New Years Day Traditions: Potato Collard Cakes with Simple Rouille and Black Eyed Peas with Collards and Sweet Potatoes

Do you believe in the importance of traditions? How about folklore and superstition? Even if you don't I think it's fun to celebrate Holiday's and special occasions by making special memories and creating lasting traditions that will comfort and make your family and friends feel special.



This is actually a post I did last year but honestly, it was so good I just can't imagine making anything else to celebrate the New Year.


We all know that eating black-eyed peas on New Year's Day is supposed to bring good luck and prosperity. 

Black-eyed peas are a common Southern dish, and the practice of eating them for luck is generally believed to have begun during the Civil War. When Union soldiers moved through Mississippi, they burned all the crops except the peas because it was believed that only farm animals ate them. When Southerners found that black-eyed peas were the only food left, they considered the legumes a sign of good fortune. 

Other legends say that the practice dates to ancient Egypt when it was believed that eating a meager food like black-eyed peas showed humility before the gods and you would receive blessings of prosperity in return. 



Whatever you believe this recipe is fancy enough to  celebrate with family or friends on New Years Day and simple and healthy to start your year off to a healthy new way of living.

Potato Collard Cakes with Simple Rouille and Black Eyed Peas with Collards and Sweet Potatoes.

click for recipe

Do you have any special traditions or foods you celebrate with on 

New Years Day?

Have a wonderful New Year!

Simply Healthy Family

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Pumpkin Egg Nog Custard {Using Monk Fruit in the Raw}

“I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsoredby Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.”

My sweet tooth is very snobby.  Any plain ol' cookie or cake just doesn't cut it. In fact, believe it or not, I could live quite happily without said cookies or cakes in my life, well, mostly. Which is why every single Christmas I go through a very serious internal battle with myself over the whole Holiday baking thing. Not only do I have a slightly snobby sweet tooth but I've never really liked to bake cookies, cakes or anything involving flour, measuring and decorating. There I said it. Please don't hate me. 

Really, I think that it is mostly because, IMHO baking goodies involves a lot of precision and dedication to the written recipe and I don't do well with exact measurements…... or following directions. Rather, I like to think of my kitchen as a laboratory where I can change up any recipe to my own liking, an experiment if you will. 

Creating a delicious dish that never existed before, all on your own is my idea of pure satisfaction.

This months Recipe Redux Challenge was to replace table sugar in a baked goodie with Monk Fruit in the Raw. Since cookies and cakes weren't in the cards for me I really had to think on this one. Finishing off a once a year Holiday meal with an individual serving of custard sounds about right to me. The pumpkin is not overwhelming in this custard nor is it too sweet thanks to the sugar replacement.


The flavors are all mild yet decadent and the thick, creamy bourbony custard sets on your tongue just long enough for you to relax and enjoy the moment.

Replacing Monk Fruit in the Raw for table sugar cuts the calories significantly. It's the best sugar substitute I've come across and has zero calories.

As I mentioned above, patience is not exactly one of my virtues. This part takes patience. Pour the pumpkin mixture into the cheesecloth lined sieve and strain over a deep bowl. The mixture is thick so it very slowly drains. I used a spatula to coax the mixture through. Don't smash the mixture though, that will defeat the purpose of straining it. You want the liquids to strain through, not the bulk. 

So, what is Monk Fruit in the Raw?  

It's an all natural sweetener made from vine-ripened monk fruit, also called luo han guo, it has zero-calories and tastes just like sugar. Originally harvested in the 13th century, it’s been making life more delicious for years now. You substitute Monk Fruit in the Raw equally for table sugar.

Where can you find it? It's a very new product so unless you live on the East coast you will probably have to order it on line. If you do, please help support Simply Healthy Family by ordering it from our Amazon store here.






The flavors of egg nog where used in this custard, not actual egg nog since custards are already egg based. I used a bourbon, vanilla extract which I highly suggest you get your hands on some and thick and creamy condensed milk. Nutmeg and cinnamon make this custard a delicious Holiday treat.

