Baked Carrot Fries

My GI doctor had me go on a low FODMAP diet about 2.5 weeks ago, to help with some digestive distress I've been experiencing. It's likely a combination of a few things. Just so ya know, FODMAP is an acronym for "Fermentable Oligo-, Di-, Mono-saccharides And Polyols". Each of those are short chain carbohydrates and they tend to be commonly poorly absorbed in the small intestine. A low FODMAP diet is temporary and then you reintroduce the foods back in, but can identify any triggers and eliminate.

One being Post Birth Control Syndrome, PBCS, which means that my hormones are so confused by the stiffling effects of synthetic hormones that exist in birth control that they aren't operating my body properly and also my liver to not be successful at detoxing and removing excess hormones.

Another being potentially food insensitivities that have popped up due to the distress my system is in and the state of my microbiome, but also eating too many meals at worked - although "organically sourced", it's catered in and still can't be certain what's in all of that.

And finally being something that I'll be talking more about soon - my journey in trying to conceive that has led me to several different doctors, mediciation that bloats and disrupts, and so much more.

But anyway, because of that, I needed to find a way to modify my Sweet Potato Fries recipe, because sweet potatoes are starchy and one of the foods it's recommended to leave out. I've made delicious honey roasted carrots before for a Thanksgiving meal, and carrots can get crunchy, so I knew right away this would be it.

This is a SUPER simple recipe, so get ready for some easy, yummy, fun!


  • 2 bunches of rainbow carrots, preferrably organic
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 1 1/2 tsp pink himilayan sea salt


  • Preheat your oven to 425 degrees, then reduce to 375 after preheated
  • While oven is warming, wash and remove tops from carrots
  • On cutting board, cut carrots lengthwise into halves, then lay those halves down on their flat end to prevent rocking (ouch if you miss)
  • Cut the halves in half both lengthwise and width wise so you have shorter, thinner carrot sticks
  • Place all of the carrots on a baking sheet
  • Place the tablespoon of coconut oil in your hand and massage it all over the carrots so every one is coated
  • Lay out evenly so they all have surface on the baking sheet
  • Sprinkle on your cinnamon, cayenne, and salt
  • Bake in oven for 30-50 minutes depending on desired level of crunch & char. I like mine still colorful and juicy, just a bit crunchy