Christmas Recipes For Kids

This program can be enjoyed by the whole family and includes 12 recipes that compliment classic holiday books and each recipe and book features a traditional holiday flavor.

You will enjoy sugar plums as you read The Night Before Christmas, make maple candy lollipops like Laura and Mary while reading Christmas In The Big Woods and drink hot cocoa as “thick” as chocolate bars while you read The Polar Express and many more delicious recipe and book combinations!

This program is a great way to savor the season as a family while reading classic holiday books and make simple, wholesome treats together!

HOW TO USE THIS PROGRAM:

You can complete this program at a pace that flows well for your own schedule and family! 

I personally recommend starting this program in early November and enjoying 1-2 recipes with complimenting read-alouds a week, which ensures you will complete the whole program prior to Christmas.

Wishing you a happy and healthy Christmas season!

Benefits of Psyllium Husk

Psyllium husk, or psyllium fiber, is a natural prebiotic, helping to promote the growth of beneficial microorganisms to support gut health and healthy gastrointestinal function. Psyllium husk is also found to help increase feelings of satiety, or fullness to help curb hunger between meals. Lastly, we know that a fibrous diet is known to support heart health and help maintain healthy levels of cholesterol! 

Health Benefits of Psyllium Husk:

• Digestion: Psyllium husk supports digestion and gastrointestinal function
• Gut Health: A natural prebiotic, psyllium promotes growth of beneficial microorganisms and supports gut health
• Bowel Regularity: Psyllium husk is a gentle, bulk-forming supplement for healthy elimination and regularity.
• Satiety and Weight Management: Psyllium husk supports satiety, or fullness, helping curb hunger between meals.
• Heart Health: A fibrous diet is known to support heart health and help maintain healthy levels of cholesterol.

Organic India has been my go-to brand for quality organic Whole Husk Psyllium, sourced directly from small family farms and handpicked with care. I love to use it in my gluten-free baking from cookies, bread, pizza dough and more!

Benefits of Almond Flour

Almond flour is made from almonds and is a great flour gluten-free baking. Blanched almond flour is made from almonds where the skin is removed, yielding a better texture and consistency for baking. Therefore, I always recommend baking with blanched almond flour versus simply almond flour. Almonds are packed with fiber and are a source of the antioxidant vitamin E!

Benefits of Oat Flour

Oat flour is made from ground oats. Oats provide many health benefits including being a source of fiber to support digestion, gut health, heart hearth and bowel regularity. Oats are naturally gluten-free and can be a nutritious gluten-free baking flour. Oats also contain beta-glucan which may help to lower “bad” LDL cholesterol levels, helping to improve cholesterol levels overall. While oats are naturally gluten-free, buy oats that are certified gluten-free to ensure a truly gluten-free flour and avoid cross-contamination. I also love to make my own gluten-free oat flour, which is an easy way to turn the oats you likely already have in your pantry into flour for baking.

Chocolate Chip Cookies with Organic Whole Husk Psyllium 

Makes 12 Cookies

Dry Ingredients:

1 cup blanched almond flour

1 cup oat flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon

Wet Ingredients:

2 teaspoons psyllium husk 

3 tablespoons water

2 eggs 

½ cup maple syrup

¼ cup coconut oil, melted

2 teaspoon vanilla extract

Additions:

1 cup chocolate chips

Directions:

Preheat the oven to 350 degrees Fahrenheit. In a large bowl add the dry ingredients and mix to well combine. In a small bowl add the psyllium husk and water, mix together and let set for 3-5 minutes until a gel-like consistency. Add in eggs and whisk together. Then add maple syrup, coconut oil and vanilla extract and whisk together. Add wet ingredients to dry ingredients and fold together. Lastly, fold in chocolate chips. On a baking sheet lined with a baking mat or parchment paper, add scoops of cookie dough. I love to use an ice-cream scoop for an even amount. Shake the baking sheet for the cookie dough to slightly flatten and spread. Bake for 18 minutes. Optional, but at the 5 minute mark take the cookies out and slam the cookie sheet down on the counter to help flatten the cookies if you prefer a thinner cookie. Let cookies cool on a cooling rack before enjoying! Store in an air-tight container in the refrigerator and enjoy it for 5 days.

