Vegetarian

Watermelon and Feta Salad

July 3, 2016 by Sara Leave a Comment

What’s more American than Watermelon? Ok ok, hotdogs, baseball, etc. But, this healthy salad feels decadent and gourmet, but it simple and delicious. And to me, watermelon just feels like summer, especially July 4th. If you’re looking for an easy potluck salad that isn’t boring for your holiday activities – this is a winner.

Honestly, the hardest part of this salad is chopping the watermelon. But you could buy pre-chopped and make this a piece of cake. I used mint from my container garden, so its fresh and beautifully green. I have also made this salad with basil, so if you don’t mint on hand, definitely try the basil – its sweet and flavorful.

I hope you’ll love this as much as I do! Enjoy!

…

Mexican Black Beak and Brown Rice Bowl

March 23, 2015 by Sara Leave a Comment

Who knew having a kindergartner would be so difficult! She is busier than I am. I have been on the hunt for quick and easy recipes I can do while she’s tearing through the house after glee club, violin, cooking class, and soccer (see told you, busy lady!) We love the rice bowl at Chipotle and Moes, so I decided to make a healthier version at home. I also wanted to make it vegetarian because sometimes I feel like we are overloaded on meat. Especially since we’ve been doing so much paleo stuff lately, with Whole30. It’s a nice change And could be a great meal for meatless Monday!…

Warm Brussel Sprout & Cranberry Slaw

November 25, 2014 by Sara 2 Comments

Photo by Sera Petras

This week I volunteered at a local soup kitchen. My family and I have been looking for volunteer opportunities that we can all do together for a while. We were lucky to come across this opportunity. It’s such an interesting place, a soup kitchen. It’s a hodge podge of different people, from different walks of life. I really enjoyed getting to know the people there, both volunteers and clients. It was a great day and I look forward to volunteering again soon. In fact, we’re (the hubby and I) going back on Thanksgiving day to help serve.

When I volunteered to help out, they asked me to make an egg casserole. They gave very specific instructions on how to make it and what to include. It was to include white bread, some kind of meat, eggs and cheese. I was asked not to include any seasonings or even onions, peppers, etc. While I completely understand the need to make something that anyone can eat and that everyone will like, I also feel a bit frustrated by it. The offerings of the day were, egg casserole, scalloped potatoes, a muffin, and canned peaches. I appreciate the need to keep things cost effective for the volunteers who are buying and making the food, I just wish they had asked for at least 1 vegetable. I feel that families deserve to have a well balanced meal, including a vegetable.

On the flip side, I heard the organizer of the soup kitchen complaining about the food pantry part of the center. They had recently been given some fresh sweet potatoes and no one took them. When selecting their items from the food pantry, the clients bypassed the sweet potatoes, opting for the boxed and canned products instead. The organizer mentioned that the clients said they weren’t sure how to make the sweet potatoes, so weren’t interested in taking them home. Sweet potatoes are an inexpensive and delicious way to eat healthy. I feel like a little food prep education would go a long way to help people save money but also not be afraid to buy a fresh ingredient that does not include instructions on the label. Creating a meal from fresh ingredients must be intimidating when you’ve never done it before.

So all of this got me thinking about simple, inexpensive vegetables. This particular brussel sprout recipe here in this post isn’t exactly simple, there are simpler ways to prepare them. I did a little research, sweet potatoes, green beans, even carrots are all less than $2 at my local store, including enough to feed a family of 4. All that being said, I have volunteered to do a few cooking demonstrations at the soup kitchen, to help the clients there get a little more comfortable preparing meals with fresh ingredients. I’m a little intimidated by the idea of helping people learn to cook, since I myself have no formal training. However, I feel like my My Clean Kitchen experience and community has given me so much, I should share what I’ve learned.

I think my first demonstration will include a few simple ways to prepare a sweet potato, wish some tasting samples for people so they can see how delicious it is. I’m sure I’ll have some fun stories and can’t wait to share them with you in the coming months. I’d love to hear about your volunteer experiences. Any tips to help me get started?

Now, in the spirit of the holidays, I decided to make a red and green side dish to share. This sprout slaw is super delicious, and beautiful. I hope my holiday spirit is contagious. If you are looking for a local volunteer opportunity, visit the Hands On Network to find a volunteer center near you.

