Pumpkin, Parsnip, and Squash Beef Stew

Pumpkin, Parsnip, and Squash Beef Stew

Print Recipe
Pumpkin, Parsnip, and Squash Beef Stew
Course Soups & Stews
Cuisine Slow Cooker
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Slow Cooker
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in the slow cooker.
  2. Cover and cook on LOW for 8 hours.
  3. Remove bay leaves and stir well, serving when beef falls apart and vegetables are tender.
Treat yourself to a plate of parsnips

Treat yourself to a plate of parsnips

If you’ve not tried parsnips before-those white root veggies that resemble carrots-you don’t know what you’re missing!

Parsnips are similar to carrots in shape and they are related to carrots, but they don’t taste anything like them or any other root vegetables you might be familiar with for that matter. Parsnips are very mild in flavor and, because they’re a bit starchy, they’re great roasted or mashed in with your favorite root veggies.

There’s also a lot of good nutrition in a parsnip.

Fiber. Parsnips are full of fiber. A cup of sliced parsnip provides you with 6.5 grams of fiber.

Vitamin C. Eating a cup of parsnips gives you 25% of the Vitamin C you need in a day, and Vitamin C is essential for the production of collagen (important in bone, tendon, blood vessel and ligament formation).

Vitamin K. That same cup of sliced parsnips gives you 25% of the Vitamin K you need each day. Vitamin K is important for cell growth and it might actually help prevent you from developing osteoporosis.

Folate. Parsnips are an excellent source of folate; a cup of the vegetable gives you almost a quarter of your daily recommended amount of this important vitamin. Folate is responsible for helping with DNA and RNA manufacturing, and it can prevent anemia.

Parsnips also contain B vitamins, calcium, zinc and potassium.

While parsnips are often the star of the show in Europe, they haven’t quite gained the attention they deserve here in North America.

Pick up a bunch of parsnips the next time you’re at the market and try them a few different ways. Or plant them yourself! I’ve added parsnips to my fall garden and there’s nothing to it.

Whether you buy them or plant them yourself, I’m sure you’ll enjoy parsnips!

 

Tip:

Parsnips make a wonderful stand-in for potatoes in a creamy mash, provide a delicate sweet base for a soup and, shredded raw into a salad, they offer a refreshing crunch.

 

Trick:

When selecting your parsnips at the store or market, resist getting the biggest ones–they’re often have cores that are woody and bitter.  Go for small-to-medium ones that are firm and don’t have dark spots.  Store them unwashed in a cool dry place just like you would carrots.

 

Recipe:

Print Recipe
Pumpkin, Parsnip, and Squash Beef Stew
Course Soups & Stews
Cuisine Slow Cooker
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Slow Cooker
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in the slow cooker.
  2. Cover and cook on LOW for 8 hours.
  3. Remove bay leaves and stir well, serving when beef falls apart and vegetables are tender.
Mitochondria Miracle Soup

Mitochondria Miracle Soup

 

 

Print Recipe
Mitochondria Miracle Soup
Mitochondria Miracle Soup | SavingDinner.com
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Mitochondria Miracle Soup | SavingDinner.com
Instructions
  1. In a large soup pot*, heat the olive oil over medium-high heat; add the onion and cook until nearly translucent. Add the garlic and sauté for a couple of minutes, but don’t let it brown!
  2. Add remaining veggies; sauté for just a minute or 2 (you’re not cooking them, just getting the wonderful flavor this quick step will infuse in your soup). Add the thyme, salt and pepper while sautéing.
  3. Now place the veggies in a large slow cooker; add diced tomatoes and broth. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours (all slow cookers differ, depending on size, age, brand, etc…your mileage may vary). If your slow cooker isn’t large enough, simmer the mixture in the soup pot on the stovetop for at least 1 hour.
  4. Just before serving, gently mash some of the sweet potato chunks against the side of the slow cooker or soup pot to thicken the soup; give it a stir and serve.
Recipe Notes

*LEANNE’S NOTE: This is a BIG pot of soup, you may need to do a half batch so it will fit in your pot or crock cooker. It freezes well. I like to make a huge batch and freeze some of it in single servings for later.

