carrots Archives - My Whole Food Life

Vegan Egg Roll in a Bowl

January 29, 2017May 21, 2017 Melissa King 47 Comments

Who doesn’t love an egg roll? I can never find egg roll wrappers that don’t contain egg so I made this Vegan Egg Roll in a Bowl. It tastes exactly like the filling found in those delectable egg rolls, but without the fried wrappers! I know typically egg rolls have added meat, so I added the sliced portoblello mushrooms to provide a meaty texture in place of the meat.

If you want to add some extra protein to this stir fry, you can add toasted peanuts or cashews. Quinoa may be another nice addition.

This healthy dish is vegan, gluten free and paleo. You can whip it up so fast too. From start to finish it’s less than 20 minutes! We filmed a short video for this recipe. You can view it below. For more videos, you can subscribe to my You Tube channel.

Morning Glory Breakfast Cookies

April 26, 2016May 24, 2017 Melissa King 29 Comments

Have you ever had Morning Glory Breakfast Cookies? Or maybe morning glory muffins? They are very similar to carrot cake muffins or carrot cake breakfast cookies.

Today I am super excited to bring you this particular morning glory recipe since it’s totally grain-free! I used chickpeas as a base and they turned out great.

These healthy breakfast cookies have very little added sugar. There is only 1/4 cup maple syrup in the entire recipe! They are vegan, gluten free and grain free!

You can easily make these nut free by using sunflower seeds instead of the pecans.

Carrot Ginger Juice

May 30, 2015 Melissa King 14 Comments

My husband accidentally bought an extra bag of carrots yesterday. So I decided to make this Carrot Ginger Juice. I will also be making a batch of my carrot cake breakfast cookies and carrot cake energy bites. They freeze well, so I will be saving them for my husband’s lunches. This carrot ginger juice is a great way to sneak some veggies into your kids. I think this juice would also make great popsicles. I like these molds for popsicles.

If you don’t have a juicer, you can blend in a blender and strain. I used a large chunk of ginger in mine. I like my juice with a kick! 🙂

Guest Post: Clean Eating Sesame Chickpea and Carrot Spread

May 23, 2015 Melissa King 9 Comments

Hello, guys. I’m filling in for Melissa while she spends some time with her family. My name is Olena and I am an author of Clean Eating Recipes blog – iFOODreal. Although I’m not vegan, our family’s meal focus is plant based with meat or fish once per week and limited amount of dairy products. We also strive to eat organic and local as much as we can.

As you know, when eating whole foods deli meat is not an option anymore. Frankly, even few natural and organic ones I was able to find do not fit my understanding of eating clean. That is when quick and easy spreads come in handy.

Carrot Raisin Muffins (Vegan and Gluten Free)

June 10, 2014May 27, 2017 Melissa King 35 Comments

Carrot Raisin Muffins. Ever since I made my carrot cake baked oatmeal, I have been wanting to make carrot raisin muffins.

My husband is a fan of carrot anything, so I knew these carrot raisin muffins would be a hit. I must be honest though.

This was my second attempt at carrot muffins. The first batch of these healthy muffins came out awful.

With a few tweaks, I was able to make this batch successful! If you like carrot treats, you may also like my carrot cake larabar bites. Anytime I can sneak some veggies into my kids is a win. They enjoyed these muffins.

These muffins are vegan, gluten free dairy free and egg free. Great for anyone that has allergies. My own daughter struggled with dairy and egg allergies for the first 2 years of her life.

Normally I use oat flour in all my muffin recipes. I happen to have a bag of gluten free all purpose, so I used that instead.

Carrot Ginger Soup (Vegan, Gluten Free)

September 21, 2013January 22, 2018 Melissa King 63 Comments

Carrot Ginger Soup. Now that fall is almost here, I am going to be punching out new soup recipes! This is the first of many to come this winter.

Soups are great because they are super easy and very budget friendly. One of my favorite recipes on the blog is my Hearty White Bean Soup.

I used my homemade vegetable broth in this recipe. So easy to make. Just save all your vegetable scraps in the freezer and when you have enough, make a ton of broth.

You will never need to buy broth again. We also added curry to ours, but if you are not a fan, you can just omit the curry. I thought is made a nice addition though.

Carrot Ginger Soup

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Prep Time 20 min Cook Time 8 hr Serves 4 servings adjust servings

Ingredients

6-8 carrots peeled and chopped
1 onion chopped
4 cups vegetable broth
juice of 1 orange
1/2 cup coconut milk (I used the canned full fat milk)
1 tsp curry powder
1/2 tsp fresh ginger minced
salt to taste

Instructions

Throw everything in a crock pot and cook on high for 3-4 hours, or on low for 7-8 hours. You can cook it in less time, but I believe the longer a soup cooks, the better it gets.
Once the soup is cooked, you can use an immersion blender to puree it.
You can also transfer the mixture to a blender and puree it that way. Either way works.

by Melissa King

Recipe Notes

We got about 4 servings out of our batch. Enjoy!