Local Ingredient: Salt from a J.Q. Dickinson Salt Works

Warm Brussel Sprout & Cranberry Slaw

Ingredients

1 lb brussel sprouts

1/2 cup fresh cranberries

1 tbls coconut oil

1 tbls dark maple syrup

1 tbls balsamic vinegar

Sea Salt and black pepper, to taste

1/4 cup chopped pecans

Instructions

Cut the stem off each brussel sprout, then coarsely chop the sprouts into desired slaw size.
In a medium sized skilled with tall sides, add the coconut oil over medium high heat.
Add the cranberries and cook for about 1 minute, stirring to prevent sticking.
Add the brussel sprouts and stir to combine. Continue cooking occasionally stirring to remove the bit off the bottom. Cook until sprouts begin to brown slightly.
Drizzle in the maple syrup and balsamic vinegar.
Remove the sprouts and set aside. Season with sea salt and black pepper.
Add the chopped pecans to the skillet and toast slightly, about 3-4 minutes.
Remove the pecans and sprinkle them on top of the sprouts.
Serve warm.

http://www.mycleankitchen.com/warm-brussel-sprout-cranberry-slaw/

2014 (c) My Clean Kitchen

Grilled Pineapple and Sweet Potato Stack

October 19, 2014 by Sara 1 Comment

I have been longing to use my grill. It has been raining and raining and raining here. I think it was a “want what you can’t have situation” but, I fired up the grill the second I saw that first bit of sun peak out of the clouds that had been covering our little bit of Virginia for more than 5 days. Even though grill season is pretty much over, I wanted to get one last bit of grilling goodness in before we closed it up for the winter. My husband and I decided to give this Whole30 thing a shot and being on day 15 we were over meat. So I decided to try something a little different. I love grilled pineapple, one of the best foods on the planet. I also recently discovered the deliciousness of grilled sweet potato when I made the Pork Kebobs. So I put it together and created this simple, whole30 Grilled Pineapple and Sweet Potato stack. Literally 3 ingredients, a grill and you’re done. I kind of felt like I was cheating on whole30, the pineapple and sweet potato were so sweet.

As I consider the end of grilling season, I know it’s sadly time to get the grill cleaned up, and put away for winter. So I wanted to share some tips for winterizing your grill. I love the grill. It’s perhaps my favorite way to cook. I just love the way things taste cooked on an open flame. The bits of charring and grill marks make my so happy. But a dirty grill is gross and definitely not the best way to make delicious food. We are always looking for a better way to clean our grill plates. In all honesty, I think its time to replace our gas grill plates, but Rizzi at Mr. Grill reached out to us here at My Clean Kitchen and asked us to try out their grill brush, so we decided to give it a go. The Brass Grill Brush itself is pretty clever. It’s different than traditional big, bulky grill brushes, its fits down into the slats on the grates and gets the stuck on bits off. Also, its pretty light weight, I had no trouble clean the grates. The grill brush was even able to remove some of the rust from the old grill plate.

Steps for Winterizing Your Grill

Use a grill brush, such as the Mr. Grill Brass Grill Brush , just AFTER your last grill, but be sure to turn the burners off first. For a charcoal grill, be sure the embers are cool enough to do this safely. Cleaning the grill while its still hot is the best way to get all the bits and such off.
Turn off the and safely disconnect the gas. Or safely dispose of the remaining charcoal once its cooled.
Once the grill has cooled, remove the grates, the burner covers, etc until you are down to the burners themselves. Be sure nothing is clogging the holes in the burners. If there are, use a toothpick to clean it out. (Remember, only do this once the gas has been disconnected)
Make a natural degreaser with either white vinegar (2 parts white vinegar to 1 part water) or baking soda paste (5 parts water to 1 part baking soda.) If your grill isn’t very greasy, a simple solution of warm soapy water would work fine.
Inspect each part to determine if they need to be replaced. (We will be ordering new grill plates and covers for next year)
Wipe down all the parts you removed with the degreaser. Be sure to rinse it clean with fresh water and wipe it dry.
Wipe down the inside of the grill itself, including the lid. Use the degreaser ,if necessary, using the same method, ensuring it’s rinsed with fresh water and wiped dry.
Put each of the parts back into the grill and close the lid.
Wipe down the outside of the grill with a degreaser, if necessary, or simply warm soapy water. Rinse with fresh water and wipe dry. If you have a stainless steel grill be sure to use a soft cloth when wiping so you don’t scratch the stainless.
Cover the grill with a high quality grill cover to protect from the yucky winter weather.

