Daily Rebecca » dishing up a little bit of everything.

Easter Sunday in Pictures

April 23rd, 2014

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Happy Easter


Eggstraordinary Afternoon

April 19th, 2014

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Paleo Carrot & Apple Juicer Pulp Muffins

April 17th, 2014

I’ve talked before about my love for juicing!  We bought our juicer about a year ago and we have loved it ever since.

Sure it takes some effort and clean up, but at the end of the day, it’s totally worth it.

I even have a recent “juicing success story” to share…

Avery was slightly anemic at her 12 month checkup but after upping her green juice intake (incorporating iron-rich produce like spinach, chard, parsley, and kale) she had totally normal iron levels at her 15 month checkup!  No supplements, just good old-fashioned nutrition.

Besides Avery’s story, Andy loves the green juice and so does Grace!  She loves to help me make it and loves drinking it even more.

Juicing rocks!

Disposing of the “pulp” left behind does not rock.

It’s kind of depressing.

All that pretty fruit and veggie pulp often gets tossed, but not anymore!

I’m on a mission to create a short series of recipes to help me use up the pulp that is generated when we juice and this is the first one!

muffin tower

My Paleo Blueberry Mug Muffins and Paleo Banana Nut Mug Muffins were both a hit here on the blog so I’ve decided to modify those recipes to incorporate the apple and carrot pulp I’ve been throwing away after juicing.

If you have a juicer and you throw away your pulp, this recipe is perfect for you!

If you don’t juice, but still want to make these tasty muffins, feel free to substitute shredded carrots and apples.  You could probably whip out your box grater or even hand-held grater and come up with a good amount of carrot and apple shreds in no time.

I haven’t tried this method, so let me know if you do!  Having the juice still in the carrots and apples could affect the moisture level of the muffins, so it might be a good idea to reduce the quantities by half.

The other great thing about these muffins is that I baked them in the oven.  No toxic microwaving!  You can, of course, still make these in the microwave if you are pressed for time.

I decided to quadruple the original mug muffin recipe to yield a dozen instead of 3 muffins.  Having a bunch of these on hand is great because you can eat them all week for breakfast :)

dry ingredients

The apple pulp, cinnamon, and nutmeg in these muffins makes them smell AMAZING and taste like an old-fashioned apple pie.  The almond meal and flax seed meal give them an incredible hearty texture and make them very filling.  The carrot pulp is so pretty and looks like bright orange confetti sprinkled throughout each muffin!

carrot pulp

I used a quarter cup of Currey Farms Maple Syrup in this batch since true paleo muffins are not sweet at all and I wanted something with a hint of sweetness.  Pure maple syrup is a healthy alternative to processed and refined white sugar and it made the muffins incredibly moist and perfectly sweet.

currey farms maple syrup

Currey Farms syrup is DIVINE and was even voted Best Maple Syrup and Best in Show by the Michigan Maple Syrup Association!  It’s a family-owned farm and the lovely Jan Currey has been a close friend of my dear Aunt Becky for years and years :)

carrot apple juicer pulp muffin batter

Now onto the recipe!  Whether a quarter batch in the microwave or a full batch in the oven, you will want to make these ASAP!

paleo carrot apple juicer pulp muffins

Paleo Carrot & Apple Juicer Pulp Muffins
Author: 
Recipe type: Paleo/Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1 cup almond meal
  • ¼ cup flax seed meal
  • 4 teaspoons baking powder
  • 3 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 4 eggs
  • 3 teaspoons pure vanilla extract
  • 2 tablespoons coconut oil, melted
  • ¼ cup pure maple syrup (optional - not paleo)
  • 1 cup carrot pulp (leftover from juicing) or shredded carrot
  • ½ cup apple pulp (leftover from juicing) or shredded apple
Instructions
  1. Preheat oven to 350*F.
  2. In a medium mixing bowl, combine the almond meal, flax seed meal, baking powder, cinnamon, nutmeg and salt. Stir to mix well.
  3. In a separate small bowl, beat the 4 eggs and stir in vanilla extract and melted coconut oil (be sure the melted oil isn't hot, otherwise you'll scramble your eggs!). Add the maple syrup and stir to combine.
  4. Add the wet ingredients to the dry ingredients and fold in the carrot and apple pulp. Make sure the batter is mixed well, then drop by large spoonful into a muffin pan lined with paper liners.
  5. Bake at 350*F for 15 minutes.
  6. Remove from muffin pan and place on wire rack to cool for about 5 minutes

 

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