Week 8 approaches our current bootcampers and Level 4’s nutrition plan continues. But that’s not the end folks, just the end of the one part of your journey. We need to find ways to make these new habits a complete lifestyle change and sustainable. That is the goal of Friendly Feasting: to provide you with dozens of recipes to always be able to try something new or mix up what is on your plate. One of the best ways to fill up is by adding in more veggies. This carrot recipe makes a great side dish to add to your meals. For a Level 4 pick 2 snack, omit the oil to make it fat free.
Carrot and Cumin Pureehttp://www.foodandwine.com/recipes/roasted-carrot-and-cumin-puree
- 1½ lb carrots (~8 large), in ½” slices
- 2 Tbsp olive oil – or try nonstick spray
- 1 ½ tsp cumin
- Salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
- 1 cup original unsweetened almond milk
- ½ tsp lemon juice
Heat oven to 450°. In roasting pan, combine carrots with 2 Tbsp oil, cumin, ¼ tsp salt, and pepper. Roast carrots, stirring occasionally, until tender and browned, ~20 min. In food processor, puree carrots with 1 Tbsp oil, milk, lemon juice, and 1/8 tsp salt. If necessary, reheat puree in a small saucepan over low heat, stirring. (Consider broth with or in place of milk)
To your health, NGPTers! Enjoy this recipe or try with another roasted veggie or two that you may have on hand. Beets? Parsnips? See what you can develop! Here’s another idea: test the recipe now and add it to your Thanksgiving feast here in a couple months for a lower-carb substitute for mashed potatoes. Feast on bootcamp, feast beyond, and as always…FEAST ON!!!
~Coach Lauren
