Oh Carrots

As a woman on the go - literally, going somewhere all the time - and as a girl who eats lots of mini-meals throughout the day, I love simple, delicious and healthy snacks.  (I have found that eating mini-meals rather than three large meals makes my body happier.)

My Phenomenal Parents came to see me and my husband a few weeks ago.  We all got to go to an annual family reunion together.  This family reunion is unique though.  It is held at a cemetery where lots of my relatives are buried.  It is so neat to walk around the graves and hear stories about my ancestors.  Then, we all sit down for a HUGE potluck.

Most people that I know like potlucks.  However, as a very salt-sensitive, non red-meat eater, potlucks are usually difficult territory for me.  I usually bring something that I know I can eat, and that (hopefully) others will enjoy.  Some easy things to take is a lettuce salad with the dressing on the side; veggie sticks; cut up fruit; etc.

This year, Marvelous Mother and I wanted to take something different... something a little more "potlucky."  We thought and brainstormed; and brainstormed and thought.  We decided that our original carrot salad recipe was the way to go!

Here is the recipe:

Ingredients

• 3 Cups Grated Carrots
• 8-10 Ounces Pineapple Tidbits [either canned (100% juice) or fresh] with juice
• Walnuts or Pecans (a few handfuls)
•  Raisins (or Craisins)
• Cinnamon
• Olive Oil

Directions

1. If your carrots are not grated, grate them.
2. Pour in pineapple with juice
3. Mix in nuts, raisins, cinnamon, and a little bit of olive oil.  The measurements vary - you want to have enough to see and taste them, but remember, it is carrot salad.
4. Chill, serve, enjoy!

You will notice that no... there is not any mayo, cool whip, cream, or anything like that.  You may be turning up your nose now, but I assure you, this carrot salad concoction is delicious (just ask the people at the reunion)!

My Marvelous Mother, Heroic Husband, and Radiant College Roommate can attest that although I love carrot salad, I have "issues" when it comes to carrots.  On multiple occasions, my carrot salad has fermented - only, I didn't realize that it had fermented - and I continued to eat it.  We had a good laugh when they finally told me.  Another time, my carrots started to grow bumps all over them.  It was dreadful.

So, in an attempt to continue eating carrot salad, which I love, without the adverse effects of carrots, I now make a speedy carrot salad version - that I can take with me anywhere!

Ingredients

• A few carrots - generally, I use about 8 mini carrots - I do not grate them.  Sometimes I cut them into pieces, but usually, I just leave them whole.
• About an ounce of nuts - almonds, walnuts, peanuts, etc.
•  Some fresh fruit - like pineapple or cherries
• A few raisins - or craisins
• Cinnamon - to taste
• A drizzle of olive oil

Directions

1. In a little plastic container or baggie, one that you can take with you, mix all ingredients together.  
2. Shake the container or bag around to make sure the cinnamon and olive oil cover everything.
3. Enjoy!

This is a great, easy, and healthy snack for the road, work, or just a lazy Saturday afternoon.

Me and my Handsome Husband walking around at the Family Reunion. 
We are heading towards the potluck - to enjoy some yummy carrot salad!