Know what I really want right now? Well, besides this super awesome kicka$$ recipe below. Obviously. But we’ll get to that later.
Specifically, a vizsla puppy like Michelle and Lori from purelytwins. Or a Brittany Spaniel puppy, like we used to have until two years ago. ISN’T SHE SO CUTE?! Man, I miss her.
OR, even better, a mix between a vizsla and Brittany. I would just DIE. Of the cuteness of that puppy.
I don’t think you understand how hard I’ve been pushing this on my family. every. damn. day. Remember in Finding Nemo when Dory is getting all up in Marlin’s face and she’s like “do ya? Do Ya? DO YA?!” Yeah, that’s pretty much me about the puppy.
Plus, I’ve been going to play with puppies at the rescue shelter prettty frequently. I can’t decide if this helps or hurts my case. Because every time I go I’m SO HAPPY but then I leave without a puppy and it’s SO SAD. How could you say no to these faces???
He’s so cute and all alone…can we keep him??
Yes. I just quoted the Lion King. BEST disney animated movie of all time, in my humble opinion. Fun fact: my best friend and I were simba and nala for halloween…twice. It happened. If you’re lucky I’ll post that picture one day.
My mom even said, “Dana, stop trying to make this puppy happen.” And all I wanted to say was 1) BUT WHY?! and cry. 2) “Gretchen, stop trying to make fetch happen. It’s not going to happen.” Which would’ve been oddly appropriate given the puppy/fetch connection.
So instead I’m trying to busy myself with my classes, clients, and coming up with new recipes for you guys. Specifically, comforting recipes that will warm you up since it’s SO DAMN COLD OUTSIDE and because I don’t have a puppy to snuggle with.
Here you go. Hug in a bowl. Almost as good as a puppy. At least that’s what I’m telling myself.
- 2 lbs baby carrots
- ¼c coconut oil, divided
- 1 tsp Penzey's Trinidad Seasoning (sub ¼ tsp each: salt, ginger, garlic, and cloves)
- ½ cup canned pumpkin
- 1 Tbsp fresh minced ginger
- 1 tsp cinnamon
- ½c coconut milk (light or regular)
- ¼ tsp sea salt, plus more to taste
- shredded coconut or coconut butter, for serving
- Preheat the oven to 400 F.
- Toss the carrots with 2 Tbsp coconut oil and 1 tsp Trinidad seasoning (or substitute spices). Spread evenly on a large baking sheet lined with parchment paper or a silpat (silicone baking sheet)
- Once the oven is ready, pop the carrots in and roast them for about 30-40 minutes (until soft and slightly browned).
- When the carrots are ready, take them out and add them to the food processor and pulse a few times.
- Add the pumpkin, coconut milk, ginger, cinnamon, coconut oil, and sea salt. Adjust to taste.
- Serve with shredded coconut or coconut butter on top. For breakfast leftovers, serve with ½ sliced banana on top!