Serve these with Balsamic Braised Short Ribs (recipe here).
8 large carrots, peeled and chopped into 1/2-inch pieces
4 dates, pitted and chopped
2 tablespoons melted butter or coconut oil
Sea salt to taste
These carrots are a treat—not a recipe to make every week.
Preheat oven to 375°F.
Place the carrots and dates into an oven-safe dish, and top with the melted butter or coconut oil. Toss to coat, and sprinkle with sea salt to taste.
Bake for approximately 20-30 minutes or until the carrots are fork-tender.
This rice-replacement pairs well with any Mexican dish and is especially delicious under the Grilled Garlic Flank Steak with Peppers & Onions (recipe here).
1 head of cauliflower
1 tablespoon coconut oil or butter
Sea salt and black pepper to taste
1/4 cup fresh cilantro, finely chopped
CHANGE IT UP
Instead of cilantro, use any fresh herb you like: try basil or chives!
Remove the outer leaves and stem from the cauliflower, and chop it into large chunks. Shred the cauliflower using a box grater or food processor.
In a large skillet over medium heat, melt the coconut oil, and place the shredded cauliflower into the skillet. Add sea salt and black pepper to taste. Sauté for about 5 minutes or until the cauliflower begins to become translucent, stirring gently to ensure it cooks through.
Place the cooked cauliflower into a serving bowl, and toss with the chopped cilantro before serving.