Today I’m excited to welcome Kristen of Frugal Antics of a Harried Homemaker. I’ve admired Frugal Antics for years. Kristen’s friendly, conversational writing style and delicious recipes mean that every visit to her blog is a real pleasure. I always find so much delicious inspiration there. Although I haven’t met Kristen in real life yet, she’s a dear blogging friend. If you haven’t ‘met’ Kristen yet, you are definitely missing out and should go visit Frugal Antics just as soon as you’ve finished reading this post.
I’m also really pleased with Kristen’s choice of recipe to share with us today as it is vegetarian, and therefore gives me an opportunity to share some news. Next week is the UK Vegetarian Society’s ‘National Vegetarian Week’, and it’s going to be Vegetarian Week on The 21st Century Housewife too. So let’s start the celebrations off with Kristen’s delicious post.
I am so pleased to be April’s guest today. By way of introduction, I have been blogging for four and a half years at Frugal Antics of a Harried Homemaker (frugalanticsrecipes.com). I make family friendly foods without spending a lot of money. About a year and a half ago, my doctor ordered me to eat gluten free, so a good portion of my recipes are without gluten. My family did not join my new eating regimen, however, so I still make breads, pies and cookies the “normal way,” too.
I am a stay at home mom to five kids, four boys and a girl. My oldest is graduating from high school this month and is going off to college in June. My youngest is finishing up first grade. We live in Florida, but started out our family in Washington state, near Seattle. Over the years, we wandered south and then came east. Living near the beach in a state that rarely gets cold is something we got used to right away!
Today, I am sharing a recipe for Carrot Puffs. It is adapted from the Muffin Tin Cookbook by Brette Sember. I often review cookbooks on my blog and this was a great one. These little carrot puffs are made in a mini muffin pan, so those who don’t like vegetables don’t have to deal with big portions.
- 8 oz full sized carrots peeled and grated
- 1 tsp onion powder
- 4 cloves minced garlic
- ½ tsp dill weed
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tbsp honey
- 2 tbsp sour cream
- 1 tbsp coconut flour
- Combine grated carrots, onion powder, garlic and dill weed.
- Heat olive oil in a large skillet over medium.
- Add carrot combination and cook until vegetables are soft, stirring often.
- Season to taste with salt and pepper.
- Add honey, sour cream and coconut flour, stirring to coat.
- Scoop the carrots into greased mini muffin tins.
- Bake at 400°F (205°C) for 15 minutes.
Thanks again, April, for having me over today!
Thank you for visiting, Kristen! You can find Kristen on Pinterest