Roasted Garlic and Parsnip Mash

I really enjoyed this possible Thanksgiving side dish.  Turns out, though, my daughter doesn't like parsnips - too much like cooked carrots.  Just found out she doesn't like sweet potatoes, either.  Yikes!

So we won't be enjoying this dish for Thanksgiving, but you might.

Photo: Paleoaholic

Ingredients:

3 big parsnips, peeled, and cut into chunks
2 Tbsp olive oil or other fat suitable for high temperatures
1/4+ cup homemade bone broth or raw milk
2 whole garlic bulbs
sea salt to taste

Directions:

• Pre-heat oven to 400˚F
• Place parsnips in a baking dish and drizzle with oil.  Sprinkle with salt.
• Cut tops off of garlic bulbs to expose cloves.  Place on a square of foil, drizzle with oil, and fold up sides of foil to create a pouch.
• Roast parsnips and garlic until soft, about 40 minutes.
• Place parsnips in food processor and add liquid.  
• Squeeze garlic cloves out of bulb and add to food processor.  
• Blend ingredients together until they are the consistency you desire.  Add more liquid and salt to taste.

Cauliflower Mash

Summer is so busy and most days I don't want to cook.  I end up serving tried and true dishes that I don't really have to think about, hence the few posts over the last couple of months.

We're getting down to the last few servings from our 1/4 cow (see my "we're buying a cow" post).  Last night I made a chuck roast from I breathe... I'm hungry... (which gave me the idea to do the Whole30, but that's another post).

Photo: Eating With Purpose

I served the roast over cauliflower mash.

Ingredients:

• 1 head cauliflower, cut off the stalk and broken into small pieces
• 2-4 tablespoons grass-fed butter
• 2 tablespoons ghee, butter, mct oil, or olive oil
• splash of raw milk or heavy cream (if dairy intolerant, use broth)
• salt and pepper to taste

Directions:

1. Sauté all ingredients (except liquid) in a heavy stainless steel skillet until slightly softened 
2. Stir in a splash of liquid - I like my mash thick and lumpy, use more if you like yours thinner
3. Use an immersion blender in the pan to mash the cauliflower
4. Stir to incorporate all ingredients 

Serve alone as a side dish, as the topping for shepherd's pie, or in a bowl under a roast and all the yummy juices.

Spiced Hot Chocolate

Photo: Yunhee Kim

I'm posting this before I've made it.  I think it will be amazing, though.  I'm currently 6 days into a 45-day sugar fast and don't think I should try and justify the chocolate...

My recipe is inspired by Whole Living's Spiced Hot Dark Chocolate.

Ingredients:

• 1 cup almond, raw whole, or coconut milk
• 1/2 cinnamon stick
• freshly grated nutmeg
• pinch cayenne, +/-
• pinch ground cardamom
• 1 oz dark (>80%) chocolate, chopped

Directions:

1. Bring all ingredients to a simmer.  
2. Remove from heat, cover, and let steep for 10 minutes.  
3. Whisk in chocolate until smooth and creamy.

Enjoy!

Easy Tacos

 Sometimes you just don't feel like cooking.  This can barely be called cooking.

1 lb Trader Joe's grass-fed ground beef
Trader Joe's Salsa Verde
Trader Joe's Just the Leaves Romaine (bummer, not organic)
Trader Joe's organic cherry tomatoes
Organic avocados
Organic Pastures Raw Milk Cheddar Cheese

I sauteed the ground beef, drained the juices, and added cumin, sea salt, and salsa verde to taste (I don't use too much because my 10-year old is not a huge fan).


I put everything is separate bowls and called the kids to build their own tacos.

Another 2-thumbs up family favorite!