Coconut Carrot Muffins & Veggie Baked Eggs


“Eat food. Not too much. Mostly plants.” — Michael Pollan, In Defense of Food: An Eater’s Manifesto

I recently had the pleasure of attending a local Coffee & Cooking Class hosted by Courtney Graham of Whole Diligence. Courtney is a big advocate of using fresh, local, in-season ingredients—and of working vegetables into every single meal. She introduced us to the above Michael Pollan quote during our class, after all.

With three young children who not only eat their veggies regularly but actually like them, Courtney has mastered the art of cooking veggies. At this class, she introduced us to two delicious and nutritious recipes and also shared suggestions for sourcing fresh produce and local ingredients.

Click through to get the recipes for Courtney’s delicious Coconut Flour Carrot Muffins and Baked Eggs with Veggies—both fun and easy ways to serve your family the vegetables they need!


Courtney’s Coconut Carrot Muffins
gluten-free, grain-free, dairy-free
Beat together:
4 cage-free farmer’s market eggs
1/2 c coconut oil, melted*
1/2 c raw unfiltered local honey
2 T vanilla
1/2 t salt
1/2 t baking soda
2 t cinnamon
Sprinkle & Mix:
1/2 c coconut flour
Fold in:
2 c carrot pulp (leftover from juicing), or shredded carrot
1/2 c raisins or cranberries
Cook at 350 degrees for 10 minutes. Serves 12.
*Tip: melt coconut oil to liquid quickly in a measuring cup directly over an electric burner, or in a cast iron pan over a gas burner. Leave enough room so that it doesn’t spill over when it turns to liquid.


Courtney’s Baked Eggs with Veggies
In a cast iron skillet, sauté vegetables of your choice in a traditional fat that’s good for high-temperature cooking* (leftover bacon fat, coconut oil, butter, ghee, or non-hydrogenated lard). Sauté until greens are cooked—approximately 10 minutes—on medium to medium-high heat.
Crack 6 or so eggs over the veggies.
Sprinkle with fresh herbs (kids love to grow herbs in the garden, and it’s an easy and fun way to involve them in the cooking process).
Immediately move cast iron skillet to oven and bake at 350 degrees for 5-8 minutes or until the eggs are just set and no clear whites are left.
Makes 6 servings.
*Olive oil cannot withstand high heat, so drizzle over the top of food after cooking is done if you love the taste.


Check out for more cooking tips as well as resources for CSA veggies and local ingredients. Ventura/Santa Barbara/Los Angeles ladies should definitely sign up for one of Courtney’s Coffee & Cooking classes! She also offers Kid Cooking, Cocktails & Cooking and private cooking classes. And if you can’t make it in-person, she offers her cooking class tips and recipes in her online store.

recipes: Courtney Graham
photography: Allison Gibson for Petunia Pickle Bottom
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One Response to Coconut Carrot Muffins & Veggie Baked Eggs

  1. Pingback: Whole Diligence » Blog Archive » Whole Diligence @ Petunia Pickle Bottom

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