January has been a little funky for me food wise. I decided to do my second round of Whole30 and within the first 7-10 days I became really angry at myself and kept asking - "why am I doing this? This doesn't make me happy. I want a beer. I hate everything." I had this weird internal chatter with myself about how I shouldn't give up on this, that I am giving up on a goal, that I am being"weak," I can do anything for 30 days... that this is healthy for me. Blah, blah, blah. Then I had this realization that I would be SO sad if I died tomorrow, there was a nuclear bomb attack, or something else crazy happened and didn't have a beer, glass of wine, or piece of chocolate before I left this earth. Told you my mind was doing weird things - it went to death and destruction.
I was seriously struggling. I really want a these Salted Chocolate Chunk Shortbread Cookies from Alison Roman that are breaking the internet damn it. Or maybe these bomb Jumbo Peanut Butter Chocolate Cookies from my girl Karli from Olive and Artisan (And I actually might make one of them this weekend). Because maybe this Whole30 thing isn't really for me - I have a healthy lifestyle already. I don't eat too much sugar (except around the holidays probably), I don't drink too much, I workout, I have a healthy relationship with food. And "they" say, each time you do a round of Whole30, you learn something about yourself and I really did. I realized this wasn't for me. So I said f-it and I had a beer. And it honestly made me so happy and didn't feel guilty one bit. And I think that is true balance and "food freedom." Not feeling guilty or having anyone tell me what I can and can't eat. Sure I can't say "I did another round successfully," but I honestly don't care. You do you, I'll do me.
And rant over - how are you? How's your January going? Do you want to talk about this recipe real quick?
However much I hate Whole30 right now, this recipe is something that came out of my first round and I have kept on rotation since. Especially when it is parsnip season (fall/winter).
I am not a huge fan or mashed potatoes, so this is a nice creamy substitute for when I am craving some comfort. I adapted the recipe from Nom Nom Paleo. I've never tried her version with carrots, but I have no doubt it is good since she is so amazing. Her recipes are the most reliable I've ever had - I swear. Try her Cracklin' Chicken and these Short Ribs if you need more proof. And this mash goes perfectly on the side with either one of those dishes!
So whether you are dieting or not - this is a good additon to your arseal.
- 2 tablespoons ghee, avocado oil, olive oil, or fat of choice
- 1 lb parsnips, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1/4 onion, coarsely chopped
- ½ cup chicken stock
- Kosher salt
- Freshly ground pepper
- Fresh thyme to garnish - optional
- Melt the ghee (or fat of your choice) in a medium sauce pan. Once the fat is melted, add the chopped veggies and the broth.
- Bring the liquid to a boil, then turn the heat to a low simmer. Cover and simmer for 25-30 minutes until the parsnips are soft. Add a couple tablespoons of water at a time if you need assistance thinning the mash.
- Using an immersion blender, blend the parsnips until the are smooth and velvety. Add salt and pepper to taste and a little extra ghee to top if you desire. Top with fresh thyme if that's your thang.
Cheers friends - I promise I'll be in a better food mood next post.