Fresh Tomato Salsa

Growing up, every night, like clock work, at 6:00 pm, you could find our Mom whipping up one of her nourishing, home-cooked meals. We rarely went out to dinner except occasionally, for a treat.

We distinctly remember after our piano competition when we were 11 years old, we were allowed to pick the restaurant of our choice.  We picked Chi-Chi’s, a Mexican restaurant. We loved the crispy chips that they served before the meals and the amazing salsa for dipping—our mouths still water for it! We always ordered the taco salad and poured the salsa all over it.  (We also were crazy about the fried ice cream that came out with sparklers! Who wouldn’t be? 🙂 ).  And when Chi-Chi’s started selling their salsa at the grocery store, the great news blew our 11-year old-minds–we couldn’t believe we could actually get the stuff without dining out and we begged our Mom to buy it so we could have it at our disposal.

Now, as registered dietitians, we appreciate a good salsa even more as it’s a great way to keep calories down when compared to traditional creamy veggie dip and we always suggest making this swap to our clients who want to lose weight!) and we make our own salsa, but we always try to recreate that flavor we love from Chi-Chi’s!

Fresh Tomato Salsa from The Nutrition Twins

Psst… looking for more healthy recipes?  Please feel free to search this site! And here are a few to try…

We’re obsessed with this salsa and we couldn’t wait to share the recipe with you!  Sweet tomatoes, crispy bell peppers, tart lime juice, and a touch of heat from jalepenos makes for the perfect sweet, savory and spicy combo.  Yep, it’s the perfect salad topper, chip or veggie dip and it’s delish over most proteins, and we confess—it’s so good that you may even catch us eating it with a spoon on  its own!

 

Fresh Tomato Salsa from The Nutrition Twins

 

Plus, it’s packed with vitamins.  The peppers, tomatoes and lime juice all add boost of vitamin C to help keep your immunity up, while also laying the foundation for healthy, beautiful skin (vitamin C plays an important role in collagen formation)—so hello, soft, supple and youthful skin!

And the olive oil acts as a nutrient booster and helps absorb the beta carotene from the tomatoes and peppers. This means that the olive oil enhances beta carotene’s sun protective (beta carotene acts as a natural sunblock!) and anti-inflammatory qualities, helping to keep you even healthier!

Fresh Tomato Salsa from The Nutrition TwinsFresh Tomato Salsa

Makes 4 servings

Ingredients:

1 cup cherry tomatoes, quartered

1 cup red bell pepper, chopped

1 jalepeno, seeds removed, finely chopped

1 Tbsp lime juice

1 Tbsp extra virgin olive oil

¼ tsp salt

1/8 tsp black pepper

Directions

Combine all ingredients in a large bowl.

Stir to combine, and enjoy!

Store in the fridge for 3-4 days.

Nutrition Information per serving (about 1/2 cup servings):

Calories: 47 Fat:  4 g Cholesterol:  0 mg Sodium:  149 mg Potassium:  62 mg Carbohydrates: 4 g Fiber: 1 g Sugar:  1 g Protein:  1 g

Fresh Tomato Salsa
 
Prep time
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A fresh and easy tomato salsa full of vitamins and nutrients. It's perfect with your favorite dipper!
Author:
Serves: 4 servings
Ingredients
  • 1 cup cherry tomatoes, quartered
  • 1 cup red bell pepper, chopped
  • 1 jalepeno, seeds removed, finely chopped
  • 1 Tbsp lime juice
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper
Instructions
  1. Combine all ingredients in a large bowl.
  2. Stir to combine, and enjoy!
  3. Store in the fridge for 3-4 days.
Nutrition Information
Serving size: ¼ of recipe Calories: 47 Fat: 4 g Carbohydrates: 4 g Sugar: 1 g Sodium: 149 mg Fiber: 1 g Protein: 1 g Cholesterol: 0 mg

Fresh Tomato Salsa from The Nutrition Twins

Pineapple-Mango Salsa

Pineapple_Mango_salsa_chip_logoWe have a lengthy love affair with pineapple. Long before we were registered dietitians and knew just how good for you pineapple is, we told our mom that at our 9th birthday party we didn’t care what we did as long as we made pineapple ice cream sundaes. We even made a fun little song and dance with our best friend that we planned to sing at our birthday party that went along with our passion for pineapple that we still remember to this day… “Pineapple sundaes, yum, yum, yum… there’s nothing more we want in our tum, tum, tum…!” (yep, our 9-year old song-writing skills at their finest!  😉 ). In honor of our love of pineapple we had to share this Pineapple-Mango Salsa with you!