• 
  
• PREP TIME    20 MINUTES      BAKE TIME    50-70 MINUTES      YIELDS    4
• 
  

• You will need:

• 
  

1 cup canned pumpkin

1/3 cup Monk Fruit in the Raw

1 tablespoon butter, melted 

1 1/2 teaspoons bourbon vanilla extract

4 large egg yolks 

1 large egg 

1 cup half-and-half 

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 (12-ounce) can fat-free evaporated milk 

Crushed ginger snap cookies for topping (which I of course forgot to picture.)

1. Preheat oven to 325°. 

2. In the bowl of a mixer, place pumpkin, 1/3 cup Monk Fruit in the Raw and next 4 ingredients (through whole egg) On medium speed, beat until well blended.  

3. Place half-and-half and next 4 ingredients (through milk) in a saucepan over medium heat. Heat to 180° or until tiny bubbles form around edge, stirring occasionally. Add milk mixture to pumpkin mixture. Beat at low speed 1 minute. Strain mixture through a cheesecloth-lined sieve into a bowl. Discard solids. 

Divide mixture evenly among 4 (4-ounce) ramekins. Place ramekins in a large roasting pan. Add hot water to pan to a depth of 1 inch; bake at 325° for 50-70 minutes or until center barely moves when pan is touched. 

Remove ramekins from pan; cool on a wire rack. 

Cover and chill 4 hours.Sprinkle crushed ginger snaps over top and dollop with whipped cream if desired.

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Roasted, Buttered Spagetti Squash with 2 Bean Croquettes aka Veggie Meatballs {12 Weeks of Winter Squash}

Let's cut to the chase and just call it what it is shall we? In the words of my very outspoken 8 year old "Are you trying to tell me these are meatballs?"  and then under his breath  "I know these aren't real  noodles, it's spaghetti squash."  The jig is up. At least my kids know what spaghetti squash is, I suppose I should be thankful for that, even if it's not quite as good as the 'real thing' in there eyes.





Let's clear the air right now, if you don't like beans in general, you probably won't like these croquettes. I call them croquettes or in Italian, crocchettes because that's what they are.  Not "meatballs"  (motion finger quotes here). The texture is not firm like meat, however they are dense, 'meat like' albeit  a bit mushier and very flavorful and satisfying. The marinara, fresh Parmesan and creamy spaghetti squash make this healthy meal hard to remember that you are 'missing' meat.  In fact, I much prefer these to the taste and texture of ground beef. Hands down!

 Although typically croquettes are deep fried in most countries, I always choose to bake mine. Partly because it's much healthier and mostly because deep frying things scares the bejesus out of me. (Picture a grown woman who isn't afraid of much of anything shrieking "Eeeeeek! at the top of her lungs every time the grease splatters.)  Not pretty. 

So, even though this 'spaghetti' dinner didn't fool my kids, all but 1  of them loved it. 1 out of 4 aint bad folks.
This may or may not have to do with the fact that Santa Clause is making out his naughty and nice list.

Coincidence I say. Sheer coincidence.

PREP TIME    40 MINUTES      COOK TIME 60 MINUTES        SERVES    6

Ingredients

1 medium size spaghetti squash
2 tablespoons butter
1 can garbanzo beans (chick peas) drained and rinsed
1 can cannelini beans, drained and rinsed
1 red bell pepper
1/2 cup cooked quinoa (or 3/4 - 1 cup fresh bread crumbs)
1/2 cup freshly grated Parmesan
1 egg
1 small handful fresh parsley
 1 big handful chopped baby spinach
3 cloves garlic
1/2 cup yellow onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and pepper to taste
non stick spray

3 cups crushed tomatoes or sugar free marinara
freshly grated Parmesan for topping



Preheat oven to 375F. Poke several holes in the skin of the spaghetti squash to allow steam to escape while cooking. (I made a rookie mistake once and didn't do this and it EXPLODED all over me, not pretty.) Place squash in a baking pan and cook for 30 minutes to soften skin. Carefully remove from oven, let cool for 30 minutes.

{You can try cutting the uncooked squash but it isn't easy and will dull your knives.}

When cooled, cut lengthwise in half and place cut side up in baking dish with a tab of butter in each half. Bake an additional 30 minutes at 375F. Remove and let cool while you make the meatballs.In a food processor, add beans, onion, garlic and red bell pepper. Pulse till just combined. Do not over process or mixture will be soggy.

