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Carrot Fries (Paleo, Vegan)
Ingredients:
1 pound of carrots 1 TBSP melted coconut oil (or olive oil)½ tsp sea salt
Directions:Preheat the oven to 400 degrees.
Cut your carrots about 2 inches in length and cut each into thin strips
Put cut carrots in a bowl and mix with the oil. Spread on a baking sheet and sprinkle with the sea salt.
Bake 20 minutes flipping half way through baking.
Serve plain or with your favorite dip!
1 pound of carrots 1 TBSP melted coconut oil (or olive oil)½ tsp sea salt
Directions:Preheat the oven to 400 degrees.
Cut your carrots about 2 inches in length and cut each into thin strips
Put cut carrots in a bowl and mix with the oil. Spread on a baking sheet and sprinkle with the sea salt.
Bake 20 minutes flipping half way through baking.
Serve plain or with your favorite dip!
Greek Green Beans (Paleo, Vegan)
Ingredients:
2 pounds fresh green beans rinsed, trimmed, and halved3 TBSP extra virgin olive oil2 yellow onions, diced3-4 carrots, thinly sliced3-4 celery stalks, thinly sliced18-20 oz diced or crushed tomatoes (my favorite brand)1 bunch parsley1 bunch mint1 bunch dillSalt & Pepper
Directions:
Heat a large pot or Dutch oven to medium heat with extra virgin olive oil. Add the onions and saute for about 5 minutes. Add the remaining ingredients and mix well. Reduce the heat to low-medium and cover for about 45 minutes to an hour. Stir periodically.
Add salt & pepper to taste. The green beans are ready when they are fork tender.
These Greek green beans get more flavorful as they sit. It’s best to let the pot cool on the stove naturally and either serve at room temperature or reheat a bit. Store for up to 5 days in the refrigerator. These taste amazing cold too!
2 pounds fresh green beans rinsed, trimmed, and halved3 TBSP extra virgin olive oil2 yellow onions, diced3-4 carrots, thinly sliced3-4 celery stalks, thinly sliced18-20 oz diced or crushed tomatoes (my favorite brand)1 bunch parsley1 bunch mint1 bunch dillSalt & Pepper
Directions:
Heat a large pot or Dutch oven to medium heat with extra virgin olive oil. Add the onions and saute for about 5 minutes. Add the remaining ingredients and mix well. Reduce the heat to low-medium and cover for about 45 minutes to an hour. Stir periodically.
Add salt & pepper to taste. The green beans are ready when they are fork tender.
These Greek green beans get more flavorful as they sit. It’s best to let the pot cool on the stove naturally and either serve at room temperature or reheat a bit. Store for up to 5 days in the refrigerator. These taste amazing cold too!
Rosemary & Lemon White Bean Dip
Ingredients:1 15 oz can white cannellini beans, drained and rinsed2 cloves garlic, peeled1 TBSP fresh squeezed lemon juiceZest of 1 lemon 1/4 cup + 1 TBSP extra virgin olive oil 1-2 TBSP chopped fresh rosemary (depends on how intense you want it to taste)salt & pepperInstructions:Place beans, garlic, and lemon juice in a food processor and pulse until roughly chopped. With motor running, slowly add 1/4 cup olive oil through feed tube. Process until the mixture is smooth.Transfer mixture to a small bowl. Stir in rosemary, and lemon zest, and remaining TBSP olive oil. Season with salt and pepper. Serve with fresh cut vegetables like carrots, celery, cucumbers, red peppers and/or your favorite chips. Can be made ahead and stored in refrigerator for up to 3 days.
Raw Falafel (Paleo)
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