Tag Archives: holiday

Easy 4-Ingredient Honey-Glazed Carrots

This week I’m giving some major face time to a vegetable that’s most known for sitting it out in the sidelines. In the band, but never the star of the show. Always the bridesmaid, never the bride. If you haven’t guessed (as if the name doesn’t give it away), I am referring to carrots! We always have carrots in our house. I like to toss them into my mixed green salads, chop them up for dipping, or even throw them into my egg casseroles and soups. This time, though, I made them their very own side dish.

As simple as it seems, I have tried many times to perfect glazed carrots and they never seemed to come out how I wanted. They were either too dry, too greasy, or too tough despite cooking for 30+ minutes. After some experimenting, I finally have the right combination of sweetness, not too greasy or “wet” and the perfect amount of cooked through without being mushy! Just a side note, the latter will always depend on how evenly you quarter the carrots and the overall thickness of the carrots.

EasyHoneyGlazedCarrotsPrep

Here’s my secret to the BEST tasting carrots – choose organic. There are so many other reasons to choose organic (over conventionally-farmed) produce but in the case of these guys, the natural sugars are much more distinguishable and pleasing on the palate. You can taste this difference the most when they’re raw of course, but I’m convinced this translates to cooked carrots also.

EasyHoneyGlazedCarrotsSliced

My motto in the kitchen is dirty up as little as possible while being as efficient as possible. Therefore, for recipes like this one that are pretty simple I do not always measure exact teaspoons each time. Every 3rd or 4th time I cook (NOT bake) for myself I will test my “eyeballing” skills and they’re usually spot on. If you’re not comfortable with eyeballing our your measurements for items such as olive oil and honey yet then no sweat. Simply place your carrots in a large bowl and measure out oil and honey, stirring for an even coat before placing onto nonstick baking surface.
Now, let’s get cooking!
What You Need
Whole, organic carrots
Organic Extra virgin olive oil (I like this brand!)

Easy 4-Ingredient Honey-Glazed Carrots

EasyHoneyGlazedCarrots

Ingredients
  • 1 pound carrots, rinsed and quartered
  • 2 TB EVOO
  • 1 TB honey
  • Pinch sea salt

Directions

1. Preheat your oven to 350 degrees.
2. Prep carrots by giving them a good rinse, using a vegetable brush if you have one. No peeling necessary! Chop the tops off and quarter into even slices the best you can. Place slices in a pile on your cookie sheet or baking dish.
3. Pour olive oil over top of carrot pile and very carefully mix them together. Use your hands to get carrots evenly coated, which will ensure they glaze up perfectly. Spread carrots in a single layer across cooking surface.
4. Drizzle honey in a sweeping motion across carrots. Use a spoon to stir carrots, if necessary.
5. Place carrots in the oven for 25 – 30 minutes. Check at halftime and stir/flip carrots if it looks like some are roasting at a faster rate than others.
6. Serve warm with your favorite entree. Enjoy.
Ideas for Leftovers: These go surprisingly well with breakfast the next day.

 

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Gluten-free Carrot Cake Breakfast Bread with Cream Cheese Icing

On Instagram, I recently shared that I LO V E to bake on Saturday mornings, especially on holiday weekends. This past Easter weekend was no exception. I woke up on Saturday and before my first cup of coffee was empty, I was back in the kitchen whipping up some Cinnamon Roll Protein Bites for me and the man to snack on – which were delicious and a whole heck of a lot easier than regular cinnamon rolls!

rolls

With the buns out of the oven, I went onto prepping some side items that I was enlisted for taking to Easter dinner along with (what I hoped) a homemade carrot cake to win everybody over. Well, time ended up slipping away and before I knew it, I had to get ready to take on the day and leave the house. No time for carrot cake. Now usually I’m a chocolate-chocolate dessert kinda girl. If there’s not chocolate on it, in it or all over it than I’m probably not up for it. But, carrot cake is different. Especially at Easter. So needless to say, once I set my mind to making this dish and I didn’t have time, I was a little bummed. But I quickly let it go, and on Sunday we headed off to family’s house for Easter dinner.

To my delight, upon entering the house I set my carrots and baby potatoes onto the table and not a second later my eyes shortly landed on the carrot cake placed on the kitchen table. My heart sang. Rich, dense carrot cake filled with raisins and nuts, topped with a thick and creamy, sugary-sweet icing. And I mean the real icing, with the pure, hard-hitting sugar that shoots through your bloodstream and makes you want to bounce up and down without skipping a beat. This is what I was craving and I could taste it before I even took the first bite. So eat it, I did. It thought it would be worth it. I thought it would quench my yearning for Easter’s carrot cake. I even had a second slice after sharing the first with Jared hoping it would be better. But it wasn’t and it didn’t. Store-bought cakes are just not the same. So, Easter passed and my quest for a flavor-packed, cream cheese-slathered carrot cake lived on.

CreamCheeseIcing
A week or so later I was searching for a bread recipe to make for the week’s meal prep. I wanted to bake something that was tasty but could easily be a slice-and-go style breakfast. Then I remembered the carrot cake I had been longing for and it was settled. A gluten free, carrot cake-inspired bread with a homemade cream cheese icing. BAM! The rest is history, so they say. Except, being a breakfast food means I had to up the nutritional offerings a little bit, right? Since the bread is already gluten free and packed with real food ingredients that give it a ton of flavor, I decided to enhance the topping.

The cream cheese icing is a perfect base for a couple scoops of collagen peptides. Unflavored, grass-fed collagen peptide powder does not change the taste and adds 14 grams of protein* to your batch of icing. I have made the recipe using 2 servings of collagen peptides as listed below, but I suppose you could add more if you desired and taste as you go.

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Please leave me some love below! I want to know what you think, xo – Delana

Gluten-free Carrot Cake Breakfast Bread with Cream Cheese Icing

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Bread Ingredients

Bread Directions

Preheat oven to 350 degrees and line your bread pan with parchment paper, spraying the sides with nonstick spray. Mix all dry ingredients in a large bowl, keeping carrots, nuts and raisins off to the side. Carefully mix the liquid ingredients in a separate bowl and then slowly add wet mixture to the dry ingredients bowl, stirring as you go. Fold in carrots, walnuts, and raisins until well disperse and batter is well-blended. Transfer into bread pan and bake for 35-40 minutes. Once done, let cool in bread pan for 1-2 hours before removing.

Icing Ingredients

Icing Directions

Mix all in a bowl, starting with 1/4 cup of powdered sugar. If you prefer sweeter icing then I suggest adding an additional 1/4 cup after tasting. Consistency will depend on the brand and style of cream cheese. In testing this recipe, I also tried making the icing Greek-style cream cheese and found the consistency to be much thicker and more on the creamy rather than sweet side (even with a 1/2 cup sugar). Spread icing on the bread once cooled, or store icing in an air-tight container in fridge for up to 10 days.

Recipe Notes

Everything about this recipe is paleo-friendly except for the icing.
If you icing the bread upon serving, then you must store leftovers in the fridge to keep it fresh.
If not, I still recommend storing bread in the fridge for the best taste but it is not required.

I have provided links to ingredients to make it easy for you to stock up your pantry! I may receive a small incentive if you purchase any items from the links provided, but all thoughts and recommendations are of my own opinion.