Carrot cake cookies that are macro friendly, perfectly soft with the right amount of spice and hint of orange, freeze well and only 53 calories each?! Yes I’ll have another, please!  A recipe success x100 and they’re super simple to throw together…

A big pet peeve of mine is stumbling upon a cookie recipe labeled as “healthy.”   Usually the recipe contains copious amounts of things like almond butter, honey, oats and dark chocolate to name a few.  People believe that because these are “clean” or  use “natural” ingredients that they can consume them freely.  Well I’m here to tell you, those recipes are often HUGE calorie bombs, high in carbs and fat.  If you’re trying to lose weight, creating a calorie deficit is key and you CAN overeat on the “healthy” stuff.

With that said these carrot cake cookies come in at only 53 calories a piece with 2.1g fat, 7.3g carbs and 1.2g protein and they’re DELICIOUS!!  I will warn you though…you can’t eat just one.  “NEVER have I ever…eaten one just one homemade cookie.”  Drink!  (if you’ve not seen the Big Bang Theory episode where they play Never Have I Ever….look it up.  cry with laughter funny)

Enjoy a carrot cake cookie or two with breakfast, pack some for a pre-workout, add them as a treat to your work lunch, or hide in the pantry and eat them so your kids don’t know you have cookies.  They’re great with coffee too!

Just go make them already so I’m not talking to myself.  Or go buy what you need to make them.  Or borrow ingredients from your neighbor. And if you’re super weird and don’t like carrot cake then share this recipe with someone who’s normal and would appreciate it.


Macro Friendly Carrot Cake Cookies!


  • 2 cups (250g) shredded carrots
  • 1/4 c. + 2 TB brown sugar
  • 4TB. butter, melted
  • 1/2 tsp grated orange rind
  • 2TB. unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1 egg
  • 1/2 cup all purpose white flour
  • 1/2 cup kodiak cakes (protein buttermilk pancake mix)
  • 1 tsp cinnamon
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder


  1. Using a food processor with grater attachment (or handheld grater on medium blade side) shred carrots and add to a large mixing bowl along with brown sugar and melted butter. Stir to combine.
  2. Next, add grated orange rind, applesauce, vanilla extract and egg and stir until thoroughly combined.
  3. In a small mixing bowl add flour, cinnamon, baking soda and baking powder. Gently stir then add to bowl with wet mixture. You got it...stir it again to combine.
  4. Drop by rounded spoonful or 1" cookie scoop onto a parchment lined cookie sheet. Bake at 350* for 8-9 minutes.
  5. Makes approximately 24 cookies. They freeze really well too! Allow to cool completely then store in freezer approved ziplock bag. Heat for 20 seconds and enjoy!
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Over the past year we’ve battered, breaded, and fried a lot of fresh crappie.  But, these cajun crappie cakes elicited a high five of ultimate approval after taking one bite.  And in case you’re wondering…we don’t normally high five at dinner time over recipe accomplishments. Although, I could get used to that.

Anyways, the flavor of these crappie cakes were out of this world.

My hubby has become quite the crappie slayer at Caesar’s Creek.  He recently had the opportunity to take a guided trip on Grenada Lake in Mississippi and brought us home some huge slabs.  I’m hearing murmurs of a fall trip brewing already.

Perhaps the best kitchen appliance we bought over the years has been our vacuum sealer.  We bagged and sealed over 5lbs of crappie from his trip.  However, we’ll be using these big filets for our favorite battered and fried version!

So this recipe came from a youtube video my hubby found posted by Outdoor Life.  I changed it up ever so slightly with the  addition of some panko breadcrumbs and additional parsley.

