Honey Roasted Carrots

There is never anything mundane about roasted root veggies.

Particularly when they're perfectly seasoned.

Carrots are one of my favourite vegetables to roast. They get all tender and caramelized and sticky sweet.  

Everyone knows there's nothing worse that soft mushy carrots. These are quick, simple, and sure to be a hit with any picky eater.

This recipe is simple + so easy to whip up, requiring just 6 ingredients. It all comes together so quickly. Just 25 minutes from start to finish. That's it!

All you need is olive oil, honey, fresh dill, and good old salt + pepper. That's it. From there you can let these guys roast until perfection.

Crisp-tender goodness.

These roasted carrots are my new favourite!

They're:

• Savory + sweet
• Loaded with vitamin A and fibre
• Flavorful
• Insanely satisfying
• Easy
• And Quick

Make this recipe as a snack, a side dish for lunch or dinner, or alongside your favourite main dish. You really can't go wrong.

Honey Roasted Carrots

(serves 4-6)

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Ingredients:

• 12 medium sized carrots, peeled (about 750 g)
• 2 tbsp olive oil
• 3 tbsp honey
• 1 tsp sea salt
• Freshly ground black pepper to taste
• 1-2 tbsp chopped fresh dill

Directions:

1. Preheat oven to 400˚F. Lightly grease a baking sheet with non-stick cooking spray or cover with parcement paper.
2. Slice the carrots in diagonally into 2-3 inch segments. If they are thick cut them in half lengthwise.
3. Place carrots in a large bowl and add olive oil, honey, salt, and pepper to taste. Toss to coat.
4. Spread in an even layer on the prepared baking sheet and roast in oven for 20 minutes, until lightly browned and tender.
5. Serve immediately, garnished with dill, if desired.

Nutrition Facts

One serving (based on 6 servings): 119 calories, 5 grams of fat, 21 grams of carbs, 1 grams of protein

If you make this recipe, be sure to snap a photo and hastag it #ediblesoundbites. I'd love to see what you make!

Dark Chocolate Peanut Butter Protein Cookies

Happy Tuesday people! How about some cookies to get you through the rest of this week?

I'm a bit short on words + brain power tonight. So I figure we should just get right down to business and into things.

I was super pumped about the way these turned out. I’ve been working on a few different trials for protein cookies lately, and the first handful of tries were just not quite cutting it.

But THESE, these were an absolute YES. I made them in 20 minutes flat.

The light was acting quite nice for this photo shoot, so I continued to snap away and have fun with it. Sometimes it can be a real tough thing to work with. The great thing about using these cookies as a photo subject, was that they have a lot of texture, which makes for an interesting photo.

I think the key ingredient to these cookies is definitely the brown rice protein. It makes all the difference when it comes to texture. They don’t spread very much at all while baking, so if you want a flatter cookie you can give them a little pat down before baking.

In one of my un-blog worthy trials, I used whey protein powder. While they were good they came out far too dry for my liking.

These cookies are super soft, moist, and full of peanut buttery chocolate flavour.

Oh and did I mention that they’re low carb?

Just look at that texture!

Now I suppose I should give you that recipe. ;)

Dark Chocolate and Peanut Butter Protein Cookies

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(makes 10 cookies)

Ingredients:

• 1/4 cup Brown Rice Protein Powder (chocolate, vanilla, or plain)
• 1/4 cup Almond Flour 
• 3 packets of stevia (or 2 tbsp unrefined sugar)
• 1 tsp butter, softened (or melted coconut oil)
• 3 tbsp natural peanut butter
• 1/4 cup unsweetened almond milk
• 25 grams 70% dark chocolate 

Directions:

1. Preheat oven to 350˚F.
2. In a medium sized bowl, mix together brown rice protein powder, ground almonds, and stevia (or sugar if using instead). Stir in softened butter, peanut butter, and milk to combine thoroughly. 
3. Add chocolate and stir.
4. Spoon the dough onto a cookie sheet lined with parchment paper. The recipe makes 10 cookies.
5. Bake for 10-12 minutes. Remove from the oven and let cool completely on cookie sheet before transferring to a sealed container. The cookies will be slightly crumbly when they first come out of the oven so be sure to let them rest and cool before storing.

Nutritional Facts:

(per cookie)

Calories: 190   Fat: 12.5g   Saturated Fat: 2.7g   Carbs: 7g   Fibre: 2.2g   Sugar: 2.4g   Sodium: 28mg   Protein: 13.7g

I'm pretty sure your Tuesday needs a cookie.

What are you waiting for?