Garlic Parmesan Baked Carrot Fries


Hello lovely,

We've survived January! How are those diets looking? You know everyone (including myself) starts off doing so well; meal prepping, buying vegetables and seasonings, even vowing to make things from scratch. But by mid-January, we fall off and start stopping to McDonald's a little too frequently. Then the processed pre-made foods find their way back into our freezers and soon we start making excuses for why it's acceptable. One morning I had no time or energy to cook both breakfast and lunch, so I resolved to have a veggie burger and fries for lunch. I’m not fond of the school cafeteria fries but that's how much I did not want to be bothered. Then I stopped and asked myself, “What am I doing? I'm down 9 lbs, do I really want to erase all my hard work?” I decided. The veggie burger can stay but instead of carb-ridden, starchy potato fries, I'll opt for something healthier: These Garlic Parmesan Baked Fries!

Garlic Parmesan Baked Carrot Fries 1.jpg

When I say these took no time at all to make, I mean it. The hardest part was cutting up the carrots. I didn’t even have to peel them. After that it was just a matter of tossing it in some EVOO and some seasonings then baking it for a few minutes. These were crispy and the perfect addition to my bunless veggie burger! I wish I remembered to make the sauce, but there’s always next time, right? Trust me. You’ll want these fries again and again. A thumbs up to Tasty for the recipe!

Garlic Parmesan Baked Carrot Fries

Ingredients

for 2 servings

  • 2 carrots

  • 1 tablespoon oil

  • ¼ cup parmesan cheese(25 g)

  • 1 tablespoon garlic powder

  • 1 teaspoon pepper

  • ¼ cup fresh parsley, chopped (10 g)

  • ½ teaspoon salt

DIPPING SAUCE

  • 2 tablespoons Greek yogurt

  • 1 tablespoon lemon juice

  • ½ teaspoon garlic salt

  • 1 teaspoon pepper

Preparation

  1. Preheat oven to 400°F (200˚C).

  2. Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.

  3. In a large bowl, mix ingredients with carrot sticks.

  4. Spread on a baking sheet.

  5. Bake for 15-20 minutes (depending on how crispy you want them).

  6. Mix together ingredients for dipping sauce in a small bowl.

  7. Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.

  8. Enjoy!

Garlic Parmesan Baked Carrot Fries 2.jpg

Sweet Potato Wedges

Sweet Potato Wedges.jpg

Ingredients

For the wedges

  • 2 sweet potato, cut into wedges
  • 4 tbsp olive oil
  • 3 tbsp garlic and pepper seasoning
  • 1 tbsp cajun seasoning
  • Parmesan cheese, to garnish

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Grease a sheet pan or line with foil or parchment paper.

  3. Toss the wedges with the oil in a bowl or ziploc bag and allow to soak for about 10 minutes.

  4. Arrange the wedges on your sheet making sure than none overlap one another.

  5. Sprinkle seasonings over wedges and drain the remaining oil over the wedges before placing in the oven and baking for 35-40 minutes.

  6. Once the potatoes are done, garnish with parmesan cheese then put it back in the oven (with the oven off) for five minutes to allow the cheese to melt a little.

  7. Serve with your favourite dipping sauce and enjoy!

Grilled Mushroom Eggplant and Tilapia Pressed Picnic Sandwich with Seasoned Squash Fries

Okay people. I've had a revelation. 

I love myself. And because I love myself, I should treat myself. So I did. With this recipe. As you know, my family isn't as health concious as I am. This is both good and bad. It's good because when I make super cool recipes like this, I only have to make enough servings for myself. The bad part is, the groceries required for the recipes lands completely on me and I don't really have anyone to share it with. Except you guys! I know you can't taste it, but at least you get to look at the pretty pictures right?

On Sunday, while both Skyping with a college friend and strolling through Tumblr, I was inspired to try three new recipes, of which I hope to conquer this week! So I hit up the grocery store yesterday, and when I got home last night I got busy!

This weather is perfect for cooking and baking. 

*Little secret* I sometimes get flustered when in the kitchen* So now that the weather is cool, I'm not "losing my cool" so to speak, when cooking. And that's great for everyone within throwing distance! (I'm kidding, I don't throw anything).

Oh right, back to the recipe!

So today, I present to you a super easy, healthy and delicious new recipe! This sandwich is filled with nutrition and lots of hidden flavour. Because the secret ingredient, is Pesto! Feel free to play around with the other seasonings, and if you can, swap out some items to make this recipe completely vegan! The best part about this recipe is that it's also a make ahead recipe. You can make this the night before to avoid the rush in the morning. Store it in a zip tight freezer bag in your fridge until morning, and just heat up when it's time for lunch!

 

Grilled Mushroom Eggplant and Tilapia Pressed Picnic Sandwich with Seasoned Squash Fries

 

(Serves 1)

Ingredients:

1 Hoagie pre-sliced bread bun

2 Tilapia fillets (defrosted)

1 slice vegan mozarella cheese

2 slices tomato

2 slices grilled eggplant

1/3 cup grilled mushrooms

1 small yellow squash (sliced into thin strips)

1/2 cup mixed greens

2 tablespoons pesto

1 tablespoon lime juice

 

Directions:

  1. Season the Tilapia. This is where you can get creative. I used fine herbs seasoning. What that is a mixture of, is beyond me, but it's pretty useful when you don't want to search for the perfect blend.

  2. Coat the skillet in an even layer of non-stick spray.

  3. On medium heat, grill the fish (one at a time), cooking evenly on both sides. When cooking the last fillet, throw in the mushrooms and let them cook at the same time. Toss the mushrooms regualrly to avoid burning. Pour the lime juice over the fish when it's almost done cooking.

  4. To season your "fries", again you can get creative. I used parmesan bread crumbs mixed with Italian Seasoning. Once your fries are seasoned, lightly fry them just as you did the fish and mushrooms.

  5. Assemble your sandwich with the fries on the side. Lightly drizzle the pesto on top and serve!