Grilled Pineapple and Sweet Potato Stack

Ingredients

1 pineapple, cored and cut into rings

1-2 sweet medium peeled sweet potatoes, cut into 1/2 inch discs

1-2 tbls coconut oil, liquid

Instructions

Clean the grill plates well before starting.
Using a paper towel or basting brush, cover the grill plates with coconut oil. It's best if its in the liquid state.
Preheat the grill to about 300 degrees, or medium heat, keeping the lid closed until grill is preheated.
Place the both the sweet potatoes and pineapple over direct heat. Let them cook 4-6 minutes on each side or until there are nice grill/char marks on each side.
Move each to indirect heat and close the lid so they can cook through.
The pineapple will cook first, remove from heat after about 6-7 minutes. Set aside.
Allow the sweet potatoes to continue to cook through.
Stack the sweet potato on top of the pineapple to serve. Serve immediately.

http://www.mycleankitchen.com/grilled-pineapple-and-sweet-potato-stack/

2014 (c) My Clean Kitchen

Carrot Pasta with Garlic Thyme Sauce

July 16, 2014 by Sara Leave a Comment

When planning my menu this week, I was looking for something fun and creative. My fun and whimsical mood prompted this fun and simple carrot pasta dish as I am in full on birthday party planning mode. I have a 4, soon to be 5 year old. I only have one and I love planning her birthday parties. I realize that the earlier years, 1, 2 and maybe 3 are ones that she’ll never remember. But, I will. I think at that age, the parties are really for the parents anyway. I always start planning months in advance. For the past two years, she’s been in preschool. So I now have other parties to compare hers to. It’s intimidating. My daughter’s birthday is also the first of the school year, usually the week, so I feel a lot of pressure to get things started right.

Because we live in a small-ish town, there are very few birthday party venues. One month we went to the same inflatable party venue 4 weekends in a row.I just can’t do that anymore. I like to try to mix it up. Last year, I reserved a pavilion at an “off the beaten path” park and playground. It was awesome. We had a Jake and the Neverland Pirate party. It was so fun. I made a watermelon pirate ship, we dug for buried treasure and walked the plank. It was a great party. It was her first year having a pinata too. I filled the pinata with little toys and stickers. I had more than one parent thank me for not doing candy. I was very happy about that. Anyway, this year we are doing her Frozen (of course) party at Michael s Craft Store. Yep, did you know they do parties?

The lovely staff at Michael’s is going to help me plan the craft activity. Then they will even be there to help lead it. Which is great. I went up there today to get everything reserved and learned that they are having a summer party special and the fee is half off. I was jazzed! So a normally $50 booking fee was only $25! Score! The store’s birthday party expert, Wendy will help me choose a craft, help me shop for the supplies, then I get 10% off my whole supply purchase. For a little extra, I can have a face painter.

A few years ago I discovered Etsy. It’s the place to go for birthday party supplies. It’s a great deal and the items are so adorable. I have already ordered a t-shirt with her name and age, as well as some water bottle wrappers that say “Melted Snow.” SO CUTE! I can also get banners, invitations, food labels, cupcake toppers, and more. Honestly, I’m not sure what the birthday party planning mom did before Etsy and Pinterest.

Normally, I’d make the cake myself, but we are leaving for a week long trip the day after her party, so I’m going for simplicity. So, I am ordering it from this little local cake shop. They can make just about anything I want. I’m struggling with ideas. Have any of you done a Frozen birthday cake? Any good ideas? Pinterest is overwhelming me at this point. Sheesh! (I told you, I take birthday parties very seriously!)

Enough about my birthday party obsession, back to the recipe. This carrot pasta is a great substitution for a traditional pasta. The carrot pasta itself is simply carrots, run through a spiralizer. This is the one I bought, VegiSpiral®: Vegetable Slicer & Julienne Tool. It’s only $15. It was easy to use, but I did found it wasted quite a bit of the carrot. I ended up eating the “unspiralized” parts while I was making this. However, the end product was super yummy, and made for a delicious meal. Speaking of carrots – I should probably work them into the birthday menu somehow, maybe a play on Olaf the snowman’s nose.

