
  • 1/2 cup green onion
  • 1/2 cup frozen spinach


  1. Combine sour cream and curry and refrigerate
  2. Heat oil in a large pot over medium heat
  3. Saute onions, garlic and ginger for 3-5 minutes until soft
  4. Add carrots and mushrooms and spices and stir until soften, another 5 minutes
  5. Add 4 cups of broth, quinoa and lentils and bring to a boil
  6. Reduce heat to low, cover and let simmer for 20 minutes, stirring occasionally
  7. Stir in spinach and green onions, adding additional broth if required
  8. Serve with a dollop of sour cream-curry mixture

Protein-Packed Veggie Burger

Sweet potatoes, kidney beans, quinoa, spinach, carrots and spices combine to make a deliciously satisfying burger you can sit down and eat with a fork and knife. No bun or sides required….there’s so many nutrients jammed into these patties you won’t need anything else!



Serves: 4          Prep Time: 40          Ready In: 70 minutes


  • 1/4 cup quinoa (I used red, but white would be fine)
  • 1 sweet potato
  • 1/2T Coconut or Olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 cup spinach
  • 1/4 cup grated carrot
  • 1/2 tsp chili powder
  • 1/2 cup kidney beans
  • 1 tsp maple syrup
  • 2 tbsp Epicure Burger Seasoning
  • 1/4 cup  chickpea flour or panko crumbs


  1. Preheat oven to 350 and bake sweet potato
  2. Bring 1/2 cup of water to a boil, add quinoa, cover, reduce heat and let cook for 10-15 minutes until water is absorbed
  3. Meanwhile, heat oil in a large skillet. Add onion, garlic and chilli powder and saute for 3-5 minutes. Next, add spinach and carrots until spinach wilts.
  4. Once the sweet potato is cooked, peel and cube and transfer to a large bowl.
  5. Rinse and drain kidney beans, and mash with sweet potatoes, along with maple syrup and seasoning
  6. Transfer sauteed veggies, and quinoa, and stir until well combined.
  7. Line a baking sheet with parchment paper and form patties, approximately 1/2 cup each in size. Coat in panko crumbs or chickpea flower.
  8. Bake 20-25 minutes, flipping half-way.
  9. Top with crumbled goat cheese, avocado slices and tomatoes

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