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Carrot Fries

Serves 4-6 as a side
Prep time: 10 minutes | Cook time: 25 minutes

Ingredients:

  • 8-10 medium carrots, washed
  • 1-2 tablespoons avocado oil (or ghee)
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • Sprinkle of black pepper

Directions:

  1. Preheat oven to 425 degrees Fahrenheit and grab two large baking sheets.
  2. Use a sharp knife to cut carrots into even strips, about ¼” thick. Notice that I do not peel my carrots, but you can if you wish before chopping.
  3. Add fries to a large bowl and drizzle with 1 tablespoon avocado oil or melted ghee and toss to coat. If the fries are looking a bit dry, add one more tablespoon.
  4. Sprinkle with paprika and garlic powder and toss to coat once more.
  5. Place fries in a single layer on the baking sheets, leaving a bit of space between each one. If they are baked in a pile, they will steam and become mushy.
  6. Bake in preheated oven for 22-25 minutes, flipping halfway through. Once the fries are crispy and easily pierced with a fork, remove from oven and sprinkle with salt and pepper and serve immediately.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Leaf Celery Coleslaw

Serves 4-6 as a side
Prep time: 20 minutes

Ingredients:

  • 3 cups shredded green cabbage (1 small head)
  • 1 ¼ cups shredded carrot (about 2 medium carrots)
  • 3 tablespoons finely diced leaf celery
    For the dressing:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons stone ground mustard
  • 2 cloves garlic, minced
  • 1 teaspoon salt

Directions:

  1. Mix cabbage, carrot, and celery leaf together in a large mixing bowl.
  2. In a small bowl, whisk dressing ingredients together and taste. Adjust flavors to your liking.
  3. Pour dressing over coleslaw and mix very well. Serve immediately or chill in the refrigerator for at least one hour to allow flavors to mingle.
  4. Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com