Local Ingredient: Garlic, Thyme, and Carrots. The Garlic and Carrots were from the farmers market and the thyme was from my own herb garden.

Carrot Pasta with Garlic Thyme Sauce

Ingredients

4 large carrots, peeled,

6 garlic cloves, minced

1 cup broth (chicken or vegetable)

4-5 thyme sprigs, leaves removed and stems discarded

Salt and Pepper, to taste

Instructions

Slice carrots into pasta using a spiralizer or similar tool. Set aside.
Add a splash of cooking oil to a saute pan over medium heat.
Once the oil is warm, add the garlic and 1/2 the thyme. Allow to gently warm and saute for about 10 minutes. Be careful not burn the garlic.
Slowly add the chicken broth and remaining thyme. Bring to a simmer.
Add the carrot "pasta"
Allow to cook until carrots are desired tenderness. Add salt and pepper to taste.
Toss to combine all ingredients and serve hot.
Garnish with fresh thyme is desired.

http://www.mycleankitchen.com/carrot-pasta-with-garlic-thyme-sauce/

2014 (c) My Clean Kitchen

Very Berry Popsicles

June 17, 2014 by Sara Leave a Comment

Oh summer. Now that I have a school aged kid (OMG, I can’t believe I have a school aged kid) summer is fun again. It hasn’t been
fun since I graduated from college and had to actually work over the summer. But, watching my almost 5 year old enjoy all that summer has to offer is better than I ever expected. We have lots of fun stuff planned. I can’t wait to see her run through the sprinkler, catch lightning bugs, and ride her bike endlessly up and down the sidewalk on our street. I want her to be a kid as long as possible!!

Last week I posted a smoothie recipe. It was so tasty I decided to try my hand at turning it into a fun summer treat for the neighborhood kids. Who doesn’t love popsicles?? These turned out so great. The kids even got to help by picking the mint and dropping in the fresh berries. This was a last minute idea, so I used what I had around the house. I grabbed the dixie cups that we use for teeth brushing, some craft sticks from the craft cabinet and went to work on the popsicles. They turned out great. The perfect combination of summer messiness and real ingredients. The only added sweetner in these is the honey.

I decided to cheat by creating a little stick stand with a cantaloup ball. This could also be done with a strawberry, watermelon, etc. Anything that can have a flat side. This was really helpful. In the past I’ve had trouble getting my sticks to stand up straight. Plus, you get a fun surprise once you start eating it.

Do you have any fun summer plans?

Local Ingredient: Strawberries, honey and mint

Very Berry Popsicles

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 8 popsicles

Ingredients

1 1/2 cup fresh organic strawberries, hulled and frozen

1 banana

2 medium sized oranges

1 cups of ice

4-5 fresh mint leaves

1 tbls honey

8 cantaloupe balls

16 raspberries or blueberries

8 popsicle sticks

8 dixie cups

Instructions

Add the strawberries, banana, mint and ice to the blender.
Squeeze the oranges into the blender, being careful not to let any seeds go in. Don't strain out the pulp though, thats the good stuff!
Turn the blender on medium high.
Stream the honey in through the feed hole on top of the blender. Set aside.
Cut one side off each cantaloupe ball so they can stand up.
Stick one popsicle stick in each cantaloupe ball and place in dixie cup, so it standing up.
Add 2 berries to each cup.
Carefully pour or spoon smoothie into cup, so they are almost full.
Cover each with a paper muffin cup, poking a hole in the muffin cup to cover the cup.
Freeze for at least 6 hours
Tear away the dixie cup and enjoy!

http://www.mycleankitchen.com/very-berry-popsicles/

2014 (c) My Clean Kitchen

Strawberry Banana Smoothie

June 5, 2014 by Sara 1 Comment

Yum

Somehow I forgot about the simple pleasure of a strawberry smoothie. I’m so glad I’ve rediscovered it and just in time for summer too. When I was pregnant with my daughter I used to make myself a smoothie every morning. Oh how I’ve missed that morning treat. This smoothie is super simple. I love how a fresh banana adds a creaminess to it, making yogurt or milk unnecessary.