Below, check out a few reasons why some of pineapple’s nutrients can help in preventing bloat–and in getting a flat-belly!

 

Want more healthy recipes? Please feel free to search this site! And here are a few to try…

Skinny Chicken Pot Pie

Green Lentil Soup

Lime Shrimp and Coconut Rice

Peruvian Style Chicken

Sweet Potato Soup

Pineapple-Mango Salsa_1So what makes pineapple so great aside from its sweet, delicious flavor?

 

Pineapple is an excellent source of bromelain, an enzyme that aids in digestion and can help prevent indigestion and bloating.  Plus, pineapples provide antioxidants and vitamin C, which both help repair muscles and tissues and aid in recovery. They help your cells to heal themselves and fend off damage from toxins or irritants.  By protecting your cells, they keep your body in better working order and help to fight some of the damage done from overindulging in unhealthy foods and drinks so that your insides can settle, avoiding inflammation and added puffiness.

 

This recipe is an antioxidant packed superstar—thanks to every single ingredient! Every fruit and vegetable (from the pineapple and mangos to the jicama, bell peppers, tomato, lime and pomegranate juice) and herb and spice (cilantro) is packed with phytonutrients that are scavengers for free radicals. This means they mop up the damage caused by pollution, stress, damaging foods, environmental toxins, etc., and help to fight disease and prevent aging. So you can feel really good about enjoying this salsa!

 

Pineapple Mango Salsa

If you like refreshing, sweet treats with a tangy kick, make this your go-to! This lil’ number makes the perfect topping for fish, chicken, poultry or seafood, the ideal dip for veggies or whole wheat pita chips, and it’s so good that you can even eat it on its own!

 

 

Makes 6 servings (6 cups)

Serving Size: 1 cup

 

Ingredients

2 cups Mango, diced from fresh or frozen

2 cups Pineapple, diced from fresh or frozen

1/4 cup Jicama, chopped

1/2 cup orange pepper, diced

1/2 cup red pepper diced

1 tomato, diced

1 lime

2 tbsp 100% pomegranate juice, no sugar added

1/8 cup cilantro, unpacked

 

Directions

  1. Dice the mango, pineapple, peppers, and tomato and toss in a large bowl together. If using frozen mango or pineapple, defrost and then toss in large bowl. If you don’t have time to defrost first, separate the chunks and they will defrost fairly quickly as they are tossed in the bowl.
  2. Chop cilantro.
  3. Add cilantro and Jicama to bowl.
  4. Cut lime in half and squeeze both halves over bowl.
  5. Add pomegranate juice and toss everything for a final time.

Nutrition Facts for 1 serving (1 cup) Calories: 76, carbs: 19g, fat: 0g, saturated fat: 0g, protein: 1g, sodium: 4mg, fiber: 2.5g

Pineapple-Mango Salsa
 
Author:
Serves: 6, 1 cup servings
Ingredients
  • gredients
  • 2 cups Mango, diced from fresh or frozen
  • 2 cups Pineapple, diced from fresh or frozen
  • ¼ cup Jicama, chopped
  • ½ cup orange pepper, diced
  • ½ cup red pepper diced
  • 1 tomato, diced
  • 1 lime
  • 2 tbsp 100% pomegranate juice, no sugar added
  • ⅛ cup cilantro, unpacked
Instructions
  1. Dice the mango, pineapple, peppers, and tomato and toss in a large bowl together. If using frozen mango or pineapple, defrost and then toss in large bowl. If you don’t have time to defrost first, separate the chunks and they will defrost fairly quickly as they are tossed in the bowl.
  2. Chop cilantro.
  3. Add cilantro and Jicama to bowl.
  4. Cut lime in half and squeeze both halves over bowl.
  5. Add pomegranate juice and toss everything for a final time.
Nutrition Information
Calories: 76 Fat: 0 g Carbohydrates: 19 g Sodium: 4 Fiber: 2.5 g Protein: 0 g

 

Veggie Bean Salad with Dijon Vinaigrette

As registered dietitians, one of the most fun things for us to do is bust myths that many people have in their head when they think of healthy eating and weight loss. In fact, when we give seminars, we often have participants shout out what comes to their mind when they think of healthy eating for weight loss. Guess what words repeatedly come up? “Boring”, “deprivation”, “hungry”, “Celery” and “rice cakes”. Really?!!

