Gluten Free Dishes

Spicy Jasmine Rice & Red Quinoa Stuffed Peppers

Thank you Village Harvest for sponsoring this post. Every day Village Harvest is planting seeds of change and growing possibilities, one bag of goodness at a time.

This stuffed peppers recipe will knock your socks off! I have really cracked down on my eating habits over the past month. One of my new favorite healthy dishes are stuffed peppers. These peppers are packed full of spicy, savory goodness with just a hint of cheese. Because cheese is amazing and I still like to indulge a little ūüėČ

With all of the stress of wedding planning and renovating the condo I have felt like a complete mess. I started stress eating, y’all. So I cleaned up my diet and I feel so much better! [ I even created a healthy brownie recipe to get through the sugar cravings ]. This recipe is so good you guys and it is good for you. Perfect for cleaning up your diet without compromising on great flavor. It feels indulgent but is actually healthy and provides some great nutrients.

Spicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed Peppers

I recently started using Village Harvest Organic Benefit Blends and boy are they good! For these stuffed peppers I used the Organic Protein Blend with jasmine rice, red quinoa, and lentils. You can easily switch it out for another blend like the Organic Antioxidant or Organic Ancient Grains blend. Each blend offers a distinctive blend of healthful goodness!

What I really love is that Village Harvest products are more than just rice blends, they are about discovering new possibilities at home in the kitchen. The brand’s slogan is Something Better Starts Here and that could not be more true. If you do not have Village Harvest blends in your local grocery store I strongly encourage you to fill out the product request form HERE.

Spicy Jasmine Rice & Red Quinoa Stuffed Peppers

Spicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed Peppers

Spicy Jasmine Rice & Red Quinoa Stuffed Peppers
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12
Roasted peppers stuffed with savory turkey and mushrooms mixed with jasmine rice, red quinoa, and lentils topped with fresh parmesan cheese.
  • 6 Bell Peppers [ halved and de-seeded
  • 1 lb ground turkey
  • ½ tsp. garlic powder
  • ½ tsp. poultry seasoning
  • 1½ tsp. paprika
  • 1 tsp. crushed red pepper flakes
  • ¼ tsp. ground ginger
  • salt to taste
  • black pepper to taste
  • 2 tbsp. olive oil
  • 3 tbsp. unsalted butter
  • 2 cups chopped baby bella mushrooms
  • 2 cups deli parmesan cheese [ shredded ]
  • 1 cup of the Village Harvest Organic Protein Blend [ cooked according to instructions ]
  1. Step 1. Cut peppers in half and clean out seeds. Drizzle inside with olive oil and sprinkle with black pepper, crushed red pepper and shredded parmesan cheese. Set Aside on foil lined baking sheet.
  2. Step 2. Cook the Village Harvest Organic Protein Blend according to instructions + add 2 tablespoons of butter to water.
  3. Step 3. In a large deep skillet over medium/high heat cook ground turkey and mushrooms together with garlic powder, poultry seasoning, paprika, crushed red pepper flakes, ground ginger, salt to taste, and black pepper to taste [ 8 -10 minutes ]. After meat has cooked through add in 1 cup of shredded parmesan cheese and drizzle with olive oil. Reduce heat to low. Stir often.
  4. Step 4. Once the Village Harvest Organic Protein Blend has cooked fully [ about 20 minutes ] transfer into skillet [ including any water that has not been absorbed yet ] with turkey and mushrooms. Add in olive oil, 1 tablespoon of butter, and ½ cup of the remaining shredded parmesan cheese. Fold everything together.
  5. Step 5. Spoon turkey/ protein blend into prepared pepper halves - fill generously. Top with remaining ½ cup of shredded parmesan cheese + salt and pepper to taste.
  6. Step 6. Bake stuffed peppers on 350ňö for 10 minutes then place under broiler for 5-8 minutes.
  7. Step 7. Serve and enjoy!
- This recipe is quite flexible. Add more of the spices to taste or pull back on the paprika and crushed red pepper if you prefer less spiciness.
- Ground chicken is a delicious substitute for ground turkey. Any type of ground meat works with the recipe.

Spicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed Peppers

I cannot get enough of these stuffed peppers. They are filling and flavorful.. and pretty to look at! Austin loves this recipe so it is fiancé approved which means the man in your life will enjoy it too.