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Chocolate Chip Cookies with Organic Whole Husk Psyllium

Servings 12

Ingredients

Dry Ingredients

• 1 cup blanched almond flour
• 1 cup oat flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon psyllium husk

Wet Ingredients

• 2 tsp psyllium husk
• 3 tbsp water
• 2 eggs
• 1/2 cup cup maple syrup
• 1/4 cup coconut oil, melted
• 2 tsp vanilla extract

Additions

• 1 cup dark chocolate chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit
• In a large bowl add the dry ingredients and mix to well combine
• In a small bowl add the psyllium husk and water, mix together and let set for 3-5 minutes until a gel-like consistency. Add in eggs and whisk together. Then add maple syrup, coconut oil and vanilla extract and whisk together.
• Add wet ingredients to dry ingredients and fold together. Lastly, fold in chocolate chips.
• On a baking sheet lined with a baking mat or parchment paper, add scoops of cookie dough. I love to use an ice-cream scoop for an even amount. Shake the baking sheet for the cookie dough to slightly flatten and spread
• Bake for 18 minutes. Optional, but at the 5 minute mark take the cookies out and slam the cookie sheet down on the counter to help flatten the cookies if you prefer a thinner cookie.
• Let cookies cool on a cooling rack before enjoying! Store in an air-tight container in the refrigerator and enjoy it for 5 days.

I love to make a batch of these cookies on the weekend and enjoy an afternoon treat with my kids throughout the weekday! These cookies are delicious cold or simply placed on a baking sheet in the oven at 350 degrees for a few minutes to warm, and enjoy the taste of a freshly baked cookie all over again!

Disclosure: This blog post is sponsored by Organic India.

I love making these easy homemade dog treats for our dog Ruby. They are made with just 4 simple ingredients; oats, peanut butter, banana and water.

You will need one and a half cup of rolled oats, one ripe banana and a fourth of a cup of peanut butter. For my dog, I buy unsweetened and unsalted peanut butter and this is the brand that I like. You’ll also add two tablespoons of water. 

In a food processor, add the oats, banana, peanut butter and water and mix until it creates a very sticky dough.

Then you’ll take a piece of parchment paper on your countertop and add the sticky dough onto the parchment paper. Then place another piece of parchment paper on top and this is going to help keep the dough from sticking to your rolling pin. 

You’ll use a rolling pin to roll out the dough until it’s nice and smooth about a quarter of an inch thick. If the dough is too thin then the cookies will overcook and become too crispy.

Use any cookie cutter shape of choice that you like. I’m using this little flower shape and you’re going to just cut out the shapes of your cookies out of the dough and place on a baking sheet. I also like to bake on a piece of parchment paper for ease. 

You’ll notice that you may have extra dough, so just roll it back into a ball and follow the same steps of covering it with parchment paper, rolling it out and cutting out more cookie shapes so that you’re using up all of your dough. 

Then bake in the oven at 325 degrees Fahrenheit for 20-25 minutes until golden brown. Avoid over-baking them, which can make the cookies too hard and crispy. We want them to be soft and easy and safe for your dog to enjoy. 

Then Ta Da! The cutest, most delicious homemade dog treats are made with simple wholesome ingredients that my dog loves, but my kids also love them too because they’re made with just oats, banana, peanut butter and a little bit of water.

Then store these cookies in an airtight container in the fridge.

Every weekend I make one big batch of soup that serves as my lunch during the week. This makes lunchtime easy and makes it easier for me to consistently nourish my body with real, whole foods.

This Blended Green Soup recipe is from my cookbook, The Thyroid Balance cookbook. Did you know that 1 in 8 women will develop a thyroid disorder in her lifetime? Women are 5-8 times more likely than men to have thyroid problems and up to 60 percent of those with a thyroid disease are unaware of their condition!

Postpartum is also a vulnerable time when women may experience a thyroid imbalance.

The thyroid plays a vital role in our health overall. Thyroid hormones impact metabolism, heart rate, body temperature, digestion, our nervous system, bone growth, reproductive health and more. While the thyroid impacts many areas of our health, reversely there are many areas of our health that can impact thyroid function. This is why it’s so important to learn how your body works to understand how to better support, nourish and bring balance to your thyroid and health overall. 

