Rainbow Carrot Cutlets

Rainbow Carrot Cutlets (little patties with hidden veggies that are perfect for your picky eaters!)

The summer always makes me think of bright beautiful colors like rainbows, sunflowers and oh-so-delicious food!

I feel like I have always had a love affair with pretty food. The more colorful – the more I want to eat it!

When I was younger, it was mostly bright fruits and crayola-colored icing that got my attention, but as I came into my twenties, I really started turning my attention to vegetables. I started noticing the deep purple eggplant, those sunshine yellow spaghetti squash and those bright orange bell peppers.

Beautiful Organic Rainbow Carrots

As I entered my thirties I learned about the health benefits of eating a wide variety of colored foods and that just made me fall even more in love with food!

I choose to create most of my recipes these days by what inspires me in the produce section and today’s recipe is no different. I saw these gorgeous rainbow carrots and I knew I just had to make something with them!

Rainbow Carrot Cutlet Balls

Since I have a picky 4 year old, I decided to make something resembling a little patty or meatball (because straight-up carrots are just not on the menu these days). 

These TOTALLY did the trick!

Rainbow Carrot Cutlets


  • 2-3 organic rainbow carrots
  • 1 small onion
  • 2 garlic cloves
  • 1 pound ground chicken
  • 1 pound ground bison
  • 2 eggs
  • 1 teaspoon thyme
  • salt and pepper, to taste
  • 2-4 Tablespoons extra virgin olive oil
  • Optional Garnish: Marinara Sauce


  1. Peel carrots, chop into quarters and place in food processor.
  2. Quarter onion and place in food processor with carrots, then add garlic cloves.
  3. Pulse until carrot, onion, and garlic is chopped into small pieces.
  4. In large bowl, mix together all ingredients except oil and form into large balls and place on platter.
  5. Heat oil in large pan over medium heat.
  6. Add carrot ball into pan and flatten with spatula. Continue to add until pan is full.
  7. Turn and flip every few minutes until cutlets are cooked through then repeat with more batches until all are cooked.
  8. Serve warm over bed of greens and top with a spoonful of marinara sauce.

Rainbow Carrot Cutlets #glutenfree #recipe


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By day, Christina is a Celebrity Trainer at the DDP YOGA Performance Center in Atlanta, GA. And by night, she is the nutritionist and food blogger behind BodyRebooted.com where she shares her passion for gluten-free living. She also just published her 1st eBook: 30 Days To A New You which you can find at: BodyRebooted.com/30-Days. When she's not at work or in the kitchen she enjoys hiking the Georgia mountain trails, playing whirlyball, attempting DIY crafts and playing superhero with her little boy.

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