Carrot Fries & Ranch Dip
Summer is associated with so many things; pool parties, beach visits, vacations, longer days and warmer nights. And along with all the fun, comes all kinds of summer food faire. As a Holistic Nutritionist, I see and hear all the woes of summer eating. Many clients complain they just can’t seem to stay on track with eating well. Bar-B-Ques and social events can bring on the sugar filled, sauce laden, fried fixes-but it doesn’t have to be that way! Think of summer as a time to load up on the simple and clean nutrition; grilled fish and chicken, fresh and colorful salads, fruit smoothies and plenty of water. And while you’re at it, try this Carrot Fries & Ranch Dip recipe. It’s a win for all ages, but kids especially love shaking the big bag of carrots and seasoning before a grown up sets them in the oven.
4 Large Carrots (or 6-8 medium sized) sliced into thin “fry” sized sticks
4 teaspoons Oil (Grapeseed or Avocado Oil work best)
½ teaspoon Sea Salt
Fresh Ground Pepper
4 Tablespoons Corn Starch
Large Gallon Size Zip Lock Bag
Preheat oven to 400°
Place sea salt, pepper, and corn starch into bag and mix well.
Add Carrots into bag and shake gently to coat with dry mixture.
Drizzle oil in slowly to disperse evenly.
Seal and shake bag well (the fun part).
Scatter coated fries onto baking sheet in a single layer. They can touch but not layer over each other.
Bake for 30 minutes (tossing every 10 minutes)
Ranch Dip Ingredients:
1 c Plain Greek Yogurt (for dairy free option use plain coconut yogurt)
1 teaspoon Dried Parsley
1 teaspoon Dried Onion
1 teaspoon Garlic Powder
¼ teaspoon Sea Salt
¼ teaspoon Ground Black Pepper
Mix all ingredients in a bowl and chill in refrigerator until ready to serve and enjoy!
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