Do you enjoy stuffed peppers? What is favorite healthy dinner recipe? Let me know in the comments!

Happy eating, babes!



Did you enjoy this recipe? Show it some love on Pinterest, Facebook, and Twitter!


I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Sweet Potato Shepherd’s Pie With Cranberry Sage Gravy

Thanksgiving dinner just got a whole lot easier with this
savory Sweet Potato Shepherd’s Pie and Cranberry Sage Gravy. This skillet Shepherd’s
pie brings all of the best parts of Thanksgiving dinner together in one delicious bite!



Sweet Potato
Shepherd’s Pie With Cranberry Sage Gravy
Prep Time: 15 min  |
Cook Time: 20min  |  Servings: 4-6
2 large sweet potatoes
6 tbsp. unsalted butter
1 lb. ground turkey
1 medium onion ‚Äď finely chopped
4 cloves of garlic ‚Äď chopped
1 tbsp. dried rosemary
1 tsp. red pepper flakes
1/2 tsp. paprika
1 cup of white grape juice
1 ¬Ĺ cups of low sodium chicken broth
1 tbsp, [ gluten free ] all purpose flour
2 cups of kale leaves ‚Äď trimmed and thinly sliced
For the gravy:
2 cups sweetened dried cranberries
1 cup of water
1/4 cup of sugar
2 tsp. fresh sage – finely chopped
1 1/2 tsp. of orange zest
3/4 cup gluten free all-purpose flour
3/4 cup of butter
4 cups of chicken broth


Step 1. Place sweet potatoes on a plate and cover completely with wet paper towels. Place in  microwave for 8-12 minutes, until softened completely. Test potatoes with a skewer or butter knife to make sure they are cooked through. Remove sweet potatos from skin and place in a bowl. Fold in 4 tbsp. of butter, and salt + pepper to taste. Set aside.
Step 2. Melt 2 tbsp. of butter in a large pan over medium heat. Cook turkey, stirring occasionally, for 5 minutes or until brown. Add in the onion, garlic, rosemary, red pepper flakes, and paprika and cook until softened. Add in white grape juice and cook until almost evaporated [ about 5 minutes ].
Step 3.¬†In a small bowl, whish together chicken broth and gluten free flour. Add broth/flour mixture and kale into pan and bring to a simmer. Cook until sauce is thickened [ 8-10 minutes ]. Season with salt and pepper, and transfer to a 10‚ÄĚ pie dish or cast iron skillet. Let cool.
Step 4. Smooth sweet potatoes on top and allow pie to set. About 15 minutes.



Instructions For Cranberry Sage Gravy.
Step 1. In the
same saucepan, bring cranberries, 1 cup of water, 1 1/2 tsp. orange zest, and 1/4 cup of sugar to a boil. Reduce heat and simmer for 20 minutes or until cranberries are tender. Let cool. Puree the cranberries in a food processor until smooth, with 2 teaspoons of finely chopped sage.Step 2. In a heavy saucepan, cook butter and flour over medium heat stirring constantly, about 3-4 minutes, just until a roux forms. Add 4 cups of chicken broth and the pureed cranberries; bring to a boil over high heat. Reduce heat and simmer, stirring frequently, until gravy has thickened and is ready to serve!

Serve¬†alongside¬†shepherd’s pie for an extra kick of flavor!



Top tip:¬†Cover assembled, cool pie tightly with plastic¬†wrap then foil, and freeze for up to three months. To reheat, remove plastic wrap and re-cover with foil. Bake on 350ňö until warmed through. Brush top with butter and broil until edges are golden [ about 7 minutes ].

This Sweet Potato Shepherd’s Pie is¬†ridiculously good! The¬†spicy ground turkey enrobed in white grape gravy is both savory and¬†sweet. The buttery mashed sweet potatoes, kale, and cranberry sage gravy elevate this dish beautifully. It is¬†sophisticated¬†comfort food at it’s best. Enjoy every savory, sweet,¬†delicious bite!

Have you made a¬†shepherd’s pie like this? What is your favorite comfort food dish?

With love,


Lemon Parmesan Tuna and Black Bean Pasta


Hello hello! I promised this gluten free black bean pasta recipe last week, but, had a terrible time editing the images. I hadn’t planned on shooting this recipe originally, and I have not had time to reshoot it [ yet ]. I grabbed my camera and snapped some quick images in my kitchen.. at night. There wasn’t a single ray of natural light anywhere.