To learn more about thyroid health and how to support thyroid function from a holistic and functional medicine perspective, check out the Thyroid Balance Course. Bonus, you get the Thyroid Balance Cookbook for free when you join the course! 

You do not need to wait until your thyroid lab work indicates levels out of the normal or optional range to start eating to support thyroid health. What you eat today can nourish your thyroid in the present and serve as prevention to support your thyroid health long-term.  

This cookbook is ideal for anyone who wants to eat to support gut health and liver health (as most thyroid hormone conversion takes place in the liver and the gut), hormone health and thyroid health overall! 

The recipes from this cookbook are the exact recipes in my own menu rotation. These are the meals that I make for myself and for my family to support our health. 

I also love that this cookbook includes a section on herbal beverages from teas to easy homemade tonics to support nervous system health, sleep and support the body’s stress response. I know you’ll love this cookbook, grab a copy here!

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Blended Green Soup

This Blended Green Soup is a really delicious and easy soup recipe to meal prep and is a great way to eat healthier throughout the week! 

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 4 cups chicken or vegetable soup stock or bone broth
• 1 leek
• 3 stalks celery
• 2 cups broccoli florets, cauliflower also works
• 2 cups kale or spinach
• 1 cup parsley
• 1 cup basil leaves
• 1 medium potato
• ½ cup green lentils or green peas
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 medium ripe avocado

Instructions

• Wash and rough chop all of the vegetables.
• Add all ingredients, except for the avocado into an Instapot and pressure cook on high for 10 minutes. If you do not have an instant pot, you can use a soup pot on the stove! Add the ingredients to a soup pot (except the avocado) and bring to a boil, then reduce to a simmer with a lid on. Cook until the vegetables are soft, which could be up to 30 minutes.
• Let the Instapot naturally vent for 5 minutes, then manually release the remaining steam.
• Add the pitted and peeled avocado to the soup and use an immersion blender to blend until creamy. If you do not have an immersion blender, adding the soup to a regular high-speed blender also works!
• Enjoy!
• Keep stored in the fridge in glass mason jars or glass food storage containers. This soup also freezes well!

In July we hosted family visiting from out of town and so I made my favorite apple cobbler. This time I added a fun cinnamon sugar quilted pattern on top using parchment paper as a stencil. See the recipe below and I hope you’ll make and enjoy this simple, delicious dessert as well!

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Gluten-Free Apple Cobbler

This gluten-free and dairy-free dessert is perfect for all seasons! This recipe is ideal for a 9 x 13 glass baking dish. I have cut the recipe in half for a smaller serving… but let's be honest! We are always bummed when the cobbler is gone, so the more the better

Servings 0

Equipment

• 1 9 x 13 glass baking dish
• 1 mandoline food slicer
• 2 mixing bowls
• 1 spatula
• measuring cups and spoons
• 1 piece of parchment paper, pencil and x-acto knife
• Oven

Ingredients

Apple Layer

• 10 granny smith apples (or apple of choice)
• 2 tsp teaspoons lemon juice
• 2 tbsp tablespoons arrowroot flour
• 1/4 cup cup maple sugar (or sugar of choice)

Cobbler Crust / Topping

• 2 cups cups of blanched almond flour
• 1 cup oat flour ( or you can use more almond flour or a gluten-free baking flour)
• 1 cup arrowroot flour 
• 3 tbsp baking powder (aluminum free)
• 1/2 tsp salt
• 1/2 cup maple syrup (or sugar of choice)
• 1/2 cup coconut oil
• 2/3 cup unsweetened non-dairy milk
• 1 tsp vanilla extract