 You betcha! That’s what people think! The great news is that these twin, veggie-loving registered dietitians (who also have a big sweet tooth! ;)) and who pride themselves in their healthy eating habits, haven’t eaten a rice cake since they tried one (we found them tasteless and boring!); don’t eat celery that often (there are so many awesome veggies so we’ don’t have so much room to squeeze celery in ;)), and don’t deprive themselves of small portions of their favorite indulgences (a small piece of chocolate is something we enjoy most days!). So, if you follow us around for a day, you’d know that healthy eating doesn’t equal “boring”, “deprivation”, “hungry” and “rice cakes”. And in fact, it’s quite the opposite. And just to give you a taste of what we mean, we’ve created our

Avacado and Lentil Vegan Tacos

Lime Shrimp with Coconut Rice

Grilled Cheese on Crispy Cauliflower Bread

and now this non-ordinary, super satisfying salad!

 Fresh_Bean_Salad_Logo

Looking for a salad that actually feels satisfying and that reaps mega health benefits without feeling like your chowing on a mound of lettuce? Then this recipe has your name written all over it! Bursting with more flavor than your typical bean salad, this recipe has hints of balsamic vinaigrette and Dijon mustard to spice things up. It’s also packed with an assortment of veggies, not to mention a lot of protein to keep you feeling satisfied.

 

Veggie Bean Salad with Dijon Vinaigrette

Veggie Bean_2 

This makes the perfect satisfying snack that can be made in a large batch, stored in the fridge, and saved for later to eat “on demand” 😉 and on-the-go because we know you are busy and will love having a scrumptious, healthy snack to grab!

 

Makes 8 servings (1 cup each)

Ingredients

1, 15.5 ounce can black beans

1, 15.5 ounce can white kidney beans

1, 15.5 ounce can kidney beans

1 stalk of celery, diced (1/2 cup)

1 cup cucumber, diced

1/2 cup red pepper, diced

1/2 cup orange pepper, diced

1/2 cup carrots, cut in coins

 

For dressing:

1/3 cup balsamic vinegar

2 Tbsp extra virgin olive oil

2 Tbsp Dijon mustard

1 Tbsp pomegranate juice

 

Directions:

  1. Drain and rinse beans thoroughly and place in large mixing bowl.
  2. Add the peppers, cucumber, carrots, and celery to the beans in the mixing bowl.
  3. In a small bowl mix balsamic vinegar, extra virgin olive oil, mustard, and pomegranate.
  4. Add the dressing to the veggies in the large bowl and mix gently until the mixture is uniform.
  5. Enjoy and save the leftovers for an on the go snack!

 

Nutrition Information Per serving

102 calories, 28 g carbs, 5 g fat, 0.5 g saturated fat, 8 g protein, 194 mg sodium, 8 g fiber

Veggie Bean Salad_1

Veggie Bean Salad with Dijon Vinaigrette
 
Author:
Serves: 8
Ingredients
  • 1, 15.5 ounce can black beans
  • 1, 15.5 ounce can white kidney beans
  • 1, 15.5 ounce can kidney beans
  • 1 stalk of celery, diced (1/2 cup)
  • 1 cup cucumber, diced
  • ½ cup red pepper, diced
  • ½ cup orange pepper, diced
  • ½ cup carrots, cut in coins
Instructions
  1. Drain and rinse beans thoroughly and place in large mixing bowl.
  2. Add the peppers, cucumber, carrots, and celery to the beans in the mixing bowl.
  3. In a small bowl mix balsamic vinegar, extra virgin olive oil, mustard, and pomegranate.
  4. Add the dressing to the veggies in the large bowl and mix gently until the mixture is uniform.
  5. Enjoy and save the leftovers for an on the go snack!
Nutrition Information
Serving size: 1 serving Calories: 102 Fat: 5 g Saturated fat: 0.5 g Carbohydrates: 28 g Sodium: 194 mg Fiber: 8 g Protein: 8 g

 

Grilled Peach Salad

Long before it was considered posh to buy produce in season, our mom was all over it! (You go, mom! :))  That’s right, our cook-everything-from-scratch, granola-baking mom, wouldn’t have even considered an alternative to buying produce in the season that it was grown.  In fact, when we were growing up, you could swing open our refrigerator and have no doubt what season it was.  Most of the year, fruits in our house were apples, oranges and bananas.  But come the warmer months, one of the tell-tale signs summer had sprung was the peaches in our fridge!  And on special occasions in the summer, our mom would stray from her home-made healthy desserts and even buy Breyer’s Peach Ice cream—so if we saw that in our freezer, then we really knew summer had arrived!

