Leader Enterprise - April 22, 2015 - Carrots

Healthy Tropical Fruit Smoothies

Roasted Maple Dijon Carrots

I know we all are so thankful spring is on its way and we can enjoy lovely days of sunshine and warmer temps. Seeing that new life spring forth is encouraging for all of us. We were blessed to get to spend February and March in Florida. Bravo to those of you who stayed behind and braved the wicked weather in this area. It's behind us now!

I'm here to share some good information about why eating carrots is good for you. A source of vitamin A and known to benefit skin regeneration, cancer prevention and even have anti-aging properties; here are five reasons why you should eat more of this crunchy orange powerfood:

IMPROVED VISION

Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat the most beta-carotene had 40 percent lower risk of macular degeneration than those who consumed little.

CANCER PREVENTION

Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. 

ANTI-AGING

The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism.  It help slows down the aging of cells.

BODY CLEANSE

Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement.

HEALTHY TEETH AND GUMS

Carrots clean your teeth and mouth.They scrape off plaque and food particles just like toothbrushes or toothpaste.  Carrots stimulate gums and trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.

Just be careful to not eat so many carrots you turn orange!

CARROT RAISIN SALAD 

4 c. shredded carrots (about 4 or 5 lg.)

1 c. raisins (or craisins), plumped

(cover with boiling water and let stand a few minutes, then drain)

1/4 c. crushed, drained pineapple, optional

1/4 c. mayonnaise

2 Tb. sugar

2-3 Tb. milk

Place carrots, raisins and pineapple in a large bowl. In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing. Pour over carrot mixture and toss to coat. Yield: 8 servings

HEALTHY CARROT BANANA MUFFINS

1/2 c. unsweetened applesauce

1 c. sugar

(I used 1/2 c. sugar, and 1/2 c. xylitol)

1/2 c. egg substitute

(Or 2 large egg whites plus 1 Tb. flaxseed meal mixed with 3 Tb. water)

2 c. white whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 lg. ripe bananas, mashed

1 c. grated carrots

Preheat oven to 350. Spray 12-cup muffin pan with non stick  cooking spray. In a mixing bowl, combine applesauce and sugar; add egg whites and flax seed meal mixture and mix well. Combine flour, baking soda, salt, and spices; gradually add to creamed mixture alternately with bananas. Stir in carrots. Put mixture into muffin pan.Bake for about 22 minutes. Yield: 12 muffins

ROASTED MAPLE DIJON CARROTS 

8 or 9 medium carrots, peeled and chunked

(I like to 'whittle' mine)

(Or you may use a lb. of baby carrots) 

1-2 Tb. olive oil 

3 Tb. pure maple syrup (or sugar free if desired)

1-1/2 tsp. dijon mustard 

Preheat oven to 350. In large bowl, combine prepared carrots with olive oil. Stir well to coat evenly. Place in 8" X 8" baking dish.(I like lining it with nonstick foil for an easier cleanup). Bake, uncovered for about 45 minutes, stirring about every 15 minutes, until crisp tender. In small bowl, combine maple syrup and mustard and mix until well blended. Pour over carrots and stir until evenly coated. Roast another 10-15 minutes, stirring every 5 minutes, until they reach the desired tenderness. Yield: 4 servings

HEALTHY TROPICAL FRUIT SMOOTHIES 

1 c. pineapple, chunked (crushed would work too) 

1 sm. orange, peeled into sections

2 frozen sliced bananas

1 c. orange juice

1 (8 oz) pineapple (or tropical) Greek yogurt 

1 Tb. coconut oil

2 tsp. flax seed meal, optional

(It helps you stay full longer)

1 medium carrot, grated

Combine all ingredients in a blender. Blend until smooth, about a minute. If you want a thinner consistency, add more orange juice, milk or water. Pour into 2 glasses; serve immediately. Yield: 2 servings

"In the end, it's not the years in your life that count. It's the life in your years." ~ Abraham Lincoln

Ballpark Baked Beans

It won't be long and it'll be BBQ and picnic time!  This is a great recipe to keep on hand. I sure do love these simple & basic recipes!!

I want you to be ready for summer with a WOW factor - these beans are awesome...the pineapple adds a special sweetness.  These make an excellent side dish for any meal. 

I was shocked when I realized I hadn't ever posted this recipe I made a couple of years ago! It's easy and delicious...I served it to over 200 folks at a local Bean Days festival.

The recipe came from Taste of Home....so you know it's been tested and proven!

BALLPARK BAKED BEANS 

2 (16 ozs) cans baked beans

1/4 c. brown sugar (packed)

2 Tb. ketchup

2 tsp. prepared mustard

1/2 # bacon, diced and mostly cooked, optional

1 (20 ozs.) can pineapple tidbits, drained 

Preheat oven to 350. 

In a large bowl, combine the beans, brown sugar, ketchup and mustard and bacon, if using. Pour mixture into a 2-qt. baking dish. Bake, uncovered, for 30 minutes. Add pineapple; stir until combined; bake 30 minutes longer or until bubbly. 

