Snack Attack: 'Snip Chips!

If you live in New York, then there's a good chance you've contemplated moving to the Bahamas in the last few weeks. I know I have! It's been F-R-I-G-I-D here, and when it's not frigid, it's rainy. I mean, I'm wearing a thick hooded coat and carrying an umbrella, and I'm still wet and cold. For me, the only positive side of winter is the rosy glow it gives to my cheeks. Beyond the natural beauty assistance, I'm over it. 

When the weather's chilly and I'm looking to heat things up in the kitchen, I grab some root vegetables! Root vegetables are some of the best foods for warming up your body and feeling grounded during the long, cold winter season. My longtime favorite root vegetable used to be the sweet potato, but these days I have my sights set on the parsnip. 

Image via parsniprecipes.co.uk

Here's why you should snack on a 'snip...

LOW CAL - One cup of parsnips is just over 100 calories. It's a sweet snack without the excess baggage! 

FIBER - Parsnips contain both soluble and insoluble fiber, helping to lower your cholesterol, regulate your blood sugar and keep things moving! 

POTASSIUM - The potassium in parsnips works to maintain your tissues and organs, helps send nerve signals and also aids in the metabolizing of protein. 

VITAMIN C - Parsnips are a natural immune system booster! Plus, the vitamin C they contain helps your body absorb iron and aids in the formation of collagen.

FOLATE - Eating parsnips can help protect your unborn child from birth defects, while also lowering your blood homocysteine levels, helping to prevent disease.

See? It's a smart snack AND a snack you can make yourself!

Just in time for this post, I stumbled across the most glorious blog - Good Things Grow - and was inspired to try Jacqui's recipe for Parsnip Chips, which I've affectionately shortened to 'Snip Chips! Head on over to her blog for the full recipe, but if you'd like the quick rundown play-by-play style, here's my attempt!

Happy Snacking!

Heat the oven to 475 degrees. Grab as many parsnips as you want chips (3 small-medium sized parsnips yielded me a cereal size bowl of chips). Wash them and peel the outsides like you would a potato.

With a mandolin or a very sharp knife, slice your chips very thin. The thinner the better!

Now pat them dry with a paper towel to remove any excess perspiration.

In a pan, melt 2 Tbs. (or more if you're making a larger batch) of organic virgin coconut oil. We're using coconut oil because it has a much higher smoke point than olive oil. You can find it at Trader Joe's for about $6/jar.

In a large mixing bowl, drizzle the melted coconut oil over the chips and toss gently with your hands to spread evenly.

Now toast 1 tsp. of fennel seeds over medium-high heat (this should only take a couple of minutes)...

...then grind or crush the fennel seeds.

In the same bowl, add 1/2 tsp. each of ground cumin, chili powder, paprika and black pepper.

Mix the spices together and toss evenly onto the chips in the mixing bowl.

Now roast the chips on an ungreased baking sheet for 15-20 minutes, flipping the chips halfway in and at the same time, moving the pan from the top rack of the oven to the bottom rack. You have to watch them very carefully, as they burn easily!

Let them cool for a few minutes, then dive into your homemade, healthy snack!

Brothers From Another Mother: My Favorite Root Vegetables!

Image courtesy of saltandspatula.com

I don't know about you, but I can't walk two feet without running into a cookie... a cake... or a pie. It's that time of the year! Watch out pearly whites, Santa's got a sweet tooth and so do I! 

My mother has been making my favorite holiday cookie (Russian tea cakes) for as long as I can remember. Wait, hold on. I should actually give credit where credit is due, my mother's friend (and former college roommate) Carolyn is actually the one who's been making tea cakes for as long as I can remember.

...my mother just stole the recipe and claimed it as her own.

As lovely as tea cakes are, eating them for breakfast, lunch and dinner is clearly not the best move for optimal health (or desired waistline). Today I'd like to fill you in on a easy (and sneaky) way to curb that holiday sweet tooth... roasted root vegetables!

Now before I lose you to the cookie jar, hear me out. Roasted root vegetables give you that same feeling of satisfaction without leaving your body in crisis mode. When I'm craving something sinful, I just head to the organic produce section for some carrots and parsnips.

Carrots are rich in beta-carotene, which when converted into vitamin A, improves your vision, aids your skin in repair and slows down the aging process throughout your body. Carrots are also high in the carotenoids alpha-carotene and lutein, which have been shown to lower the risk of heart disease. Then to make matters even more spectacular, carrots produce a natural pesticide called falcarinol. Falcarinol protects the carrot's roots from fungal disease but has also been studied for its anti-cancer properties. Lastly, eating carrots stimulates your gums and triggers the production of saliva. The alkalinity of saliva works to counteract the destructive acidic bacteria that can cause cavities!

Image courtesy of jointhereboot.com

Parsnips are just as exciting! If you're not familiar with parsnips, they look like carrots but are usually larger and more creamy in color. They have a nutty sweet taste and contain a bit more potassium than their brother the carrot. Your body uses potassium to control your blood pressure and fight the negative effects of sodium intake on your body. Parsnips also contain more folate than carrots, which you will remember is needed to prevent birth defects in babies and to ensure healthy cell creation and cancer protection throughout life. In addition to potassium and folate, parsnips have both soluble and insoluble fiber, helping to reduce your blood cholesterol and keep your digestive track healthy! And if that wasn't enough already, parsnips are full of vitamin C, which helps you maintain healthy tissue, teeth and gums, while also scavenging your body for cancer-causing free radicals.

On top of all their nutritional benefits, carrots and parsnips are exceptionally delicious when roasted. The process of roasting allows their natural sugars to release, making them sweet as can be! Some people even propose that because they're grown underground, root vegetables can help you feel grounded when you're feeling scatterbrained, confused or 'all over the place'. I know when I eat them, they make me feel calm and peaceful (maybe because they remind me of my grandmother's kitchen and the comfort I felt there). 

Today, I'm sharing my former roommate Katie's recipe for roasted carrots and parsnips (see? I know how to give credit where credit is due). She's one hell of a cook, and this recipe is just too delicious not to share. Thanks, Katie!

Preheat the oven to 350 degrees and gather your ingredients (a bunch of fresh dill, 1 huge parsnip, a small bunch
of carrots, 1 lemon, olive oil, salt and pepper).

Wash and grate the outer, dirty layer off both the carrots and parsnip (especially if they're not organic!). Slice the
carrots in half lengthwise, then in half again, then cut into thirds (you want thin bite size slivers).

Do the same thing for the parsnip. Because it's larger, you'll have to make a few more cuts. You want both vegetable pieces to be similar in size so that they cook at the same rate.

In a large mixing bowl, lightly coat the mixture with extra virgin olive oil or your choice of oil (you'll need just enough
so that they don't burn, around 2 Tbs. or so).

Salt and pepper them to taste and mix well.

Lightly spray a cookie sheet with cooking spray (you won't need much) or line your cookie sheet with parchment paper.
Pour the vegetables over the tray and spread them out as best you can. Roast in the oven for 40-45 minutes total.

While your veggies are roasting, wash and finely chop a few sprigs of dill and cut your lemon open.

After about 20 minutes, flip the veggies and place back into the oven.

You'll know they're done when they start to brown and slightly crisp after about 40-45 minutes. They should have the
texture and consistency of a french fry.

Squeeze half a lemon over each cookie sheet (this recipe makes about 2 sheets worth) and sprinkle with fresh dill.
These roasted veggies make the perfect side dish, or like I said before, can easily substitute for dessert!