Paleo-friendly Carrot Pulp Bread – 1st Attempt

Disclaimer: This recipe didn’t really fail, but it wasn’t that good. This is labeled “1st Attempt” for a reason. I will revisit this recipe soon and try to fix it. Try it if you like, but read through this whole post and please tweak the recipe (as I suggest at the bottom or in your own way). And if you find a more successful way of doing this, please let me know!

Brent and I make two cups (one cup for each of us) of fresh carrot juice nearly every morning using our juicer, a pile of peeled carrots and 1 lemon. One of these days I might actually measure it out and post it, but today I want to talk about the pulp, not the juice.

Pulp from juicing… what do you do with it? This question first crossed my mind months ago, when we bought our juicer and made our first batch of juice. It pained me to just toss all that pulp in the trash. Brent soon after started a compost pile. Ok, that helped for a little while, but the compost container filled up quickly. So, we Googled it. I found breads, muffins, and other fun recipes. The only problem was that they were not Paleo-friendly.

Then last week, I was bubbling around online, scanning Paleo blogs and sites looking for inspiration, and I saw something that made me drool on Banana Bread French Toast. WOW, it looks amazing. I haven’t tried it yet, but it gave me an idea. Why not use this Paleo-friendly banana bread recipe as a template for a carrot pulp bread? I searched online also for a basic carrot pulp bread recipe, and last night I did my best to blend the two to make a paleo-friendly carrot pulp bread.


  • 2/3 cup extra virgin olive oil, plus a little extra to grease the pan
  • 2 eggs
  • 2 tablespoons of maple syrup
  • 1 and 1/2 cup carrot pulp
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cup flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon coarse Kosher salt (sea salt would probably be better, but I don’t have that in the pantry)
  1. Preheat the oven to 350 degrees F.
  2. Whisk the oil, eggs, and maple syrup together in a large bowl.
  3. Then mix in the carrot pulp into the other wet ingredients.
  4. Mix in a separate medium bowl the flaxseed meal, baking soda, cinnamon, and salt.
  5. Mix the dry ingredients into the large bowl of wet ingredients. 
  6. Grease the bread pan with extra virgin olive oil (I used a pastry brush to do this).
  7. Pour the bread batter into the pan and place into the oven.
  8. Bake for 50 to 60 minutes.
As I mentioned in the disclaimer at the top, this wasn’t a total flop, but it wasn’t all that good. I started with cooking it just for 30 minutes. Unfortunately, that wasn’t enough, so I kept cooking it in 10 minute increments. Finally, at 60 minutes I realized that my bread wasn’t undercooked, it was simply insanely moist. All that oil… yea, it was too much.
So, how will I try to fix this recipe in the near future? Here are a few of my ideas (a special thanks to my friend who tasted the bread today at work and helped me brainstorm ideas for fixing it):
  • use a LOT LESS olive oil
  • add a little almond or coconut flour (flaxseed has a lot of natural oils so the flaxseed meal was naturally a little oily to begin with, so adding a dryer flour or meal would help balance out things)
  • add a little more vanilla extract
  • add a little nutmeg
  • add some walnuts and/or raisins for texture and interest
I’ll post an improved recipe as soon as I perfect this. In the meantime, if any of your wonderful readers out there have ideas for fixing it or want to play around with the recipe yourselves and come up with some great ideas, share please! 

Spicy Sausage and Bell Pepper Egg Muffins

What can you do with a bunch of leftover homemade spicy sausage? Well, lots of things actually… and we’re still experimenting (more to come soon!). But the first thing that came to my mind was egg muffins…

I usually make 12-18 egg muffins at a time. Here are the ingredients for this batch:

10 – 12 large eggs
1/2 – 1 bell pepper, diced (I used red this time, but feel free to use green or yellow or any combination thereof that you like)
1/2 small yellow onion, diced (or two to three shallots–they’ll give out slightly different flavors, so choose whichever you like best)
1/2 – 1 cup of homemade spicy sausage
a pinch of salt
a dash of pepper
2 – 3 Tablespoons of olive oil (or enough to coat the muffin tin)
Oven pre-heated to 350 F

First, I fully cooked the sausage in a pan on the stove. Then, I mixed the cooked sausage and all the other ingredients in a large bowl. Next, I brushed each cup of the muffin tin (sides and bottom) with olive oil. Then, I used a ladle to fill the muffin tin with the egg mixture (I like to fill each cup in the tin 1/2- to 3/4-full). I baked them for approximately 20 minutes.


Disclaimer: The egg muffins may shrink down a little bit once you remove them from the heat of the over. Don’t worry; this is normal. 😉

Sweet Potato and Egg Hash

Word to the wise: this is a great way to use leftover ingredients.

I’ve been making eggs every morning for the past week. They’ve been quite yummy–onion, red and green bell pepper, a little salt and pepper–but I wanted something different this morning.

Meanwhile, Brent wanted two plain eggs (scrambled, his favorite) and there were only three eggs left in our refrigerator. So I made Brent his eggs, and then looked around for something to add to my single egg that would give it substance.

What can I say? I’m a hearty breakfast on the weekends kind of girl. 😉

I grabbed a sweet potato, some leftover bell peppers and onion, the egg and some olive oil.

Don’t worry, I didn’t try to use that entire sweet potato. Here are the actual measurements of those ingredients I ended up using:

2/3 cup sweet potato diced
1/2 cup red bell pepper diced
1/2 cup green bell pepper diced
1/4 cup onion diced
1 egg
1/2 tablespoon olive oil

Step 1: Heat the olive oil over medium-high, then toss in sweet potato and onion. Sauté until the sweet potatoes are just a little soft (about 3-5 minutes, I think; I actually walked away to put on laundry and then tasted one little piece of sweet potato).

Step 2: Mix in the bell peppers. Cook for 2 to 3 minutes. This will get them tender, but not too soft. I like my bell peppers with just the slightest crunch to them.

Doesn’t that look beautiful?! 🙂

Step 3: Take half of the hash mix out of the pan, pour in the egg (previously beaten in a bowl), mix it around, and then toss the other half of the hash mix back into the pan.

Step 4: Keep mixing everything with a fork (or flipped spatula) until the egg is fully cooked.

Step 5: Enjoy!

This turned out to be quite delicious. Hearty, but not heavy, and the balance of ingredients was perfect. Of course, there was too much for me to eat on my own. So after eating about half, Brent ate the rest for me. He was pleasantly surprised by it. 🙂

P.S. If you want, throw in some spices! Next time, I will. I bet a little salt, paprika and cinnamon would be pretty awesome.

Basil Salmon Scrambled Eggs

Last night’s dinner of basil salmon burgers was great, but we only made six patties because we knew we wanted to repurpose some of the salmon mixture. In order to enjoy this delicious recipe again next week, we froze most of the mixture but saved just a couple spoon-fulls in the fridge for breakfast this morning.

I cooked it over a medium high heat with a little bit of olive oil; and then I added four eggs, beaten, to the pan. I scrambled it together while it cooked and it smelled amazing! The sweet and salty salmon wafting up from the pan had me drooling in no time.

I packed half the resulting basil salmon scrambled eggs into a container for Brent to take to work, and put the other half in the fridge for me (since I’m working from home today). We drank our homemade carrot juice and off he went to work.

Then, around 11 a.m. I finally felt hungry and so I reheated my portion of the basil salmon scrambled eggs. It was heavenly! The eggs took on all the delicate flavors of the garlic, basil and salmon. The saltiness of the dish was just right, and reminded me of bacon-scrambled eggs (one of my favorites breakfast items). Next time, I think I’ll garnish them with some fresh basil.

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