Quilt Stencil Layer

• Cinnamon
• Sugar

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Thinly slice (I like using a mandoline) the apples and add to a medium size bowl. Add all other apple layer ingredients and gently fold together so the apples are evenly coated. 
• In a separate medium bowl add all the crust ingredients and mix together to create a dough consistency. 
• In a 9 x 13 baking dish, layer your apples evenly. Then (I like to use my hands for this) take palm size handfuls of the dough and flatten smooth and place on top of the apples, continuing until the apples are fully and evenly covered. 
• To make your quilt stencil… design your quilt pattern on a piece of parchment paper and use a (clean) x-acto knife to cut out the shapes / triangles. Press the parchment paper on top of the cobbler gently. In a bowl mix together cinnamon and sugar and sprinkle on top of parchment paper patting in with your fingers the open spaces to fully fill the design. Carefully remove parchment paper. 
• Bake in the oven at 375 degrees for approximately 40 minutes until golden brown. Best enjoyed right away with a dollop of ice-cream! Also best enjoyed for breakfast the next morning with a cup of coffee. Enjoy! 

These are the BEST gluten-free chocolate chip cookies in my opinion! They are soft, generous with chocolate chips and are packed with wholesome ingredients! These cookies just hit the spot when you want a good chocolate chip cookie that aligns with your goals of wholesome eating!

Is this recipe vegan?

Yes! This recipe is gluten-free, dairy-free, egg-free and vegan!  

What can I use to substitute the banana, if I don’t like bananas?

Unfortunately, I have not tried this recipe with another fruit or vegetable in place of the banana and therefore I could not guarantee a recommendation that would yield an equally satisfying result in test and texture. Swaps that come to mind however that may work include cooked sweet potato, cooked pumpkin and possibly applesauce! If using applesauce I would omit the water. 

What gluten-free flour can I use to substitute the oat flour? 

Gluten-free flours vary greatly in the end result when it comes to baking. This is due to the fact that gluten-free flours absorb liquid at different capacities which can yield either a crumbly dry texture or gummy texture. Therefore, most gluten-free flour swaps are not an equal one cup to one cup exchange. The only gluten-free flour that I would recommend is almond flour (which will yield a more dense and dry texture) or a gluten-free flour baking mix such as this one. 

What are the health benefits of oats?

I love using oats for baking because they add fiber, protein and a boost of vitamins and minerals. Oats are also affordable and versatile! By simply blending oats into a powder, you can create oat flour. Leave the oats whole and you can make oatmeal, overnight oats, energy bites, energy bars and so much more. Studies show that regular consumption of oats may support weight loss, better blood sugar levels and support heart health. A half a cup of oats contains 5.3 grams of protein, 4 grams of fiber as well as a variety of vitamins and minerals such as manganese, phosphorus, copper, iron, zinc, folate, vitamin B1, vitamin B5 as well as calcium and potassium. 

Do oats contain Glyphosate?

Glyphosate is an herbicide used to kill weeds. Glyphosate residues have been found on some foods such as cereals and grains, including oats. For those concerned about glyphosate residues related to oats, choosing an Organic oat or even better an Organic oat that is certified Glyphosate-free such as this one. 

Can I use a different sweetener than maple syrup?

I LOVE using maple syrup in my recipes as a sweetener because it provides a boost of vitamins and minerals, whereas traditional white granulated sugar is void of nutrition. Maple syrup also provides a rich flavor profile! You could swap the maple syrup for granulated sugar although this would yield a crispier cookie versus a soft cookie. 

Are cookies really healthy?

These cookies are homemade and made with a variety of real, whole foods that are packed with protein, fiber, antioxidants, vitamins and minerals. Traditional store-bought cookies are highly processed and often lacking in fiber or any nutritional value. In my opinion, this is a GREAT option for a decadent treat that is still nourishing for the body! As someone who likes to eat cookies regularly, I love making these cookies for myself and for my husband and children knowing that they are enjoying a treat and nourishing their body at the same time. 

How long do these cookies last?

Keep these cookies in an air-tight container in the refrigerator and enjoy them for 5 days. You can also store these cookies in the freezer and enjoy them within 3 months. Because these cookies do not contain preservatives I would not store them in the pantry or any warm environment, which could lend to mold growth. 

What bakeware do you use?

I love using a Silpat for baking cookies such as this one and the cooking sheet I have is this one!