 

So, as you can imagine, long before we became registered dietitians, we were intrigued by peaches—they were such a treat for us and even as kids we remember being amazed by how well they satisfied our crazy sweet tooth!  And since then, we’ve created some magical creations with peaches—like our Peaches and Cream Pops  and Peach & Mango Salsa and now this delish number—our Grilled Peach Salad!

Grilled-peach-salad_vertical_logo

(Pssst… looking for more healthy recipes? Please feel free to search our site!  And here are a few to try:

Veggie Frittata Bites

Veggie & Quinoa Stir-fry

Turkey Fiesta Stir-fry

Chocolate Drizzled Granola Balls

5 Minute Peanut Butter Chocolate Chip Cookies

Since peaches are a mouthwatering way to squash a sweet craving, most people don’t think to add them to meals, but their satisfying juicy sweetness makes the perfect addition to almost anything—and they’re especially fabulous in salads.

 

So, throw a few peaches on the grill and whip up this salad—you’ll enjoy an unexpected sweet and savory meal while also benefiting from an extra boost of vitamin C to boost your immunity and help build collagen to keep your skin looking young, potassium for a healthy heart, dietary fiber to keep you regular and vitamin A for good vision! Plus peaches pack in powerful phytonutrients that help to fight off cell damage and that appear to have anti-obesity, anti-inflammatory and anti-diabetic properties.

 

Grilled Peach Salad

Serves 2

 

Ingredients:

 

1 tablespoon white balsamic vinegar

2 tsp extra virgin olive oil

pinch of salt

pinch of pepper

 

2 medium ripe peaches, pitted and halved or sliced

3 oz spring greens

1 tablespoon goat cheese (optional)

1 tablespoon sliced almonds

½ tablespoon sunflower seed kernels

 

Directions:

  1. Mix together vinegar, olive oil, a pinch of both salt and pepper and let sit to meld flavors while you prepare the rest of the salad.
  2. Lightly spritz grill with oil in a spray jar. If you don’t have a grill, you can use a grill pan on your stove top. Once grill is medium hot, place peaches sliced-side down and heat until they start to sizzle, get grill marks and caramelize.  Then, flip and grill for a few more minutes. Remove peaches from grill and set aside. (We found a metal spatula works best to loosen peaches from grill.)
  3. Toss together spring greens, almonds, sunflower seeds and cheese (if you choose).
  4. Plate the spring green mix, top with warm grilled peaches, drizzle (or spritz!) salad with vinegar & oil mix. (Note: if you spritz dressing, the calories and fat will be less than noted below).

 

This makes a fabulous appetizer salad and would go great served on the side with grilled fish, or chicken!

 

Nutrition Facts Per 1 Serving (without cheese): 144 Calories, 9g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 148 mg Sodium, 13 g Carbohydrate, 3 g Fiber, 9 g Sugar, 3 g Protein

 

With Cheese

Nutrition Facts Per 1 Serving (with cheese): 170 Calories, 11g Fat, 2 g Saturated Fat, 6 mg Cholesterol, 185 mg Sodium, 13 g Carbohydrate, 3 g Fiber, 9 g Sugar, 4 g Protein

 

Grilled-peach-salad_close_horiz_logoGrilled-peach-salad_horiz_logo

 

