Carrot Cupcakes

I was really craving carrot cake the other day and started messing around with my carrot muffin recipe until I got this. The whole family agreed it was delicious--and the only problem was keeping from eating the entire batch.

1½ c almond flour (6 oz)
1 t baking soda
½ t salt
½ t cinnamon
½ t ginger
½ t nutmeg
1½ c shredded carrots (6 oz)
6 T butter, softened
¼ c honey
4 eggs
1 t lemon juice
½ t vanilla

1. Whisk together almond flour, baking soda, salt, and spices in a large bowl. Stir in carrots until well coated.
2. In a separate bowl, beat together butter and honey until fluffy.
3. Add eggs, lemon juice, and vanilla. Beat until smooth.
4. Stir in butter mixture to flour mixture until well combined.
5. Pour batter evenly into greased or lined muffin cups.
6. Bake at 350°F for 35 min.
7. Remove pan from oven and let rest 10 min in pan before transferring cupcakes to cooling rack.

Note: One recipe of Cream Cheese Frosting is perfect for covering the cupcakes. The nutrition facts below are for unfrosted cupcakes, so if you're frosting them, be sure to add the extra carbs.

Nutrition Facts

Serving Size 1 cupcake Serving per Recipe 12

Amount per Serving Calories 185 Total Fat 14.7 g   Saturated Fat 4.7 g   Polyunsaturated Fat 2.3 g   Monounsaturated Fat 6.7 g Cholesterol 77 mg Sodium 276 mg Potassium 180 mg Total Carbohydrates 10.2 g   Dietary Fiber 2.2 g   Sugars 7.2 g Protein 5.3 g

Pumpkin Pie Waffles

I made my own pumpkin pie spice blend this year and it smells so wonderful, I've been using it for as many different pumpkiny foods as I can manage. These waffles were inspired by my new favorite spice and a leftover jack-o-lantern pumpkin that had been sitting on my counter.

1¼ c pecan halves (4½ oz)
4 T oil
1 t baking soda
1 t vinegar
½ t salt
4 eggs
¾ c mashed pumpkin (6 oz)
1 t pumpkin pie spice
¼ c dates (1½ oz)

1. Puree together all ingredients until smooth
2. Pour onto ungreased waffle iron by half-cup measure
3. Bake each waffle for 2½-3 min or until golden

Nutrition Facts

Serving Size 1 round waffle Serving per Recipe 5

Amount per Serving Calories 574 Total Fat 48.8 g   Saturated Fat 16.9 g   Polyunsaturated Fat 9.6 g   Monounsaturated Fat 18.8 g Cholesterol 719 mg Sodium 837 mg Potassium 513 mg Total Carbohydrates 11.8 g   Dietary Fiber 3.6 g   Sugars 6.8 g Protein 26.9 g

Fresh Tomato Salsa

When we lived in Illinois, one of the local supermarkets made their own fresh salsa. It took me several recipe revisions, but I was finally able to recreate the yummy, fresh taste. Now that tortilla chips are off the menu, I eat it with Pecan Crackers or Almond Crisps.

8 medium Roma tomatoes (2 lbs)
1 small onion (5 oz)
2 garlic cloves
1 small jalapeño (½ oz)
½ bunch fresh cilantro (1 oz)
¼ t dried oregano
½ t salt
¼ t pepper
pinch cayenne
pinch cocoa powder

1. Mince all ingredients and stir together. Alternately, pulse in a blender or food processor until finely chopped.
2. Refrigerate 1 hour to overnight.
3. Drain up to 1 c accumulated juices before serving.

Nutrition Facts

Serving Size ¼ c Serving per Recipe 12

Amount per Serving Calories 31 Total Fat 0.4 g   Saturated Fat 0.1g   Polyunsaturated Fat 0.2 g   Monounsaturated Fat 0.1 g Cholesterol 0 mg Sodium 108 mg Potassium 296 mg Total Carbohydrates 6.8 g   Dietary Fiber 1.6 g   Sugars 0.1 g Protein 1.2 g

Deviled Eggs

Versatile, naturally low-in-carbs, eggs are one of our favorite foods. When we're looking for something a little different than scrambled, boiled, baked or fried; we'll add a little devilment into the kitchen. We've brought this dish to a bunch of parties and, no matter how many dozen we carry over, we have yet to bring a single egg home.

1 doz eggs
½ c mayonnaise
2 t mustard
2 t vinegar
¼ t paprika

1. Place eggs in a pot and cover with water. Bring to a boil. Reduce heat and allow to simmer for 15 min. Carefully remove to a bowl of ice water until cool enough to handle.
2. Peel eggs and slice lengthwise. Remove yolks. Mash yolks together with mayonnaise, mustard, and vinegar until smooth.
3. Fill egg whites with two spoons or a piping bag. Sprinkle a pinch of paprika over each egg.

