Roasted Carrot Chips

We eat a lot of vegetables at home and I quickly get bored with making them the same ole way. This is an easy and delicious way to add carrots to your family dinners, kids lunch boxes or even as a snack. And let me warn you, these are going to be eaten fast, so make a lot!



1 lb carrots

1 Tbsp canola oil

1/2 tsp salt


  1. Heat oven to 390 degree F.
  2. Peel, wash and dry carrots.
  3. Use a vegetable peeler to thinly slice carrots into strips.
  4. Place carrot strips into a mixing bowl and add oil and salt and mix with hand or spatula.
  5. Lay carrot strips on a baking sheet without crowding them, otherwise they won’t crisp.
  6. Place in oven for about 20-25 min, periodically check on them to make sure they don’t burn. Enjoy!


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Small frittata with vegetablesYou know eating breakfast is important but putting that into practice can be a challenge.  These frittatas are your new best friend.  By making them in a muffin pan, they are portion-controlled and easy to eat on the go.  Plan ahead and make them on Sunday night and you have breakfast for the week.

I used zucchini in this recipe but you can add kale, spinach, bell peppers or any other vegetables you like.  They are also awesome with Canadian bacon.



1 Tbsp olive oil

3 eggs

3 egg whites

1/4 tsp salt

a pinch of cayenne pepper

1 garlic cloves, finely chopped

1 cup shredded low-fat cheese

3/4 cup zucchini, chopped in small cubes

1/2 onion, chopped

Makes 12 mini frittatas



1. Preheat oven to 350° F and lightly spray muffin pan with oil.

2.  Heat oil in a small frying pan over medium heat.  Add onion and zucchini (or other veggies you like)  and cook until soft and lightly browned.   Salt to taste.

3.  In a large bowl beat eggs, salt, cayenne pepper, garlic until blended. Add the cheese and veggies mixture and mix well.

3.  Spoon mixture into muffin cups, about 1/4 cup each.  Bake for 20-22  minutes.  Remove from pan and serve, or pack into separate sandwich bags and place in refrigerator.

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