Scoop mixture into a medium size bowl. Add cooked quinoa, egg, spinach, cheese, parsley and spices. Mix to combine.

Scoop small, golf ball size pieces into wet hands and shape into balls. Place 1/2" apart onto foil lined, greased cookie sheet. Bake at 375F for 30 minutes until browned.

Using a fork, scrape out the spaghetti squash into a large pot. Top with marinara and cook covered on medium-low for 15 minutes or until warmed through.  Adding 2 bay leaves if using crushed tomatoes.

Serve meatballs on top of spaghetti squash. Top with freshly grated Parmesan cheese. Serve with a simple salad.


Bon Apetite!

We are on Week numero Cinco of #12WeeksofWinterSquash my friends. This pasta, is my submission. I strongly encourage you to check out the other recipes for this fun roundup, I hear Heather is making a Pumpkin Fry Bread as we speak!

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Baked Cauliflower with Buffalo Sauce and Home Made Blu Cheese Dressing

I work in an place that is predominantly employed with women. It is a fast paced, usually high stress work environment that doesn't allow for mistakes or some one could die. This makes for a large group of women who are mostly type A personality. A group of women who get up every day ready to save lives, treat people who are sick or injured and give a lot of attention to detail for 8-12 hours straight. We do this while working along side other strong minded women and surgeons who expect nothing less than perfection and efficiency in as short of a time as safely possible.

I love my job. 

I am lucky to work part time right now and with a flexible schedule so I can spend a lot of time with my 3 young children. So when I go to work it's a little like spending time with a group of friends and catching up on each others lives. I think my favorite part of working in an surgery is that every day I get to work with several different people and do many different types of surgeries from total joint replacements and spinal fusions to urology and fertility. 

What's strange to me, working in a place with mostly women is that almost ALL of them are into football. Big time. More so in fact than most men I've ever known. Picture 7 nurses in the lounge Monday morning all fighting for the sports page and talking stats and irate over the referee's bad call the night before. Picture news paper clipings of football articles taped up in the women's locker room. These women can carry on a conversation with the male surgeons about football as easily as my friends and I do about recipes and everyday happenings. Weird.

I learned early on when I started working at my current hospital 3 years ago not to mention the fact that I wasn't a football fan. That is an unforgiveable sin as far as my co-workers are concerned. 

While I'm not a big football fan ( shhhhhhhhhhh.......)    I do like football food. Hot wings, chips and dip, 7 layer bean dips and brats with saurkraut.  Mmmmmm. 

Love the food, hate the calories and more importantly the way I feel after indulging. Hot wings are my weakness. I could eat a big pile of them covered in chunky blue cheese and lick the sauce of the plate afterwards with out a bat of the eye. 

When I discovered this much healthier version of hot wings, minus the wings I nearly jumped out of my chair. Now I didn't have to feel guilty about eating my beloved hot wings and could eat them when ever I craved them which is often. Sometimes before noon. Im not ashamed.

recipe source: Curvy Carrot

Servings: enough for at least 3-4 people 

Ingredients 

1 head cauliflower, cleaned and cut into bite-sized pieces 

1 cup buttermilk 

1 cup all-purpose flour 

2 teaspoons garlic salt 

1 cup buffalo sauce 

1 tablespoon unsalted butter, melted


Instructions 

1. Preheat the oven to 450 degrees. 

2.  In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left). 

3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture. 

4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.) 

5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl. 

6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can. 

7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Recipe originally from PETA.    {Who knew Peta had vegetarian recipes?}

*see home made healthier blue cheese dressing below {my own recipe}

Enjoy!

Home made healthier Blue Cheese dressing:
  

TIME     5 MINUTES        YIELDS     1 /12 CUPS 

Ingredients:

• 1/2 cup + 1/4 cup crumbled blue cheese

• 1/2 cup Greek yogurt

• 1/4 cup buttermilk

• 1 tbsp lemon juice

• 1 tbsp white wine vinegar

• 1/8 teaspoon garlic powder

• salt and freshly ground black pepper

Directions: 

In a small bowl, mash 1/2 cup blue cheese and yogurt together with a fork. Stir in lemon juice, vinegar,  garlic powder and salt and pepper until well blended. Top with more crumbled blue cheese. Makes a little more than 1 cup.