Yield: 10 servings.

Linked to Weekend Potluck
GBP Roundup - Quick & Easy
GBP Roundup - Father's Day 
Full Plate Thursday
Meal Plan Monday

You might also enjoy these...


German Baked Beans

Smoked Sausage, White Bean & Potato Chowder

Tasty Three Bean Salad

​

Review for Cocoazia Coconut Water & Tropical Yogurt Popsicles (no sugar added)

This is a sponsored post for EPICUREX Cocozia Coconut Water. All opinions

are my own. 

I was VERY excited when I was contacted by Epicurex LLC asking if I would be willing to try their 100% Organic Coconut Water...

WHAT?  Well, YES, of course I would! 

I hadn't ever tried coconut water before, but in just reading the reviews of this wonderful product, I couldn't wait to try it!!!

There were comments that said it was like drinking from a coconut with a straw! Even those from countries where coconuts are raised!  A few others said they were very apprehensive as they hadn't ever tasted a good coconut water, but said this was the REAL DEAL!! 

I'D SAY THAT'S PRETTY AWESOME, HUH? 

About Cocozia Coconut Water at Amazon : This product contains a natural abundance of potassium and magnesium, as well as other electrolytes.  It is USDA Certified Organic, Kosher, it contains no GMOs  and preservatives. COCOZIA is fat and cholesterol free. And the product itself is 72% pure juice! An 8 ozs. serving is only 40 calories! 

I REALLY liked this light drink.  It's smooth and has a very light coconut flavor. 

And I love that it has electrolytes and is full of potassium too. 

It's delicious and I drank it often, knowing it was good for me made it even more desirable.  I believe this is a new 'habit' that is a healthy choice!

The containers are easy to drink from...add a straw...carry with you on the go. 

Summer will be here soon, and we'll all be looking for something to cool us down.  Why not have something healthy to grab? So I decided to make frozen popsicles with this product and was very pleased with the results. 

I used fresh mango and pineapple....you could use all of either one, and canned would work as well.  I just don't think anything can compare to fresh though. 

TROPICAL YOGURT POPSICLES 

(no sugar added)

1/2 c. fresh mango, diced

1/2 c. fresh pineapple, diced

(Or use 1 c. of one of those) 

juice from 1 orange (or lime)

1 C. plain Greek yogurt

1 frozen banana, sliced

(I keep frozen pieces in the freezer just for these kinds of things)

1 c. coconut water (may add a little more)

1 tsp. rum or coconut extract, optional

3 Tb. honey

Add ingredients in order to blender.  Blend until smooth. (I let it run about 45 seconds).   Taste to see if you want it sweeter before pouring into popsicle molds. Freeze overnight before removing to enjoy. 

Add what you'd like if you'd prefer making a smoothie...coconut flakes, oatmeal, vanilla protein powder, chia seeds..add ice if you want it thicker. It's fun to experiment cause it's all good! 

​

(Simple) Buttermilk Pie

Oh you are going to thank me for sharing this tasty dessert with you!

It's sooo simple - just mix everything together and pour in the pie crust, then bake. It sets up a little more as it cools, but I definitely had to have a piece while it was still warm.

WOWZERS!

I slightly adapted the recipe I found at A Cowboy's Wife. I normally reduce the sugar in most recipes anyway...I used 1-2/3 c. and thought it was still pretty sweet, so plan to use 1-1/2 c. sugar the next time.  

There WILL be a next time...and it won't be long!

I also used half BROWN sugar and loved the 'caramel-y' taste it gave the pie. 

I'd say this buttermilk pie is similar to a chess pie, if you've ever had one of those, you'll love this one too. 

I wanted to use up the buttermilk I had in my freezer from making 

DIY Perpetual Buttermilk ...this was the perfect way to do it too. 

Don't hesitate to look for a reason to make this dessert - PRONTO!

I also LOVE that I made this with a whisk...not having to drag out the mixer is always a 'plus' in my kitchen. 

BUTTERMILK PIE 

1-1/2 c. sugar (can use half of that in brown sugar)

(original recipe calls for 2 c. raw organic sugar)

1/4 c. flour

1 stick butter, melted

3 eggs 
1 tsp. vanilla

3/4 c. buttermilk

prepared pie crust 

Preheat oven to 325. 

In large bowl, combine sugar and flour. Melt butter; cool a minute or so; add to flour mixture and combine. Then add eggs, vanilla and buttermilk.  Mix thoroughly until smooth.  Pour into pie shell; bake 45 minutes to 1 hour (mine took about 55 minutes).  It will brown and set up in the middle when it's done. 

Cool to room temperature; refrigerate until ready to serve. 

Linked to Weekend Potluck


You may be interested in these other pie recipes...

Microwave Pecan Pie

Sensational Strawberry Almond Pie

Choco-Liscious Chocolate Cream Pie

No Bake Biscoff Cheesecake Pie

​

German Baked Beans & Weekend Potluck #170

WELCOME TO WEEKEND POTLUCK!