Last weekend we went strawberry picking. It was so much fun. My 4 year was very methodical, which I wasn’t expecting. We came home with some stellar strawberries. I, of course, made our Strawberry Banana Muffins, and we ate a bunch, but I hulled the rest and put them in baggies to freeze so I could make smoothies. As I sit here sipping my delicious smoothie, I’m thinking that was a fantastic idea!

I’m not sure about where you live, but here in Virginia we are having a terrible allergy season. I’ve had people who have never had even a sniffle tell me they are sneezing like crazy. I usually don’t have much trouble, but this year I am miserable. So I made this smoothie with fresh squeezed oranges (gotta love vitamin C), and local honey. I hope this will help me get some allergy relief. It’s also vegan and paleo.

Local Ingredients: Fresh picked strawberries, and local honey

Strawberry Banana Smoothie

Prep Time: 10 minutes

Serving Size: 2

Ingredients

1 1/2 cup fresh organic strawberries, hulled and frozen

1 banana

2 medium sized oranges

1-2 cups of ice

1 tbls honey

Instructions

Add the strawberries, banana and ice to the blender.
Squeeze the oranges into the blender, being careful not to let any seeds go in. Don't strain out the pulp though, thats the good stuff!
Turn the blender on medium high.
Stream the honey in through the feed hole on top of the blender.
Serve immediately.

Notes

Make sure you add the honey while the blender is running, other wise the honey will solidify and not blend up into the smoothie.

http://www.mycleankitchen.com/strawberry-banana-smoothie/

2014 (c) My Clean Kitchen

Homemade Refried Beans

May 3, 2014 by Jessica 2 Comments

I don’t know about you….but I am so excited it is finally SPRING! As I write this I am making a list of everything I need to buy this afternoon for my garden. I am planting tomatoes, green peppers, haberno peppers, lettuce, cucumbers, zucchini, and summer squash. And who knows…maybe I will throw some other things in as well! Check back in for organic gardening updates!!!!

In honor of Cinco de May I thought I would share my favorite refried beans recipe. To say I have an addiction to this stuff is an understatement. I currently make it at least once a week. It is really simple and quick and keeps well throughout the week. I use the beans to make wraps to take to work for lunch, to eat with my eggs in the morning, or to use as a dip. The best part is when you are starving and out of time, if you have these beans in the fridge, you always have a meal. They are filling, healthy, and delicious.

Enjoy!

Local Ingredient: Organic Onion (Purchased at the local farmers market).

Homemade Refried Beans

Ingredients

3 cups pinto beans, cooked and drained

Olive oil

1/4 onion diced fine

3 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

1/2-1 cup chicken broth (or vegetable broth)

sea salt, to taste

fresh cracked pepper, to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the onions and saute until translucent.
Add the pinto beans, garlic, cumin and chili power. Saute for 1-2 minutes, until spices become fragrant.
Add the broth (start with 1/2 cup and reserve the rest for later). Allow to simmer 10-15 minutes, until the bean are tender enough to mash.
Use a wooden spoon or potato masher to mash the beans to desired consistency. Add the extra broth as needed to achieve the desired texture.
Season with salt and pepper to taste.

http://www.mycleankitchen.com/homemade-refried-beans/

2014 (c) My Clean Kitchen

Garlic Mushroom Green Beans

April 22, 2014 by Sara 2 Comments

Have you ever stared into the refrigerator, knowing you need to serve your family something healthy but really, you just want to order a pizza? Well, I made up this recipe for just that occasion. I didn’t know it at the time, but once it was done and on my plate, I realized it is a super hero recipe. Seriously, throw some chicken breasts in the oven to bake and make these green beans as a side. Dinner, done.

I made up this recipe up on Easter Sunday. The 4 year old requested green beans. These were a total surprise. So delicious and so easy. These could work for a quick weeknight side or a fancy holiday side dish. In fact, I made some for myself for lunch today. (Please don’t tell anyone I ate almost a pound of green beans all by myself!) I can’t wait to make them again and again.

The hardest part of this is snapping the beans. Which takes a total of about 5 minutes. After the beans are snapped, mince some garlic, slice some mushrooms (5 more minutes) and throw them in some hot olive oil. A few minutes later, add the beans a little water and cover. 5 minutes later, you have a healthy delicious side dish your family will love.