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Simply Healthy Family's Favorite Fall Recipe Roundup {say that 10 timesfast!}

Here's what's happening right now. I decided to stop blogging because

a.)   I keep comparing myself to other bloggers even though I firmly believe in not comparing myself to anyone, ever and therefor am making myself depressed, crazy and then just plain pissed followed by a general annoyance for no good reason. (I do however believe in random, run-on-sentences) and

b.)   I've become overwhelmingly consumed by guilt from spending too much time on the computer editing, writing and researching for my blog and not enough time with my children. No matter how many times I tell myself that a little bit of "me time" is a good thing I still feel guilty every time I'm sitting here and the kids are running around the house like banshees.


Then,  I had a day off, the weather dropped  20+ degrees into down right awesome here in Phoenix, I had a nap, then a glass or two of wine and  got over myself.  Onward and upward,  all things in moderation et cetera, et cetera.......




Lastly and coincidently, my 3 younger children have been playing very nicely together for 4 hours straight. No one is under the influence of medication or bribery, no one has incidentally knocked out someones tooth and no one has cried, died or gotten on anyone's nerves for FOUR HOURS STRAIGHT.  I'm going to go with my positive self and not think about the calm before the storm that will hit full force right around bedtime. Happy thoughts.





So in an effort to remind myself why I do what I do in this silly blogging world I compiled my very favorite Fall Foods to share with you. I usually don't do 'round ups' but looking through my favorite recipes and flavors, Fall is always on the top of the list. Every time.

I hope you stick with me and more importantly have tried or at least saved a recipe or two from my humble little place here. Any thoughts or suggestions are always appreciated. What would you like to see more of here at Simply Healthy Family? What are your favorite Fall foods? Do you ever experience "Mom Guilt"? How do you cope?

Fall Favorites from Simply Healthy Family

for football parties, fall picnics and fire pit gatherings. 

Apple Cider and Pomegranate Popsicles

Cast Iron Skillet Green Chili, Buttermilk Corn Bread

Chipotle en Adobo Butternut Squash Lasagna

Chipotle and Cheddar Cheese Cauliflower Poppers

Baked Buffalo Cauliflower with Home Made Blu Cheese Dressing.

Vegetarian Stuffed Poblano Chilies with Ancho Guajillo Sauce

Pumpkin Egg Nog Custard {sugar free}

Pumpkin, Chick Pea and Red Lentil Stew 

South Western Style Spaghetti Squash with Chorizo and Peppers

Roasted, Buttered Spagetti Squash with Two Bean Croquettes

Sweet and Smokey Slow Cooked Garbanzo Beans on Home Made Flax Seed Crepes

Healthy Almond-Coconut Thumbprint Cookies with Melted Chocolate

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How to Eat a Pomegranate and why you really need to.

I have walked passed pomegranates for years in the markets and not given them a second thought. If you can't pick it up and take a bite out of it well, who has the time for that? Not until my mom {again with my mom and her influence on my healthy eating habits} brought home a few from a farmers market.... maybe it was Sprouts, anywhoo, I watched her break one open and pop out the  crimson  colored translucent seeds and was fascinated. I've been hooked ever since. Waiting patiently, not a virtue of mine, for October when pomegranates begin to show themselves on the produce stands.

For 3 short months through the Fall and Winter holidays you can enjoy this amazing fruit. It's gorgeous crimson color makes it absolutely perfect to show off in holiday meals, making any salad or dessert POP with color and tang. But it's the health benefits that made me a fan for life.





Pomegranates date back hundreds of years as all good food does. Hippocrates himself used to recommend them to treat a number of disorders and ailments like eye infections, digestive health and morning sickness.
Nowadays pomegranates are known for their amazing antioxidant properties probably in part to POM juice. They are vital to a healthy immune system ridding the body of all sorts of toxins and free radicals. Sounds hokey? Free radicals are attributed to early signs of aging, persistent illnesses, cardiovascular disease and most cancers.

O.K. so if you're anything like me maybe you too have never bought or eaten a pomegranate. 