Mistakes. Mistakes everywhere!

Every single vertical image was unusable. Somewhere between panic and resolution, I thought: “This blog is about being real. So just be real about this.”¬†I messed up.. And I’m telling y’all about it. I have been practicing shooting in manual and I missed the mark on more than one image. Mistakes make us better right! So here are a tiny handful of horizontal images to stir your hunger!


Pasta dishes are right up there with pizza in my book. Pizza ultimately reigns supreme, but, every now and then a hearty plate of spaghetti really knocks those carb cravings out. Being a pasta lover with a gluten intolerance is.. intolerable [ Ha! I couldn’t help myself! ]. Bad humor aside, it really is tough to find gluten free pasta recipes that taste good and haven’t had all of the nutrients stripped from them.

One of the best alternatives to grain pastas is bean pasta. I started cooking with black bean pasta when even quinoa super grain pastas was making me sick. Tolerant and Explore Cuisine are the two best brands of bean and lentil pastas. They taste fresh and have a great texture! You can substitute either brand in any pasta dish without the fear of eating heavy, cardboard-esque spaghetti.

Lemon Pepper Parmesan Tuna and Black Bean Pasta
Prep Time: 5 min ¬†| ¬†Cook Time: 10 min ¬†| Serves: 2– PIN THIS RECIPE –




1 box of black bean pasta [ I used Explore Cuisine brand for this recipe ]
1 can of tuna. Packed in water only
juice of half of a fresh lemon
2 tblsp of grated parmesan cheese
1 1/2 tsp black pepper
1 1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp red pepper flakes
1 cup of frozen peas
olive oil


1. In a small pot, on low medium heat, mix together the tuna, frozen peas, lemon juice, cheese, and spices. Heat through till peas have completely thawed, and everything has blended together. About 5 minutes.

2. Cook black bean pasta according to directions, drain, and toss with a drizzle of olive oil.

3. Serve pasta and top with a heart spoonful of the lemon parmesan tuna and peas! Sprinkle with extra red pepper flakes and cheese to taste!

Though this recipe will serve two you might have trouble not eating the entire pot yourself. That is exactly what I did the last time that I made this dish! The flavor is hearty and has a kick to it. It’s so delicious! The very best part about this dish is that you do not have to feel even an ounce of guilt while eating it. This quick and easy dinner for two is nutrient rich and flavor packed! I hope you love it as much my honey and I do.

Have you tried bean pasta? 

Happy eating and have a beautiful day!

Creamy Tuscan Chicken with Penne

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PickedAtPeak #CollectiveBias

This Creamy Tuscan Chicken with Penne Pasta is jam-packed full of fresh flavor! And it is impossible to stop eating. Truly. I stood over the pan with a fork and just kept digging in. Don’t tell my family.¬†Pasta has always been my kryptonite. There is something irresistible about al-dente pasta combined with flavor rich sauces and a bite of protein. It is filling and comforting. Am I the only one who thinks Italian dishes are comfort food?¬†I put this dish¬†together¬†in 30 minutes [ thank goodness for time saving recipes, am i right!? ].¬†It is a classic dish with artisan flavor; enrobing warm buttery penne in savory sauce with hearty chunks of chicken and veggies.¬†Using local produce from the farmer’s market builds flavor in this dish that you just can’t get otherwise.

I grabbed a couple of jars of the¬†Prego¬ģ Farmers’ Market Classic¬†Marinara and Roasted Garlic Sauce from Walmart and got to work! The¬†flavor of the sauce is beautifully complimented with fresh¬†mushrooms,¬†zucchini, and green bell pepper from the local farmer’s market! If you have a farmer’s market near, do not miss the¬†opportunity to get fresh produce. It makes all the difference!

