Melt the coconut oil in a large skillet with a tight-fitting lid over medium heat. Add onion, garlic and pork; cook for 10 minutes.
Add remaining ingredients (parsnips through cumin). Bring to a boil then reduce heat to low, cover and simmer for 25 minutes or until pork is no longer pink in the center and vegetables are tender.
Serve warm.
Notes
SERVING SUGGESTION: Grated Beet Salad: Grate washed and peeled beets into a bowl; drizzle with a little rice vinegar, lime juice and extra virgin olive oil; salt and pepper to taste then toss well and serve.NUTRITION: 487 Calories; 14g Fat (25.3% calories from fat); 54g Protein; 37g Carbohydrate; 10g Dietary Fiber; 148mg Cholesterol; 276mg Sodium. Exchanges: 2 Grain (Starch); 7 Lean Meat; 1 Vegetable; 1 Fat.