Finding easy and delicious weeknight meals can be quite the task. Let alone finding ones that nourish your body, your gut and leave you feeling good when you finish. This recipe meets all those requirements and is a staple!
I love finding recipes like this because I used to suffer a lot of issues from having poor gut health. My hands had such a horrible rash that I had to cover them in ointment and wear gloves to help alleviate the pain (talk about embarrassing!). It wasn’t until I learned how to properly care for my gut that my rash healed.
My favorite thing about this recipe is hands down the ease of it. I mean yes, it tastes good too but, it's got some great nutrient components and something you can just cut up and throw in a pan-for me two of the best things you can have when making a meal choice.
This recipe has three ingredients that play a huge role in supporting your gut and helping you feel good.
The first one is parsnips! The fiber moves through your gastrointestinal tract undigested, helping to get things moving and optimizing digestive health.
Another underrated ingredient is parsley! Parsley helps lower your risk of conditions, including colon cancer, type 2 diabetes, and heart disease.
Lastly, are cremini mushrooms, which are not only delicious, but packed with goodness too! Mushrooms can have a lot of different really good aspects about them but by far the coolest thing I learned was that in pregnant women they can reduce certain pregnant related troubles such as high blood pressure, preeclampsia, gestational diabetes and unhealthy weight gain.
Bottom line, having gut healthy recipes on hand can be a game changer!
Creamy Mushroom and Parsnip Skillet
Ingredients:
- 1 Parsnip (large, roughly chopped)
- 8 1/16 oz Lean Ground Beef
- 1 1/2 tsp Extra Virgin Olive Oil
- 1/2 Yellow Onion (chopped)
- 8 Cremini Mushrooms (medium, sliced thin)
- 1/2 tsp Sea Salt (divided)
- 4 fl oz Bone Broth
- 1/2 cup Canned Coconut Milk
- 1/4 cup Parsley (chopped, plus more for serving)
Instructions:
- Add the chopped parsnip to a blender or food processor and process until it resembles a rice-like texture. Set aside.
- Heat a skillet over medium heat. Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, transfer to a bowl and set aside. Drain any excess drippings from the pan.
- Add the oil to the pan. Add the mushrooms and onion and cook for five to seven minutes or until the mushrooms have softened and onions are translucent. Season with half of the salt.
- Add the parsnip rice and cooked beef to the pan. Stir in the bone broth and coconut milk. Bring the mixture to a simmer and continue to cook for eight to 10 minutes or until the parsnip rice is tender and most of the liquid has evaporated. Stir in the parsley and season with the remaining salt.
- Divide between plates, top with additional parsley if desired and season with additional salt to taste. Enjoy!
Gain access to my Gut Health Made Easy Guide HERE for this recipe and more to support your gut!
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