Every once in a while, I do it up. This morning I had a breakfast meeting and needed to impress a few business partners. Not really, but it sounds fun. After all, I can see the Hollywood sign from my yard. A sale on filet at the butcher, a couple of eggs, parsnips instead of potatoes and that crunchy okra I told you about earlier, all live up to a beautiful breakfast. From a presentation standpoint, there’s nothing more beautiful than a filet next to a bright sunny egg yolk. Let’s talk about parsnips. One of my guests didn’t know what he was eating but said if I told him ahead of time, he would have passed. Parsnips have a much lighter glycemic load than a potato and a lot fewer carbs. Also, we tend to eat a larger potion of potato, when it’s available. Parsnips are a root vegetable that I rely on whenever I want a heavier vegetable. They roast very nicely with a little olive oil at 400 degrees, in 15 minutes. If you’re concerned about blood sugars, parsnips and other root vegetables are a great option to consider in your daily diet.