Served with a bison burger and "Bubbies" pickle.

It is rare that I post a Veggie only recipe which is odd because I love to get creative with my veggies.  Whole Foods has a pre-made root veggie cake that looks amazing (and apparently tastes pretty good too based on FPH’s feedback), but contains some questionable ingredients so I’ve never touched them.  I decided to try making my own version.  This one is definitely going into my book of favourites…..I am addicted to these suckers now.  You can use any root veggies, but I like the celery root because it’s not as starchy as some of the other root veggies and it pairs nicely with the carrots and parsley.

*Note: This recipe requires a food processor.  If you do not have one, I am sure you could grate the veggies if you’re up for an arm workout.  Hey, maybe you could sub this in favour of your shake weight routine.

Ingredients:
– 1 large (or 2 small) celery root – outer skin/knobs removed
–  3 large carrots or 12 baby carrots – peeled (if regular carrot)
– 3 parsnips – peeled
– 1/2 Cup parsley – chopped
– 1/2 red onion
– salt and pepper
– 1 Tbsp coconut oil
– 2-3 egg yolks

Directions:

1. Grate all the root veggies and onion in the food processor.
2.  Mix them together with the parsley and salt/pepper in a bowl.
3.  Add the egg yolks…start with 2 and then add a 3rd if needed.  You should be able to mould the mixture into patties and if it is not sticking together, add another egg.
4.  In a large skillet, heat the coconut oil.  Also, heat your oven to 375.
5.  While the pan is heating, make patties with the root veggie mixture.  Squeeze out the excess moisture while you are shaping them.
6.  Fry them in the skillet for about 2 minutes per side, until they are brown.
7.  Transfer them onto a parchment paper lined baking sheet and pop them in the oven for about 10-15 minutes.  This helps to finish cooking the veggie all the way through.
8.  Enjoy!

Fully Primal Husband gave the following testimonial, “These are really good!  They taste better than the Whole Foods patties.”  Nice.

This is the second recipe in my “Squash is so hot right now” repertoire and all I have to say is, “Hot damn! This squash is GOOD!”  I was hooked on this squash like my pre-primal addiction to Diet Dr. Pepper.  The inclusion of balsamic vinegar makes the squash taste like candy…..mmmmm, sweet, sweet candy.  I picked up a gi-normous butternut squash at the farmer’s market and it lasted me the entire week as a side dish for breakfast and dinner….for $3.

On a side note, the broccoli/cauli mix in the picture is the Lemon-Mustard Cauliflower recipe from the Primal Blueprint cookbook. It is creamy veggie goodness.  Fully Primal Husband gave the following testimonial, “This is so good! It tastes just like my mom’s broccoli casserole!” Mom #2’s (that’s what I call my mother-in-law) broccoli casserole is so good…but it definitely contains some non-primal ingredients.   On a side, side, note, I’m hooked on this cookbook.  It has completely distracted me from coming up with my own recipes, so you can blame Mark Sisson for my lack of contributions as of late:)

Ingredients (serves many)
– 1 HUGE butternut squash
– 3 Tbsp melted butter
– 1 Tbsp of balsamic vinegar
– 1 tsp garlic powder
– 1 tsp paprika
– 1/4-1/2 tsp cayenne pepper (depending on your spice tolerance)
– sea salt and ground pepper to taste

Directions

  1. Pre-heat the oven to 375.
  2. Prep the squash.  OK, you are going to need to mentally prepare for this as it is a serious arm workout.  Peel the squash (I recon this is equivalent to doing 100 kb swings), cut in half (also a feat of strength) and then cut into 1-2 inch cubes.
  3. Spread the squash out over a baking sheet.
  4. In a small bowl, combine all the other ingredients. Pour over the squash and mix around to spread evenly.
  5. Bake for about an hour.  My oven is not very fast, so yours may be completed sooner.  Check it every 20 minutes and toss it around to cook evenly.  It should be tender and easily forked when finished.
  6. Enjoy!!

Fully Primal Husband gave this following testimonial, “YES! This squash is awesome.”

 

My favourite cheat!

