BEAUTY FOODS: Carrot Walnut Muffins That Your Skin Will Love

BEAUTY FOODS: Carrot Walnut Muffins That Your Skin Will Love

When it comes to skin care, what you eat matters as much as what you use ON your skin. Think healthy fats, like walnuts, flax and coconut, and beta carotene which converts to vitamin A in our body. Other minerals, like zinc, plus vitamin C, fibre and protein also play significant roles.

Photo by Andreea Ch on

Is it possible to get most of these ingredients into one beautiful muffin? Yes. I have been scouring the web for healthy recipes that involve minimal ingredients and are free from all the nasties that our skin does NOT love. For most, this includes refined sugar, wheat, and dairy. This might look different for everyone, but those specific ingredients can cause inflammation in the body, which often shows up on our skin.

This Carrot Walnut Muffin recipe is inspired by Pinch of Yum. I swapped out a few of the ingredients that this recipe calls for, only because they weren’t in my pantry at the time, but I am happy with the substitutions. I also added raisins, because I have a life-long love affair with them 🙂


  • 2 C rolled oats
  • 8 pitted dates
  • 1/4 C melted coconut oil
  • 2 C grated carrots
  • 1 tsp baking soda
  • 1/4 C walnuts, plus more for topping
  • 1/4 C raisins
  • 1/4 C honey
  • 2 eggs
  • 1/2 tsp cinnamon
  • pinch of sea salt


  • Preheat oven to 350F
  • Combine all ingredients, except for raisins, into a blender. Mix until a smooth batter forms
  • Stir in raisins and spoon batter into 12 lined muffin tins. Top each muffin with a walnut piece
  • Bake for 15-18 mins
  • Let cool before eating. Serve with butter, almond butter, or cream cheese
  • These store well in the fridge for 5 days, or freezer for 3 months
Join me on Instagram LIVE for healthy recipes. Have one that you want me to try? Message me!

Dinner Ideas With: Zucchini

Dinner Ideas With: Zucchini

If you are following along on my Instagram account, you will see me trying to get creative with all the pantry/kitchen staples that many of us have stocked up on for our Covid-19 isolation period.

We shopped, we stocked, now what? Zucchini is a vegetable that many of us plant in our gardens…and, wow! Do they grow! I have scrolled through some of my favourite recipes to give you some inspiration and ideas to use up some of this amazing veg.

Chocolate Zucchini Bread is the new Banana Bread. I love this recipe by

Noodle-less Lasagna. Swap out your lasagna noodles for Zucchini Noodles! I didn’t even cook them first. Simply slice a zucchini into long, thin strips, slather on your ricotta cheese and other lasagna filling, and roll up. Stand each roll upright in a dish, fill in all the gaps with sauce, and bake until noodles are soft.

Zoodles, or sprialized zucchini noodles are so much fun! Once spiralized, steam or sautee the noodles until soft. They don’t take very long to cook. Serve with your favourite pasta sauce.

Baked Zucchini “fries” make a great side dish in place of potato fries. Simply quarter a zucchini lengthwise, roll in almond milk, then roll in a mixture of shredded coconut, sea salt, chili powder, or cajun spice. Bake at 400F until coating is crispy and golden.

Chocolate Chip Zucchini Muffins are a hit in my house. Once you sprinkle anything with chocolate chips, the kids (and sometimes husband) forget about the zucchini hiding inside. This recipe is by Pinch of Yum.

Gluten-free Lemon Blueberry Muffins

Gluten-free Lemon Blueberry Muffins

Gluten-free muffins taste like any other amazing muffin, but less sticky and cakey….and this is how they digest, too. So many people suffer from bloating, cramping, headaches, brain fog, joint pain and inflammation. And, most of these sufferers haven’t considered that the undigested protein in gluten could be the problem.

So, I avoid gluten as a precautionary measure in my house. None of my family is celiac but we could be sensitive to gluten, so I bake without it and nobody even knows.

As always, when I eliminate an ingredient from my, or a client’s, diet, I replace it with another. In my pantry, I have swapped white and whole wheat flours for almond, coconut, chickpea and oat flours.

If you are looking for a healthy muffin that tastes great AND might be easier for you to digest, this one might be it.


2 organic eggs

1/4 C maple syrup

1/2 C almond milk

1 Tbsp melted coconut oil

1 tsp vanilla extract

2 tsp apple cider vinegar

1 C oat flour

1 C blanched almond flour

1/4 tsp cinnamon

3/4 tsp baking soda

1/4 tsp salt

rind from 1/2 lemon, plus juice

1/2 C fresh or frozen blueberries

organic coconut sugar for garnish (optional)


Combine the first 6 wet ingredients in the bowl. Mix well, then add in the dry ingredients. Stir in the lemon rind, lemon juice and blueberries. Scoop batter into 12 lined muffin tins, 3/4 full. Sprinkle with a bit of coconut sugar and bake at 350F for 25 mins. Allow to cool before serving.