You start out by boiling the crappie filets for 2 minutes then breaking them up slightly after they’ve cooled.  I’ve got the wet mixture ready to go as well as some finely chopped parsley. 

homemade crappie cakes

After tossing everything in the bowl it’s time to make the crappie cakes.  Crappie-patties is what my kids call them in honor of their beloved Spongebob from younger years.  (glad that’s behind us)

We weighed out roughly 1lb of fish and it yielded 7 thick patties.  They’re very filling!!  Both hubby and I managed to barely finish two.

crappie cajun cakes

At first I was worried they weren’t going to hold up when it was time to flip them, but they held up beautifully.  Since the fish is already cooked in the boiling step, it’s really just a matter of letting them get evenly browned on both sides and allow them to heat through.

fried crappie cakes

What I also love about this crappie cake recipe is the house didn’t have an overpowering smell of fish.  Look at how delicious these look…

fried crappie cakes

When it was time to serve them up, we just squeezed a little extra lemon overtop!  No tartar sauce needed.

I’m sure this recipe could be used with other white fish that doesn’t easily get tough from cooking.  Of course if you’re experienced with crab, this recipe would make great crab cakes too.


Grab a beer, give em’ a try and lemme know what you think!


Cajun Crappie Cakes


  • 1 lb crappie filets
  • 1/4 cup light mayo
  • 1 TB dijon mustard (not the grainy kind)
  • 1.5 tsp Old Bay Seasoning
  • few dashes of Worcestershire sauce
  • a good squeeze of fresh lemon juice
  • salt to taste
  • 1 egg
  • 1 cup italian herb seasoned breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 2-3 TB finely chopped fresh parsley
  • Canola oil for frying


  1. In a small saucepan bring some water to a boil, enough to cover the fish. When water comes to a boil, add crappie filets and allow to cook for 2 minutes or until opaque.
  2. Remove with a slotted spoon to a colander and allow to drain and cool slightly.
  3. Once cooled gently chop into smaller pieces and set aside.
  4. In a medium mixing bowl add mayo, dijon, Old Bay Seasoning, lemon juice, worcestershire sauce, salt and egg. Stir to combine all ingredients then add chopped crappie filets. Gently toss to incorporate then add breadcrumbs and parsley. Stir until everything just comes together.
  5. Assemble crappie cakes and set aside.
  6. Heat enough oil a large skillet, to just cover the bottom, over medium-high heat.
  7. Add crappie cakes to preheated oil and cook about 2-3 minutes per side or until evenly browned.
  8. Serve with extra lemon for squeezing overtop!
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Asian Turkey Slaw could be classified as easy, addicting-ly delicious… yet perhaps doesn’t yield the most beautiful presentation.

If I had a nice baguette or breadstick to accompanying it maybe that would make it a bit sexier in appeal, but I don’t buy baguettes nor do I have any breadsticks on hand.

Moving on…

So this Asian Turkey Slaw recipe has been around forever most commonly known as “crack slaw.”  Back to that addicting-ly (<<that really should be a word) delicious part. I do not condone crack usage I’m merely pointing out how this slaw got it’s name.  Many recipes call for sesame oil, but I omit it to limit the fat and quite frankly I find it overpowering.

I use a bag of Asian coleslaw, hence the name “Asian Turkey Slaw” (savoy cabbage, green cabbage, carrots, celery and cilantro) from Costco.  I’ve also used other varieties that include kale or just the traditional bagged coleslaw everyone knows and it’s all good.

I’m working on a new FREE ebook that will include a mix of recipes including the total servings, calories, and macro breakdown as shown above.

The first one includes a variety of dishes that are under 500 calories (I think).  Many recipes are ones that I’ve shared here before but now with the nutritional information provided in a handy download you can reference for meal planning. Future posts will talk more about macros and why I include the info.  Questions in the meantime, hit me up!

I’m already working on compiling additional recipes for future ebooks that will include breakfast and snacks designed to give you some fresh ideas.


Now, print this recipe and start making some Asian Turkey Slaw!

Asian Turkey Slaw – 20 minute meal!


