Coconut Carrot Muffins & Veggie Baked Eggs

header2

“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! Read More

Tags , , , , ,
Follow Us on FacebookFollow Us on TwitterFollow Us on Pinterest