Decadent Carrot Cake

Decadent Carrot Cake CreamCheeseFrostingSheetPan

I have been searching for a new carrot cake recipe for a while, and I finally found one. I am in love with this new cookbook 200 Best Sheet Pan Recipes and this recipe for Decadent Carrot Cake by one of my favorite cookbook authors, Camilla Saulsbury and Published by Robert Rose (my publisher). Getting dinner together can be challenging, especially for those who work full time and/or have kids. Sheet pan meals are the new one-pot meals since they allow you to cook several components of your meal at one such as her recipes for California Fish Tacos with Cucumber and Pineapple, Sheet Pan Clam Bake and even Weeknight Chicken and Stuffing. Her book begins with an “extra-simple pantry meal” chapter, followed by breakfast and brunch recipes, meatless meals, recipes for seafood, chicken, turkey, beef, pork etc. Of course, I love all of the recipes I have tried so far!

Children, including those who claim an aversion to vegetables, are drawn to carrot cake. Perhaps it’s because the carrots create a moistness that plays up the sweet spices of the cake, and accent the component everyone loves most: the tangy cream cheese icing. Whether you have kids or not, this carrot cake is the perfect mix of sweetness and softness. It’s perfect for Mother’s Day, spring parties and summer gatherings. It’s also so simple to prepare. Enjoy and be sure to check out this cookbook!

Courtesy of 200 Best Sheet Pan Recipes by Camilla Saulsbury © 2016 Reprinted with publisher permission. Available where books are sold.

200 Sheet Pan Meals Coobkook

Tomato Carrot Soup

With cold weather approaching, it’s time for soup. Omega Juicers, winner of the Housewares Executive Innovation Award, are amazing for making wholesome and hearty winter soups.  This Tomato Carrot Soup is wonderful served cold or warmed. Also, the leftover pulp from the Tomato Carrot Soup can be used to make homemade salsa. Enjoy!

Fitness Friday: Juicing & Exercise and Beet-Carrot Juice Recipe

Whether you’re training for your first first 5K race or your first marathon, add juicing to your diet. Juicing has shown to provide significant health benefits and nutrition from antioxidants, enzymes and photo nutrients. All of these are terrific for athletes of all levels and ages. Try this Beet-Carrot Juice for a start. It’s so easy, fresh and tasty.

  • Antioxidants-These protect the body from cellular damage. Juiced fruits and vegetables provide antioxidants that can improve strength and stamina.
  • Enzymes-Thes are present in a variety of raw fruits and vegetables. Juicing retains enzymes that help climate toxins from the body for a cleaner fueled body.
  • Phyontutrients-These can be obtained from fruits, vegetables, nuts, grains and legumes. These help boost your immune system.

If you’re looking for a juicer, check out Omega Juicers. They have developed the most efficient and reliable juicers available, and they are frequently being used by pro athletes during training and competitions.

Rhubarb-Carrot Juice

Rhubarb looks a bit like red celery, but it’s actually a member of the fruit family. Juicing is a great way to take in valuable nutrients without having your body word hard to break down the fibers. It’s high in many vitamins such as calcium, vitamin K and Lutein, a natural antioxidant that’s great for healthy eyes and skin. When you “juice” fruits and vegetables, the food value is readily available to your body in larger quantities than when you eat the fruit whole.  The benefits of consuming juiced fruits and veggies include keeping your heart, liver and kidneys strong and healthy.

Featured on Good America as America’s “Steals and Deals”, Omega Juicers are stylish enough for the home and powerful enough for the workplace. Omega also offers 15-year warranties on their products. Check them out on Facebook.


Sesame, Hemp and Carrot Slaw & Cookbook Giveaway

When I saw Chef Douglas McNish’s new cookbook, “Eat Raw, Eat Well”, I could not wait to check it out. This huge collection of 400 recipes appeals to newcomers and veterans of the raw food lifestyle. From breakfast to dessert, there is something for everyone and a great deal of information on preparing ingredients, nutrition and raw pantry essentials. I am thrilled to share this recipe for Sesame, Hemp and Carrot Slaw. Douglas says, “This take on classic coleslaw has virtually all the same flavors and textures but is much more nutritious because the healthy fats in the hemp seeds and hemp oil are much better for you than those contained in generic store-bought mayonnaise. This can serve as a crunchy addition on top of a green salad or as a meal on its own.”

To enter for a chance to win this cookbook, leave a comment telling me what intrigues you about the concept of “raw food”. For more entries do the following and then leave a comment letting me know you completed the steps. Winner will be drawn Tuesday, May 1st at 8 a.m CST.

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Kale Slaw

I am such a huge fan of kale. It’s truly so versatile and filled with so many health benefits. Check out my recent article on MindBodyGreen on the “Top 10 Health Benefits of Eating Kale”. Spicy Kale Slaw was on the menu last week at Award Winning Chef, Frank Stitt’s, Highland Bar and Grill restaurant in Birmingham. It was so fabulous that it inspired me to come up with my own. I use a Dijon vinaigrette to flavor mine and added shredded carrots, broccoli and toasted walnuts.

Healthy Soup for Supper: Lentil-Farro Soup


After my trip to Wisconsin (and my intake of cheese), I came back to Alabama to more rain and cooler temperatures. I thought a healthy dose of farro, lentils, chickpeas and Swiss chard would be the perfect mix to create this healthy soup: Lentil-Farro Soup. If you’re not familiar with Swiss Chard, it’s a leafy green full of vitamins. I added a southern hint of Cajun sausage to jazz it up just a bit.

Fall Carrot Souffle: Great Rosh Hashanah and Holiday Side Dish


My sister, Julie, got this recipe from a wonderful cook in town, Ellen Sokol. It’s perfect for the Jewish holiday, Rosh Hashanah coming up this weekend. It’s so similar to a sweet potato casserole, and it’s a great substitute for Thanksgiving or Christmas if you want something different this year. To make it a bit lighter, add egg whites for the eggs and cut the butter to 3/4 cup. It’s really delicious, and it’s a great way to get your kids to eat carrots.

Healthy Snack or Appetizer: Carrots with Low-Fat Dijon Vinaigrette


Kelly, one of my dear friends and running partners, has been talking a lot about eating “raw” foods lately. She’s one of the most intelligent and healthy people that I know, so when she talks, I try to always pay close attention. I have always been intrigued by raw food diets and juicing. I served up this platter of fresh raw carrots with a homemade Dijon Vinaigrette, and they sure went fast. It was a simple way to get some raw veggies in the kids’ diet, but also makes a great side dish or appetizer.