Moroccan Carrots

I was never a big veggie eater, unless those veggies were smothered in something more palatable like Ranch dressing or honey mustard. When I moved to Austin in 2011, my first roommate introduced me to hummus, and I started using that as a blanket for my veggies instead. It wasn’t until I started the autoimmune protocol the next year that I began experimenting with veggies in the kitchen. These Moroccan Carrots bridge the gap between “raw veggie snack” and “dressed-up veggie side dish” by combining raw shredded carrots with a savory herb dressing inspired by Moroccan marinades. Serve them anywhere you would a salad or just munch on them between meals!

Need a Break From Cooking?

Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. With four one-week meal plans designed for lazy days and/or a poorly-stocked kitchen, these simple dishes (including but not limited to salads, wraps, and smoothies) will make sticking to your autoimmune protocol diet during business trips, holiday travel, and times of illness or stress a lot easier! The e-book is now available as a digital download for $9.99.