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3 tbsp butter melted
2 tbsp Ranch seasoning
1 tsp garlic powder
½ tsp onion powder
salt and pepper to taste
6 small turnips cut in half

  1. Preheat the oven to 400 degrees.
  2. In a mixing bowl, combine the melted butter, ranch seasoning, garlic powder and onions powder. Stir to combine well.
  3. Pour the butter mixture into the bottom of a casserole dish, and spread out evenly.
  4. Place the turnips cut side down into the casserole dish on top of the butter mixture.
  5. Add salt and pepper to taste to the turnips.
  6. Bake for 30-40 minutes until the turnips are softened and browned.
  7. Serve immediately with freshly chopped parsley for garnish if desired.



1 bunch radishes
1 bunch Hakurei turnips, or other mild salad turnips
3 tbsp olive oil
1 tsp kosher salt

  1. Move the rack in the oven to the lower middle position. Place the roasting pan in the oven.
  2. Preheat oven to 425F.
  3. Slice the greens off the turnips and radishes.
  4. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
  5. Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones.
  6. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan.
  7. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
  8. Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt.
  9. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven.
  10. Roast for 5 minutes more.


3 cups rhubarb, sliced
2 TBSP plus 1/2 teaspoon granulated Truvia, divided
3 cups almond flour
1/3 cup unflavored whey protein powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
3 large Eggs
1/2 cup unsweetened almond milk
1/2 teaspoon vanilla extract
1/4 cup almond flour
2 tablespoons pecans, finely chopped
1/4 tsp granulated Truvia
1 tablespoon unsalted butter, room temperature

STEP 1: In a medium bowl, toss together the sliced rhubarb and 1/2 tsp of Truvia. Set aside.
STEP 2: Preheat the oven to 350F and grease a 9-inch springform pan very well.
STEP 3: In a medium bowl, whisk together the almond flour, remaining 2 TBSP of Truvia, whey protein powder, baking powder, and salt.
STEP 4: Stir in the melted butter, eggs, almond milk, and vanilla extract until well combined. Spread 2/3 of the batter in prepared pan. Sprinkle with the rhubarb and dot the remaining batter over in small spoonful. Bake 30 minutes.

STEP 1: While the cake is baking, combine the crumb topping ingredients in a small bowl, cutting in the room temperature butter until it resembles coarse crumbs. Sprinkle the crumb topping over the cake after 30 minutes and cover with foil.
STEP 2: Bake another 20 to 30 minutes, until the edges are golden brown and the center is firm to the touch. Remove and let cool, then run a sharp knife around the inside of the pan to loosen. Remove from pan.