Veggie Pancakes

This have become a real breakfast staple for me.

Veggie Pancakes (adapted from Pecanbread's Sneaky Veggie Pancakes)

4 Eggs
1 C Carrot Puree (best if strained so not very watery)
1 T Grapeseed Oil
1 tsp Cinnamon

Blend all ingredients together well. Heat frying pan on high heat until water droplets sizzle on impact. Pour a small amount of oil in pan so pancakes don't stick and then place pancake sized dollops of batter in pan. Turn heat down to medium-high. Cook until pancake holds together enough to flip it with a spatula. Cook for another minute or so until cooked through. Enjoy with yoghurt, berries, sour cream, etc.

Huzzah! Tomato-free Chili!!

I know it is hard to believe, but this really tastes like chili! Or at least it tastes like chili to my tomato-deprived tongue.

Chili

2 T Olive Oil
2 Medium Onions
3 Cloves Garlic
1 1/2 lbs Ground Beef
2 T Cumin
1/2 tsp Allspice
1/4 tsp Cinnamon
1/4 tsp Cloves
1 1/2 tsp Oregano
1 Bay Leaf
2 tsp Celery Seed
2 tsp Salt
1 C Water or Stock
1 1/2 C Pureed Carrot
1 T Umeboshi Plum Paste
1 1/2 tsp Tamarind Paste

Saute onions in oil. Add beef and garlic and cook until beef is browned. Add spices, stock, pureed carrot, plum and tamarind. I cooked this in my pressure cooker so at this point I just brought it to pressure and cooked it for 15 minutes. If you do not have a pressure cooker I would recommend cooking the chili for an hour or two on the stovetop.

Carrot Cake Bars

This is a recipe adapted from Pecanbread which is a good source of recipe info for the Specific Carbohydrate Diet.
I have found myself eating a ridiculous amount of carrot since starting this diet, partly because it was winter and I felt better about buying root vegetables than things like zuchini and partly because with a little tamarind and umeboshi paste added it turns out to be a pretty great substitute for tomatoes! (check out my Carrot Chili if you don't believe me) Luckily, carrots are delicious and carrot cake being one of my favorite things in the world I am excited to present:

Carrot Cake Bars

1 C Carrot Puree (strained)
2 C Nut Butter (I used almond this time)
1/4 C Honey
2 Eggs
1 tsp Baking Soda
1/4 tsp Nutmeg
1 tsp Cinnamon

Preheat oven to 300 degrees F. Grease a 9x13 baking pan (or similarly dimensioned receptacle). Mix all ingredients together thoroughly. Place in greased pan and bake for 30 minutes or until toothpick inserted in center comes out clean.