The most amazing Carrot cake bread. Period.

The most amazing Carrot cake bread. Period.

New program, new goals, new recipes! Which has led me to this delicious 80 day obsession Carrot Cake Bread recipe. Oh yum. I started a new 13 week program last week and it has a somewhat specific eating plan. Which means, it tells me what types of foods I need to eat before my workout, after my workout and then what kinds to eat every 2-3 hours during the day outside of that. It actually makes meal time super easy and keeps me from getting hangry (which translates to slightly insane, super cranky irritable mother and wife). I choose from a huge list of clean eating foods what I want to eat for each meal.

This Carrot cake bread is the perfect combination for my preworkout meal, with veggies, protein and carbs. It is added sugar free, gluten free and is low carb and high protein. I advise cooking the day before because it does take a few minutes to blend together and about 25 minutes to cook. And when it’s time to workout and that preworkout is kicking in nobody wants to wait around!!!

Carrot Cake Bread Recipe
1 cup shredded carrots
2 eggs
1/4 c oatmeal (gluten free oats if desired)
3/4 tsp baking powder
dash nutmeg
generous dashes of cinnamon
splash of vanilla extract
coconut oil or spray

Preheat oven to 350. Combine carrots & oats in food processor or blender, pulse until finely ground. Add remainder of ingredients and blend well. Pour into greased mini loaf pan or muffin tins (it will fill 3 muffins) and bake for approximately 25-27 minutes until edges look firm and toothpick in middle comes out clean. Allow to cool for 10+ minutes.

I sliced and reheated mine in the morning and added a smidge of almond butter. This was SO light and spongy and tasted like such a treat! It’s not sweet but the carrots add a subtle sweetness and the nutmeg and cinnamon add that delicious flavor. I would eat any time of the day honestly! It definitely will satisfy that “bakery” craving if you have one, guilt-free!!


Stuffed Pepper Frittata

Stuffed Pepper Frittata

You know when you get really excited over a recipe?? No? That’s just me? Ok. Well, this one got me revved up this morning, and it did not disappoint! I’ll be making it again. And again. I may bust it out on my husband’s extended family weekend in a few weeks, because in addition to being delicious and healthy it’s also kind of fancy.

Bell peppers are the #1 veggie in our house right now, as everyone in the family will readily eat them raw. That includes husband, 5 year old and 2 year old. Ok, the 5 year old must eat every veggie dipped in ranch, but he’ll eat them. My 2 year old devours them and hubby will take them to work. And I enjoy them as well. So it’s on my Costco list every week to get the 6 pack of stoplight bell peppers, and that’s where I found a version of this delightful recipe.

Ingredients: (for 1 serving, multiple for more)
1 bell pepper
2 eggs
handful of shredded cheese (1/2 blue container for portion fixers!)
handful of spinach (or cooked and chopped turkey sausage would be amazing too!)

Preheat oven to 400. Cut off top of bell pepper and remove seeds. Rub outside of pepper with a small amount of olive oil and place in baking pan or dish. If it won’t sit flat, insert peppers in muffin tin to hold them upright. In small bowl, scramble eggs and combine with cheese and spinach (or whatever additives you like!). Pour into egg and put in oven. Cook for approximately 30-35 minutes until egg is set to your liking. I cooked mine for 35 minutes because I don’t like yokey/runny eggs. Let cool for 5 minutes. Enjoy!!IMG_20170315_073848903-01

Maple pumpkin baked oatmeal

Maple pumpkin baked oatmeal

Somehow I am feeling pumpkin-y this spring! Actually, I’ve really been wanting to make a baked oatmeal recipe, and I had leftover pumpkin from the pancakes I made last week, so the baked oatmeal became pumpkin by default. I took my favorite baked pumpkin oatmeal recipe and made a few little tweaks to make it healthier and fit in my portion fix containers.

Maple pumpkin baked oatmeal


1/2 c pecans, chopped (walnuts would be good too)
1.5 c pumpkin puree (I use from a can, just make sure not the pumpkin pie kind!)
3/4 c vanilla unsweetened almond milk (or 2% reg milk) at room temperature (mic for 30 seconds)
2 eggs at room temperature (so the coconut oil doesn’t solidify! Place them in a dish of warm water for a few minutes)
3 Tbsp coconut oil, melted
3 Tbsp pure maple syrup
1 tsp vanilla extract
2 c rolled oats
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp sea salt

Preheat oven to 350. Grease or spray an 8×8 baking pan.
In a large bowl, mix all wet ingredients together. Mix in rolled oats, spices and nuts. Spread in pan and bake approximately 25 minutes until set. Cut into 8 slices (It took me a few minutes to figure out how to get 8 out of this vs my usual 9 slicing method for a square. Here it is to save you some time: X across the middle, then divide it again with a cross. Who says you never use geometry outside of high school?!).

I like to top mine with Oikos Triple Zero French Vanilla greek yogurt and a few more pecans! For container counters: 1 yellow, 1 red(if you do yogurt), 1/2 purple, 1 orange, 2 tsp.

Pureed pumpkin counts as a purple – in it’s original state (chunks) it counts as a green but as a puree, it counts as purple because you can fit more in a container and you get less purple containers. I don’t really get that either, you can listen to Autumn explains why here; but that’s basically how it is!  I think it’s really just to make sure you eat your veggies! If that really bothers you just count it as a green. It’s not going to make a big difference in my opinion unless you are eating 3 cans of it every day, haha. Enjoy!!!