the best carrot bread around

Carrot Bread Recipe from Yoga Journal:

I am far from a baker, I am what I call a spaztastic cook. I cannot follow a recipe to save my life! In cooking that’s OK, you can swap out similar ingredients. In baking that doesn’t work at all! Trust me I’ve tried it and my garlic bread muffins tasted terrible.

When I came across this recipe in Yoga Journal it looked so delicious I had to try it. I was really good and I followed the recipe to a T and it came out absolutely amazing! I’ve made it 3 times now. Its a perfect breakfast toasted up with some butter!

You can find the original recipe here

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
Pinch salt
2 cups shredded carrots
3 large eggs
3/4 cup raw or light brown sugar
3/4 cup canola oil
1 tablespoon vanilla
1 cup chopped pecans
1/2 cup milk or soy milk

Directions

1. Preheat the oven to 325°F. Lightly oil or butter a 9-inch loaf pan.

2. In a bowl, stir together the flour, baking powder, cinnamon, baking soda, and salt and set aside.

3. In a large bowl, mix carrots, eggs, sugar, oil, and vanilla until well blended. Fold the flour mixture into the carrot mixture until just combined.

4. Gently stir in the pecans and milk and pour the batter into the prepared pan.

5. Bake until the top is golden brown and a tester inserted in the center of the bread comes out with moist crumbs attached, 50 to 55 minutes.

sweet potato and tuna salad

I really love easy meals! I use to try to plan out every meal for the week and get super creative but I found myself getting lazy and not cooking what I had originally planned and shopped for. So by the end of the week all of my produce would go bad. I had to get out of that rut so now when I head to the grocery I have some essentials in mind but mostly I buy what looks good. So every night I can come home from work, see what looks tasty and figure out how to combine it. 

This is another super easy dinner. Some, probably most people would look at me in disgust (like Morgan definitely did) when I combined these two things. But let me tell you it was so darn good! The sweetness of the potato and the tang of the tuna... YUM!

I kept this one very simple. I took 2 pouches of tuna or 1 can, mayo, chopped red onion and s&p. And that was it for the tuna. For the sweet potato I just baked it in tin foil 400 degrees for about 45 min or until tender. I took half of the potato and mashed it up with some butter and topped that with half of the tuna mixture. That's it folks!

For the side salad i just chopped up some lettuce, red cabbage, tomatoes, red onion and carrots then tossed that with a balsamic/olive oil dressing.