Local ingredient: Mushrooms from a local mushroom farm.

Garlic Mushroom Green Beans

Ingredients

1 lb french green beans, snapped

4 brown mushrooms, sliced

3 garlic cloves, minced

1-2 tbls water

Sea salt and fresh cracked pepper

Olive Oil

Instructions

Add olive oil to a medium skillet over medium heat. Add the garlic and mushrooms.
Saute until garlic and mushrooms until they begin to soften and break down.
Add the green beans, and toss with the mushrooms and garlic.
Add the water, just enough to coat the bottom of the skillet. Do not cover the green beans.
Cover with a tight fitting lid and increase the heat to medium high.
Steam the green beans until they reach desired doneness. No longer than 4-5 minutes for an al dente bean.
Season with salt and pepper, and serve hot.

http://www.mycleankitchen.com/garlic-mushroom-green-beans/

2014 (c) My Clean Kitchen

Carrot Cake

April 15, 2014 by Sara Leave a Comment

Easter is such a difficult holiday for the healthy eater. Really, there are no traditional Easter recipes that are truly clean! Jessica and I are always looking for a challenge, and this one definitely was a challenge. If you have read our blog before, you know we talk a lot about ingredient swapping. Well, this recipe can literally be the poster child for ingredient swapping. I took an already pretty clean recipes and cleaned it up even more, swapping so many ingredients, I wasn’t sure it would even work. I will admit, I am kind of a carrot cake novice. It’s not something I’ve eaten very often, but now I will. This one is delicious. It was even 4 year old approved.

Really, I had a 50/50 chance of my ingredients swaps working out. Some times experimenting in the kitchen can be a little like Vegas. Frankly, I’m surprised my family members haven’t started a betting pool yet. I was so excited when this one came out as good as it did. The cake itself is amazing, but then you add our cream cheese icing, and well, its spectacular.

So, I went full on homemade for this recipe. I even ground my own cardamom, clove and nutmeg. I also used my own homemade vanilla extract. I grated the carrots very fine, because I wanted them to add another level of moisture to the cake. Also, I used organic no sugar added apple sauce, honey and turbinado sugar. These all helped the cake maintain that soft, luscious consistency we all love. When making the cake, make sure to keep an eye on it, if it’s overcooked it will dry out pretty quickly.

Local Ingredient: Local Honey purchased at a local festival.

Carrot Cake

Prep Time: 30 minutes

Cook Time: 27 minutes

Total Time: 57 minutes

Serving Size: 6-8

Ingredients

Carrot Cake

Coconut Oil or Olive Oil, in Spritzer

4 large carrots, finely grated (about 1 1/2 cups)

1 1/4 cups whole wheat pastry flour

1 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp ground clove

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp sea salt

2 eggs, lightly beaten

1/3 cup turbinado sugar

1/3 cup honey

1/4 cup coconut oil (liquid)

1/4 cup organic applesauce

Cream Cheese Icing

8 oz organic cream cheese, softened

3 tbls organic butter, softened

3 tbls honey

1 tsp vanilla extract

1/2 orange, zested

Instructions

Preheat the oven to 325 degrees F. Spray an 8 inch round cake pan with cooking oil from a spritzer. Cut a circle out of parchment paper and line the bottom of the pan.
Mix together dry ingredients in a medium bowl, set aside.
Mix together all the wet ingredients, except the carrots. Using a hand or stand mixer, mix together until frothy.
Gradually add the dry ingredients to the wet ingredients, continuing to mix on medium low, until well combined.
Using a rubber spatula, fold or mix in the carrots by hand until well combined.
Add cake batter to prepared cake pan and spread evenly.
Cook in preheated oven for 25-27 minutes, or until a toothpick comes our clean.
Allow to cool on counter for 10 minutes, then remove from pan and place on a cooling rack.
Once cool, spread Cream Cheese Icing on the top.

Cream Cheese Icing

While the cake is baking, mix together the icing ingredients into your stand mixer bowl or a medium mixing bowl.
Mix using an electric mixer until creamy.
Cover and place in the refrigerator until ready to use.

http://www.mycleankitchen.com/carrot-cake/

2014 (c) My Clean Kitchen

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