HONEY GLAZED CARROT WEDGESIngredients 750g Carrots (peeled and cut into wedge shapes)2 tablespoons runny honey2 tablespoons olive oilPinch of salt & pepper​MethodPreheat the oven to 220 degrees and prepare a baking tray with parchment paper.Toss your carrot wedges in a mixing bowl with the olive oil and honey until evenly coatedPlace on a baking tray - make sure they are evenly spaced out and not lying on top of one another (they'll go soggy if they are).Bake in the oven for 15-20 minutes or until the wedges are slightly charred on the edges, the honey is caramelised and the carrots are cooked through.

Ingredients (Serves 4) 500g Sweet Potatoes 4tbsp Almond Milk 3 large eggs 4 large egg whites 4tbsp coconut cream 2tbsp coconut oil   2 scoops pea protein powder 1 tsp cinnamon Salt & Pepper   Method Boil the potatoes in their own skin until tender. When cool enough remove skins and mash potatoes. Warm the almond milk & beat it into the mashed potato, then allow to cook. Beat in the pea protein, eggs, egg whites, cream and seasoning until smooth and batter-like (should be pretty thick). Melt the coconut oil in a large non-stick frying pan. Make sure the oil is very hot, then drop two tablespoons of batter into the oil. Cook for around 2 minutes on each side. You can keep the pancakes warm in the oven while you finish cooking the whole batch. Serve immediately.

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