Commit to Fit | Week 23
So before we get to the carrots - did you see that Diana Nyad completed her incredible swim from Cuba to Florida? I guess I can’t complain about being too old to chase my son around a playground, huh?
In other news, my son turned one this month. The cliche people always tell you about early parenthood that “the days are long but the years are short” is totally true. Watching him learn to walk and talk gives me new appreciation for how hard those skills are to master, and the complex interplay of neurons, bones and muscles required.
We celebrated with a picnic in the park. I decided to bake cupcakes for the party, even though I’m not a great baker, because it really makes a huge difference in terms of both healthy ingredients and controlling costs to bake from scratch. Seriously, have you priced cupcakes lately? (I’m going to guess that you have not, because you’re someone who is reading a fitness/nutrition blog for fun. They’re expensive.)
I decided to make carrot cupcakes, and picked up a 10 lb. bag of organic carrots at Costco. Turns out 10 lbs. is a lot of carrots. I used about 15 for the cupcakes, roasted another 12 or so, made some carrot-ginger soup, and then still had about a million carrots left.
Fortunately, my neighbor has an industrial-strength juicer (aside: it weighs roughly one million pounds - that kettlebell work I’ve been doing with Billy has really paid off!) and she kindly loaned it to me to tackle Carrot Mountain.
A short time later, I had about a gallon of carrot juice and a vast quantity of carrot pulp. Here are two delicious low-carb recipes you might try if you find yourself in similar circumstances:
Moroccan Cauliflower Soup with Chickpeas
Ingredients (measurements are very flexible):
+ 4 cups carrot juice
+ 2 cups stewed tomatoes
+ one head cauliflower, chopped into florets
+ one can of chickpeas
+ 1 Tb ras el hanout
Combine all ingredients in a large stockpot. Add water or vegetable broth if you’d like a thinner consistency. Cook over low heat until the cauliflower is tender.
+ ½ lb of ground turkey (you can vary the ratio of turkey to carrots as you wish)
+ 1 lb of carrot pulp
+ one egg
+ 1 Tb mustard
+ 1 Tb soy sauce
Combine all ingredients and mix well. Form small meatballs and bake on a cookie sheet (or in mini-muffin tins) at 350 degrees for 20-25 minutes, or until the outsides are lightly browned. These freeze very well.