Pesto Carrot Fries
large bag of whole long carrots; peeled
½ cup pesto (you can make your own or buy premade)
Preheat your oven to 450 degrees.
Line a baking sheet with tin foil paper, spray with coconut or olive oil and set aside.
Cut the carrots in half to create two sticks of the same length. Then cut them into fry shapes by cutting the halves in halves until you get a small fry like shape.
Toss the carrots with the prepared pesto to coat evenly. You can also brush the pesto on the fries after you layer them onto the baking sheet.
Spread the fries in an individual layer on a cookie sheet and bake at 450 for 30 minutes, turning halfway through. To add an extra crispiness broil for the last two minutes but be cautious as the pesto can easily burn.
Serve hot and Enjoy!!
Sweet Potatoes; I know I don’t need to tell you guys again that these are one of my favorite foods not only because they are delicious but also because they are nutrient packed!
Here is a relatively quick, easy and HEALTHY version of mashed potatoes that is great to make in big batches and use leftovers for lunches (especially on these cold winter days).
Mashed Sweet Potatoes
- 1 lb sweet potatoes
- 1/2 cup coconut milk
- 1 tbsp ground ginger
- 1 tsp cinnamon
Cut the sweet potatoes into small cube sized pieces
Bring a large pot of water to a boil and place all the sweet potato cubes into the water – cook for about 25 minutes or until the potatoes are tender.
Drain the water out of the pot and mash together the cubes using a masher or large utensil.
Lastly, add the milk, cinnamon and ginger and mix well.
To learn more about sweet potatoes and try another great recipe click here:
Spotlight on Sweet Potatoes