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Filtering by Tag: vegetarian

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.  

Ginger-Miso Baked Brussel Sprouts

Brittany Carlson

Sulfur rich veggies haven't really been outed yet. We hear a lot about antioxidant-rich vegetables like dark leafy greens but not so much about the sulfur veggies. Recently, however, these vegetables have been gaining momentum, stemming from Dr. Terry Wahls, the well-known author of theWahls Protocol. Dr. Wahls advises her patients suffering from multiple sclerosis to consume at least three cups of sulfur rich veggies a day. Sulfur should be on everyone's radar though as it is absolutely essential to your health. The more you get, the better.

So what is sulfur? 
Sulfur is a compound found in the human body as well as in certain foods, which is crucial to your body's health and physiology.

What does sulfur do for your body? 
* Supports your body’s ability to detoxify unwanted toxins and chemicals. 
* Helps break down protein to produce collagen, which is important for maintaining your skin and joints. Many people that suffer from arthritis take a sulfur supplement to calm joint pain. Collagen also builds healthy and beautiful skin, hair and nails. 
* Keeps your blood vessels elastic, which is essential for blood to reach the heart and the brain. This helps fight cardiovascular disease and protects the central nervous system. 
* Assists in the production of glutathione, which is considered one of the bodies most powerful antioxidants and is crucial for longevity. A poor diet and environmental toxins reduce glutathione production in the body.

Which vegetables contain sulfur? 
The Cabbage, Onion and Mushroom families are all rich in the sulfur compound. Here are some specific sulfur rich veggies to be sure to add into your daily diet. Focus on eating a variety of these vegetables as they all have different health benefits.

Brussels sprouts, and check out the recipe below! 
Bok choy

Recommendation: Eat at least 1-2 cup of sulfur rich vegetables a day, ideally three!

The Best Ginger Miso Baked Brussel Sprouts


  • 1 1/2 pounds brussels sprouts, trimmed and sliced in half lengthwise
  • 2 tablespoons of olive oil
  • 1/3 cup chickpeas 
  • optional: parsley to garnish (and eat!)

Ingredients for the Ginger Miso Sauce

  • 4 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoon apple cider vinegar 
  • 1 tablespoon miso
  • 1/4 teaspoon ground ginger powder


  • Heat oven to 400 degrees
  • Toss brussel sprouts and chickpeas with olive oil and salt.

  • Bake brussel sprouts and chickpeas for about 40 minutes until lightly browned and starting to crisp. Stir veggies halfway through cooking.

  • While brussel sprouts and chickpeas are baking, combine all of the dressing ingredients into a blender and blend until smooth.

  • Once veggies are done, transfer to a serving plate and drizzle in dressing. Enjoy!  

Skillet Eggs

Brittany Carlson

I loved eating this warming and nutritous dish for any meal of the day. It is the perfect meal to whip up for brunch at home with friends or post work out meal. This dish is also super easy to make and only calls for 5 main ingredients. Goes well with a green salad! 

What You'll Need

  • 2 tablespoons olive oil

  • 1 large onion, small dice

  • 4 large garlic cloves, peeled and chopped

  • 1 teaspoon seal salt

  • 2 cans of organic diced tomatoes

  • 5 organic eggs


  • Heat the olive oil in a large frying pan over low to medium heat. Add the garlic and saute until slightly golden. Add the chopped onion and sauté until golden. Add salt.

  • Lower the heat to medium-low and add the tomatoes. Cover with lid and cook on medium heat until the mixture has thickened slightly, about 15 minutes.

  • Crack the eggs over the mixture. You can move the egg white around but don’t break the yolk. Cover and cook until the whites set, but the yolks are still soft.

  • Divide the eggs and ragout and eat with salad or quinoa

Savory Zucchini Chips

Brittany Carlson

Crispy and delicious baked zucchini chips ready to be enjoyed : )

Enjoy these paleo, gluten free, very healthy Zucchini Chips! They are super easy and relatively quick to make, and you can feel completely guilt free if you finish all of them! I serve mine with guac or hummus. : )


  • 2 large zucchinis sliced 1/8 inch

  • 2 teaspoons olive oil

  • salt


  • Preheat oven to 350 degrees

  • Toss zucchini slices in olive oil

  • Cover cookie sheet with parchment paper and and lay zucchini slices flat on the cookie sheet

  • Salt zucchini slices 

  • Bake for about 1 hour (or until chips brown and start to crisp). Flip chips half way through. 

Sliced zucchini ready for the oven!

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.

Salty Baked Eggplant Chips

Brittany Carlson

If you're not in love with eggplant or you aren't sure about it yet, this is the perfect gateway recipe. These baked eggplant chips are crispy, salty and crunchy, making them the perfect replacement for corn or potato chips. They are delicious on their own, or you can enjoy them with dip, like myTomato-Basil Hummus recipe or guacamole.


  • 1 large eggplant, sliced thinly (about 1/3 of an inch thick)
  • 2 tablespoons extra virgin olive oil
  • sea salt to taste


  • Heat oven to 400 degrees
  • Put eggplant slices into a bowl and drizzle olive oil. Mix with your hands to make sure all slices are well coated.
  • Place eggplants flat on a cookie sheet lined with parchment paper. 
  • Salt to your liking
  • Bake for about 30 minutes. Keep checking on them and turn midway through.