Tag Archives: carrot

Mashed Cauliflower and Carrot Shepherd’s Pie

mashed cauliflower and carrot shepherd's pieIf you’ve been receiving my newsletter, you’ve probably seen this recipe before. I sent it as a exclusive first look treat for my subscribers last week, so hope you all had a chance to make it because it’s seriously delicious! If you aren’t a subscriber (you should be!), don’t ya worry. I’m sharing it with you today.

This recipe came together on a cold night when I couldn’t figure out what the heck to do with a pound of ground beef I had in the fridge. As the weather gets cooler, I’ve been wanting something warm and comforting. Usually that means something potato-y and carb-heavy, so after some thought, I finally decided I had to make shepherd’s pie.

However, I’m trying to lower my sugar intake lately after my Thanksgiving feast, because I’ve definitely been feeling a bit more sluggish from all the sweet potato casserole, stuffing, and mashed potato leftovers I’ve been munching on for a week. So instead of using potatoes, I decided to use mashed cauliflower and carrots to top the shepherd’s pie. I honestly didn’t know how it would turn out, but it came out perfectly.

mashed cauliflower and carrot shepherd's pie

mashed cauliflower and carrot shepherd's pie 

mashed cauliflower and carrot shepherd's pie

Seriously though. You won’t miss the potatoes at all. It actually tastes slightly sweet from the carrots which gives the dish another depth of flavor. It’s such a delicious way to get in your vegetables too!

mashed cauliflower and carrot shepherd's pie

mashed cauliflower and carrot shepherd's pie

Mashed Cauliflower and Carrot Shepherd's Pie
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ head of cauliflower
  • 3 medium carrots, chopped
  • 3 tbsp butter or ghee
  • 2 tbsp coconut milk
  • ½ tsp salt
  • 1 tbsp coconut oil
  • 1 lb grass fed ground beef
  • ½ onion, diced
  • 2 stalks celery, diced
  • 2 garlic cloves, minced
  • ½ cup chicken broth
  • 2 tbsp tomato paste
  • ½ tsp fresh rosemary
  • ½ tsp fresh thyme
  • 1 tbsp tapioca stach
  • Salt & pepper, to taste
Instructions
  1. Cut the cauliflower into florets, removing the stems.
  2. Place the the carrot pieces in a medium saucepan, and pour in enough water to cover the carrots, as well as the cauliflower pieces that will be added in later.
  3. Cover, turn the heat to high until the water comes to a boil.
  4. Lower the heat and simmer for 10 minutes.
  5. Add in the cauliflower florets and cook for 5 more minutes until both the carrots and the cauliflower are cooked through and soft.
  6. Drain, and place in a food processor.
  7. Add butter, coconut milk, and salt into the food processor, and pulse until everything turns smooth.
  8. Preheat oven to 400 degrees F.
  9. Heat coconut oil in an oven-safe dutch oven or a cast iron skillet over medium high heat.
  10. Add onion, celery, salt, and pepper, and cook stirring for 5 minutes.
  11. Add minced garlic and stir to combine, then add the ground beef with more salt and pepper, and stir and cook until browned.
  12. Add tomato paste, chicken broth, tapioca starch, rosemary, and thyme, and stir well.
  13. Let it simmer for 10 minutes until the sauce evaporates and thickens.
  14. Remove from heat, then top with mashed carrot and cauliflower, spreading it out evenly and smoothly over the meat mixture with a spatula.**
  15. Bake for 20 minutes in the oven until the topping turns brown and golden.
Notes
**If you don't own a dutch oven or a cast iron skillet, you can transfer the beef mixture into an 8x8 baking dish before step 14.

Mashed Cauliflower and Carrot Shepherd's Pie

Roasted Carrots with Carrot Top Pesto

roasted carrots with carrot top pesto
Less than a week away from Thanksgiving! For the first time in a long time, we are not doing anything for this one and I’m pretty happy about it. No stress of traveling or cooking for a group. We just came back from a vacation and I could really use a month of going absolutely nowhere and doing absolutely nothing so this is perfect.

