Thank goodness it’s Friday, AmIRight??? PLUS it’s a long-weekend-Friday, which is the best kind of Friday. It’s the mother of all Fridays. Is that enough Friday’s for one paragraph? I don’t know if thats even possible.
I swear I love my job, but I really need some RnR for days — multiple days. I’m the kind of sore and tired that lets me know I over did it and need to pay better attention to how far I’m pushing myself next week. SO a Labor-day hike is iffy right now, even though it would be the highlight of my weekend. Also, I’m that clumsy loser who somehow manages to bruise their knee with a dumbbell to the point where it hurts to bend it. So walking uphill really isn’t my specialty right now. I’ve somehow never managed to learn how to navigate time and space without a bi-weekly bruising. It’s like there was a depth perception class in pre-school that I missed or something. Is that a thing?
I’m just realizing right now that you’re all probably looking for picnic recipes. It’s been years since I went to a picnic, so I’d forgotten that was a societal habit on Labor Day. What qualifies as a picnic recipe? Something that can be left in a plastic bowl on a card table and not go bad immediately? Great! I have the perfect Paleo picnic recipe for you. Easy Cinnamon Tahini Roasted Carrots – a weekly staple in my fridge since they go with literally everything. Which means they’ll go with all of the other plastic bowls at your picnic! Plus, they’re Whole 30 and Paleo, if you happen to care. Whats not to love about that?
Cinnamon Tahini Roasted Carrots
Heat a greased skillet over medium heat. Saute the carrots in the skillet until cooked through, about 10 minutes.
Stir in tahini, cinnamon, and paprika until well combined. Add salt as desired, and cook for an additional 2-3 minutes while the tahini melts and the carrots crisp up.
Remove from heat and garnish with an additional tahini drizzle.