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Feb 08 2012
7 years ago
6:17 PM MDT

No More Veggie Intimidation & Turnip Recipe

Feb 08, 2012 @ 6:17 PM MDT
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I’ve been having way too much fun eating Paleo Friendly foods. I know that probably sounds odd… but when veggies make up a huge part of your diet, you have to get creative and that’s where the fun starts.

Over the past few weeks, I have tried lots of veggies that I never use to purchase or even glance at in the grocery store. To be quite honest, some veggies intimidated me… they looked odd, had funny shapes, I didn’t even know how to pronounce some… so I would quickly rush through the produce section with my lettuce, tomatoes, broccoli, carrots, apples and grapes. Yep – those were the staple veggies and fruits in our household for a while… BUT that’s not the case anymore! 🙂

I challenge you to try out a veggie that you never purchase (hopefully on sale!) and use it in a dish this week. Google about any veggie you’d like and you’ll find a plethora of info. Don’t be scared – veggies rock!

Oh… but one thing I have learned, when you start incorporating even more veggies in your diet, your body may have to adjust to the additional fiber intake – which can cause gas and bloating. So much fun, right?! 😉 Veggies that are less likely to cause gas are really any green leafy veggies and squash. Now the vegetables that you should slowly incorporate in your diet are Cauliflower, cabbage, and asparagus to name a few.

Alright, so now onto the recipe…  check out how you can take turnips, a vegetable that I never use to purchase and thought I disliked, into a simple and scrumptious dish that will compliment any meal!

Simple Roasted Turnips

* Around 3 to 4 large turnips or 5 to 6 small turnips (Peel the skin)
* 3 tablespoons of Coconut Oil, melted butter, or melted Ghee (Love this stuff!)
* Salt & Pepper

Preheat Oven to 425 degrees. While oven is preheating, cut turnips into cubes. Throw turnips and whatever fat you choose into baking dish. Make sure to coat the turnips evenly and then season generously with salt and pepper. Roast in oven for about 10 minutes and then flip. Roast another 10 to 15 minutes until they start to brown and soften. That’s it!

These are a wonderful substitute for potatoes. We had them last night with grilled chicken and salad. Enjoy!

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