Saturday, September 12, 2015

Carrot, Parsnip, & Collard Green Ribbons (AIP, Low-FODMAP, Paleo, Whole 30)

I am all about the veggies right now it seems. Which is probably a good thing, because vegetables should be 2/3 of your plate for each meal. Just take a look at this AIP Food Pyramid by Phoenix Helix. You should be consume 6-14 cups vegetables per day. To make that possible, the 2/3 rule of thumb will help you accomplish this goal.

Carrot, Parsnip, & Collard Green Ribbons 


  • 2 medium carrots
  • 1 medium parsnip
  • 6-7 collard green leaves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ cup bone broth


  1. Wash the carrots and parsnips and then peel off the skin and discard, unless organic, then you can use the skin. Using a vegetable peeler. Continue to peel the carrots and parsnip to create ribbons.
  2. Rinse of collard green leaves and cut out ribs. Fold leaves in half lengthwise, and slice horizontally in ½ inch strips.
  3. In a large frying pan, heat olive oil over medium high heat.
  4. When plan is hot, add in carrots and parsnips and toss to combine and coat in oil. Cook for 5 minutes, stirring often.
  5. Add in collard greens and cook for another 2-3 minutes. or until the greens change to a brighter green color. Toss in the sea salt and stir to combine.
  6. Pour in bone broth. Bring to a boil, then turn down to a simmer. Cover and cook at a simmer for 10 minutes.
  7. Remove lid, toss and let cook for another 2-3 minutes, or until liquid has been soaked up.
  8. Enjoy!

No comments:

Post a Comment