INGREDIENTS:
– 1 bunch skinny carrots, tops removed, peeled
– 2 tablespoons olive oil
– 2 teaspoons salt
For pesto:
– 1/2 cup pumpkin seeds
– 1 clove garlic
– 2 tablespoons grated Parmesan
– 2 large kale leaves, chopped
– 2 teaspoons lemon juice
– 2 tablespoons water
– 1/2 teaspoon pumpkin spice
– 1/2 teaspoon salt
– 1/3 cup extra-virgin olive oil
INSTRUCTIONS:
– Preheat oven to 500 degrees.
– Coat carrots with oil and salt. Place on a baking sheet and roast for 15 minutes until well charred and easily pierced by a knife.
– While carrots are roasting, make pesto by placing all ingredients except olive oil into a small mini chopper or blender. Grind on medium speed until coarse, then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to taste.
– When carrots are cooked, remove from oven and cut in half lengthwise and crosswise. Dress with pesto to serve. [Credit: Greatist.com]
You NEED to create a caloric deficit in order to lose weight. The problem here…
Finding the right calorie calculator app can be tough since there are quite a few…
I've been friends with Dustin for a long time and have known about Precision Fitness…
Animal protein vs plant protein. With plant-based diets becoming more popular, I get quite a…
Have you ever lost 20 lbs just to gain it all back and maybe even…
If you’re going to take the time to track your calories, you want to make…