Carrots, Carrots, Carrots

Never thought I’d be so happy to see a carrot.

For some reason, I don’t recall, I, recently, grated one carrot. I don’t usually grate carrots.

But, I had been gathering carrot recipes and one, a carrot relish, required grated carrot.

But, instead of making the relish, I added half of the grated carrot to a can of salmon (drained) with a tablespoon of mayo and a bit of lime juice and made a salmon salad which I used to make a few mini sandwiches.

 

Then, I got the bright idea, let’s try using the remaining grated carrot in my version of Jack Monroe’s Carrot Cake Overnight Oats.

 

When I first made her recipe, I fell in love with overnight oats. But, where I live now, I can’t find canned carrots, a necessary ingredient in his recipe. I had tried sliced and cooked carrots but could not achieve the same taste.

When I used the grated carrot in a batch of "Carrot Cake Overnight Oats", the result was just about right.

So, now I have ribboned or made curls, and grated another carrot and some of the recipes I hope to try are:

 

(Weird, my pictures came out too red.)

Carrot relish

Carrot cookies

Vegetable Skewers

And for the umpteenth time, maybe I will try Jack’s infamous Carrot, Cumin & Kidney Bean Burgers, with modifications of course.

 

Plus, there's more I want to do with a carrot, like:

 

Use curls, or diced or sliced carrots with sliced apples and cucumbers for a fresh salad.
Add carrot slices to DIY Pickles.
Add diced or grated carrot to macaroni salad.

Cut thinly sliced/julienned carrot, add to a bowl of raisins, almonds, and yogurt for a tasty salad.
Add oil and honey to a dish of carrot curls as a side salad.
Try making a Mug O'Carrot cake.

#Anti-Inflammatory-friendly

Microwave: Mug O'Spinach Frittata (Anti-Inflammatory)

Ok, Now, I have to search for Anti-Inflammatory recipes.

 

Here's my first attempt.

 

Microwave: Mug O’Spinach Frittata

(Anti-Inflammatory)
(Adapted from: Spinach-Tomato Frittata https://www.consumerreports.org/cooking-baking/anti-inflammatory-diet-recipes/)

 

 

Pre-Preparation:

 

1 Tomato Bouillon

1 Cup Water

 

In one cup of water, add Tomato bouillon, microwave on high for 2 minutes. Stir until bouillon has dissolved.

Ingredients:

1 Dollop Veg oil
1 Grind Black Pepper opt
1 Tspn Onion Flakes
1/2 a Small Dessert Bowl Frozen Spinach
1 egg
1 Tspn Milk
1 TBspn Parm
1 TBspn Tomato Bouillon
Topping: Sprinkle with Thyme

 

Process:

 

Add oil to Mug.

Add Ground Black Pepper.

Add Onion Flakes.

Add Frozen Spinach.

Microwave on high for 30 seconds.

Stir ingredients thoroughly.

Return to microwave, cook on high for about 1 minute.

Add egg, milk, Parmesan cheese, tomato bouillon.

Stir, whip and mix ingredients vigorously.

Cover mug with a saucer.

Microwave on high for 2 minutes.

When cooked, use a fork to loosen egg mixture from sides of mug.

Tip contents onto plate.

Slice cooked mixture.

Sprinkle with Thyme.

 

 

Then, there are the dirty dishes :-) and the remaining Tomato bouillon for later use. Decided to freeze leftover tomato bouillon in an ice cube tray.

 

 

 

I added too much spinach but it was still tasty.

 

Note: I am not a dietitian, nutritionist etc.

I just try to eat as healthy as I can. Many of my recipes are GERD-friendly and now I am focusing on Anti-inflammatory-friendly recipes.

I do use a bit of dairy products which are on the GERD and Anti-inflammatory Do Not Eat lists.

 

#Anti-Inflammatory-friendly