Healthy Carrot Cake Cupcakes

Healthy Carrot Cake Cupcakes

These Carrot Cake Cupcakes are a great treat for Easter or any occasion! I made these last year in Nashville and they were a hit. I am hosting Easter dinner at our house this weekend and made these along with my Berry Crisp (Brian’s fav). Thought I’d make a couple dessert’s considering I have a few huge, hungry hockey players joining us.

For this recipe the frosting is completely optional…but what is a cupcake without frosting?! 😉 Hope everyone enjoys their Easter weekend!

Healthy Carrot Cake Cupcakes

(Gluten Free)

INGREDIENTS

  • 3/4 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup coconut sugar or organic brown sugar
  • 1/4 cup melted coconut oil
  • 2 large cage free eggs
  • 1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
  • 1/3 cup natural applesauce
  • 1/3 cup of crushed pineapple
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely chopped walnuts
  • 1/4 cup of raisins
  • 1/4 cup of shredded coconut
  • 4 ounces low-fat cream cheese
  • 3/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon finely grated lemon zest

DIRECTIONS

Preheat the oven to 350 F. Line 12 muffin cups with cupcake liners.

Sift together the flours, baking soda and cinnamon. In another large bowl beat together the coconut oil, eggs, vanilla and sugar until well combined. Add the carrots, applesauce and pineapple. Add the dry ingredients and mix until combined. Stir in the walnuts, raisins and coconut.

Divide the batter among the muffin cups and bake about 20 minutes, or until a toothpick comes out clean. Transfer to a wire rack to cool completely.

Optional Frosting: With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with shredded coconut. I also topped mine with Cadbury Mini Eggs. Store leftovers in an airtight container in the refrigerator.

Carrot Cake Cupcakes

 

ENJOY!

Mich xo

Pecan Crusted Tilapia

Hey guys! So a lot has happened since my last post. We are now in Calgary!

Couldn’t be happier…so much to love about this city, the team and even more happy to be back in Canada. The last few weeks have been pretty high on the stress levels, but feeling settled in now. One of the first things I did when I arrived was find a Gym, Bikram Studio and I also found a cycle studio called ONE Cycle with dim lights, killer music and disco ball. Amazing.

The second thing was to find some good Organic grocery stores. Still pretty suprised Calgary doesn’t have a Whole Foods, but I have found some great alternatives. Calgary is also full of some great trails, dog parks and lots of outdoor activities…loving it.

These day I have been sticking to a lot of veggies and fish and at times it’s hard to get creative with fish. This recipe is definitely a hit…even for those who aren’t crazy about our underwater friends. I served this with brown rice and steamed asparagus. 😉

Pecan Crusted Tilapia

 

Pecan Crusted Tilapia

(Gluten Free)

INGREDIENTS

  • 1/2 cup of coarsely ground gluten free oats or gluten free breadcrumbs
  • 2 tablespoons finely chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons gluten free/almond flour
  • 4 tilapia fillets, or any whitefish of your choice
  • 1 tablespoon olive oil
  • 4 lemon wedges (optional)

DIRECTIONS

Combine oats, pecans, salt, garlic powder, pepper in a shallow dish. Pour almond milk in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in almond milk; dredge in oat/pecan mixture. Repeat procedure with remaining fillets, flour, almond milk, and oat/pecan mixture.

Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges and throw on a bit of hot sauce for an extra kick!

Pecan Crusted Tilapia

ENJOY!

Mich xo

Cauliflower Crust Pizza

Pizza Crust made from cauliflower? Sounds like a strange combo but I assure you that this recipe is delicious, easy and gluten and grain free ;). I have been meaning to attempt this recipe for quite a while now and am glad that I finally did. I made this for myself one night and had to make my husband Brian another meal for dinner since he wasn’t too excited about eating cauliflower crust lol. Needless to say I only got one piece out of it. He demolished it. I rest my case.

You can top the pizza with any ingredients of your choice. I went with goat cheese and variety of veggies. I hope that you enjoy this as much as we did!

