I’m very guilty of eating poorly at the end of the day. If I eat at all, it’s not usually something very healthy. Lunch is my main meal (man do I love me some lunch) so often I just don’t feel hungry. If I am, I’m too tired and lazy to do much cooking. Because of these things, I’m especially proud to have made up a fast, easy and healthy recipe that even my lazy ass is likely to make for dinner. The fact that there aren’t many dishes involved is a HUGE plus. Dishes are my least favorite thing, 2nd only to Steely Dan.
Happy healthy eating!
It’s too late for Easter, but if you’re looking for a good spring dessert, here’s a good one to try. I meant to make these earlier in the week but that damn cold was super persistent and I didn’t want to share it with anyone. I got my daily Martha e-mail with this recipe and could not WAIT to try them. Since I’ve made the same carrot cake two years in a row, I figured making these would be a nice change.
The recipe claims to make 18 cookies but I got 9. Since they’re like mini-sandwiches that wasn’t a big deal, and I’m sure I made the cookies slightly too big which obviously would have something to do with how many I got. Keep it in mind though, when you make these!
Today’s veggie feature is… the parsnip! Parsnips are a vegetable I had on a semi-regular basis as a kid, usually in stews and soups, but I’d never actually made them myself. As mentioned in a previous blog, I’ve been trying to think of topics to write about in between baking recipes that won’t be super boring (or way too personal), and I think I’m going to try and feature one ingredient/food occasionally. I will include recipes that demonstrate an easy way to incorporate the food of topic into your diet/menu plan.
Food.com shows that parsnips have..
99 calories per cup
14% DV potassium
26% DV Fiber (woah!)
3% DV protein
0% Sodium and cholesterol!
A parsnip, cousin to the carrot, is a winter root-vegetable. In case you’ve never tried parsnips before, their taste can be described as similar to a carrot’s, only with a bit of a kick to it. I’ve seen them described as mild turnips as well as sweeter versions of white carrots. Parsnips were a staple before the potato was introduced to many cultures and has since taken a seat on the sidelines.
A few people at work know about my blog and have looked at it at one point or another. One person in particular mentioned that he’d read it (I get super excited when people read my blog!) and sent me a carrot cake recipe. Let me tell you- it was super yummy! Unfortunately he was sick when I brought a few pieces in to work, but I did get to some him how it turned out. This was my first bundt cake so I was really nervous (given my history with things sticking to pans), but between the non-stick pan, butter and flour, it came out perfectly. Thanks Piermont, for the recipe, and thanks Mom, for the use of your bundt cake pan!