Curry Zoodle Soup

BOWLS of this soup were pretty much necessary for me to get through the countless snow days we’ve had. It’s almost as if I could just sit there and sip on this for lunch and have all the chaos and noise disappear for a second and forget about the Mountain of snow and ice chunks I had yet to shovel at the end of my driveway. And it gave me that nice, warm, full feeling I needed to give me the stamina to shovel and dodge snowballs at the same time.

I should really call this “Forget your Troubles Soup…”

Go ahead. Give it a whirl. You will need…


2 zucchini’s

1c bone broth

1 tbsp Fish sauce

1tbsp thai red curry paste

1tsp lemongrass paste

1tsp ginger paste

3/4c coconut milk

1 tsp turmeric

*opt siracha to taste


1. Spiraling/noodle-ify the zucchini’s

2. Heat a large pan over medium high heat.

3. Add bone broth, fish sauce, curry paste, lemongrass, ginger and coconut milk and stir until all ingredients are combined. Reduce heat.

4. Add zucchini noodles and turmeric and cook for 3-5 minutes, depending on how you like your zucchini’s (cooked or al dente)

5. Pour into a bowl and enjoy! Or if you’re me, add a hard boiled egg and touch of siracha and enjoy!

Caramelized Onion Roasted Brussel Sprout Goat Cheese Pizza

So dense. So hearty. So healthy. So simple. Sometimes mine even magically turn into tacos!

Start by sautéing some onions in a little avocado oil spray. Add bits of water s needed to caramelize:

Re-heat some perfectly roasted brussel sprouts from dinner the night before.

While all that’s going on, reheat a low carb tortilla of choice in a fry pan with some avocado oil spray. Once it’s crispy, pile on the goods. And sprinkle with lots. 

And lots

Of goat cheese!


1/3-1/2 onion (whatever you have lying around)

About 3/4c roasted brussel sprouts

1 low carb tortilla

Goat cheese to taste.

Caramelize your onions. Heat up your Brussels (or enjoy cold!). Crisp up your tortilla. Pile the goods on. Sprinkle with goat cheese. 

Best Brussel Sprouts You’ve Ever Had!

I almost can’t believe I’m writing a post on brussel sprouts! Almost. These were waaaayyyy too good not to post!
I have never been a huge fan of brussel sprouts. They are smelly, big, potent and taste weird. But these are amazing. I can’t take the credit though. I was having dinner at my friends house and she made these life changing sprouts, gave me the recipe verbally and I just sort of went with it. I think the original recipe has red onions, but I wasn’t feeling those, so I left them out and did my thing!

Start with 4 cups of brussel sprouts and cook ’em. You can steam them or boil them, just cook them until they are tender. I filled the pot half way with water and then boiled them for about 10 minutes. Remove from heat and let them cool. You could shock them in an ice bath if you are running low on time, or you could just let them cool. You are going to be re-cooking them anyway.


While the sprouts are cooking, cut up 1 red delicious apple. The red delicious add a really nice sweet flavor to these, so I decided to specify!

Set those aside and cut 4-6 slices of bacon:

Anyone have any tips on how to cut bacon?! It was a pain in the butt! All slimy and moving all over the place! Maybe partially freeze it first?
Anyway, saute your bacon pieces in a pan over medium heat for about 5 minutes.

Once the bacon looks relatively cooked, add your finely sliced apple and cook for about 5 more minutes.


Now here comes the work. While that is cooking, cut up your brussel sprouts. I halve them lengthwise, turn them on their side, halve them again and then slice them up the sprout. I try to get 2-3 dices before I’m done. This is a bit laborious, but I timed it and it only took me about 12 minutes to do 4 cups.


Add the chopped up brussel sprouts to the pan with them bacon and apple. Cook for about 10 more minutes, stirring occasionally. Hit it with a bit of sea salt at the end and voila, the best brussel sprouts you’ve ever had. Sweet, crunchy, salty. Awesome.

They barely even look like brussel sprouts!