Oh, the vibrancy of fresh orange carrots.
The crispness of gala and granny smith apples.
And the spicy-sweet punch from a thumb of ginger.
Put them all together and you get juice and muffins!
Hello there, magical two-in-one recipe.
I’ve been on a juice kick recently. I can’t seem to get enough. And since the delicious bottles of organic, cold-pressed Suja juices I love are currently not on sale, I needed to take matters into my own hands. Luckily for me, I have an amazing sister who owns a juicer and lives in the same house as me. Win-win! After a trip to the market and getting a bounty of produce, some refreshing, bright-orange juice was in order!
Carrot-Apple-Ginger Juice (makes 16oz)
Ingredients:
1 medium gala apple
1 medium granny smith apple
3 large carrots
1 thumb of ginger
Directions:
1. Chop into “juicer-appropriate” size pieces and following juicing directions/speeds for ingredients.
2. Pour into glass and serve immediately, or pour into a mason jar and let refrigerate overnight for a breakfast sunrise-in-a-glass!
3. SAVE THE PULP FOR NEXT RECIPE…
Now, one thing that drives me bananas, or in this case carrots, about juicing is when all that beautiful pulp is tossed after juicing. STOP THE MADNESS!! That is incredibly nutritious, fibrous pulp you have there! Not the mention you spent money on it… so USE IT! Now, moving onto the next phase… Paleo Carrot-Apple-Ginger Muffins!
Carrot-Apple-Ginger Muffins (makes 4 muffins)
Ingredients:
Leftover pulp from Carrot-Apple-Ginger juice
2 eggs
1 banana, mashed
1/4 cup almond milk
1 tbsp coconut flour
1 tsp coconut oil + extra for greasing
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
Pinch of fine sea salt
Directions:
1. Preheat oven to 350-degrees and grease 4 muffin wells with extra coconut oil.
2. Mash banana in large mixing bowl until smooth.
2. Add in leftover pulp, eggs, almond milk, coconut oil, and vanilla extract; stir until combined and smooth.
3. Add baking powder, baking soda, sea salt, and coconut flour; stir until combined and smooth.
4. Evenly distribute batter into 4 muffin wells; add a tbsp of water to empty wells for even cooking.
5. Bake for 25-30 minutes, until tops of muffins turn a golden brown. Enjoy!
How gorgeous are those shades of orange? The color of both muffin and juice is certainly a beautiful sight!
And in case you’re interested in other parts of my life… There’s a new addition to my desk at work. Special thanks to Austin’s brilliant mind for the idea. Now I am super productive or at least that’s what I tell myself.
Straight after work I went for a run. I crushed my normal pace. I am 100% positive it’s due to my changes in diet after my Whole30 experience. Not only have I lost some weight, so it’s easier to cart my body around, but the food that is fueling my body has changed.
Look out! Here comes a workout tip! If you’re like me and have a small issue to use the jaws of life to get out of your warm, cozy bed (the struggle is real, people), then working out right after work can help. And I mean as soon as you get home put on those gym clothes and sneakers and GET TO WORK. Don’t touch your email. Don’t check your phone. Don’t sit down just to “rest your legs”. You all know (myself, included) the second you start off on something else, you’ll be done for the night. Down for the count. Adios workout dreams. So, I have my wardrobe sitting out on my bed and my sneakers pre-unlaced, ready for action for when I arrive home. TRY IT! 🙂
Dinner this evening were these amazingly scrumptious plantain chips (shout out to the genius at Fed & Fit) with a Spicy Lime Taco Salad.
Step aside, Taco Bell. You’ve lost. 
Now, if you’ll excuse me, my roommate, Sarah and I are off to watch only one episode of Once Upon a Time. Only one… seriously. Okay, maybe two. Or four… #judgementfreezone
The Thrive Life 