Carrots Are Orange and I Am Too

Remember about the self-tanner? You wanna know why the picture of me in this post is black and white? Well... I'm orange

But, this post isn't about that, this is an actual Veggie of the Week post (two weeks in a row! yay for me!) about carrots. If I were to make a list of the things that I buy at the grocery store every single week no matter what, I think the only two things on that list would be milk and baby carrots.

I buy a bag of baby carrots every week. My kids love to grab some for a snack, and I cook with them too. I chop them up small and sneak them into spaghetti sauce or onto salads. I throw them into crock pot stews and soups just as they are. And sometimes I make them into a side dish all their own by putting some in a pot, just covering them with chicken stock, and adding some brown sugar, then cooking them until they are barely soft. They are my all-purpose veggie, and when I look at my kids' lunches and see chicken nuggets and string cheese and crackers, I just throw a handful of baby carrots on their plate and feel better about it.

Do I even need to tell you why carrots are good? Aside from the yummy, crunchy goodness of their flavor, they are of course so healthy. Sophia can't eat a carrot without saying "I'm helping my eyes be healthy!" Carrots are full of vitamins and minerals, especially Vitamins A, B and C. Here's a picture of beta carotene under the microscope - isn't it beautiful?!