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The BEST Gluten-Free Chocolate Chip Cookies

Servings 0

Ingredients

• 2 cups rolled oats
• 2 bananas
• ⅓ cup peanut butter
• ¼ cup maple syrup
• ½ teaspoon vanilla extract
• 3 tablespoon water
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 2 tablespoons ground flaxseeds
• ⅓ cup chocolate chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Blend 2 cups of oats in a high-speed blender to create a fine powder, which is the flour for the recipe.
• In a medium bowl mash 2 bananas until you create a smooth paste. Then add in all wet ingredients; the maple syrup, peanut butter, vanilla extract and water.
• Add in salt, ground flaxseeds, cinnamon and oat flour and mix together well.
• Lastly, fold in the chocolate chips. This recipe calls for ¼ cup of chocolate chips but truly, you should measure chocolate with your heart! Feel free to add more chocolate chips if desired.
• Using a small ice-cream scoop or spoon dollop of even size batter onto a baking sheet lined with a silpat, parchment paper or lightly greased with coconut oil.
• Bake cookies for 15 minutes and then let cool on a cooling rack.
• Store in an air-tight container in the refrigerator and enjoy them for 5 days. You can also store these cookies in the freezer and enjoy them within 3 months. These cookies are delicious cold or you can simply reheat in the oven for 1-2 minutes if you prefer a gooey warm chocolate chip cookie.

More Healthy Recipes

For more healthy and delicious recipes, check out my cookbooks here!

Healthy Soup Recipe

This soup is high in fiber, phytonutrients as well as vitamins and minerals thanks to the sweet potatoes, carrots, red bell peppers, kale, garlic, onion, ginger, turmeric and Italian parsley or cilantro leaves.

Fiber For Gut Health

One reason I love soup so much, beyond it being absolutely delicious, is that soup is a great way to add gut supporting fiber to the day!

All plant foods (fruits, veggies, whole-grains, nuts, seeds & legumes) contain unique prebiotics, which feed the probiotics or “good” bacteria in the gut. These prebiotics ferment in the colon and release Short-Chain Fatty Acids (SCFA’s), which go into the body and have numerous benefits from helping to reduce inflammation to preventing chronic disease.

Feeding the “good” bacteria also supports the gut microbiome, improves immunity, can help with anxiety, support healthy hormone levels (90% of serotonin is produced by the gut), reduce brain fog and more. Each plant food contains unique prebiotics, which is why it’s important to eat a variety in your diet.

Healthy Cookware and Food Storage

I love using a pressure cooker such as this one when making soup because it speeds the process along! I also love the smell and experience of soup simmering on the stove with a classic soup pot such as this one!

One tip when it comes to safe and healthy cookware is to stick to stainless steel, cast iron, glass or ceramic.

After I make this soup I store it in the fridge in wide mouth glass jars such as these!

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Creamy White Bean Soup

This creamy vegetable soup is packed with plant-based protein thanks to butter beans!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 3 cans butter beans
• 2 medium sweet potatoes
• 4 large carrots
• 2 red bell peppers
• 4 large leaves of curly kale
• 1 tablespoon coconut oil
• 24 ounces filtered water
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• ½ teaspoon onion powder
• 1/4 teaspoon ginger powder
• ¼ teaspoon turmeric powder
• ¼ cup fresh Italian parsley or cilantro leaves

Instructions

• Peel and chop sweet potatoes and carrots
• Rinse, core and dice the red bell pepper
• Rinse, devein and chop the kale
• Warm the coconut oil over medium heat in a large soup pot
• Add the bell pepper, carrot, sweet potato and kale then sauté for 3 minutes
• Add the spices and sauté for another 2 minutes
• Add the water, bring to a boil then lower the heat and simmer for 15 minutes
• Add two cans of butter beans, drained and rinse, then use an immersion blender to blend most of the soup. If you do not have an immersion blender you can add the soup to a high-speed blender to blend together
• You can blend more or less depending on your preference. I like to blend most of it, but leave some whole veggies for texture
• Finally add the remaining can of butter beans (drained & rinsed)
• Keep on medium/low heat for 5 minutes to heat through
• Serve topped with parsley or cilantro, and enjoy!

