Vegan Carrot Cupcakes

I decided to do a little baking this afternoon! These are super moist and delicious, and also vegan! A friend in one of my classes made them and passed along the recipe, and I just love them. Try them out as muffins or add vegan cream cheese icing to transform them into cupcakes. Very easy and quick recipe!

What you'll need:

For the Cupcakes:

• 2 c whole wheat flour
• 1 1/2 tsp baking soda
• 1/2 teaspoon salt
• 2 tsp pumpkin pie spice
• 1 c sugar
• 3/4 c canola oil
• 1 c unsweetened applesauce
• 1 Tbsp vanilla extract
• 1 c shredded carrots

For the Icing: 

• 1/2 c vegan cream cheese (or regular cream cheese if you aren't vegan!)
• 2 c confectioner's sugar
• 1 tsp vanilla extract
• 2 Tbsp chopped walnuts, to garnish
• 2 Tbsp shredded carrots, to garnish
  
  
  

What to do:

Preheat the oven to 350 deg F. Line a cupcake pan with cupcake wrappers. Combine all dry ingredients and whisk. In a separate bowl, combine all wet ingredients (excluding the carrots). Combine the wet with the dry ingredients. Mix with an electric mixer, and then fold in the carrots. Pour the batter evenly into 12 cupcake tins. Bake for 20 minutes or until a toothpick comes out cleanly. Cool on a wire rack.

or until they look like this!

While your cupcakes are baking/cooling, make your icing. Cream the cream cheese until just softened. Add the confectioner's sugar in increments. Mix until smooth and creamy, then mix in the vanilla. Keep covered in the fridge until you are ready to ice your cupcakes until ready to use. Once your cupcakes are cool, ice your cupcakes.

Garnish with the chopped walnuts and shredded carrots!

Loaded Buffalo Joes

Sometimes cravings get the best of you, and all I could think about at the gym yesterday was what I was going to do with my ground buffalo when I got home! Sloppy Joes are one of those things from my childhood that I love, but now realize they just aren't good for you. So I decided to try my hand at creating a healthier sloppy joe -- using bison and a ton of veggies! I promise they are just as delicious (and just as messy!) as the regular kind :)

What you'll need:

For 4 Buffalo Joes:

• 1 lb ground buffalo
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 onion
• 3oz cherry tomatoes, halved
• 1/2 6oz package of mushrooms
• 1 6oz can no salt added tomato sauce
• 3 Tbsp no salt added tomato paste
• 1 can red kidney beans 
• 2 tsp brown sugar
• 1 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• Salt and pepper, to taste
• A pinch of each:
• dried oregano
• dried basil
• dried rosemary
• dried thyme
• garlic powder
• red pepper flakes
  
  **You can sub in Italian seasoning for these spices, I just didn't have any!

What to do:

Chop/dice the onion, bell peppers, and mushrooms.

Sauté the chopped vegetables over medium heat with the olive oil. Add the spices and mix well.

Add the ground buffalo and the cherry tomatoes. Cook over medium heat until the meat is browned.

Add the kidney beans, tomato sauce, tomato paste, brown sugar, and vinegar. Let simmer for 5 minutes. Add salt and pepper to taste. 

Serve on a whole wheat bun and enjoy!