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"Was that your stomach?" Jeremy asked while we were stretching after our long run.
We just completed our Sunday long run. It was a beautiful day, sun shinning, blossoms blooming.
"Yea..." I replied. "I plan on heading straight back and making a mess in my kitchen!"
After our long run, I was craving a nice, big, juicy steak.
Luckily, I had one already ready in my fridge. So, I decided to make this steak, kale and parsnips recipe to replenish!
I'm usually a big carrot and squash eater so the last time I went to the store, I figured I'd try something different.
Of course, they are somewhat similar to carrots.
Parsnips are a cream colored root vegetable that are nuttier in taste than carrots
Parsnips are also super healthy.
They have vitamin C, folate, and manganese.
They are also a good source of fiber. One cup of parsnips has about 7 grams of fiber!
If you want to know more about parsnips check out this post on 5 fun facts about parsnips.
How to Flavor the Kale and Parsnips Recipe
The Spice Mix
The spice mix for this recipe includes:
The three spices in this sauté that really add a boost of health benefits to the meal are the cumin, turmeric, and oregano.
Cumin is a spice that is often used in Asian and Indian cuisine.
It is a good source of iron, manganese, magnesium, calcium, and phosphorus.
Cumin has been found to help digestive problems with its levels of magnesium and sodium content.
People often place this spice in hot water and drink it to help relieve stomachaches and gas pains.
Cumin also has high levels of iron, vitamin C and Vitamin A which boost the immune system. It also helps neutralize free radicals.
It has also been known to help asthma, protect against fungal and microbial infections, promotes sleep, reduces the risk of diabetes and high cholesterol, and soothes inflammation of the body.
Not only is this spice used for cooking, it is used for personal care products and medicinal uses.
Turmeric is a member of the ginger family and is native to India. It is high in vitamin C, calcium, iron, fiber, vitamin B6, potassium, magnesium, and manganese.
Turmeric has curcumin which acts as an anti-inflammatory.
The spice accelerates the metabolism rate which can help with weight loss.
It also helps detoxify the liver and is often taken as a weight-loss supplement as it aids in lowering LDL cholesterol.
Furthermore, studies have shown that it helps improve liver function and reduce the levels of toxicity in the body by stimulating the lymphatic system.
Turmeric has been shown to improve brain function, heart health, reduce pain, and help digestive issues.
Not only is turmeric used in cooking, it is often used in skin care.
When placed on the skin, it can keep acne at bay and can also clear acne scars.
Oregano is a herb that is native to Eurasia and the Mediterranean.
This powerful herb boosts the immune system as it is high in rosmarinic acid and thymol (two powerful antioxidants).
Studies have shown that this herb may have anti-cancer potential and can defend the body from bacteria that affect the skin, gut, and other parts of the body.
Oregano is rich in manganese, calcium, iron, fiber and vitamin K which help the body detox and aid in digestion.
Plus, diffusing oregano oil in the home can help kill mold.
You can see why we included these three super spices in our steak and sauteed kale and parsnips recipe.
If you have been following the latest diet trends, you have probably heard of the Pegan Diet.
The Pegan Diet focuses on less meat and more vegetables and all vegetables and meat are organic, non-GMO, grass-fed, etc.
This recipe is pegan friendly and also low carb, gluten free, dairy free, and whole 30!
You can read more about the Pegan Diet from Dr. Mark Hyman's page.
If you haven't tried a parsnips recipe yet, I hope you'll give this one a go. It's super simple yet so healthy.
The steak gives this recipe tons of protein to aid in muscle growth, the herbs and spices provide anti-inflammatory benefits, and the kale and parsnips add antioxidants and fiber.
No wonder I wanted to make this dish after a hard, long run!
Steak with Sauteed Kale and Parsnips Recipe
It doesn't get much healthier than this for a quick, low carb, gluten, and dairy free dinner!
- 1 3oz Steak Organic, Grass-Fed
- 1/2 Tbsp Salt
- 1/2 Tbsp Black Peper
- 1/2 Tbsp Onion Powder
- 1 tsp Cumin
- 1 tsp Tumeric
- 2 tsp Dried Oregan
- 1 Onion
- 2 Cloves Garic
- 3 Cups Kale
- 2 Cups Sliced Parsnips
- 1 Tbsp Olive Oil
Add the olive oil to a large pan or pot and add the onion and garlic. Cook for approximately 1 minute.
Add the parsnips and cook for approximately 3 minutes.
Add the kale and spices, stirring to combine.
Add about a tablespoon of water and let it sautee for approximately 10 minutes.
Meanwhile, add a little salt and pepper to the steak and grill until your liking.
Once everything is cooked, plate the steak and sautee to a plate and enjoy!
Fat: 15 g
Carbs: 19 g
Fiber: 9 g
Protein: 35 g.