The sauce is what makes this dish extra special. This recipes uses the new¬†Prego Farmers’ Market Roasted Garlic sauce.¬†I am over the moon about these new¬†Farmers’ Market sauces! They utilize farm fresh¬†ingredients¬†for¬†irresistible¬†full flavors. I cannot tell you how exciting it is to find a really good base for italian dishes. The heart of Italian food is the sauce and these sauces deliver. Big time!
Creamy Tuscan Chicken with Penne
Prep Time: 10 min ¬†| ¬†Cook Time: 30 min ¬†| ¬†Servings: 8-10 


For the chicken
– 6 small chicken breast
– 1¬Ĺ tablespoons of butter
– pinch of salt
– dash of black pepper
– 1 tablespoon of Bragg’s 24 Herbs & Spices seasoning

| You can substitute the Bragg’s for an Italian Herb blend seasoning of choice |For the dish

– 1 jar of¬†Prego Farmers’ Market¬†Roasted Garlic Sauce
–¬†¬Ĺ of a large Zuchini [ diced ]
– ¬Ĺ of a medium Onion [ diced ]
– 4 large Portebella mushrooms [ diced ]
– 1 large green Bell Pepper [ chopped ]
Р1 can of Cannelloni beans
– 2 tablespoons heavy cream
–¬†¬Ĺ¬†of a cup Parmesan cheese [ shredded ]
– 1 box of Penne pastaFor the garnish
– 1¬Ĺ cups shredded Parmesan cheese
– Sprinkle of flake salt
– Red Pepper flakes

For the Crostini’s
– 1 large baguette
– olive oil
– garlic cheese spread

– Large pan
– Chopping knife
– Cutting board
– Medium size bowl
– Medium size pot
– Baking sheet
– Parchment paper

Cut baguette at an angle into 1inch thick pieces, drizzle with olive oil, and spread garlic cheese. Place on lined baking sheet. Set aside.
Chop mushrooms, zucchini, bell pepper, and onion and combine in a medium size bowl. Set aside.
Shred the ¬Ĺ¬†of a cup Parmesan cheese. Set aside.
– Preheat oven to 400ňö
Step 1. Place chicken breast in large pan with 1¬Ĺ tablespoons of butter, salt, pepper, and 1 tablespoon of Bragg’s [ or classic Italian herb blend ]. Cook for 10 minutes on each side on high heat until golden brown on outside. Cut into chunks [while still in pan ] ¬†and saut√© in 1 teaspoon of butter for 5 minutes. Remove chicken from pan and set aside.
Step 2. Place mushrooms, zucchini, bell pepper, and onion in the same pan, drizzle with olive oil and saut√© on medium high heat for 5 minutes. Just until veggie become translucent. Add chicken back into pan with veggies and reduce heat to low. Add in one jar of¬†Prego Farmers’ Market¬†Roasted Garlic Sauce,¬†2 tablespoons heavy cream, and ¬Ĺ¬†cup of¬†shredded¬†Parmesan cheese, and 1 can of¬†Cannelloni¬†beans.¬†Simmer on low.
Step 3. Fill medium size pot with water, add a dash of salt, and bring to a boil. Add in penne pasta and cook for 7 minutes. Pasta will be al-dente. Drain, then, add pasta into the pan with Tuscan Chicken and veggies. Toss until pasta is evenly coated with sauce.
Step 4. Place prepared Crostini garlic/cheese bread in oven and bake on 400ňö for 5 minutes.
Step 5. Serve Tuscan Chicken and Penne with flake salt, red pepper flakes, grated parmesan cheese and garlic-cheese Crostini’s!
This dish is addictively delicious! It is fresh and full of flavor. And the best part of all? It only takes 30 minutes to make. You are only a mere 30 minutes away from the best plate of carbs you’ve ever had ūüėČ
What are you favorite farm fresh finds? How do you enjoy Prego’s Farmers’ Martket Sauces? Let me know in the comments.¬†Have a beautiful day! xo, Jen

Loaded Pepperoni Cauliflower Crust Pizza


Beauty comes in all sizes and shapes, small,
large, square, circle, thin crust, thick crust, stuffed crust, four cheese,
extra toppings. . .  See what I did
there? We all know that pizza is one of the best foods out there. This recipe just made it even better. Pizza is incredible, right out of the
oven, or right out of the fridge the next day ( cold leftover pizza is amazing!
). There is truly no wrong time to devour pizza.  There are a myriad of scrumptious
pizza combinations from veggie lovers, to bbq chicken, hawaiian, and dare I say it. . bacon pizza! ( Yes, it exists ). Whatever your hungry heart may be craving, pizza delivers.