This is the second recipe in my Paleo Superbowl Recipe week.  The Paleo Diet does not allow sweet potatoes as part of your permissable foods….but The Paleo Diet for Athletes does.  Nice!  We’ll stick with that book for this post.  Sweet potatoes are have a high GI, so you do need to watch the quantity if your goal is weight loss.  I will often make this recipe as a side dish to my weekly Filet Mignon and I love it.  The mixture of sweet and spicy crisps them up and adds so much flavour – you will not miss the fried version.

Ingredients (serves 4)
– 2 large or 4 small sweet potatoes – peeled, ends trimmed and cut into fry shapes
– 2 Tbsp olive oil
– 1/2 tsp cayenne pepper
– 1/2 tsp chili powder
– 1/2 tsp or more cinnamon
– salt and pepper to taste 

Directions

  1. Pre-heat oven to 400
  2. While the oven is pre-heating, put your sweet potatoes in the microwave for about 7 minutes to start cooking them
  3. Once microwaved, line a baking sheet with tin foil and spread out sweet potatoes
  4. Drizzle the olive oil and sprinkle the spices over the sweet potatoes.  Mix around to spread evenly
  5. Roast in the oven for 20 minutes (if you didn’t microwave them, this will take about 40 minutes).  Flip them around to see if they are getting crisp.  Allow them to bake for another 5-10 minutes if they have not begun to crisp up.
  6. Turn the oven to Broil and let them broil (on the bottom rack away from the broiler) for about 5 minutes to get them to finish crisping.
  7. Enjoy!  ( i have to admit that these are really good dipped in tatziki – not paleo, but if you’re cheating then go for it!)

 

Pre-baking

 

Photo Courtesy of Sara Salahub http://www.sarasalahub.com

 

Puree’d Parnips are a fabulous substitute for mashed potatoes and have a slightly sweeter taste.  The key to making them taste delicious is to roast them first, not boil.  I’ve done it both ways and when I roasted them before puree’ing, they tasted so much better because the roasting caramelizes them. mmmmm….caramelize.

Ingredients (serves 6)
– 6 big parsnips – i made the mistake of thinking that 1/2 a parsnip would suffice for each person and I was wrong.  I recommend going with 1 per person and risk having some leftovers.  If you’re using small ones, then double up.
–  2 Tbsp olive oil
– 1 1/2 Cup beef broth (or chicken)
– 1/8 tsp nutmeg
– salt to taste

Directions

  1.  Pre-heat oven to 400
  2. Peel parsnips and cut lengthwise into quarters.  Cut out the core (if you’re feeling lazy, it doesn’t hurt to leave the core – but it might add a slight bitter taste)
  3. Cut into small pieces (about 1/2 inch cubes).  Lay them out on a baking sheet.
  4. Drizzle olive oil and sprinkle salt over top.  Mix around to distribute.
  5. Roast for about 40-45 minutes (until they are soft and will blend easily)
  6. Put parsnips into your food processor and add 1 cup of beef broth and nutmeg.  Run it through the food processor until it has a mashed consistency.  Add the remaining 1/2 cup of beef broth and run it again.
  7. Taste and make sure it has a mashed potato consistency.  You can add more beef broth if they are not moist enough for your liking.  If you don’t have a food processor, I’m sure you could use a hand masher.
  8. Enjoy!

 

Photo Courtesy of Sara Salahub http://www.sarasalahub.com

 

Semi-Primal Husband doesn’t normally like Rapini because he finds the taste to be bitter.  But he loves this rendition, providing the following testimonial, “I like this Rapini.  The lemon cuts out the bitter taste.”  Success!  

Ingredients (serves 6)
– 2 bunches of Rapini – roughly chopped
– zest of 1 lemon
– juice of 1 lemon
– 1 Tbsp chopped garlic
– 1 Tbsp olive oil
– 1 tsp chopped red chili’s 

Directions

1.  Fill a medium-large size pot 1/3 with water and bring it to a rolling boil.  
2.  Put the rapini in the boiling water and cook for about 2-3 minutes.  It cooks quickly and you want it ‘al-dente’.
3.  While the rapini is cooking, heat olive oil, garlic and red chili in a large pan
4.  Once rapini is cooked, drain from the water and put in the pan.  Saute for about 2 minutes.
5.  Add the lemon juice and lemon zest.  Saute for another minute.
6.  Enjoy!