One of my most inspiring friends has lost over 130lbs. One of the tips she has shared with me is to eat plenty of fruits and veggies (at every meal). So here's my attempt at including fruits and veggies in my meals:
I've adapted this recipe from culinary.net.
Pumpkin Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 can Libby's 100% Pure Pumpkin-the small can (fruit)
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained (more fruit)
1 cup grated carrots (veggies)
1 cup flaked coconut
1/2 cup chopped nuts, divided
1/2 cup raisins
amaretto (just enough to cover raisins) (even more fruit)
Buttercream Cream Cheese Frosting
1 box (8oz.) cream cheese
1 box confectioner's sugar
1/2 stick unsalted butter
2 tbsp. amaretto
1/2 vanilla bean
1. PREHEAT oven to 350°F. Grease three 9-inch-round baking pans.
2. COMBINE flour, baking soda, cinnamon and salt in small bowl.
3. Combine milk and lemon juice in liquid measuring cup (mixture may appear curdled).
4. BEAT eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well. Gradually add flour mixture; beat until combined.
6. Stir in coconut, raisins and nuts. Pour into prepared pans.
7. BAKE 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Remove to wire racks to cool completely.
8. FROST with Cream Cheese Frosting.
Refrigerate. Enjoy eating fruits and veggies (in moderation of course).
FYI, here's the "real" healthy meal I made for dinner tonight.