My boys love these carrot fries hot out of the oven. I like baking them as it eliminates the messy splattering that results from the typical preparation of French fries –frying.
Speaking of messes, I feel like I’m cleaning up a lot of them these days. Writing a book this summer really threw me for a loop. First, I wasn’t entirely planning on it. Second, I spent just about every waking (and too many that should have been sleeping) moment(s) on the book. Now I’m feeling worn out and tired, and oh so cranky. I’m realizing that pushing myself this hard is not good and that getting back into balance will take more than one restful weekend –it might take a couple of months, or even longer.
What do you do to take care of yourself when you are feeling off kilter? Let’s have a chat (in the comments section) and toss around our ideas. Right now, I’m focusing on eating a lot of protein, getting to sleep early and taking long slow walks. Do any of you have other strategies to share? Go ahead, let’s hear ‘em!
6 large carrots
2 tablespoons olive oil
½ teaspoon celtic sea salt
- Cut each carrot into 2-inch long sections
- Cut each section into thin sticks
- In a large bowl toss carrot sticks with olive oil and salt
- Spread out carrot sticks on a parchment paper baking sheet
- Bake at 425° for 18-22 minutes until carrots are browned
Here are some more Veggie French Fries recipes you may like:
And, in terms of the book that I just wrote, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour, today is National Chocolate Cupcake Day! My book will not be published until April 2011, for now, to celebrate this day, you can make my the gluten free Chocolate Cupcake recipe that I have here on my website.
Here are some other Gluten Free Chocolate Cupcake recipes you may also like:
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