Parsnip Mash

This recipe for parsnip mash has been sitting in my drafts folder for months! I originally created this yummy mash on a whim for Thanksgiving this past year and it was a huge hit. I’ve made it a few times since then and I’m always impressed by how delicious and satisfying it is.

If you’re new to parsnips, they look like cream-colored carrots with a bit tougher outer skin. When raw, they have a surprising licorice taste. When cooked, they’re sweet and nutty. They pair well with fresh herbs and a good fat, like butter or coconut oil.

This mash is great served alongside a meat (similar to a mashed potato, but more flavorful!), or used as a base for a veggie bowl.

Not the most glamorous photo, but I promise it’s delicious!

Not the most glamorous photo, but I promise it’s delicious!

Parsnip Mash


  • 1 1/2 pounds parsnips, peeled

  • 1 medium Japanese sweet potato

  • 1 cup broccoli (I used broccoli stems leftover from roasting the tops)

  • 2 tbsp coconut oil

  • Sea salt + pepper to taste

  • 1/2 tsp sage

  • Dash nutmeg


  1. Steam your veggies: Steam up the parsnips, sweet potato and broccoli until super tender.

  2. Add the steamed vegetables and coconut oil to your food processor. Pulse until smooth and creamy (this took quite a while for me since I used broccoli stalks but it did get there eventually!)

  3. Add herbs, and salt and pepper to taste.

  4. Serve and enjoy!

If you liked this recipe, I think you’ll LOVE these as well:

Mashed Cauliflower

Roasted Root Vegetable Salad with Lemon + Parsley

Instant Pot Bone Broth

Fact: bone broth is good for your gut (more on that in this post: Bone Broth 101).

Fact: store bought bone broth can be hella expensive.

Fact: making your own bone broth can be messy and time consuming.

Most important fact of this post: making your own bone broth in a pressure cooker is 1) easy 2) cheap and 3) doesn't make a huge mess or take a lot of time.

About a year ago I heard that you could make bone broth in an Instant Pot in under 3 hours. Previously, I had only made my own bone broth when I was at home at my parents with their massive Crock Pot and spacious kitchen. Needless to say I was intrigued about this Instant Pot.



What is an Instant Pot anyways?
Instant Pot is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot.

I did my research and found not one but MANY sources confirming that yes, you could make bone broth easily in the Instant Pot and yes, it was just as nutritionally rich as traditionally made broth.

I was sold.

This is an Instant Pot!

This is an Instant Pot!

I bought my Instant Pot on Amazon Prime Day and eagerly awaited it's arrival. To be honest, it took me a few weeks to actually TRY this device (it can be a little intimidating!) but I finally did and was impressed. I had quarts of delicious bone broth ready in just a few hours, and the clean up was way easier than my experience making broth in a CrockPot.

And while I've since made a handful of other recipes in the Instant Pot (many of which I'll be sharing here soon!), this device was totally worth it even if all I do is make this one recipe.

Look at that golden broth deliciousness!

INSTANT POT CHICKEN BONE BROTH inspired by this recipe

This recipe changed my life, and I don't say that about every recipe. Bone broth is gut healing superfood and using the Instant Pot to make my own bone broth has made it less expensive and easier to incorporate this elixir into my life.

Makes 2-3 quarts.


  • Bones from 1 3-4lb. chicken (I use the carcasses from 1-2 rotisserie chickens)
  • 2 medium carrots, chopped
  • 1 medium parsnip, chopped
  • 3 celery ribs, roughly chopped
  • 1 large onion, skin removed and roughly chopped
  • 6 cloves of garlic, lightly smashed
  • 1-2 bay leaves
  • 8-10 peppercorns
  • 1 tbsp apple cider vinegar
  • Water
  • Sea salt to taste
  • Optional: Handful of fresh herbs (sage, rosemary, thyme and/or parsley)


  1. Place bones, vegetables, herbs, spices and apple cider vinegar into the pot of your Instant Pot. Add enough water to just cover everything.
  2. Place lid on Instant Pot and lock into place.
  3. Flip vent valve to ‘Sealing’.
  4. Select ‘Manual’ setting and adjust time to 120 minutes.
  5. When cooking is done, allow pressure to release naturally.
  6. Allow broth to cool and then strain into jars for storage.



Purchase your instant pot here: Instant pot on Amazon
If you already have an Instant Pot, I want to hear from you! What's your favorite recipe? Leave a comment below and let me know!

Pretty in Pink Fermented Radishes

If you've been hanging out with me for awhile you know that fermented foods are a HUGE part of my diet. They're great for your gut and add a TON of flavor to your meals - what's not to love?

Today I'm sharing the hands down EASIEST ferment recipe. These tasty little radishes have become a staple in my kitchen and I'm excited to share the recipe with you!

