Sometimes, we invite people over for dinner, and we really don’t have time to think of a three course dinner. So having one ingredient that can do three meals is like heaven! It saves time and overthinking, and it’s healthy!
A soup is always a good start, it helps you to become prepared for the main dish and a salad is always a cold, fresh and healthy meal plus, it has hummus which is a great protein source and cupcakes are the ultimate dessert because they are portions and this avoids throwing leftovers because each has its own!
Easy & delicious, part of an old Healthy Accessory post.
Roasted carrot beer and chickpeas salad
Makes ~ 2 main servings and ~4 side servings
4-5 medium carrots, cut in half length wise then into thin semi circles.
4-5 golden beets, peeled and cut into half moons
1 tbsp olive oil (for roasting)
1/4 tsp salt (for roasting)
1 28oz can salt free chickpeas or 2 cups cooked chickpeas, drained
1 small red onion, sliced
1 bunch parsley leaves, coarsely chopped
Juice of 1 large lemon
1 tbsp Dijon mustard
5 small garlic cloves, minced
2 Tbsp olive oil
Black pepper (to taste)
Preheat oven to 200 C. Toss sliced carrots, beets, and onion with 2 tbsp olive oil and salt to taste.
Spread in a single layer in baking dish and roast until tender and beginning to brown ~40 minutes.
Meanwhile, to make dressing mix lemon juice, mustard, garlic, and 2 tbsp olive oil in a small bowl. Whisk until combined.
In a medium bowl, combine roasted carrots, beets, onions, chickpeas, and parsley. Pour vinaigrette over salad mixture and toss to combine. You can use as much or as little of the dressing as you like.
Add black pepper to taste. Serve the salad warm.
Healthy Carrot Muffin
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons butter, melted
1/2 cup honey
1 egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup shredded apples
3/4 cup finely shredded carrots (about 2-3 medium carrots)
Preheat the oven to 175 degrees C. Line a 12-cup muffin tin with paper liners.
In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and shredded apples.
Stir ingredients together until just combined and there are still some spots of flour remaining.
Fold in the shredded carrots just until combined (don’t overmix or the muffins won’t be fluffy).
Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove and cool.
Bon appétit! and if you needed a drink, a healthy smoothie is the only answer:)
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