Cauliflower Crust Pizza - babycupcake's healthy eats

Cauliflower Crust Pizza

(Gluten & Grain Free)

INGREDIENTS

  • 1 cup raw, grated cauliflower (or chopped in a food processor)
  • 1 large egg
  • 1 cup shredded almond cheese (or light mozzarella cheese)
  • 1 tsp oregano
  • 1 tbsp chopped parsley
  • 1 tsp garlic powder
  • salt and pepper to taste

DIRECTIONS

Preheat the oven to 450 degrees F.

Saute the cauliflower for a couple of minutes on a medium heat until translucent (optional).

Cover a baking sheet or pizza stone with parchment paper or spray the sheet with coconut oil.

In a medium bowl, combine cauliflower, egg, mozzarella and spices. Press evenly into the shape of a pizza crust (make sure it is not too thick) on the baking sheet or pizza stone if you have one available.

Bake the crust for 12-15 minutes. You may turn over once if desired.

Remove the crust from the oven and add pizza or pasta sauce and any toppings such as veggies, lean meat and cheese . I used pasta sauce, mushrooms, peppers, basil, spinach, cherry tomatoes and goat cheese.

Place under the broiler, on high heat, until cheese is melted about 5 minutes or so. Just keep an eye on it.

 

Cauliflower Crust

ENJOY!

Mich xo

Detox

It’s that time of the year again to shed some of those unwanted holiday pounds and to re-set the body for a fresh start to the year. I am a big fan of detoxing the body every few months or whenever you are feeling sluggish, heavy and tired. There are some crazy methods and cleanses out there such as drinking water, cayenne pepper and lemon juice for days? NOT GOOD! I believe in cleansing the body internally through whole foods.

Also, I would recommend investing in a high quality Juicer. Apart from detoxing, juicing at least once a day will help to boost your health and vitality

Detox - Babycupcakes Healthy Eats

Some benefits of detoxifying the body are:

  • weight loss
  • mental clarity
  • radiant skin
  • increased energy
  • improved immunity
  • better digestion

DETOX DIET PLAN

3 DAY DETOX

I will detox anywhere from 3 to 7 days. If I just want to do a 3 day detox it will consist of TONS of lemon water, fresh pressed juices, smoothies and homemade soup.

  1. Green Lemonade – juice together 1-2 apples, 1 peeled lemon and 2 bunches of kale (2 of these throughout the day)
  2. Green Smoothie – 1 cup almond milk, 1/2 cup berries, 1 cup spinach, flax and cinnamon
  3. Beet Juice  – juice together 1-2 apples, 3 carrots, 1.2 beet and ginger
  4. Pureed Vegetable Soup – sautee 1 chopped onion, 2 cloves of minced garlic, 4 stalks of chopped celery and 3 diced carrots in a bit of olive oil. Add 3 cups of frozen peas, 1 box of organic reduced sodium vegetable broth, salt, pepper and garlic powder. Bring to a boil, reduce heat and simmer for 45 min. Let cool and blend together in a blender or food processor. Add more salt & pepper to taste.

Days 2 and 3 will be the same with the addition of fresh salad, raw veggies and fruit.

Babycupcake's 3 Day Detox

7 DAY DETOX

For an amazing 7 day detox I always follow a cleanse I found online years ago by Gwentyh Paltrow’s doc Dr. Alejandro Junger. I have done so many different cleanses throughout the year’s and I always come back to this one! (Unless I am doing a full juice cleanse such as OTG3…which is the BOMB!)

This detox is for 7 days and is totally manageable. The first couple of days you may have a headache or feel extremely tired, but keep on truckin’! You will feel and look like a million bucks when you reach the finish line. You can find all of the recipes on her GOOP website. I sometimes substitute her soups for my own as well as my own green salad.

Day One

  • 7am (or upon rising): Glass of room temperature lemon water
  • 8am: Herbal tea
  • 10am (breakfast): Blueberry and Almond Smoothie
  • 11:30am: Coconut water*
  • 1:30pm (lunch): Salad with Carrot and Ginger Dressing
  • 4pm (snack): A handful of mixed pumpkin and sunflower seeds
  • 6pm (dinner): Broccoli and Arugula Soup
  • *Make sure that the coconut water has no added sugar. Fresh is ideal but the brands Zico or Vita Coco are readily available.

