Roasted Red Pepper and Parsnip Dip (Paleo, Whole 30, Low FODMAP, Vegan)

Hi friends! It’s me, your long lost blogging friend. Sorry for the absence lately. I am in the middle of studying for my rheumatology exams. It’s not pretty. If you’re looking for me right now you are likely to find me at home, in my pyjamas, at my desk. It’s basically my permanent spot at the moment. The natural vitamin D is definitely lacking right now. And to think I call myself a wellness blogger? I am not doing a very good job of following my own advice right now. But it’s crunch time. Only a few more weeks and then it will be back to business as usual around here. So please, bear with me until then! I totally appreciate your patience and support.

To keep things interesting around here I have lined up a few guest posts for the blog in the coming weeks. I have never had any guest bloggers on here before so I am pretty excited about that! So at least it won’t be total crickets around here for the next little while. I like you guys too much to do that to you.

This week we are making Roasted Red Pepper and Parsnip Dip. I wish I still had some of this left. It really didn’t last long. At. All. Maybe next time I will make a double batch, just to make it last a little longer.

This dip goes great with raw veggies, or paleo style crackers, but I also use it to top meat dishes or cooked vegetable dishes that just need a little extra bit of flavour. Because let’s be honest. That steamed broccoli can get a little boring day after day.

This dip is compatible with the paleo, Whole 30, low FODMAP and vegan diets. And it’s pretty darn easy to make. Which is basically a criteria for any food that I’m making right now. I have no time for complicated dishes. And I’m sure you don’t either! Now that the kids are back to school and it’s business as usual for everyone.

I am already missing the long, relaxing summer days and warmer weather. This could be a very long winter my friends. Very, very long. I think that just means I will have to escape on a couple extra beach vacations. Sounds perfect doesn’t it? I already have a trip to Bali planned for October (yay!) which I am so excited about. So if any of you have been, please let me know what I need to see, do and eat while I am there.

Okay but I will let you get to the recipe. I hope you like it!

And if you have a chance please don’t forget to visit my social media pages on Pinterest, Instagram and Facebook.

Until next time, happy eating friends!

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Roasted Red Pepper and Parsnip Dip

(Paleo, Whole 30, Low FODMAP, Vegan)

Ingredients

• 3 tbsp bacon fat or coconut oil (if vegan)
• 1 red pepper, washed and diced (or 2 small ones)
• 2 cups peeled and diced parsnips
• 1/3 chopped green onion or sub 1 small white onion if not on low FODMAPS
• 1 tbsp Herbs de Provence spice blend
• 1/4 - 1/2 tsp sea salt
• 1 cup avocado oil

Instructions

1. Place a large pan on the stove on medium heat

2. Add the fat to the pan and allow to melt

3. Add the remaining ingredients and sauté for 10-15 minutes (until the vegetables are soft), stirring every couple minutes to combine

4. Turn the burner off and allow the ingredients to cool for 5-10 minutes

5. Transfer the ingredients to your food processor or Vitamix and add the avocado oil

6. Blend well until smooth

7. Serve and enjoy! 

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