Quick Fixes for Soup Variations (Now remember: Don’t do this to the whole pot of soup…just the amount you pull out to fix yourself for lunch, etc.):

Quick Fix #1: Tex-Mex Veggie Soup: Add some salsa for a little heat (and a dash of cayenne if you like), a little ground cumin and chopped cilantro. Top with some diced avocado and more chopped cilantro.

Quick Fix #2: Tuscan Veggie soup – Add some fresh chopped basil leaves, chopped tomato and gluten free and nitrate free sausage.

Quick Fix #3: Autumn Veggie Soup – Add some diced acorn or butternut squash, a sprinkling of ground nutmeg and some chopped parsley. I also add an ample sprinkling of curry powder.

Paleo Pumpkin Spice Latte

Paleo Pumpkin Spice Latte

Fall is in full swing and we’re not above loving that infamous “basic” beverage that explodes EVERYWHERE this time of year: the sweet and spiced PSL (aka: Pumpkin Spice Latte).

Since the Starbuck’s version, that must be credited for bringing this drink such fame, is sooo full of sugar and other mysterious-not-good-for-your-poor-body ingredients we decided to take matters into our own hands and make a version with real ingredients that’s also WAY LESS sugar and even Paleo-friendly!!

(Makes 3 to 4 servings pending on mug size 😉 and it’s maybe a little too easy to consume all on your own if you’re not careful)

If you’re feeling especially wild, trying making our Paleo Coconut Whipped Cream for a topping – you can find that recipe HERE.


Print Recipe
Paleo Pumpkin Spice Latte
Course Drinks
Cuisine Paleo
Servings
servings
Ingredients
Course Drinks
Cuisine Paleo
Servings
servings
Ingredients
Instructions
  1. Heat cashew (or almond) milk in a small sauce pan over medium low heat. Be careful not to boil the milk, and once it's become hot, remove it from heat.
  2. Add all ingredients, including heated milk, to a blender. Blend for several seconds or until fully combined. A bit of froth should've formed after the mixture settles.
  3. Give it a quick taste test and adjust accordingly if you wish!
Recipe Notes

Add more spices if you fancy // if you want it creamier, then add a smidge more butter and/or coconut oil // and if you want it as sweet as Starbucks, instead of adding more honey or syrup, use Stevia to sweeten it to taste! A bit more maple syrup will do the trick too, BUT, it'll lessen its qualifiers as "Paleo" LOL - enjoy hot and with a sprinkling of cinnamon on top!

5 ways to squash your dinner

5 ways to squash your dinner

You can tell by the bright yellow or orange flesh of winter squash (well, depending on the variety), that this fall harvest fruit is good for you. (Yes, squash is a fruit!) Winter squash, like acorn and butternut, are the more substantial varieties. And I’m sure you already knew it, but zucchini is considered a summer squash.

If you’re looking for some ideas about how to get more of this delicious fruit that’s easy to find, easy to cook and easy on the budget, I happen to have some fab suggestions for you. 😉

The following are five ways you can prepare squash to enjoy with your dinner this evening:

Roasted with root vegetables. If you’re roasting beets, parsnips or carrots, toss in some squash. You can also make it even easier and simply slice your squash in half, remove the seeds (save them to roast later), and roast in its skin at 375 for about 30–40 minutes, depending on the squash and its size. When dinner’s ready, scoop out the flesh of the squash and enjoy with some butter.

Mashed or puréed. You can steam your squash and mash it, just like you would with potatoes. I personally don’t care for this method as it’s not nearly as flavorful as roasting, but it’s a good way to bulk up a serving of mashed vegetables. Puréed squash also looks very pretty on a plate.

Souped up. Make a simple soup from your squash, and serve it as an appetizer. Or, bulk it up with more veggies and serve it as a main course.

Stuffed. You can stuff and roast just about any squash you would like. Imagine a beautiful spaghetti squash, sliced in half and stuffed with tomato sauce and meatballs. Or an acorn squash sliced and stuffed with sausage and apples. Use your imagination (and Google—you can find endless ideas for roasting squash.)

As noodles. You may already know that you can roast a spaghetti squash and scoop out its noodly flesh to eat as you would any traditional noodle. But if you have a vegetable spiralizer, you can also make noodles out of other types of squash like acorn or butternut, and gently steam them to serve for dinner. (You can find veggie spiralizers on Amazon.) The accord squash “noodles” are wonderful!

I hope I’ve inspired you to add squash to your menu this evening. 🙂