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Filtering by Tag: sides

Crispy + Spiced Cauliflower Florets

Brittany Carlson


  • 3 tbsp coconut oil
  • 1 large cauliflower chopped
  • 1 tsp cumin
  • 1 tsp sumac
  • 1 tsp sweet paprika
  • 1 tsp dried thyme
  • 3 garlic cloves grated
  • 1/4 tspn salt


  • Preheat oven to 400 degrees.
  • Cut or break cauliflower into florets. 
  • Line baking tray with parchment paper and place the cauliflower florets on the tray.  
  • Melt 1 tablespoon of coconut oil in frying pan and toss melted oil into cauliflower. I use my hands to make sure it is well coated.  Then place florets in the oven for about 10 minutes while making your sauce. 
  • On low heat, melt the remaining 3 tablespoons of coconut oil, and then add cumin, thyme, sumac, paprika, salt and garlic. Add the garlic last since it cooks very quickly. Stir mix for about 3 minutes on low heat.
  • Remove slightly baked cauliflower from the oven and toss in your sauce. Again, I  use my hands or tongs if it is too hot. Continue to bake for about 20 minutes or until cauliflower starts to brown and crisp.
  • Add more salt to taste

This goes perfectly as a side dish with chicken, fish or meat. I also love tossing this into my green salads to add some heartiness and warmth.  

Cumin-Spiced Cauliflower Tabbouleh

Brittany Carlson

Cauliflower is a great low carb substitute for grains. I love adding this dish on top of salads, often with a scoop of hummus.

What you'll need: 

  • 1 head cauliflower - separate the cauliflower from the stem part - you don't want the stem because it doesn't break down into a rice consistency 

  • small bunch of mint, roughly chopped

  • 3 scallions (just the white part), finely chopped

  • 1/2 cucumber, skinned and finely chopped 

  • 1/3 cup chickpeas


  • 3 tablespoons olive oil 

  • 1 tablespoon apple cider vinegar 

  • 1/2 teaspoon cumin 

  • squeeze of fresh lemon 

  • 1/4 teaspoon salt


-Place broken pieces of cauliflower in a blender and pulse until it becomes more of a rice-like consistency. You may need to get in there and stir as there is not liquid in the blender to help move things around.  

-Remove cauliflower to a mixing bowl and fold in mint leaves, chopped cucumber, chickpeas 

-Mix dressing ingredients and fold into cauliflower. 

-Dig in and enjoy! 

Tomato-Basil Hummus

Brittany Carlson

I am so excited to share this Tomato Basil Hummus recipe with you. I have been enjoying it all week-- with these crispy eggplant chips, over salad, with carrots and on chicken. The flavoring is similar to pesto, which I also love. Unlike pesto, this recipe is completely nut and seed free (no tahini or pine nuts), for those of you with food sensitivities. I used fresh tomatoes instead of sun-dried, since tomatoes are so perfectly sweet, plump and in season right now : )

This recipe calls for very few ingredients and absolutely no chopping. Easy! Combine everything in your blender or food processor and voila! Ready for you to enjoy!

* 2 cups chickpeas (one can)
* 5 cherry tomatoes
* 1 garlic clove
* 1/2 lemon, squeezed
* 1/4 cup extra virgin olive oil
* 1/2 cup fresh basil leaves
* salt to taste


Combine ingredients into a blender and blend! Add water to loosen things up as needed.