I started with yam slaw the other day. This became one of my new favorite summer sides this year and even though summer is over, I've been craving it. Grated yams, coconut, sesame seeds, and agave nectar. It tastes ten times better than it sounds; it just needs to be prepared a day in advance.
This morning I've got carrot muffins in the oven. This was a recipe Bobby made for Thanksgiving one year at mom's house and I've been making it ever since. It's relatively healthy, especially since I've adjusted the recipe to include whole wheat flour, and ground flax. I also use walnuts instead of pecans because I much prefer them. Here's my version:
1 c. white flour
1 c. whole wheat flour
1/2 c. sugar (I used a bit less this time - don't tell Kyle!)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
ground flax (2 Tbsp?)
1/4-1/2 c. walnuts broken down pretty fine
2 medium carrots grated
2 eggs
3/4 c. rice (or soy) milk
1/4 c. oil
2 tsp. fresh grated ginger
Mix dry. Add wet. Bake in muffin tins at 400 F for about 12-15 min. Yum! Makes about 18.
and...I just took them out of the oven (now there's a way to pass the time while waiting for your food to be ready - blog about it!).
I'm thinking of also making applesauce with cranberries (someone advised me to leave the skin on for nutritional value and time saving), rye bread (some for now, some for the stuffing), and maybe the lemon sesame orzo I've been craving as well. I think I'll have plenty of food to sustain me until the big feast. Cheers!
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