This recipe is one of many easy, delicious, and gut friendly recipes in Robyn Youkilis's new book, Thin From Within. I was lucky enough to help work on this book so I can tell you from experience that the recipes are BOMB. And don't let the title fool ya - nothing in this book is diet-y, boring or bland. Just good, wholesome, homemade food that makes it easy to feel great both inside and out.

Want the scoop on exactly WHY fermented foods are so good for you? Check out this blog post: Fermented Foods 101


Pretty in Pink Fermented Radishes from Thin From Within

Brined cut or whole veggies are some of the easiest fermented foods to make, and they taste seriously gourmet. These fermented radishes are awesome in salads, or as part of a bowl meal. If you’ve been on the fence about fermenting your own veggies, start here.

Makes roughly 1 1/2 cups


  • 3 bunches radishes, thinly sliced
  • 1 teaspoon pink peppercorns
  • ¾ cup fresh dill, chopped
  • 1 teaspoon sea salt
  • Filtered water
  • Kale, cabbage, or collard leaf


  1. Combine the radishes, peppercorns, dill, and salt in a large bowl. Squish by hand until the radishes have released their liquid.
  2. Transfer the radish mixture to a 12-ounce mason jar and press down so the liquid covers the radishes. If it does not cover the radishes, add filtered water as needed.
  3. Place the kale leaf over the radishes so they stay submerged.
  4. Seal loosely and set aside in a cool, dark place to ferment.
  5. “Burp” the radishes once a day for the first 3 days.
  6. Ferment the radishes for 1 to 3 weeks. Begin tasting after 1 week.
  7. When they are fermented to your liking, move them to the fridge. They will keep in the fridge for up to 6 months.

Note: You’ll want to use a fresh, clean fork every time you scoop radishes from the jar. this keeps the unique bacteria in your mouth from mixing and multiplying in your jar.



Show me your fermentation babies!!
Snap a photo of your fermented radishes and tag me on Instagram @emilynachzel so I can see your amazing creations!

Kale Salad with Preserved Lemon and Candied Ginger

I've been on a massaged kale salad kick lately. Maybe it's because it's easy to make it in a big batch, maybe because it feels a little heartier that green leafy salad, or maybe because my body knows that kale really is just that good for me and the green stuff balances out the extra treats I've been having lately.

Although kale may not be the FIRST thing that pops into mind when you think of a dish to bring to a holiday meal, it's such a great option for those exact same reasons.

This particular massaged kale salad recipe is especially good for sharing because it really is delicious. The combination of the salty, tangy preserved lemons with the sweet ginger makes this salad truly crave-able.

My cousin Jennifer even said "I've never said the words 'This kale is delicious' until today."

Well then. Let's get to that recipe!


Kale Salad with Preserved Lemon and Candied Ginger  vegan / gluten free / paleo

Inspired by this recipe.


  • 4 bunches dinosaur kale
  • 1/4 cup raw apple cider vinegar
  • 3/4 cup avocado oil
  • Zest of 1 lemon
  • 3/4 teaspoons kosher salt
  • 1 tablespoon maple syrup or honey
  • Leaves from 8 sprigs of thyme
  • 4 tablespoons minced preserved lemon rind (plus some of the preserving liquid)
  • 4 tablespoons finely chopped candied ginger
  • 1 tablespoon fresh ginger root, grated


  1. Wash and prep your kale. Rinse kale, de-stem and slice leaves into thin ribbons.
  2. Make your dressing. In a small container, whisk together the apple cider vinegar, avocado oil, lemon zest, salt, maple syrup and thyme.
  3. Massage your kale. Add your prepped kale to a large bowl and pour in dressing. Using your hands, massage the dressing into the kale for 5-10 minutes, or until the kale has decreased in size significantly.
  4. Mix in preserved lemon, candied and fresh ginger. Taste and adjust seasonings as desired - you can add more salt and/or a little bit of the preserving liquid from the lemons.

Mashed Cauliflower

This mashed cauliflower is exactly what my body craves on a cold night - something warm, creamy and comforting. Cauliflower is totally transformed when you blend it up and I think it tastes just like mashed potatoes.

Mashed Cauliflower // vegan, gluten free, paleo


- 1 small to medium head of cauliflower

- 1-2 tbsp coconut oil (or butter)

- Splash unsweetened plain almond milk

- Salt and pepper

- Optional add ins: fresh herbs


  1. Wash and chop cauliflower into florets. Steam until cooked through (fork can easily pierce)
  2. Add cooked cauliflower to your high speed blender (I love my Vitamix) or food processor. Add coconut oil and almond milk and pulse until smooth and creamy.
  3. Taste and add salt and pepper, and other add ins, as desired.
  4. Enjoy!