Mashed Turnip & Carrots with Steak

Servings: 2
Prep time: 10 minutes
Total time: 15 minutes

Ingredients:

• 1 medium turnip, cut into 1 inch pieces 
  
• 3 large carrots, cut into 1 inch pieces 
  
• 3 tbsp (23 g) canned full fat coconut milk
  
• 2, 4 oz  (66 g) filet mignon or skirt steak  
  
• Salt to taste
  
• 1 cup (10 g) arugula
  
• 1 tbsp (7 g) extra virgin olive oil

Directions:

1. In a medium pot, bring water to a boil (enough to cover carrots and turnips once added). Once boiling, add carrots and turnips and continue boiling for 5-10 minutes or until carrots and turnips are soft. Remove from heat. 
   
2. In a food processor, or with a hand mixer, blend carrots, turnips, and coconut milk together until mostly smooth. Add salt and pepper to taste. 
   
3. In the meantime, heat 1 tbsp olive oil on medium in a medium skillet. Sprinkle salt on both sides of steak, then add to the pain. Cook for approximately 3 minutes on each side, or until internal temperature of steak reaches above 145 degrees. 
   
4. Serve streak with mashed turnips and a side salad of arugula and olive oil. 

Tips: Eating fiber first (the salad) helps to stabilize blood sugar and avoid blood sugar spikes and crashes by slowing down the rate that sugars (from carbs) are absorbed.