Creamy White Bean Soup Recipe

Serves: 6

Ingredients:

3 cans butter beans

2 medium sweet potatoes

4 large carrots

2 red bell peppers

4 large leaves of curly kale

1 tablespoon coconut oil

24 ounces filtered water

1 teaspoon salt

1/2 teaspoon garlic powder

½ teaspoon onion powder

1/4 teaspoon ginger powder

¼ teaspoon turmeric powder

¼ cup fresh italian parsley or cilantro leaves

Directions:

First, peel and chop sweet potatoes and carrots. Rinse, core and dice the red bell pepper and rinse, devein and chop the kale. Warm the coconut oil over medium heat in a large soup pot. Add the bell pepper, carrot, sweet potato and kale then sauté for 3 mins. Add the spices and sauté for another 2 minutes. Add the water, bring to a boil then lower the heat and simmer for 15 minutes. Add two cans of butter beans, drained and rinse, then use an immersion blender to blend most  of the soup. If you do not have an immersion blender you can add the soup to a high-speed blender and blend together. Blend the soup more or less depending on your preference. I like to blend most of it, but leave some whole veggies for texture. Finally add the remaining can of butter beans (drained & rinsed). Keep on medium/low heat for 5 minutes to heat through. Serve topped with parsley or cilantro, and enjoy!

More Healthy Soup Recipes On The Blog!

Enjoy these additional gluten-free and dairy-free soup recipes from the blog!

Kale and White Bean Soup

Creamy Large White Lima Bean Slow Cooker Soup

Turmeric Noodle Soup

Coconut Turmeric Lentil Soup

Slow Cooker Black Bean Soup

One of my favorite ways to enjoy mushrooms is in these Mushroom Carnitas Tacos. Tacos are an easy, healthy dinner recipe and I also love that this plant-based dinner is also packed with flavor and fiber that keeps us feeling full.

How To Eat Mushrooms

Here are some additional ways in which we cook and enjoy mushrooms on a regular basis!

• Tacos
• Burritos
• Soups
• Sauces
• Stir-Fry
• On Pizza

Health Benefits of Mushrooms

1. Gut Health! Mushrooms contain a type of carbohydrate known as polysaccharides which can stimulate the growth of healthy bacteria in the gut! 

2. Support Immune Health: Mushrooms contain a variety of nutrients such as Selenium, Vitamin D and Vitamin B6. 

3. Vitamin D: Mushrooms are the only produce that are a source of vitamin D! Vitamin D supports immune health and helps the body absorb calcium. 

4. Support Cognitive Function: Lion’s Mane, Chaga and Reishi are 3 mushrooms known to support brain health!
5. Mushrooms may give you energy! Mushrooms contain B-vitamins. B vitamins help the body break down and release energy from food.

How To Make Mushroom Carnitas Tacos

You’ll need 1 pound of oyster or shiitake mushrooms, I like a little of both! Slice the mushrooms into thin strips and then place in a bowl with oil and spices. Let marinate for 15 minutes. Then roast in the oven at 425 F for 30 minutes, stirring occasionally, until browned. Top with fresh lime juice and cilantro. Serve on warmed tortillas topped with black beans, a jicama, carrot and cabbage slaw and avocado!

How To Make Jicama, Carrot, Cabbage Slaw

To make the slaw, shred jicama, cabbage and carrots and add to a small bowl. Top with juice from one lime, fresh cilantro (chopped) and a pinch of salt. Toss and let marinate in the fridge.

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Mushroom “Carnitas” Tacos

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2

Ingredients

Tacos

• 4 tortillas
• mushroom “carnitas” see below
• 1/2 cup black beans
• jicama slaw see below
• 1/2 avocado

Mushroom "Carnitas"

• 1 pound mushrooms – King Oyster and/or Shiitake
• 3 limes
• 1 navel orange
• 2 tablespoons avocado oil
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon Fresh cilantro

Jicama Slaw

• 1/2 cup shredded jicama
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1 lime
• 1/4 cup fresh cilantro
• 1 pinch sea salt

Instructions

Mushroom "Carnitas"

• Juice the navel orange and 2 limes into a small bowl, add the oil and spices then whisk.
• Slice mushrooms into strips. Add to a large bowl and toss with the marinade.
• Let marinate in fridge for 15 minutes.
• Lay on a baking sheet and roast at 425 F for 30 minutes, stirring occasionally, until browned.
• Remove from the oven and top with lime juice and fresh cilantro.

