We all need a little comfort food at times.
However, sometimes that desire can lead us down a road of digestive woes.
In my constant quest to be adaptive, I look for ways to make those foods, but in ways that align with healthy dietary choices.
This latest meal launched me right into Southern girl comfort food heaven. This had many layers, but it was really mostly about the hushpuppies and mayonnaise.
The meal in total consists of organic collard greens sautéed with red onion in humanely raised, additive free bacon fat; purple cabbage, carrot and pesto coleslaw; and gluten/corn free hushpuppies.
And of course a little homemade 'kraut for probiotic love.
The following is the recipe for the hushpuppies because they are the star of this plate in terms of southern comfort food.
Gluten/Corn Free Paleo Hushpuppies
1 cup of roasted mashed parsnips ( I mashed them with a little grassfed butter and raw goat milk.
1/3 cup of coconut flour
1/8 cup of ground pumpkin seeds (grind in a spice/coffee grinder to make flour like consistency)
salt and pepper to taste
Beat the egg in an immersion blender or food processor.
Add in the parsnip, milk and butter.
Blend till smooth-ish.
Add coconut, pumpkin seed flour, salt and pepper.
Blend until all mixed and then remove from food processor to form balls of desired size.
You can fry in a deep fryer with a healthy oil. I just filled a pan a with coconut oil to cover half way up the hushpuppies and kept rotating until golden brown.
I dipped them in homemade mayo mixed with a natural sriracha sauce.