Carrot Quinoa Power Muffins

When you are watching your waist line, baked goods are usually off the list. It's not that muffins, pancakes and cookies aren't healthy, but usually what they are made of is process, enriched and loaded with white sugar. These are one of my favorite muffins of all time! They are filled with whole grains, superfoods, and even some vegetables. I love to make these as part of my meal prep and then freeze. Usually I pop them in the microwave for about 20 seconds or allow them to thaw on the counter for a few minutes. 

Carrot Quinoa Power Muffins

1cup cooked/cooled quinoa

¾ cup coconut sugar

½ cup melted coconut oil

½ cup plain Greek yogurt

1 tsp vanilla extract
2 eggs, beaten

1 cup grated carrots

½ cup chopped pecans

¾ cup plus 1 TBSP whole wheat flour

¾ cup plus 1 TBSP almond flour

1 tsp baking soda

½ tsp salt

1 TBSP chia seeds

1 TBSP sesame seeds

1.   Preheat oven to 350.

2.   Line muffin tins with liners (this is important..it helps keep the muffin moist)

3.   Stir together quinoa, sugar, oil, yogurt, vanilla, eggs, carrots and pecans.

4.   In separate bowl bowl add all dry ingredients plus chia and sesame seeds.

5.   Stir dry into wet.

6.   Fill tins ¾ full. Bake 18 minutes makes 16-18 muffins.

My Favorite (Healthy) Kitchen Tool

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Growing up when people asked me what my favorite food was I always answered "Pasta!." I loved everything about pasta, the texture, the taste, different sauces to use. etc. I mean, who doesn't love pasta? However when staying fit and keeping your waistline in check, pasta is one of the foods to avoid. My kids have learned to love the taste of whole wheat spaghetti but I prefer to skip the extra carbs. When I started replacing my pasta with vegetables, I lost weight pretty much immediately. Unfortunately pasta is not synonymous with weight loss (insert sad face here.)

But chin up my beautiful, fit friends, all hope is not lost. We can still dream about warm, fresh marina, spicy pesto and maybe even a low fat Alfredo sauce atop our noodles. Wait, did you say...noodles?? Yes, I still eat noodles, they just happen to made out of vegetables. Yellow squash, carrot, beets, zucchini and sweet potato make my absolute favorite veggie noodles. The best part about veggie noodles is that they literally take minutes to make with this tool. On average I use this Spiral Vegetable Slicer three to four times a week. I also have friends that call me often to ask to borrow it, that's how great it is!!

Not sure how to make veggie noodles? Here are some quick tips:

• you can eat the noodles raw, but I like to saute or steam mine in a pan for about 5 minutes. I like to eat them warm, soft (but not soggy), with a dash of olive oil and salt
• not all veggies are created equal. sweet potato and carrot might take a little longer to saute
• smaller, straight veggie segments work best
• top with whatever you like marinara, pesto, roasted broccoli, shaved Parmesan, or fresh black pepper
• spiralized noodles should last 2-3 days in the fridge when placed in Ziplock baggie

Also I love making this "No Carb" lasagna with my spiraled zucchini. You can find the recipe for this here

I love being able to think about dinner as one meal, I will make the sauces and whole wheat pasta for the family and then I will have my veggies noodles all ready to be served in a matter of minutes right along with theirs. Next to my blender, this tool has saved me from carb overload a time or two. Try it out, see what works for you and let me know what you think!!

XO,

Veggie Lisa