Today we acknowledge Jamie Oliver’s Food Revolution Day, where people across the world come together to celebrate the joy of food! Today I am going celebrate food, fun and health with my kids. The kids and I headed to the store and as we were walking in I asked them to find three green foods, two purple/blue foods, two red foods and one orange food. It was a fun little game for a 2-year-old and five-year-old. We picked up some pineapple, sweet potatoes, cucumbers, blackberries, plums, white peaches, celery, tomatoes, carrots, bananas and of course some other things (cookie ingredients for our garage sale tomorrow). All three kids were amazingly well-behaved maybe because we play little games or maybe because I warned them before we headed into the store, haha.
We came home and had an awesome lunch! The kids tried all the fruits and vegetables we bought, yum! Even though I dread, yes dread, taking my kids to the store it really helps to get them involved with food. They were able to choose a variety of healthy foods they wanted to try and willing ate them for lunch! Hooray!
Food at play!
I would like to share an awesome recipe with you today from this week’s post, Pumpkin Carrot Cupcakes. I just finished eating the last of them earlier this week and they still tasted delicious!
As my friends were taste testing these cupcakes last week, I told them I totally forgot the cream cheese icing! But we all agreed they really didn’t need the extra icing so that is why I am leaving them as perfectly as they are . . .
I shredded about four organic carrots in my mini food processor and added pureed pumpkin – this treat is loaded with vitamin A!
They remain extremely moist and perfect for breakfast or snack on-the-go!
Pumpkin Carrot Cupcakes (Makes 24 cupcakes)
1/3 cup coconut oil
1/3 cup dark brown sugar
1/2 cup sugar
1 1/4 cup pureed pumpkin
3/4 cup shredded carrots
1/2 cup milk
1 tsp vanilla
2 tsp pumpkin pie seasoning
1 cup white flour
1 1/2 tsp baking soda
1/2 tsp salt
Cream coconut oil and sugar together. Add brown sugar and white sugar gradually and cream well. Beat in eggs until fluffy. Add pumpkin and shredded carrots and combine. Stir in milk and vanilla. Sift together flour, baking soda and salt. Add to creamed mixture. Place batter in a greased cupcake pan. Bake at 350 for 15 to 18 minutes.
Nutrition Facts: 90 calories; 2 grams fat; 13 grams carbohydrate; 2 gram fiber; 2 grams protein