I’ve really been falling off the paleo bandwagon lately…and it’s starting to show. I don’t feel as energetic as I used to, my “skinny” pants were hard to button up this morning, and I felt lethargic during today’s workout. I think my biggest downfall with eating healthy is lack of planning. If I don’t plan my meals for the next day, I end up munching on whatever crap is available. My apartment itself doesn’t contain any junk food (aside from dark chocolate and coconut milk ice cream), but with all the travel I do for my job, I eat what’s convenient and readily available. The lack of “quick” foods that are paleo is seriously lacking in this world. I wish all cafeterias and 7/11’s sold Larabars, beef jerky, nuts, veggies, fruit, eggs, un-breaded chicken, and other healthy proteins. Instead, a bagel for breakfast or a sandwich for lunch is almost too easy not to consume. So, when I got home this evening, I decided I’d stop making excuses and plan my meal for tomorrow.
I had a big bag of carrots in my fridge and decided carrot fries would be the side dish for tonight/tomorrow’s lunch. I know how much of my readers loved my sweet potato fries, so I figured I’d put yet another twist on fries.
For the carrot fries, you will need:
– 6-8 carrots, peeled
– 1/3 cup coconut oil
– 1 tablespoon of honey
– 1/8 teaspoon cayenne pepper (more if you like things spicy)
– 1/2 teaspoon cinnamon
– sea salt and pepper to taste
To make the fries:
Preheat your oven to 425°F. Cut the carrots in thick, long chunks. Over medium heat, melt the coconut oil. Once the oil has melted, add in the honey and mix until fully blended. Add the carrots in a bowl and pour the coconut oil/honey mixture on top. Soak the fries in the mixture for a minute and add the cayenne pepper, cinnamon, sea salt, and pepper. Drain the fries in a strainer and put on a baking sheet lined with aluminum. Bake for about 40 minutes or until crispy.