Buenas dias from Puerto Rico!
Yesterday was a long day of traveling. The line at the airport was insane, like the worst I’ve ever seen it. Because I travel with my dog, I have to check-in at the counter which can be a bit of pain in the ass. But, the flight was good, we made it here safely and that’s all that really matters.
This morning was my first day of the Boho Beautiful in 10 Days challenge and I really enjoyed it. The workouts are a fusion of yoga/pilates/bodyweight and since I’ve been doing a lot of weight training with cardio I think this program is just the switch-up that I needed.
I’m going to give a full review of the 10 days when I’m done, but today I’m here to share a carrot fry recipe.
I like carrot fries because they’re so good, they taste almost exactly like sweet potatoes when they’re cooked, but with half the carbs and calories.
- 1 bunch of organic carrots
- 3 tablespoons of avocado oil (I like avocado oil for this recipe because it’s good for high heat cooking and is liquid at room temp unlike coconut oil)
- 1/2 teaspoon smoked paprika (regular paprika works too and if you like things really spicy you can use chipotle powder instead)
- 1/2 teaspoon garlic powder
- a few cracks of black pepper
- sea salt
First, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Next, I like to chop off the tops of the carrots and clean them really good with a veggie brush. I don’t peel them because I like the natural texture when they’re roasted.
Once the carrots are cleaned, I dry them with a paper towel and cut them into fries. I like to leave them thick so they don’t shrivel in the oven.
In a big mixing bowl, combine the carrots, avocado oil, smoked paprika, garlic powder and cracked black pepper. Mix the carrots so they’re evenly coated.
Neatly arrange the carrots on the baking sheet and then put the in the oven for about 15 minutes or until they are soft enough to get a fork through but still firm.
Switch your oven to low broil and let them cook for another 15-20 minutes until they are starting to crisp up and brown.
When they come out of the oven I sprinkle them with a little sea salt and serve them with a side of dijon mustard. They taste good with pretty much any sauce so if you’re not a mustard person ketchup or bbq work as well.
Let me know what you think of the recipe. I’m heading out to enjoy the rest of this beautiful day…