Carrot & Zucchini Muffins

Recently a friend emailed a few questions about rowing.

I rowed in college and spent four years training with top athletes, but I found it hard to answer her questions. Rowing taught me so much - commitment, discipline, hard work, pain. I couldn't answer in a few sentences. I started writing paragraphs.

But, one thing I learned from rowing, and continue to value today is balance.

Balance is huge for rowing. For one, the boats require balance to move (move forward, at least).

Second, because rowing was such a time commitment, I had to find balance with the rest of life. Without balance, things like family, work, studies, or relationships can start to sink.

And life is like that for everyone, right? We all want balance, but it's hard to find.

What gets Nat and me so excited about food (and nutrition and health), is this idea of balance. Specifically, the balance between our genetics, environment, lifestyle, and diet.

That balance is what makes us healthy. (For science on this, check out Disease Delusion by Dr. Jeffrey Bland. Eye-opening.)

To be honest, we haven't been all that balanced since we started this blog. We've spent a ton of time in the kitchen.

But, because we recently moved and are excited about new projects, we've had to find ways to eat well, but still leave time for other endeavors. This is one recipe that's helped us find balance recently.

Savory Carrot & Zucchini Muffins

These muffins are one of our recent time-savers. We make a batch and eat them for a meal or snack whenever we're crunched for time.

Makes 12 muffins

Ingredients

• 1 carrot, shredded ~ (4 oz. or 1 cup)
• 2 zucchini, shredded ~ (6 oz. or 1.5 cups)
• 4 eggs
• 2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup olive oil
• 1/2 tsp baking soda
• 1 tsp salt + plus more for topping

Process

• Preheat oven to 350ºF.
• Shred carrot and zucchini. We use a food processor with the grating attachment.
• In a large bowl, mix dry ingredients.
• Add olive oil and shredded veggies and mix until well combined.
• Prep muffin tin with liners, then divide batter between the cups.
• (Optional) Sprinkle tops with a little extra sea salt.
• Bake for about 25 minutes, until just starting to brown on top. We've noticed the baking time changes slightly depending on the size of your eggs, zucchini, and carrot.
• We store our leftovers in an airtight container in the fridge for up to 5 days.