Day Two

  • 7am (or upon rising): Glass of room temperature lemon water
  • 8am: Herbal tea
  • 10am (breakfast): Raspberry and Rice Milk Smoothie (follow method for Blueberry and Almond Smoothie)
  • 11:30am: Coconut water
  • 1:30pm (lunch): Detox Teriyaki Chicken and Steamed Greens
  • 4pm (snack): Miso Soup with Watercress
  • 6pm (dinner): Pea and Basil Soup (follow method for Broccoli and Arugula Soup)

Day Three

  • 7am (or upon rising): Glass of room temperature lemon water
  • 8am: Herbal tea
  • 10am (breakfast): Oatmeal (make with rice or almond milk instead of water so it’s a bit more substantial)
  • 11:30am: Coconut water
  • 1:30pm (lunch): Blueberry and Almond Smoothie
  • 4pm (snack): Cucumber, Lime and Basil Juice
  • 6pm (dinner): Super Greens Juice / Miso Soup with Watercress

Day Four

  • 7am (or upon rising): Glass of room temperature lemon water
  • 8am: Herbal tea
  • 10am (breakfast): Mango and Coconut Milk Smoothie (follow method for Blueberry and Almond Smoothie)
  • 11:30am: Coconut water
  • 1:30pm (lunch): Miso Soup with Watercress
  • 4pm (snack): A handful of blueberries
  • 6pm (dinner): Steamed Salmon and Greens

Day Five

  • 7am (or upon rising): Glass of room temperature lemon water
  • 8am: Herbal tea
  • 10am (breakfast): Peach and Almond Smoothie (follow method for Blueberry and Almond Smoothie)
  • 11:30am: Coconut water
  • 1:30pm (lunch): Raw crudite (carrots, green beans, radishes, cucumbers, zucchini) withCarrot and Ginger Dressing
  • 4pm (snack): Beet, Carrot, Apple and Ginger Juice
  • 6pm (dinner): Cucumber and Avocado Soup

Day Six

  • 7am (or upon rising): Glass of room temperature lemon water
  • 8am: Herbal tea
  • 10am (breakfast): Blueberry and Almond Smoothie
  • 11:30am: Coconut water
  • 1:30pm (lunch): Mixed Greens with Steamed Salmon, Olive Oil & Lemon Juice
  • 4pm (snack): Super Greens Juice
  • 6pm (dinner): Detox Teriyaki Chicken, brown rice, steamed zucchini

Day Seven

  • 7am (or upon rising): Glass of room temperature lemon water
  • 8am: Herbal tea
  • 10am (breakfast): Raspberry and Rice Milk Smoothie (follow method for Blueberry and Almond Smoothie)
  • 11:30am: Coconut water
  • 1:30pm (lunch): Miso Soup with Vegetables
  • 4pm (snack): A handful of almonds
  • 6pm (dinner): Steamed fish, quinoa, roasted squash

 ENJOY!

Mich xo

Double Chocolate M&M Cookies – Gluten Free

I thought I would save this cookie for the finale of the Christmas Cookie Countdown. Who doesn’t like chocolate, especially double chocolate?! This recipe isn’t the healthiest of them all, but it’s the Holiday’s! Moderation is key 😉

Since the NHL lockout is still ongoing we are able to be back in Canada for Christmas. Kind of bittersweet but so excited to celebrate with family & friends. I hope you all have a VERY MERRY CHRISTMAS!!! xo

Double Chocolate M&M Cookies - Gluten Free

INGREDIENTS

  • 1 cup brown rice flour or any gluten free flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces semisweet or milk chocolate, coarsely chopped
  • 1/2 cup vegan or regular butter
  • 3/4 cup Christmas M&M’s
  • 1 cup organic cane sugar
  • 2 large eggs
  • 1 teaspoon vanilla

DIRECTIONS

Preheat oven to 325 degrees F. In a medium bowl, whisk together brown rice flour, cocoa powder, baking soda, and salt and set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at power. Stir. Microwave again for one minute at  power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals. Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm.

In a large bowl, combine the chocolate and butter mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon.

Line baking sheets with parchment paper. Drop dough onto baking sheets by tablespoonfuls spacing them about 1 1/2 inches apart. Place four or five M&M’s on top of the cookie dough balls.

Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely.

Double Chocolate M&M Cookies - Gluten Free

 

ENJOY!

Mich xo