Nutrition Facts

Serving Size 2 egg halves Serving per Recipe 12

Amount per Serving Calories 131 Total Fat 12.0 g   Saturated Fat 2.6 g   Polyunsaturated Fat 0.7 g   Monounsaturated Fat 2.0 g Cholesterol 215 mg Sodium 118 mg Potassium 66 mg Total Carbohydrates 0.7 g   Dietary Fiber 0.0 g   Sugars 0.0 g Protein 6.4 g

Dark Chocolate Strawberry Pancakes

I can't recall exactly what led up to the creation of this recipe beyond a chocolate craving one morning. But, really, does there need to be a reason to eat chocolate and strawberries?

⅔ c whole almonds (3 oz)
4½ t coconut oil
3 T cocoa powder
1½ c strawberries (6 oz)
¼ c dates (1½ oz)
4 eggs
½ t salt
1 t baking soda
1 t vinegar
1 t vanilla

1. Puree together ingredients until smooth
2. Pour batter by ¼ c onto lightly-greased griddle over medium heat
3. Cook for 5-6 min, turning once

Nutrition Facts

Serving Size 2 pancakes Serving per Recipe 6

Amount per Serving Calories 195 Total Fat 14.4 g   Saturated Fat 4.7 g   Polyunsaturated Fat 2.5 g   Monounsaturated Fat 6.2 g Cholesterol 123 mg Sodium 451 mg Potassium 286 mg Total Carbohydrates 11.7 g   Dietary Fiber 3.8 g   Sugars 6.8 g Protein 8.0 g

Fudgy Cookie Bites

My daughter wanted to make cookies the other day. I was in the mood for chocolate and peanut butter, but we only had a handful of peanuts in the house. I decided to try my idea with almond butter instead and I think it worked out pretty well. These are truly tiny, bite-sized cookies. My only problem is to keep from eating "just one" more!

1 c almond butter (9 oz)
¼ c cocoa powder
4 t oil
¼ c honey
½ t baking soda
1 egg

1. Beat together all ingredients until well blended
2. Form dough into 1" balls,* flatten slightly, and place ½" apart on an ungreased cookie sheet
3. Bake at 350°F for 9-11 minutes, until set through
4. Let cool on pan 2-3 min before removing to wire rack

*You could make a dozen 2" balls to make larger cookies if you prefer, simply bake them an additional 5-7 minutes.

Nutrition Facts

Serving Size 3 cookies Serving per Recipe 12

Amount per Serving Calories 172 Total Fat 13.4 g   Saturated Fat 1.4 g   Polyunsaturated Fat 3.3 g   Monounsaturated Fat 8.1 g Cholesterol 15 mg Sodium 131 mg Potassium 195 mg Total Carbohydrates 10.9 g   Dietary Fiber 3.1 g   Sugars 6.9 g Protein 5.6 g

Sweet Apple Tart

Apparently it's "apple week" here on Real Food. This was one of the first things I made with the apples we picked at the local orchard. Adam had mentioned that apple pie sounded good for dessert, so I was inspired to see if I could make one. For a savory version of this dish, see my Bacon Apple Tart post from earlier this month.

Crust
1½ c finely ground almond flour (6 oz)
½ t salt
2 T cold butter
1 egg white
2 T ice water (approximately)

1. Combine almond flour, salt, and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
2. Beat egg white with 2 t water and stir into flour mixture.
3. Add remaining water 1 t at a time just until dough comes together.
4. Press evenly into a 10” tart pan or pie plate.

Filling
1 T butter
1½ T honey
½ t cinnamon
¼ t nutmeg
1 egg yolk
3 apples, peeled, cored, and thinly sliced (12 oz)

1. Melt together butter, spices, and honey over low heat.
2. Beat egg yolk, pouring butter mixture in a thin stream until fully incorporated.
3. Add apple slices and stir to coat.
4. Arrange apples in an even layer atop crust.
5. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
6. Remove foil and bake an additional 10 min or until crust is golden and apples are tender.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 198 Total Fat 15.5 g   Saturated Fat 3.7 g   Polyunsaturated Fat 0.3 g   Monounsaturated Fat 1.4 g Cholesterol 35 mg Sodium 186 mg Potassium 203 mg Total Carbohydrates 12.7 g   Dietary Fiber 2.9 g   Sugars 8.3 g Protein 5.4 g