Zesty & Spicy

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Week day wholewheat carrot muffins

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There’s a few snacks out there that reminds me of my childhood and carrot muffins is one of them.  Fight me on this but, the best way to enjoy them is warmed up with soft salted butter.  This is a much lighter version of the classic carrot muffin of my childhood because, let’s face it, there was probably a ton of oil in those. Nonetheless they are perfect for the lunch box and the recipe gives exactly five beautiful muffins for each day of the work week.  For those afternoon snacks at the office when you’re craving something sweet without gaining a million pounds.

Since the final sugary taste is noticeable but not overpowering, they would be amazing with a sugary cream cheese glaze but, that would make them super caloric and let’s reserve those for the weekend.

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Vegetable Broth

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I keep a lot of food scraps in my freezer.

Most of them are vegetables, fresh herbs and egg shells because there’s so much you can do with those and it’s almost a blasphemy to throw them out when you spent your hard earned money buying them.  It also goes with my “no waste” and “everything should be make from scratch” mentality because it’s very rewarding to create basic staple foods instead of buying them at the grocery.  This vegetable broth is a great example of “food recycling” and I really hope you’ll get the chance to try it and make it your own.

Plus, who doesn’t like to know that every pennies spent on veggies will go that much further and you’ll end up having a delicious and personalized broth ready to use in your future creations.

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