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This Week's Healthy Recipes

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Meal #1



yield:10-12 SERVINGS

prep time:15 MINUTES

cook time:30 MINUTES

total time:45 MINUTES

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4 lbs carrots, peeled, trimmed and cut into 1-inch pieces

4 tablespoons unsalted butter, cubed

1/4 cup extra-virgin olive oil

1/4 cup heavy cream

3 tablespoons fresh mint leaves, finely chopped

2 tsp. finely grated orange zest

1 1/2 tsp. salt

1 tsp. black pepper


Add the chopped carrots to a large pot and cover with cold water. Bring to a boil over medium-high heat, then turn down the heat to maintain a simmer. Cook the carrots, uncovered, for 25-30 minutes or until the carrots are very soft and easily pierced with a fork. Drain and set aside to cool slightly.

Using the same pot, melt the butter over low heat. Turn off the heat and stir in the olive oil, heavy cream, mint, orange zest, salt and black pepper. Set aside.

Transfer the cooled carrots to your food processor fitted with the blade attachment and process until smooth, working in batches and stopping to scrape down the sides of the bowl as necessary. Then stir the pureed carrots into the melted butter mixture. Taste and adjust for salt and black pepper. Gently re-warm, if necessary.

Transfer the carrot mash to a serving dish. Garnish with fresh mint, red pepper flakes and an extra drizzle of butter, if desired. Enjoy immediately.

Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.


Citrus Marinated Mushroom Recipe


1 lb mushrooms

1/2 cup olive oil

1/2 cup orange juice

2 tbsp lemon juice