Grilled Peach Salad
 
Author:
Serves: 2
Ingredients
  • Ingredients:
  • 1 tablespoon white balsamic vinegar
  • 2 tsp extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 2 medium ripe peaches, pitted and halved or sliced
  • 3 oz spring greens
  • 1 tablespoon goat cheese (optional)
  • 1 tablespoon sliced almonds
  • ½ tablespoon sunflower seed kernels
Instructions
  1. Mix together vinegar, olive oil, a pinch of both salt and pepper and let sit to meld flavors while you prepare the rest of the salad.
  2. Lightly spritz grill with oil in a spray jar. If you don’t have a grill, you can use a grill pan on your stove top. Once grill is medium hot grill place peaches, sliced-side down and heat until they start to sizzle and have started to get grill marks and caramelize, flip and grill for a few more minutes. Remove peaches from grill and set aside. We found a metal spatula works best to loosen peaches from grill.
  3. Toss together spring greens, almonds, sunflower seed and cheese (if you choose).
  4. Plate the spring green mix, top with warm grilled peaches, drizzle (or spritz!) salad with vinegar & oil mix. (Note: if you spritz dressing, the calories and fat will be less than noted below).
  5. This makes a fabulous appetizer salad and would go great served on the side with grilled fish, or chicken!
Nutrition Information
Serving size: 1 serving NO cheese Calories: 144 Fat: 9 g Carbohydrates: 13 g Sugar: 9 g Sodium: 148 mg Fiber: 3 g Protein: 3 g

 

Beet & Apple “Detox” Salad

If you’ve read our other blogs, you likely already know that we’re veggie-loving twin registered dietitians and personal trainers, both with a sweet tooth that we work hard to contain 😉 . But what you may not know is one of the reasons that we’re veggie- obsessed is because they have seemingly magical powers when it comes to helping our clients to lose weight. Simply by filling half their plate with veggies (without oil-based, creamy or other high-calorie dressings) and eating less of the heavy stuff (carbs and protein), our clients effortlessly drop pounds. Add that the plant compounds in veggies help to keep the body healthy, fend off damage from toxins and help to prevent premature aging and it’s no wonder why we’re constantly getting requests for delicious veggie recipes without high-calorie dressings (that’s why we created our Colorful Detox Salad, our Roasted Detoxifying Veggies, and our Kale Recharge Smoothie!). So we knew we had to share this yumster!

Beet & Apple Salad1 - Logo (1)

 

This Beet & Apple Salad is packed with nutrients to help your body cleanse and repair. Although your body is equipped to detox and cleanse itself on its own, naturally, certain health-promoting foods and drinks, assist it in its process. So if you’ve had a bit too much rich food and want to get back on track, start by nourishing your body with whole fruits and vegetables (like the ones in this salad!) that are water-rich to help you stay hydrated, and also that are high in fiber and low in calories… The ingredients in this recipe contain beneficial properties that will support your body’s natural “detoxification” processes and jumpstart your healthy lifestyle!

Beet_Apple_Detox_Salad_collageHere are a few reasons this salad rocks:

  • Apple cider vinegar helps regulate blood sugar, an essential part of controlling cravings and losing weight.
  • Beets contain betalin pigments that support the liver by helping to remove waste from the blood. Another compound called betaine protects cells and lowers inflammation.
  • The apple and carrots provide vitamins A, C, and K, as well as plenty of fiber to support regular bowel movements.
  • Ginger alleviates the symptoms of nausea, bloating, and constipation by facilitating the movement of food through the intestines.
  • And parsley acts as a natural diuretic to help your body eliminate excess water that can lead to bloating and weight gain.

 

Beet & Apple Salad2 - Logo

Beet & Apple “Detox” Salad

Makes 2 servings

 

Ingredients

1 tablespoon apple cider vinegar

1 teaspoon honey

½ teaspoon finely grated fresh ginger root

1 teaspoon extra virgin olive oil

½ cup grated beet roots

½ cup peeled and grated carrots

½ cup grated Granny Smith apple

2 tablespoons chopped parsley

Directions:

1. In a small bowl, whisk together the vinegar, honey, ginger, and olive oil.

2. In a medium bowl, combine the beets, carrots, and apple. Add dressing and mix well. Garnish with parsley. This salad can be served chilled or at room temperature. Store leftovers in the refrigerator.