Here is a quick tutorial on how to easily eat one without making a big mess of it.

First, cut open the pomegranate lengthwise down the middle. (not from top to bottom)
Admire how pretty it is.
Use a cutting board that won't stain, the juices are pretty but hard to remove.

Fill a large bowl with cool water. Place the cut pomegranate into the bowl. Gently break apart the sections, the seeds easily pop out. It is easiest to do this under water so you

a)  Don't make a huge mess with the juice
b) the seeds are much easier to get out under water
c) the white skin will float to the top making it easy to scoop out. 

This is just showing you what you will be doing under water so you can see easier. 

The seeds will sink to the bottom of the bowl and the white 'skin' will float. Gently swish the seeds around to release any more skin. Using your fingers or a small sieve, scoop out the skin.

Drain the water and pop the tart and sweet seeds into your mouth!
My mom chews the seeds in the middle, but I can't get past it so I spit them out.
My 5 and 6 year old boys love pomegranates!

I've seen recipes in the past where people sprinkle pomegranate seeds onto salads and baked goods or even pastas. I like to eat them all by themselves or on the side of my salad.

I love the contrast between the tangy sweetness of the pomegranates paired with this chicken-fennel salad. 

Enjoy!

Have you ever eaten pomegranate? Will you now?

What produce have you not tried that you think you would like to?

sources:
Pomegranate Nutrition

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Apple Cider & Pomegranate Popsicles {and a Give Away}

These naturally sweetened popsicles are a perfect early fall treat. We are loving the cooler weather here in The Valley of the Sun (by cooler I mean in the 90's) and sitting out on the back patio with one of these popsicles is a special after school treat for the boys. Little miss thinks that "Popsicles are the World's greatest of all foods ever!" I'll have to agree with her on this one.

With the overload of sweets and candy that seem to be everywhere in late October I am especially happy to give these to my kiddos for a special treat. Apple cider and pomegranate have lots of vitamins and antioxidants to fuel the bod.

I really loved the combination of sweet, spiced apple cider and 

mouth puckering tart pomegranate in these.

Zoko sent me one of their pop makers to trial and I gotta say, I'm very impressed! Not only can you pour just about any combination of flavors and ingredients in the Zoku including yogurts, fresh fruit and nuts and have a cold, sweet treat in less than 10 minutes but they don't come out freezer burned and rock hard like the popsicles I've made in the past. Totally cool.... get it....cool?  O.K. fine 80's humor aside these popsicles rock! ;}

Love the cute, modern design! What color would you choose?

Next on my list? Chocolate pops! Thanks goodness these freeze super fast for those last minute chocolate emergencies!

photo source: Kid Crave

You Will Need

1 cup vanilla almond milk (helps the pops to not be like an ice cube in texture)
1 cup apple cider
2 tablespoons real maple syrup (not the artificially flavored kind)
1/2 teaspoon real vanilla
dash of cinnamon
1/2 cup pomegranate juice

Pour the pomegranate into the Zoku maker and let sit 5-6 minutes
Blend the remaining ingredients in a blender till combined.
Using a small funnel, pour the apple mixture into the Zoku, on top of the now frozen pomegranate juice.
Wait another 5-6 minutes and watch as they freeze in front of your eyes on your countertop!

Give Away is for 1 triple Zoku pop maker (they also come in single and duo) in the color of your choice, a $49.95 value.
Winners must live in USA or Canada





a Rafflecopter giveaway

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Guest Post from The Fit House Wife: Healthy Carrot Cake

I  got some upsetting news the other morning that my dear grandma Ramona had passed away. This was not an unexpected thing, she would have been 95 this Friday and has been declining in health the last few years. So while I am forever grateful that I had time to prepare for her leaving this world and even had a chance to visit her last summer I am unexpectedly very heavy at heart with her death. I had told myself to prepare for this and even prayed for her to have a quiet passing to put an end to her unrelenting pain and suffering these last few years. So while I am happy she is at peace, I miss her terribly. 

