Get creative with carrots and add a delicious twist to a breakfast favorite! These fluffy, healthy carrot cake pancakes are made in your blender with delightful spices. Dairy‑free, naturally sweetened, and packed with mix‑ins like walnuts and raisins, they’re perfect when topped with almond butter, cream cheese or yogurt and a drizzle of maple syrup.

Ingredients

• ½ cup unsweetened applesauce
• 2 eggs
• ⅓ cup unsweetened almond milk (or milk of choice)
• 1 tsp vanilla extract
• 1 TBSP pure maple syrup (or honey)
• 1 ½ cups old fashioned rolled oats (gluten free if desired)
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt

Mix‑ins

• 1 cup shredded carrots
• ¼ cup chopped walnuts or pecans
• 3 TBSP raisins

For Cooking

Olive oil or coconut oil, as needed

Instructions

1. Place all ingredients (except the mix‑ins) in a blender and blend on high until completely smooth (30 seconds–1 minute). Stir in the carrots, walnuts, and raisins without blending.
2. Lightly coat a griddle with oil and preheat over medium heat. Pour about 1/3 cup of batter for each pancake, gently spreading it into a circle. Cook for 2–4 minutes until the pancakes puff slightly and bubbles form along the edges.
3. Flip the pancakes and cook until golden on the underside. If they brown too quickly, lower the heat.
4. Wipe the griddle clean and repeat with the remaining batter. This recipe makes 6 pancakes (serving 3, with 2 pancakes each).

Notes: Top with almond butter, cream cheese, or yogurt and a drizzle of maple syrup.
To freeze: Lay pancakes on a baking sheet (ensuring they aren’t touching) and freeze for 30 minutes. Then transfer to a freezer‑safe container for up to 3 months. Reheat in the microwave for 30–60 seconds.

Looking for a new dressing to drizzle over greens, tomatoes, cucumber, and microgreens? This irresistible combo of sesame, lime, and honey is sure to become a favorite.

Ingredients

• ½ cup extra‑virgin olive oil
• ¼ cup fresh lime juice
• 3 TBSP local liquid honey
• 1 clove garlic, grated or finely minced
• 2‑1/2 TBSP tahini
• ¼ tsp sea salt
• ¼ tsp freshly cracked black pepper

Instructions

1. Whisk all the ingredients together in a bowl. Alternatively, combine them in a wide‑mouth mason jar and blend using an immersion stick blender.
2. Transfer to an airtight container and refrigerate for up to 5 days.

The coziest beef stew featuring tender chunks of beef and sweet potato that melt in your mouth. Perfect for a long weekend cooking session—with plenty of leftovers for lunch!

Ingredients

• 2 TBSP olive oil
• 2 lbs top sirloin steak, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 medium sweet onion, diced
• 1 medium carrot, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, quartered
• ¼ cup all‑purpose flour
• 2 TBSP tomato paste
• ½ cup dry red wine
• 4 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 medium sweet potato, peeled and cut into chunks (about 1 1/2 lbs)
• Fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season the steak with salt and pepper, then work in batches to brown the beef (about 6–8 minutes); set aside.
2. Add the onion, carrot, and celery to the pot and cook until tender (3–4 minutes).
3. Stir in the garlic and mushrooms, and cook until they are tender and browned (3–4 minutes).
4. Whisk in the flour and tomato paste until lightly browned (about 1 minute).
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. Return the steak to the pot and add the beef stock, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer until the beef is very tender (about 30 minutes).
7. Stir in the sweet potato and continue simmering until the potato is just tender and the stew has thickened (about 20 minutes). Discard the thyme sprigs and bay leaves, then stir in chopped parsley.
8. Season with additional salt and pepper to taste and serve hot.

A superstar side dish that’s delicious, easy, cheap, healthy, and versatile. Perfect for holiday dinners, make‑ahead meals, or even dinner tonight. This is freezer‑friendly comfort food at its best!

Ingredients

• 1/2 turnip (or substitute as desired)
• 3 carrots
• 2 parsnips
• 2 sweet potatoes (or one large sweet potato, about 1 1/2 lbs), cut into 1/2‑inch chunks
• 1 1/2 tsp salt (divided)
• 1/4 cup butter
• 1/2 package cream cheese
• 1/2 cup panko or breadcrumbs

Instructions

1. Peel the turnip, carrots, parsnips, and sweet potato. Cut them into chunks— chopping the turnip smaller (it takes longest), the sweet potato larger (it cooks faster), and the carrots and parsnips in between.
2. Place the vegetables in a large pot with 1 teaspoon of salt, cover with water, and bring to a boil. Cook until all vegetables are soft enough to be pierced with a fork.
3. Drain the vegetables (reserve some of the broth if desired) and return them to the pot.
4. Mash the vegetables with a potato masher, then use a hand mixer to cream them together with the butter, cream cheese, and 1/2 teaspoon of salt until smooth and creamy.
5. Spoon the mixture into a large casserole dish. Refrigerate or freeze until needed. When ready, bring to room temperature, preheat the oven to 350°F, sprinkle with panko, and bake for about 30 minutes until heated through (broil for a couple of minutes if desired for extra browning).
6. Serve hot and enjoy!

Looking for a dressing to drizzle over greens, tomatoes, cucumber, and microgreens? Enjoy the addictive combination of sesame, lime, and honey!

Ingredients

• ½ cup extra‑virgin olive oil
• ¼ cup fresh lime juice
• 3 TBSP local liquid honey
• 1 clove garlic, grated or finely minced
• 2‑1/2 TBSP tahini
• ¼ tsp sea salt
• ¼ tsp freshly cracked black pepper

Instructions

1. Whisk all the ingredients together in a bowl (or combine in a wide‑mouth mason jar and blend with an immersion blender).
2. Store in an airtight container in the refrigerator for up to 5 days.