 

Nutrition Facts Per Serving (about ¾ cup per serving): 76 Calories, 2 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 48 mg Sodium, 13 g Carbohydrate, 3 g Fiber, 10 g Sugar, 1 g Protein

 

Beet & Apple "Detox" Salad
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon finely grated fresh ginger root
  • 1 teaspoon extra virgin olive oil
  • ½ cup grated beet roots
  • ½ cup peeled and grated carrots
  • ½ cup grated Granny Smith apple
  • 2 tablespoons chopped parsley
Instructions
  1. In a small bowl, whisk together the vinegar, honey, ginger, and olive oil.
  2. In a medium bowl, combine the beets, carrots, and apple. Add dressing and mix well. Garnish with parsley. This salad can be served chilled or at room temperature. Store leftovers in the refrigerator.
Nutrition Information
Serving size: ¾ cup Calories: 76 Fat: 2 g Saturated fat: 0 g Carbohydrates: 13 g Sugar: 10 g Sodium: 48 mg Fiber: 3 g Protein: 1 g Cholesterol: 0 mg

 

Spicy Carrot Fries

 

As you probably know by now, long before the days when we became registered dietitians and personal trainers, we grew up in a very healthy household where our mom, who was basically a hippie (minus the drugs 🙂 ) cooked all of our mostly plant-based meals from scratch. There is one story we always reminisce about nowadays that cracks us up—and we love to give our Mom a hard time…

At five years old when we were on a family road trip, our mom promised us we could stop at McDonald’s for our first time and we could try their hamburger and fries. We were so excited!  We waited in the car with my Dad and my Mom came back to the car, we drove off, and she had conveniently “forgotten” the fries.

Luckily for us, our mom made some pretty delicious healthy fries, so we didn’t feel the urge to get McD’s fries after we tried them.  And thanks to our Mom’s influence, we are always experimenting with our own veggie fries (you may remember our Skinny Zucchini Fries, our Sweet Potato Fries, our Celery Root Fries, our Crispy Homemade Fries, and our Smoked Paprika Chips.)

 

Spicy Carrot Fries 1

And now, we couldn’t resist whipping up these babies!

When it comes to fries, carrots may not be the first vegetable that comes to mind, but these Spicy Carrot Fries are baked, not fried, so they have only a fraction of the fat and calories as traditional fries. One serving also has 509% of your daily value for Vitamin A, an important nutrient for vision, bone health, and a strong immune system.

And these fries may help your weight loss efforts thanks to the cayenne pepper in this recipe that may act as an appetite suppressant. Capsaicin, responsible for the heat in chili peppers, causes a slight increase in metabolism and helps you burn a few extra calories.¹ For an added bonus, try sprinkling a little cayenne in your soups, salad dressings, or dips or make these fries often! 🙂

 

Spicy Carrot Fries 2

Spicy Carrot Fries

These Carrot Fries make a delicious snack with plenty of fiber to keep you full until your next meal, or you can serve them as a flavorful side dish—or even as an appetizer. Feel free to experiment with your favorite herbs and spices!

 

Makes 3 servings

Ingredients

1 lb. carrots

Olive oil spray

1/8 tsp. sea salt

1/2 tsp. garlic powder

2 tsp. chili powder blend

Pinch of cayenne pepper

Directions:

Preheat oven to 400 F. Wash carrots and pat them dry. Cut into even, large-sized strips. Place in a large bowl and spray about 5 times with olive oil spray. Toss to coat, add seasonings and toss again until evenly coated. Place on a large baking sheet lined with parchment paper and bake for 20-25 minutes or until tender. Cool for a few minutes then enjoy!

Nutrition Facts: 71 Calories, 1 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 213 mg Sodium, 16 g Carbohydrate, 5 g Fiber, 7 g Sugar, 2 g Protein

 

Spicy Carrot Fries
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 servings
Ingredients
  • 1 lb. carrots
  • Olive oil spray
  • ⅛ tsp. sea salt
  • ½ tsp. garlic powder
  • 2 tsp. chili powder blend
  • Pinch of cayenne pepper
Instructions
  1. Preheat oven to 400 F. Wash carrots and pat them dry. Cut into even, large-sized strips. Place in a large bowl and spray about 5 times with olive oil spray. Toss to coat, add seasonings and toss again until evenly coated. Place on a large baking sheet lined with parchment paper and bake for 20-25 minutes or until tender. Cool for a few minutes then enjoy!
Nutrition Information
Calories: 71 Fat: 1 Saturated fat: 0 Carbohydrates: 16 Sugar: 7 Sodium: 213 Fiber: 5 Protein: 2 Cholesterol: 0

 

Source:

¹http://www.medicalnewstoday.com/articles/267248.php

Healthy Carrot Fries Collage