Position rack in lower third of oven; preheat to 450ºF. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat.
Recipes
Cauliflower “Fried” Rice
Using a food processor with a shredding disk attachment or using the largest holes of a box grater, shred the cauliflower. In a small bowl, beat the egg and water with a fork until smooth.
Beef & Arugula Stir-Fry
Stir-fry the beef in a pan with 2 teaspoons of oil over medium-high heat for about 2 minutes or until browned. With tongs or a fork, remove beef, allowing excess oil to drip off, set aside.
Baked Salmon & Kale
Heat oven to 350ºF. Place salmon on a lightly greased Pyrex baking dish. Heat oven to 350ºF. Mix garlic, EVOO, basil, salt, pepper, lemon juice and parsley.
Asian Salmon Salad
In a large bowl, whisk together the tamari, brown rice vinegar and olive oil. Add the lettuce, bell pepper, cucumber and salmon. Toss to combine.
Avocado Chocolate Mousse
Scoop the flesh of the avocados into a mixing bowl and mix well with a hand blender until smooth. Add in the remaining ingredients and mix for a further minute.
Bone Broth
Combine bones, water, veggies and vinegar in a slow-cooker. Cook on low heat for a minimum of 24 hours (up to 48 hours for chicken, 72 hours for beef).
White Bean and Chicken Chili
In a large heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
Southwestern Quinoa Salad
Cook quinoa according to directions. Once cooked, toss with remaining ingredients in a large bowl.
Slow Cooker Jerk Chicken
Mix all the spices together in a bowl to make a rub for the chicken. Wash the chicken meat in cold water briefly.