May Meal Shortcuts

Carrot Ginger Lemon Juice, No Waste Morning Glory Breakfast Muffins, Creamy Basil Seed Pudding, Crunchy Cacao Buckwheat Granola, Marinated Beets

It’s time for May Meal Shortcuts!! Everything I prepped this week to make my life a little easier and a lot more delicious.

For this month’s lineup, we’re getting the most of everything that we have. Juicing carrots, ginger & lemon and saving every last bit of that pulp to fold into the most delicious golden morning glory muffins. Batching some basil seed pudding and layering it with leftover strawberry rhubarb compote. My favorite granola has been out of stock so that was my excuse to make it at home, and now I am never going to have to buy it again. & lastly, we’re turning beets into the most delicious creation that will even transition the beet haters.

Nothing goes to waste, nothing is complicated, and everything makes future-you very, very happy. Let’s get into it….

• Carrot Ginger Lemon Juice

• No Waste Morning Glory Breakfast Muffins

• Creamy Basil Seed Pudding

• Crunchy Cacao Buckwheat Granola

• Marinated Beets

Watch me make everything here.

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Carrot-Ginger-Lemon Juice

Ingredients

• 10 very large carrots

• 1/2 cup lemon juice

• 20 ginger slices

• 1/4 filtered water to blend

Recipe

1. Shave and chop carrots, add to blender

2. Add in lemon juice, ginger slices and filtered water and blend until smooth

3. Strain liquid through a mesh strainer and cheese cloth

4. Store in an airtight container and enjoy within 24 hours or freeze!

5. Save the pulp for muffins!

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No Waste Morning Glory Breakfast Muffins

Makes about 12 muffins