I do plan to cook us a delicious meal for 2 though. We’ll just have plenty of leftovers to eat for an entire week, which makes me so happy to think about. When it comes to Thanksgiving, side dishes are my jam. I love them so much more than the turkey. There’s just so much versatility and variety when it comes to the sides, especially in the different vegetables you can eat. And that’s what I thought of when I saw this pretty bunch of carrots!

roasted carrots with carrot top pestoWhen I was buying these at the farmers market, the cashier asked if I wanted her to take the tops off, and I quickly replied, “No, thank you.” I hate throwing out any part of a vegetable, and I figured I could use them for something. Well, that something turned into this easy carrot top pesto recipe, perfect for a Thanksgiving side dish.

roasted carrots with carrot top pestoI love roasted carrots. They are like nature’s candy. And their earthy sweetness go perfectly with the garlicky nuttiness of this pesto. Make it a crowd favorite at your Thanksgiving dinner. This dish will even please your vegan guests!

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto
Roasted Carrots with Carrot Top Pesto
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 lb small carrots with tops attached
  • 1 tbsp avocado oil
  • Salt & pepper, to taste
  • ⅓ cup walnuts
  • ½ cup basil, packed
  • ⅓ cup extra virgin olive oil, plus more for consistency
  • 3 garlic cloves
  • Juice from ½ lemon
  • 3 tbsp nutritional yeast
  • ¾ tsp sea salt
  • ¼ tsp ground black peppers
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash the carrots and cut off the tops, setting them aside.
  3. Place the carrots on a baking dish, drizzle with avocado oil, and generously sprinkle with salt and pepper.
  4. Bake for 40-45 minutes, tossing and flipping them half way through.
  5. While the carrots are roasting, remove the thick stems from the carrot tops and place the tops in a food processor.
  6. Add the rest of the ingredients, and blend until smooth.
  7. If the consistency is too thick, add more olive oil. Taste and add more salt if necessary
  8. Once the carrots are done, serve them with pesto.

Roasted Carrots with Carrot Top Pesto Paleo Dairy Free Whole30

Carrot & Radish Kimchi (Kkadugi)

Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
My favorite fermented food hands-down is kimchi. I grew up eating it, and it goes well with almost everything. Not only that, there are so many amazing health benefits in eating fermented foods like kimchi. They promote digestion because of the healthy bacteria like lactobacilli and probiotics, aid in weight loss, boost immunity, and some studies show that they prevent cancer.

While cabbage kimchi is a more popular and well-known version in America, the traditional process of making it is time consuming with a long wait time for the fermentation. I got no patience for that. With radish kimchi, called kkakdugi in Korean,  you need less ingredients, and it can be fermented in a day or 2 so you can enjoy it soon after you make it.
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
Carrot & Radish Kimchi (Kkadugi)I add carrots because I love pickled carrots, but you can use only radishes if you want to go for the more traditional route. I like to switch it up from time to time. This recipe has a small amount of sugar added, but this gets eaten away as the kkadugi gets fermented. You won’t taste the sugar at all at the end.
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
With its perfect crunch and spiciness, you’ll find it seriously addicting. I eat it almost every day with my meals and I feel like I’m less bloated afterwards. Make fermented, raw foods an everyday part of your diet for optimal health!
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)

CARROT & RADISH KIMCHI (KKAGDUGI)
 
Prep time
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Author:
Ingredients
  • 2 lbs Korean or daikon radishes
  • 1 lb carrots
  • 1 tbsp & 1 tsp sea salt
  • 5 cloves garlic, minced
  • 1 inch ginger, finely grated
  • ⅓ cup preservative & MSG-free fish sauce (can sub for coconut aminos or tamari sauce)
  • ½ cup Korean coarse red pepper flakes (Add more or less depending on your spice level)
  • 4 stalks green onions, chopped
Instructions
  1. Rinse the radishes and carrots and cut off any small hairs on the skin. (You can also peel the skin, I leave it on.)
  2. Cut the radishes and carrots into bite sized cubes and put them in a large bowl.
  3. Coat the mixture with sea salt evenly.
  4. Let it rest for 30 minutes so they have time to sweat.
  5. Drain out most of the juice but leave about 2 tbsp to ¼ cup in the mixture.
  6. Add minced garlic, grated ginger, fish sauce, red pepper flakes, and chopped onions.
  7. Mix everything well so the seasonings are evenly coated.
  8. Transfer to a glass jar with an airtight lid, pressing down the mixture gently as you pour it in.
  9. Close the lid and let it sit outside the fridge at room temperature out of sunlight for 24-48 hours while it ferments.
  10. It's ready when you open the lid and you see small bubbles escaping off the top and the kkadugi has a strong, sour smell.
  11. Store in the fridge and eat it with EVERYTHING.

Paleo Gluten Free Whole30 Carrot & Radish Kimchi (Kkadugi)