I could write an essay about how amazing my grandma Ramona was. She was the most loving, understanding,  down to earth and sweetest women I have ever known. She just had this way of making you feel like you were the most special person in the world, loved. I named my daughter after her and can't wait to tell her what a beautiful soul she was named after. Even though my grandma scolded me for naming my daughter Mona, a name "she always hated". "Don't you dare name her that" she would say. But, when she met her name sake for the first time last summer I could see the spark of love and happiness in her wrinkled and pained eyes.

Long intro. Sorry. While I am away attending services and spending time with my family I don't see nearly enough of some of my good blogging friends stepped up at very short notice willing to help me out with keeping my blog 'live'. I am so touched and ever so grateful for such dear friends. 

Please let me introduce one of my longest blogging inspirations, Jen from The Fit House Wife. If you are going to find healthy for life inspiration anywhere, it's going to be from Jen. Her recipes are amazing and she has helped me as a Beach Body representative to get into kick ass shape again. She is truly motivational and I hope you will visit her site!

Post from Jen at The Fit House Wife

Do you have an all-time favorite cake?  While I would like to say chocolate, I think my absolute favorite cake is actually carrot cake.   I'm pretty sure it has nothing to do with the carrots and everything to do with the cream cheese icing.

Did you know that if you prefer carrot cake, you are a fun loving person, who likes to laugh. You are fun to be with. People like to hang out with you. You are a very warm-hearted person and a little quirky at times. You have many loyal friends.  Apparently, your favorite dessert has a lot to do with your personality.  Who knew?!

Typically, carrot cake can be loaded with extra calories and fat.  While I think it's okay to indulge once in a while, I'm always trying to make our favorite recipes healthier.  I mean, why not enjoy a delicious carrot cake that tastes just like the real thing, but has only healthy ingredients.  I feel a lot less guilt when enjoying a slice :)

I bet when you hear the words, "healthy" and "cake" used together, you are thinking "dry" and "tasteless."  That's what I usually think.  How can a "healthy" cake be moist and delicious?  Well, it can.  And this Healthy Carrot Cake is just that!

You can thank the added fruit and yogurt for that.  And would you believe that there is NO refined sugar in this recipe?  Please, do me a favor and throw away your white sugar.  You don't need it and it's not doing you any favours by keeping it.

I haven't used white sugar in years.  So what do I like to use?  Raw honey.  It's sweeter, meaning you need less of it.  Plus, it's all-natural.  Raw honey isn't filtered, strained, or heated above natural hive temperatures (usually 115 degrees Fahrenheit), a process used in conventional honey that can destroy beneficial enzymes, nutrients, and antioxidants.

Personally, I don't like nuts or raisins in my carrot cake, but feel free to add them if you like them in your cake.  I also like the grated carrot for garnish.  Another nice garnish would be orange zest.

The next time you want to make some carrot cake that you won't feel guilty about eating, I highly recommend you make this healthy version.  You won't be disappointed.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 59 minutes

Yield: 16 slices

Serving Size: 1 slice

Recipe adapted from The Complete Light Kitchen

Ingredients

• 1/3 cup coconut oil, melted
• 1/2 cup raw honey, melted
• 2 eggs
• 1/3 cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup crushed pineapple
• 1/2 cup low-fat plain Greek yogurt
• 2 cups all-purpose flour
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1-1/2 tsp cinnamon
• 1/4 tsp nutmeg
• For the icing:
• 1/3 cup low-fat cream cheese, softened
• 2/3 cup icing sugar
• 1-2 Tbsp low-fat milk or water

Instructions

Preheat the oven to 350F. Spray a 9-inch Bundt pan with olive oil.

For the cake, whisk together the coconut oil, honey, eggs, applesauce, and vanilla. Add the carrots, pineapple, and yogurt. Stir until everything is combined.

In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Add the carrot mixture and stir until everything is combined.

Pour the cake mixture into your prepared Bundt pan and bake for 40 - 45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in the pan on a wire rack. When the cake is no longer hot, invert cake onto a serving plate.

For the icing, beat the cream cheese, icing sugar, and milk in a bowl until smooth. Drizzle over top of the cake. Garnish with grated carrot or orange zest (optional).

Notes

Cal: 199 Fat: 7g Protein: 4g Carbs: 30g Fiber: 1g Sodium: 189mg

Weight Watchers Points+: 5

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