Carrot Cake Pudding

Here's a simple recipe for Carrot Cake pudding, which on its own is sweet enough, however, I added raw honey and more cinnamon to the original recipe adapted from PaleOMG and it really enhanced the flavor that much more; There is a close similarity to the taste of pumpkin pie filling. Hope you enjoy and its really simple to make. Next time I'm going to double the batch to have more on hand for that little evening sweet treat we all need :-)

Prep time: 20 mins

Total time: 20 mins

Ingredients

• 2 cups baby carrots
• 3 tablespoons canned coconut milk 
• 2 tablespoons nut butter of your choosing
• 1 teaspoon vanilla extract
• 1 tablespoon raw honey
• 1 teaspoon cinnamon or add more to your liking
• 1/2 teaspoon nutmeg & allspice
• pinch of Kosher salt
• small handful of pecans

Instructions

1. Cook carrots until tender
2. Drain carrots.
3. Place carrots in the food processor and puree.
4. Add rest of your ingredients to your food processor while its going and puree until completely mixed. You may have to scrape with spatula the ingredients that get stuck to the side and re-pulse to completely incorporate & if you like a bit of a crunch, which I do I quickly blended in whole pecans, some of them got blended, and the rest of small chunks gave a little crunch.

Dinner on a Stick

Schools out for Summer!! Oh Wait! It is Summer... Summer school rocks and then it also sucks... a whole semester crammed into 4 weeks, Say Wha...? Ok the first half totally and completely sucked the life right out of me! But I think the teacher front loads all work in the beginning to weed out the Those-Who-Can't-Handle it, because it was a full class and 2 weeks in, half the desks were empty. But getting a whole class out of the week in 15 days- yes I counted down the days and the hours, as 1 of the days was 4th of July almost makes all the pain and suffering worth it.
Today was the final, and I'm thinking I Rocked it, but don't want to give myself false hope.- Hopefully by next week, grades will be posted.

So anywho, on to something much more exciting- Food, what else?! and the fact that my cutting board got delivered yesterday just in time for dinner. Woo Hoo! Check it out!

These kabobs/skewers were super fast easy and yummy! Plus I've been on a Apricot kick lately- Ill take them anyway I can get them, dried, grilled, candied, in ice cream, and I just may have another apricot recipe coming up shortly. For my Paleo friends- this one is up your alley!

Ingredients:
Chicken ( what else, coming out of my kitchen)
Marinade:

3 tablespoons or so of olive oil- I don't measure

1 tablespoon apple cider vinegar

3 garlic cloves, minced

1 teaspoon raw honey or raw agave syrup

juice of 4 lemon ( approximately 1 cup)

1 tablespoon of Red Pepper Tomato Pesto

1 teaspoon dried parsley

1 teaspoon dried thyme

1/2 teaspoon dried rosemary, chopped

Kosher salt and pepper, to taste

5-6 skewers metal or wooden (wooden should be soaked in water for 30+min before grilling)

Instructions

 I only started marinating the chicken in the morning for that evening and it was enough time, but the longer you marinate, the better the taste.

1. In a large bowl or large tupperware container, add all of your ingredients except for the chicken and apricots. Whisk together.
2. Chop or cut chicken into pieces and place in bowl. Mix to combine. Cover and place in the fridge for minimum of 2+ hours. Preferably a day ahead.
3. Once the chicken has marinated, take out of fridge to settle to room temperature. For about 20 minutes. Load up the skewers with the chicken, apricots, and perhaps add some pineapple, onion and red bell peppers for a full course dinner on a stick!
4. Fire up the grill We have a Traeger wood pellet burning barbeque and that thing is Amazing!
5. Place kabobs on grill. Turn after about 3 minutes and let cook for another 3 minutes, or until cooked through. (Time on the grill will differ depending on the size of the pieces, how many you do and the type of grill you have)

And Voila! a Meal on a Stick, or over salad with rice. I also grilled some asparagus spears coated with a little coconut oil and sprinkle of Kosher Salt.

Note: I topped with a bit of Red Pepper Apricot Chutney