  • 1lb 93% lean ground turkey
  • 4 cups slaw mix of your choice (not the sauce, just the cabbage stuff!)
  • 2 TB lite soy sauce
  • 4 tsp sriracha sauce (I use Trader Joe's brand which is not as spicy)
  • 1 tsp freshly grated ginger
  • 1 tsp rice wine vinegar (or about a capful, let's be honest)
  • 2-3 cloves garlic, minced
  • 2-3 TB chopped green onion
  • chopped cilantro (as garnish or in dish if slaw mix doesn't include it)


  1. Brown turkey in a large skillet and drain any excess liquid/grease. Add garlic, ginger, soy sauce and vinegar stirring to combine.
  2. Add 4 cups slaw mix and cilantro if desired stirring over medium high heat until desired tenderness of slaw is reached, about 3-5 minutes.
  3. Serve with green onions on top!
  4. Serves 4.
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Sweet honey cornbread paired with my simple crockpot chili is a quintessential combination that can be enjoyed year-round. Everyone seems to have their go-to chili recipe but when it comes to cornbread there are many that have disappointed.  Allow me to change that for you.  (dang iPhone photo is a bit blurry…but can you see how thick and awesome this cornbread is?)

sweet honey cornbread

There’s only 2 ways to enjoy cornbread with chili: on the the side, warm with melted butter overtop eaten like a piece of cake  or broken into chunks a few at a time placed in the bowl of chili.

how does one make such difficult life decisions? You do both.  

When I was a kid I would mix my cake with ice-cream sometimes into an unrecognizable concoction.  I would start with a few spoonfuls of equal parts ice cream and cake, but eventually smoosh and stir it all together. It’s how I roll I guess.  Cornbread and chili just carries on my childhood methods in a more sophisticated way.  I think.

honey cornbread

This cornbread recipe makes 9 large squares because anything smaller would be a disgrace.  It cuts beautifully and is perfectly fluffy yet dense.  This is NOT a dry cornbread that requires a drink to help get it all down.  You with me…

lighter cornbread

So enough about the cornbread.

Everyone seems to have their go-to chili recipe and there are some that require elaborate ingredients at an award-winning level.  Move right on along if you’re expecting fancy.  (I’m blogging this wearing mismatched pajamas and socks.  Fancy does not describe my style, anywhere!)

Anyways my chili is simple because simple wins.  It’s really about the toppings anyways.  Chili is just the base for things like shredded cheddar cheese, jalapeños, fritos, and obviously we’re back to that sweet honey cornbread again.

Here’s my Simple Crockpot Chili Recipe:
1lb. lean turkey (or beef, wadever)
1 chopped onion
1 24oz. can plum peeled tomatoes, cut into large chunks (with juices)
1 can Bush’s chili seasoned kidney beans, undrained! (I use mild)
1 can water (I like to keep ours thick and add water as needed)
1 packet chili seasoning
1-2 TB chili powder
*Cook meat and onion together, drain and toss in crockpot with remaining ingredients. Cook on low 4 hours or more.

Sweet Honey Cornbread


  • 1 cup cornmeal
  • 1 cup unsweetened vanilla cashew milk (or any milk/buttermilk will be fine too)
  • 1 TB. vinegar
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 2/3 cup unsweetened applesauce
  • 2 eggs
  • 2 TB. honey
  • 1/4 cup melted unsalted butter


  1. In a large bowl mix flour, baking powder, soda, sugar and set aside.
  2. In a separate mixing bowl add cornmeal, cashew milk and vinegar. (If using buttermilk no need to add vinegar.) Add melted butter, applesauce, honey and sugar to cornmeal mixture and gently whisk to combine. Add eggs and whisk again.
  3. Stir in dry ingredients and whisk until it's smooth and free of lumps.
  4. Pour mixture in a greased 8x8 pan.
  5. Bake 30-35 minutes. Check it with a toothpick in the center at 30 minutes and bake longer if needed. I like to err on the side of caution and not risk over baking...
  6. Each slice comes in at 176 calories 6.9grams fat, 26.3 carbs, 3.1 protein.
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*recipe slightly adapted from

Baked Goods Soup