Mashed No-tatoes (GF, AIP)

Thanksgiving is almost here! I am equally horrified and excited, to be honest ๐Ÿ˜‚ . The feelings of horror stem from noticing that 2016 has flown by at warp speed ... I still have one foot in Summer, to be honest! More than ever, this realization prompts me to stay ever-rooted in the present moment, and to be radically appreciative of all that is unfolding in my life.

You don't have to save your gratitude for just the Thanksgiving table, truly.

Speaking of the Thanksgiving table, here's one of my favorite Fall recipes that is perfect for a holiday feast, but won't leave you feeling overstuffed, or blitzed by a carb hangover. Mashed potatoes are, of course, a staple dish during the holidays ... but they're not really my favorite to be honest (AND my body does not love nightshade vegetables). Over the years, I've tried different mashed potato substitutes, like mashed cauliflower or sweet potato. Both are super tasty, but there's one dish that rises above them all (IMHO):

Mashed parsnip and celery root.

OMGGGGGG. Not only is the taste SO superior to potatoes, but it also packs a nutritional punch (without the carb overload). Parsnips have a sweet, earthy taste, and are packed with potassium, manganese, magnesium, phosphorus, zinc, and iron. In addition, they contain a range of Vitamins (B, C, E, K), and high levels of soluble fiber. Celery root (or Celeriac) is high in fiber, antioxidants, B Vitamins, Vitamin K, and phosphorus, iron, calcium, copper, and manganese. Amazing!

The best part is that mashed parsnip and celery root is GREAT for those of us with food intolerances or who are intolerant to nightshades. If you're on the Autoimmune Protocol, this recipe is 100% compliant, and you won't miss the white potatoes this holiday all.

Mashed No-tatoes

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Prep/Cook time: 35 min
Serves 6


  • 4 large parsnips, peeled + chopped
  • 1 large celery root, peeled + chopped
  • 2 Tbsp refined coconut oil
  • Sea salt (to taste)
  • Pepper (to taste; omit if AIP)


  1. Peel/wash the parsnips and celery root.
  2. Roughly chop and boil in water for 20-25 min (or until soft).
  3. Drain water and mash with coconut oil (choose refined if you don't want it to taste coconut-ty), salt, and pepper.