Crispy Roasted Carrot Chips

A twist to your side of chips! Why not try some sweet & crispy carrot chips?

  1. Preheat oven to 180 Celsius.
  2. Peel and Top & tail as many carrots as you’d like, there were 4 used in this picture.
  3. Cut into thin strips, place on baking tray, sprinkle olive oil & season with salt & pepper.
  4. Bake for 25 minutes, leave longer to get more crispy.

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Cashew & Peppers Stir fry 

A great and delicious way to get more veggies and fiber!

Ingredients you’ll need:

  • Sesame oil (optional)
  • Olive oil
  • 1 Chopped onion
  • Chopped green cabbage (half a medium cabbage used here)
  • Sliced red & yellow pepper
  • 2 spring onions chopped
  • Cashew nuts
  • Tamari (gluten & sugar free soy sauce)
  • Salt & pepper
  • 4 chicken breasts cut into cubes
  • 2 crushed garlic cloves

Get cooking:

  1. Sauté onion in olive & sesame oil until soft.
  2. Add chicken and crushed garlic and cook until chicken is sealed and brown/golden outside.
  3. Add the cabbage & peppers, season with 1 tbsp tamari and salt & pepper to taste. Cook until veggies are tender/crisp to your liking.
  4. Add the spring onion & cashews and stir to mix.
  5. Serve on its own or with a side of brown basmati rice.

Salad Jar

Lunch prepped for tomorrow. Left over roast chicken & pumpkin salad.

Put cucumber, pumpkin, chicken and any other salad elements (I.e. Dressing) at the bottom of the jar and then loosely pack your lettuce/greens on top. This will help to keep your greens crisper.