Thursday, April 7, 2011

Citrus Snap Peas and Carrots!

Hello wellness lovers... I hope you are having an amazing week!

Any exciting plans for this weekend? Jon and I are going to Disneyland (again!) Haha... we have annual passes, so we need to use them! We actually haven't been in 2 months...

Anyways, on to today's healthy deliciousness!

The other day I was flipping through the latest issue of First magazine, and a recipe caught my eye! It totally had "spring" written all over it! The original recipe called for butter & honey, but I wanted to substitute coconut oil and agave instead.

Also, I made it without fresh parsley and shallots, because:
a.) I like easy, fast, & simple.
b.) It didn't seem like they would taste that amazing with coconut oil.
b.) I find it annoying to make trips to the grocery store for 1 or 2 items. (I am sure you can relate!)

Citrus Snap Peas & Carrots

  • 2 pounds baby carrots
  • 12 ounces sugar snap peas
  • 1 tablespoon coconut oil
  • 1 teaspoon agave
  • 2 tablespoons lemon juice
  • salt (I used Himalayan)
  1. In large saucepot over high heat, filled with (lightly) salted boiling water, cook baby carrots for 4 min., or until crisp-tender, adding sugar snap peas after 2 min. Drain.
  2. Heat coconut oil in skillet over medium-high heat.
  3. Add carrots, snap peas, agave, and lemon juice. Cook for 2 minutes, stirring occasionally.
Yum! Enjoy over rice, quinoa, or other grain for a light & healthy meal.

I hope you are having a great day! :)

Health & Wellness News & Inspiration:
Top 10 Superfoods for Spring- Shine
15 Powerful Reasons to Go Veg- Care2
Spring Veggies Tasty, Healthful-
Is Maple Syrup a Superfood?- eCanadaNow
Cat Yoga- YouTube


  1. I love anything with snap peas, and I am so excited that they are coming into season again! This sounds tasty :)!

  2. hi ashley, just blog walking and dropped by to read your simple and very nutritious recipe. the snap peas and carrots look delicious!

  3. That sounds amazing! Thanks for sharing!!