July 25, 2014

We are bunny parents. We always have at least 3lbs of carrots in our refrigerator at any time. Even though I buy them for our little bun bun, he doesn’t always get them all. Shh don’t tell him! We are a carrot loving family. In any shape or form, we love can’t get enough. My boys, Travis and Justin love their baby carrots, while my husband and I like the big natural raw looking ones. Makes us feel rustic. Dipping them in lite ranch, hummus, or a veggie dip you can’t go wrong. If the myth that eating too many carrots could turn you orange, we would be in trouble.


We take them with us to the park and on walks. I like that they seem to stay cool for a long time when placed in a tight sealed container. So they are very refreshing, unlike taking something like crackers which make you thirsty. Veggies should always be you’re first option. My husband likes taking them to work. He keeps them right in the truck and eats them between jobs. He said they were like little energy boosters.

Naturally sugary, delicious and crunchy, carrots are healthy additions that should by on the vegetable list in your diet. Sweet and crunchy carrots are notably rich in anti-oxidants, vitamins and dietary fiber. They only have 41 calories per serving, a negligible amount of fat and no cholesterol. They are exceptionally rich source of carotene and vitamin-A.

Carrots are in my opinion, are kept raw more than they should be. Now there is nothing wrong with chomping down on a crispy cold carrot. I love carrots shredded and in my salads. One can’t have Coleslaw without carrots mixed with the cabbage. But they are also delicious steamed served up as a side with some grilled chicken.

Easy Coleslaw
3 cups of Shredded Cabbage
1 cup Grated Carrots
1 jar lite Coleslaw dressing

Mix cabbage and carrots. Add jar of dressing to the mixture and stir until all of vegetable mixture is fully coated. Chill and serve.

How easy is that? I am a coleslaw lover. I never knew that they sold the dressing. It is healthier than mayonnaise. And it is using fresh veggies than already made coleslaw that could have been frozen for so long that the nutrients are lost.




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