Veggie Sticks

• • Carrots
  • Zucchini

• 1. Preheat oven to 425
  2. Cut your veggies into 8-cm/3-inch sticks, making sure they are even in thickness.
  3. Line a baking tray with parchment paper
  4. SEASON – go with the usual salt&pepper adding your favorite flavors such as: coriander, paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage...
  5. Lightly toss your veggie sticks with a tablespoon or so of olive oil and seasonings (maybe get crazy and sprinkle fresh parmesan cheese.
  6. Spread your seasoned veggie sticks over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

Brussel Sprout Slaw

1 pound of brussel sprouts (chopped very finely to resemble cole slaw)

1 Tablespoon of butter (olive oil or coconut oil)

1Tablespoon Apple Cider Vinegar

Sea Salt

Lemon Pepper

Cayenne (optional)

Chop brussel sprouts very finely (they will shred if chopped small enough). In a pan melt the butter then add chopped brussel sprouts along with the rest of the ingredients.  Cook for about 1 minute.  Caution: cayenne is very over powering so a very small amount will do it.  If you would like it a little softer cook for longer.  We add this mixture on top of burgers or rice.  It saves well too - so make extra.