Jicama Slaw

• Shred the jicama, cabbage and carrots, add to a small bowl and add juice from one lime, fresh cilantro (chopped) and a pinch of salt.
• Toss and let marinate in the fridge.

Tacos

• Serve warmed tortillas topped with mushrooms, black beans, slaw and avocado!

What is a Parsnip?

Parsnips are a root vegetable that has been used in cooking globally for thousands of years. Parsnips are slightly sweet and nutty in flavor. They are related to other vegetables such as carrots and roots of parsley.

Health Benefits of Parsnip

Parsnips are packed with nutrition! They contain folate, vitamin K, vitamin C, antioxidants and fiber to support immune function and digestive health. Parsnips are also high in fiber, which can improve your digestive health and heart health. Tell me, would you give these parsnip fries a try?

How To Make Parsnip Fries

To make parsnip fries begin by preheating the oven to 425 Fahrenheit.

To make the fry spice blend add one teaspoon each of Garlic Powder, Onion Powder, Paprika, Oregano, Basil, Parsley, Salt and Black Pepper. Add all of the spices to a small jar, top with a lid and shake.

You will need 2-3 medium parsnips. Peel the parsnips, then slice into fry size pieces. Add to a large bowl, drizzle with 2 tablespoons of avocado oil and add a few generous sprinkles of fry-spice, then toss to coat.

Evenly spread out the parsnip fries on a baking sheet and bake for 10 minutes, then flip and bake for another 10 minutes. Enjoy as is or dip in ketchup!

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Parsnip Fries

Servings 2

Ingredients

• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Paprika
• 1 tsp Oregano
• 1 tsp Basil
• 1 tsp Parsley
• 1 tsp Salt
• 1 tsp Black pepper
• 3 medium Parsnips
• 2 tbsp Avocado oil

Instructions

• Preheat oven to 425 Fahrenheit.
• Add all of the spices to a small jar, top with a lid and shake.
• Peel the parsnips, then slice into fry size pieces. Add to a large bowl, drizzle with avocado oil and add a few generous sprinkles of fry-spice, then toss to coat.
• Evenly spread out on a baking sheet and bake for 10 minutes, then flip and bake for another 10 minutes. Enjoy as is or dip in ketchup!

More Recipes Like This!

Little Gem Lettuce

Little gem lettuce is an English heirloom variety of romaine lettuce! It has a similar flavor profile and crunch to romaine while being smaller and in my opinion, more fun to eat!

How To Make This Vegan Dilly Ranch Dressing

I love this simple dairy-free and vegan ranch dressing recipe. This salad dressing is made with just a few simple ingredients, fresh herbs and is a great creamy dressing. I also love that this dressing is made from cashews which packs protein, fiber and healthy fats to this salad! To make this dairy-free ranch dressing you’ll add 1 cup of raw cashews to a container (I like to use a mason jar like this one) and fill with filtered water. Cover and place in the refrigerator to soak overnight. In the morning, drain the water from the cashews and rinse them. Add the soaked cashews into a blender along with 3/4 to 1 cup of fresh, filtered water – less if you prefer a thicker dressing and more if you need the consistency to be thinner. Then add the garlic powder, onion powder and lemon juice. Blend on high until you get a smooth creamy consistency. Next add the herbs, salt and pepper and blend in a few short pulses to incorporate the herbs.

Little Gem Salad

To a plate or bowl add your little gem lettuce (I like a few handfuls!) and top with slices of cucumber, radish, olives and a generous drizzle of dilly ranch dressing. Sprinkle with hemp seeds (I love these!) and fresh dill, chives and parsley. Enjoy!

Healthy Recipes On Instagram

If you make this recipe, I’d love to see! Tag me on Instagram @healthygrocerygirl

More Salad Recipes From The Blog!

Mandarin Orange Sesame Salad

Lemon Herb Pasta Salad

BBQ Chickpea Salad with Avocado Ranch

Creamy 3 Potato Salad