Roasted Carrots

Roasted Carrots

4                 carrots, spiralized or cut into sticks

2        Tbl.    Oil

2        clove  garlic

½       tsp.    onion powder

Preheat oven and baking sheet to 400°. Toss all to coat carrots. Spread onto hot pan in a single layer. Roast 8-10 minutes until crisp tender.

For non-vegan option, finish with ¼ cup Parmesan cheese.

Thai Quinoa

Thai Quinoa

2 servings

1        c.       quinoa, rinsed

1/2     c.       unsweetened coconut milk

½       c.       water

Pinch salt

2        Tbls.  Coconut aminos

1        Tbls.  Lime juice

                   Red onion, thin sliced

                   Cilantro, thin sliced

                   Thai basil, thin sliced

                   Macadamia nuts, crushed

                   Lime wedges

In a covered medium saucepan, cook quinoa in coconut milk, water and salt for 15 minutes.

Remove from heat, keep covered for another 5 minutes.

Combine aminos, lime juice, season with salt if desired. Toss with fluffed quinoa.

On serving bowl/platter, layer quinoa, onion, cilantro, basil, nuts. Serve with lime wedges.

For a non-vegetarian option, add grilled shrimp.