I love classic pepperoni pizza, or a stringy four cheese round. You can never go wrong with cheese. I decided to take a shot at classic pepperoni with this recipe and jazz it up a little. I loaded it up with red peppers, baby bella mushrooms, sweet basil, and fresh mozzarella! This topping combination elevates classic pepperoni to a whole new level. This pizza is.. chic. Is that even possible? Each bite is beautifully balanced; equally spicy and savory. There is a hint of red pepper flakes to add warm heat, and sweet basil adds a gentle herby flavor. Fresh mozzarella seals the flavors together with a hint of salt, and adds a divine creamy texture that dances with the pepperoni. Okay, i’m making myself incredibly hungry right now! All of these sumptuous flavors are carried by an amazing cauliflower pizza crust. This cauliflower crust is better than classic crust. I am making that claim you guys! It. is. outstanding. 

Marrying together creamy melted cheese and savory sauce with your favorites toppings on a crispy warm crust is the epitome of deliciousness. Without that delectable crust to carry those
yummy toppings we would just be chowing down on veggies, and stacks of pepperoni. Which is fine, I love me a veggie bowl. There is a certain satisfaction, though, in gently lifting a slice of heaven up and knowing that you are about to partake in a cripsy, salty culinary love affair ( Wow, Jen, that got intense ). You’ll understand when you take that first bite of this cauliflower crust. 

This life changing pizza serves two or one intensely hungry person. Bless the clever culinary soul who thought up cauliflower based crust. You can eat the entire pizza without a shred of guilt, or extra bulge. Now we can have our pizza crust and eat it too!

 Pepperoni, Mushroom, and Red Pepper Pizza
– With Cauliflower Crust –
Prep Time: 20 min  |  Cook Time: 25 min  | Servings: 2 – 4

For the crust 
– 1 medium size head of cauliflower
– 1 egg 
– 1 teaspoon oregano
– 1 teaspoon sweet basil
– ¬ľ cup grated parmesan cheese
– Small palm full of red pepper flakes ( optional )
– pinch of sea salt
For the toppings
– ¬ľ cup pre-cut baby bella mushrooms (you can find small pre-cut portabella’s in the produce section)
– half of a red bell pepper cut into strips ( about 10 bell pepper strips )
– ¬ľ cup turkey pepperoni slices ( about 15 slices )
– 3 slices of fresh mozzarella 
– ¬Ĺ cup pizza sauce

First things first, preheat the oven to 425ňö, and line a pizza pan, or baking sheet, with parchment paper. Then begin with the cauliflower crust! Rinse the head of cauliflower, pat dry, and remove florets from stalk. If you’re feeling a little lost because you’ve never worked with cauliflower before, think of it this way: You are basically dealing with albino broccoli here. So treat it as such. Just cut the florets off of the stalk and pop them into a bowl. Easy as pie! ( get it.. because pizza.. pizza pie! )

1. Begin by making cauliflower ‚Äúrice‚ÄĚ. Place cauliflower florets in a food processor and pulse in until a rice or grit like texture is achieved. If you do not have a food processor you can use a fine cheese


2. Fill a medium pot with an inch of
water and bring to a boil. Add in the cauliflower rice, cover, and boil for 4 -5 minutes. Drain into fine mesh strainer, and transfer onto a cheesecloth or a clean thin dish towel.  Wrap up the
steamed cauliflower rice into the dishtowel, twist it up, and squeeze all of
the excess moisture out. This is the most important step! If there is too much
moisture, the crust will be soggy. So squeeze like heck!
The rice will be very hot so please be careful not to burn your hands. 
In a pinch you can microwave the riced cauliflower instead of boiling it. Microwave for 4-5 minutes on high, then squeeze all of the moisture out in the same manner as above.
3. In a medium size bowl, mix together the strained ( and squeezed ) cauliflower rice, egg, parmesan cheese, and spices. Use a fork or your hands to work the ingredients together. Place dough on lined pizza pan and pat out into desired shape. Dough should be about a ¬ľ of an inch thick. Bake for 20 minutes. When the crust is a warm golden brown on the edges and top it’s ready!

4. Now it is time to add all of the delicious toppings! Start with pizza sauce then add the mushrooms, peppers, pepperoni, and mozzarella to top it off! You can add as much of the toppings as you desire. Go light or go heavy! Whatever your hunger inspires you to do ūüėČ 
5. Return pizza to oven and bake for 10 minutes or until toppings are bubbly and especially delicious to the eyes! 
Remove from oven, slice, and enjoy! I suggest sprinkling more parmesan cheese and red pepper flakes for an extra kick of flavor. You can customize this pizza in anyway that you like. The cauliflower crust is SO GOOD. You can make a hawain, supreme, classic pepperoni, bbq chicken. . the possibilities are endless!
What are your favorite pizza toppings? Will you try them with this cauliflower crust? Share your cravings with me in the comments! Have a beautiful day!

