Eating Healthier

Carrot Cake

• 2 Cups all-purpose flour, plus more for the pan
• ¼ cup (½ stick) unsalted butter, softened, plus more for greasing
• 4 cups grated carrots (4 to 5 medium carrots)
• ½ cup agave nectar
• 2 large eggs
• 1 tbsp chia seeds
• 2 tsp ground cinnamon
• 1 tsp nutmeg
• ½ tsp baking soda
• ½ tsp salt

Optional: Goat Cheese Icing (I will type this in the next post)

Preheat oven to 350°F. Grease and flour a 9 × 13 inch baking pan.

Combine all ingredients (except icing) in a large bowl or food processor. Mix well with a hand blender or food processor.

Transfer batter to prepared pan. Bake for 40 minutes; insert a toothpick to determine doneness. If icing the cake, let it cool slightly first. Otherwise, serve warm or at room temperature.

Makes 8 to 10 servings

 

Try calf liver.
https://eatdrinkrabbit.com/calf-liver-vs-beef-liver/

 

Perhaps if you were really interested in healthier eating, you would focus a little less on snacking and desserts, and perhaps on eating in general.

Eating is important and it should be pleasing, but how many enticing recipes do you really need for ancillary caloric intake? I'm wondering if such a preoccupation is a good thing. Just my opinion, of course.

 

I like my daily emails from Dr Mercola. I’ve learned a lot.

 

I'll have to take a look to see who this is. Thanks in advance if it turns out to be someone who shares information that is pertinent to me.

 

Then now might be a good time to unlearn most of it:

https://quackwatch.org/11ind/mercola/

https://www.mcgill.ca/oss/article/controversial-science-news-quackery/murky-mercola

 

Having made carrot cake for myself I now realize that what makes it taste so good is the pineapple...

 

Why do some get a kick out of showing that good info is bad? Only quacks use "quackwatch"! Think for yourself!

 

You may wish to ask yourself the same question, but in reverse.

 

Red Velvet Cupcakes with Goat Cheese Icing

Recitas says this protein-rich dessert could work for a breakfast or a snack if you leave off the icing.

Goat Cheese Icing

• 1½ cups confectioners’ sugar
• 4 oz goat cheese
• ¼ cup (½ stick) unsalted butter, softened
• 1 tsp pure vanilla extract

Red Velvet Cupcakes

• ½ cup (1 stick) unsalted butter, softened, plus more for greasing
• 1 large beet, cut into 1-inch cubes
• ½ cup agave nectar or honey
• 3 large eggs
• 2 tsp pure vanilla extract
• 3½ cups blanched almond flour
• ½ cup cocoa powder
• ¼ tsp baking soda

For icing, combine all ingredients in a food processor and blend for 1 minute. Place in a small bowl, cover, and chill in the refrigerator while you make the cupcakes.

For cupcakes, preheat oven to 350°F. Butter a 12-cup muffin tin.

Cook cubed beet in a pot of boiling water for 20 minutes, until completely softened. Run under cold water until completely cooled. (You should have about 2 cups.)

Combine beet, agave or honey, ½ cup softened butter, eggs, and vanilla in food processor and blend for 2 minutes, until ingredients are completely combined. Add almond flour, cocoa, and baking soda and mix completely. Batter will feel very moist, but ignore the inclination to add more almond flour!

Divide batter evenly among the 12 buttered muffin cups. Bake for 18 minutes, until a toothpick inserted in centers comes out clean. Let cool completely before frosting with the icing.

Makes 12 cupcakes