Happy monday everyone!
I had such a nice weekend! It was really fun to be home with the husband and just RELAX! On sunday morning, we went to the market together. It was freaking cold outside, but so sunny! We stocked up on produce for local growers, fresh goat cheese, organic eggs and multigrain bread. We came back home starving and were ready for a nice breakfast.
I couldn’t wait to try the Kerbey Lane Pumpkin Pancakes! And they were perfect:
Especially with this syrup:
I couldn’t resist taking pictures in the bright sunlight 😉
Since we woke up so late, we skipped lunch altogether but mid afternoon, I prepared some yummy treats: Yogurt Carrot muffins!
The husband started eating them right out of the oven!
I didn’t have muffin liners, so I “made” my own using parchment paper. The muffins ended up looking really funky but it was better than risking having them stick to the pan.
Looks so bright on that photo!
- 3/4 cup whole wheat flour + 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- 2/3 cup agave syrup
- 2 cups grated carrots
- 1/4 cup canola oil (was out of applesauce)
- 2 beaten eggs
- ½ cup plain yogurt (non fat)
- ¾ cup chopped walnuts
Preheat the oven to 325°F. Mix the flour, baking powder, cinnamon, nutmeg, baking soda and salt into a large bowl. Stir in the agave syrup and carrots.
Beat in the oil, eggs and yogurt and stir in the walnuts. Spoon the batter into the prepared muffin pan. Bake for 20 minutes or until golden brown. Cool the muffins in the pan for 15 minutes.
They turned out really good! I think the yogurt help making them really moist! This recipe is definitely a keeper!
By the time dinner time came, we were definitely hungry and ready for some protein! Since I had an 8 ounce-package of lean ground beef (organic, of course!), I decided to make up a new maakoud recipe. A Maakoud is a tunisian loaf made with ground meat, eggs and potatoes. But I tend to find the meat and potato mix quite boring and like trying new combinations. So last night was Pumpkin Maakoud!
- 8 ounces lean ground beef
- 4 eggs +2 egg whites, beaten
- 2 hard boiled egg whites, chopped
- 1 cup onion
- 1 can pumpkin purée
- Salt, pepper, cayenne pepper (1 tsp), nutmeg (1 tsp) and cinnamon (1 tsp).
Preheat oven at 350 °F.
In a pan, sauté the onion until tender, and add the ground beef until lightly browned. Remove from heat and place into a large bowl. Stir in the beaten eggs, the chopped hard boiled eggs, the pumpkin and the spices. Place mixture into 10″ loaf pan and bake until the blade of a knife inserted in the middle comes out dry. Place loaf on plate to cool down for 15 min.
Serve warm but not hot, with your veggies of choice.
I loved the pumpkin taste. Probably just as good as the time I made it with sweet potatoes! I was hoping I would have leftovers for today’s lunch but the husband inhaled it! It would have tasted great in a sandwich…. Maybe next time….
Well, after all that orange food, I was quite surprised to not turn orange too!