Roasted Red Pepper Jalape√Īo Chicken Bake

I love to eat, you guys. Food is delicious, obviously, but, it is also a conduit for bringing people together! Namely, our nearest and dearest family and friends.This Roasted Red Pepper and Jalape√Īo Chicken Bake is the perfect meal for those times when you want to come together and share a meal, but, are short on time. Fresh ingredients, easy prep, and a bold flavor payoff make this Roasted Red Pepper and Jalape√Īo Chicken Bake a triple threat recipe. You can impress your family/friends with your cooking skills, without having to slave away in the kitchen.

Sounds like heaven right? Oh, it is.


 Roasted Red Pepper Jalape√Īo Chicken Bake
 – with Gouda, Asparagus, and Potatoes –
Prep Time: 15 Minutes  |  Cook Time: 30 Minutes

What You Need..
4 Chicken Breast
1 Red Bell Pepper
1 Medium Jalape√Īo Pepper
1 Large Lime
Gouda Cheese
1 tsp Black Pepper
1 1/2 tsp Salt
1/2 tsp Cilantro ( dried or fresh will do )
1 tblsp Butter

Preheat oven to 425. De-seed and roughly chop both the red pepper and jalape√Īo pepper. Place in a bowl and set aside.Roll the lime and slice in half. Set aside. Slice four hearty slices of the Gouda cheese and set aside in refridgerator. This will be a decandent topper for the chicken!

1. In a glass baking dish, place the four chicken breast evenly apart. Squeeze juice from both lime halves over chicken breast. Season with 1 teaspoom of black pepper and 1 1/2 teaspoon of salt. Sprinkle cilantro evenly over chicken breast. Break 4 tablespoons of butter into chunks and disperse over chicken, and in baking dish around chicken.

2. Grab the bowl of roughly chopped peppers and a spoon, and dish out evenly over chicken breast. Make sure the each chicken breast is evenly covered.

3. Cover chicken with aluminium foil and place in overn. Bake for 30 minutes. Top with Gouda slices and serve!

Serve this chicken bake with rice or potatoes, and any veggie that you like. Or serve all on its own! I served this Roasted Red Pepper and Jalape√Īo Chicken with mashed potatoes and roasted asparagus. It was a HUGE hit. I may or may not have hoadred some leftovers all for myself. This dish will make you greedy ūüėČ

| Need help with a side? You may also like: Savory Roasted Asparagus

How adventurous are you in the kitchen? Will you give this recipe a go!? Let me know in the comments! Have a beautiful day, Jen xo



Savory Roasted Carrots

Hey guys! Need a quick healthy recipe? Roasted carrot disks are both savory and sweet! These roasted¬†carrots are so delicious, and you do not have to feel guilty after chowing down. ¬†I have eaten an entire pan by myself! I also¬†turned orange from doing that one too many times. Beta-carotene at its finest. If you are not up for¬†looking like an¬†oompa loompa, share these¬†scrumptious carrots with your loved ones and spread the beta-carotene around ūüėČ


10 large carrots ( I use orange, purple, and white carrots ).
2 tablespoons of olive oil.
A palm full each ( about 1 1/2 teaspoons) of black pepper, Italian herbs, and onion powder.

Preheat oven to 400 degrees. Dice carrots into round disks and spread out on a lined baking sheet. Pour olive oil evenly over carrots and sprinkle spices. Toss evenly to coat. Bake for 25-30 minutes and enjoy!
It is that simple! The prep is very easy and only takes a few minutes. If you want slightly crisp edges on the smaller disks, roast the carrots for 40 minutes.
* I use organic carrots from my local fresh market that are absolutely huge. If you are using the typical orange carrots from the grocery store you will need to up the number used x2.
Do you have a healthy recipe that your family loves? Share it/link it up in the comments!

¬†B L O G L O V I N¬†¬†‚Äʬ†¬†I N S T A G R A M¬†¬†‚Äʬ†¬†F A C E B O O K¬†¬†‚Äʬ†¬†¬†T W I T T E R¬†¬†‚Äʬ†¬†¬†P I N T E R E S T

Follow along on Instagram @thenoshlife

Copyright © 2018 · Theme by 17th Avenue