Those days, those weeks, those months where everything seems to blend together, where you feel like you blink and are turning the page to a new month. December & January have been a lot like that for me- busy, but busy good. With that has come less time, or at least less desire to spend too much time in the kitchen, so I’ve been finding myself getting creative, all in the name of simplicity.
Last night, as the clock rolled over to 7pm and I hadn’t given dinner much thought, I got a little panicky, or “Hangry”as some would say. I took a quick inventory of my fridge and decided to whip up my carrot ginger soup, it’s a simple recipe that takes very little time and effort to make, so its often a go to. Although the soup is filling served solo, I didn’t quite feel like it would satisfy my “hangry” tooth on its own. So back to the fridge I went and soon after, these beauties were born. Grain free (thank you eggs and coconut flour), super moist and let me tell you, they taste wonderful. Delicious served alongside a soup, but even better dunked into the soup.
This morning, I was so excited to get some quick shots of them so that I could share their deliciousness with you, but even more so that I could devour the leftovers. 10 minutes and a couple of photos later and I was singing my own praises – Stephanie, you’ve out-done yourself with these ones. I definitely plan to experiment with the base of this recipe, because I bet that they would make equally as yummy sweet muffins…I’ll let you know when I do.