Parsnips are more than just craggy looking albino carrots. They are tasty tubers that are worth learning to love, and I don't think you will have to work hard to love them. Nutritionally speaking, parnips are like a cross between carrots and potatoes.
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This is one dish that has been made so many times in my kitchen, I've memorized the recipe that was passed down from my mom. It's a family favorite because it's delicious and nutritious, packing in protein, fiber, and flavor, and even meat eaters crave seconds. I like to serve it with quinoa, but I've also served it on top of a baked potato or brown rice.
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When the weather turns cold, I love to bake. I don't necessarily think of dessert when I think of Runner's World, but this recipe I found in the running mag piqued my interest and I had to try it. I did substitute agave nectar for the sugar in the pudding, but I couldn't imagine a streusel topping without brown sugar.
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It's a tradition in my house to carve pumpkins and roast pumpkin seeds the night before Halloween. Between my entire family though, we have too many seeds to bake. So I save them in a container in the fridge to roast later that week.
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Lately, I have been in love with chickpeas. Then I tried them roasted, and my relationship with the garbanzo bean blossomed even further. I wanted to make a Mediterranean-style dish with Swiss chard and whole wheat couscous.
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