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


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


  • 2 tablespoons Greek yogurt

  • 1 tablespoon lemon juice

  • ½ teaspoon garlic salt

  • 1 teaspoon pepper


  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!

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Grilled Lemon Chicken Pasta

Love crispy garlic chicken and buttery parmesan noodles in a fresh lemon cream sauce?? You will love this quick and easy Grilled Lemon Chicken Pasta! I love the combo of light angel hair pasta with this fresh creamy lemon sauce. And the slightly crispy garlic chicken is the cherry on top! It’s so easy to make for a weeknight dinner, and all you need are a few fresh and simple ingredients. If you love lemon, chicken, and pasta, make this for dinner tonight! :)

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Roasted Garlic and Beet Soup

Hey Friends!

This all started because I got home early enough to watch the rerun of The Wendy Williams Show. And of course on the day I catch her, Martha Stewart is the guest. Martha just exudes a level of perfection that I don't think any human was ever meant to achieve. But because she showed colourful soups in simple drinking glasses, I felt that I couldn't be outdone (seriously, how would she know?) So after looking up her recipe and making a few tweaks, I got my supplies from the food store and got started. Can you believe I actually made three different soups in just under 2 hours? I made a roasted garlic and beet soup (even though I hate beets), potato and mushroom soup and carrot ginger soup (recipes to come later this week). 

So take THAT Martha Stewart!

Beets may take a while to roast, but their powerful healthy status makes it worth the wait. I added the apple to sweeten the taste because it was far too bitter.

Roasted Garlic and Beet Soup


  • 1 can whole beets

  • 2 tablespoons olive oil

  • 1 teaspoon garlic & pepper seasoning

  • 1 large celery stalk, thinly sliced

  • 1 teaspoon fresh thyme leaves

  • 1 bay leaf

  • 1 medium Gala apple, diced

  • Coarse salt and pepper

  • 2 tablespoons lemon juice


  1. Heat 2 tablespoons olive oil in a pot over medium heat. Add celery and cook, stirring, until tender, 2 to 4 minutes. Add beets and garlic, thyme, bay leaf, and 2 cups water and 1 cup vegetable broth. Season with salt and pepper.

  2. Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender (with the apple) until smooth. Stir in lemon juice and adjust seasoning to taste.