Parsnips are another one of those things that I never had growing up. To be honest, I didn’t even know what a parsnip was until I was in my 20′s. Now that I do know what they are, I’ve learned there are so many different and delicious ways to prepare them — it’s become somewhat of a staple in my kitchen. You can slice them up, sauté them in butter and then do just about anything you want with them. I chop them up with carrots and put them in soups, mix them into a stir fry, and even bake them as a crispy chip. No matter what you do, they turn out delicious
Just when I think I’ve seen everything you can do with a parsnip, here comes Bill and Hayley of The Food Lovers’ Primal Palate with something new. Garlic, nutmeg, and cinnamon — yikes, what a combination (I say that in only the most flattering of ways). All of the flavors are so powerful, but work incredibly well together — it’s very satisfying to sit and identify the flavors by themselves and as they interact with each other. All’s that I can end with is, “give me more parsnips please”.
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“So remember yesterday when I said Bill was doing better? Apparently I spoke too soon. We were out running a few errands and Bill turned into Oscar the Grouch, hard core. Everything that came out of his mouth was negative. However, Bill being the evolved man that he is, was able to stop himself and say “Wow, I guess sugar had a stronger hold on me than I thought.” He knew he was angry, and although I stayed relatively calm and quiet, he knew it was stressing me out.
I on the other hand have felt great. My appetite has significantly decreased, and my headaches are gone completely. The only downside is that my energy has been low for workouts. I think that is due to keeping my carbs so low for this detox (it’s not to late to join, by the way!) I’m trying to drink as much water as I can, but come night time I can’t seem to quench my thirst.
Yesterday we made some really yummy food (as we always do, I must say), one of which was a side dish that was just for Bill. Like I said, I’m keeping carbs pretty low, so I avoided this dish. We sauteed parsnips in a lot of butter and added some warm spices to bring out the sweetness of this vegetable (even so, it’s not a sweet dish by any stretch of the imagination). It turned out great, and Bill really enjoyed it!…”
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