So happy you joined us...we are excited to see all you share at this week's party! 

AND....

Everyone needs a great bean recipe for summer. This one has kraut...goes perfectly with beans. Always a big hit!! 

German Baked Beans

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Copycat Cracker Barrel Pancakes by Mirlandra’s Kitchen

Recipes that caught our attention ~

Crock-Pot Lemon Roasted Chicken by Practical Stewardship

No Bake Strawberry Icebox Cake by Cakescottage

And, a personal favorite ~

Birthday Cake Muffins by Everyday Mom's Meals

Your hostesses ~

• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

An InLinkz Link-up

Rosy Rhubarb Pudding Cake

This is an original Taste of Home recipe, so you know it's trusted, tried & true. 

A great way to use up rhubarb if you're fortunate enough to grow you own...

or if you have a Sis-in-Love like I do, who lets you take as much as you want!

I reduced the sugar amount in the topping...if you don't like a bit of 'tartness', then add the full amount...

(Next time I make it, I think I'll add a few cinnamon chips to the batter!!??)

This is a wonderful company-worthy dessert....serve warm with ice cream or whipped topping for most OOOOHHH's & AAAAHHH's 

BEST RHUBARB PUDDING CAKE 

3 - 4 cups fresh or frozen rhubarb, diced

1 c. all purpose flour

(I use white whole wheat)

3/4 c. sugar

1/3 c. milk

3 Tb. butter, melted

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla extract 

Topping:

3/4 c. sugar

(original recipe calls for 1 c.)

1 Tb. cornstarch

1 c. boiling water

1/2 tsp. cinnamon (or nutmeg)

Preheat oven to 350. Grease 8" sq. baking dish. 

Place rhubarb in prepared dish. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla; mixture will be stiff. Spread over rhubarb. 

For topping, combine sugar and cornstarch in small bowl. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon over top. Bake for 55-65 minutes or until golden brown. 

Yield: 9 servings.


Linked to Weekend Potluck
Meal Plan Monday

You may also enjoy...

Sour Cream Rhubarb Pie

Rhubarb & Minute Tapioca Pudding

Makeover Strawberry Rhubarb Crunch

​

Pineapple Fluff (3 ingredients & Sugar Free Option)

Summer is coming very quickly...that means picnics, BBQ and gatherings.

When you need something quick, this is the dish for you!! 

All the recipes shared in this post would be great choices for Mother's Day.
So simple, even a kid can make them!

 I just knew when I saw this thick and creamy recipe at Just A Pinch..that 'leftover' pineapple in the fridge was going to be eaten soon. 

Michelle Procopio of New York...mother of 8 children...says ALL of them LOVE and often request, this simple dish. I changed up the name of the dish from Pineapple Pudding Salad.

(It really doesn't matter what you want to call it...just don't forget to CALL ME when it's time to eat it!) 

You could add mandarin oranges, grapes, or fruit cocktail...whatever your heart desires.  (Be sure to drain canned fruit well). 

I love that you use sour cream instead of the usual Cool Whip...I didn't want to have to wait until it thawed to make this awesome dish.  AND...as I often do, you can sub Greek yogurt for the sour cream....bumping up the protein. 

I WANTED IT NOW! 

I chose to add mini marshmallows...and you can always add Cool Whip if desired. That's a very simple way to 'stretch' this dish and make more. 

You could also add coconut to make a 'pina colada' fluff...MMMM! 

PINEAPPLE FLUFF 

1 lg. (8 serv) (sugar free) instant vanilla pudding 

(I used 1 sm. cheesecake and 1 sm. vanilla)

1 (16 ozs) can crushed pineapple (or tidbits)

1 (16 ozs) container (lite) sour cream

(or use fat free Greek yogurt) for a 'lighter option' 

mini marshmallows, fresh strawberries, etc., optional 

In large bowl, stir pudding mix into pineapple, stirring until well blended.  Let stand a few minutes to thicken.  Stir in sour cream. Refrigerate until ready to serve...or chow down on it right away.

Linked to Weekend Potluck
             Meal Plan Monday


You might also enjoy these...

Cherry Pie Fluff (Weight Watchers Points)

Healthier Watergate Salad

(Sugar Free) Dreamsicle Salad

​

No Bake Reese's Peanut Butter Squares & Weekend Potluck #169

WELCOME TO ANOTHER WEEK OF WEEKEND POTLUCK!!! 
(A Happy Mother's Day to all you Mothers)

AND....

When I share something worth sharing...again...

These 'candy' squares are easy enough for an older kid to make...
Mom would love these tasty treats! 

No Bake Reese's Peanut Butter Squares

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Peanut Butter Pie by Kitty’s Kozy Kitchen

Recipes that caught our attention ~

Layered Southwestern Cornbread Salad by Melissa’s Southern Style Kitchen

Lemon Crunch Coffee Cake by Yesterfood

And, a personal favorite ~

Orange Cinnamon Rolls by Life with Garnish

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

An InLinkz Link-up