Turmeric Brussels Sprouts

Photo credit: Jennifer Brand

Photo credit: Jennifer Brand

Brussels sprouts are a cruciferous vegetable, and therefore are super good for you, in lots of ways. Let’s count some of them:

  • Detox

  • Gut health

  • Loaded with antioxidants

  • Anti-inflammatory

  • Nutrient rich (wide range of vitamins and minerals)

  • And much more!

I love Brussels sprouts. Seriously love them. If they are on a menu, that’s what I order.

So of course, I make them myself too. My version is stripped down, and still delicious. Not to mention easy!


  • 1 lb Brussels sprouts

  • Avocado oil

  • Salt to taste (optional)

  • Turmeric powder (optional)


  • Half Brussels sprouts

  • Toss in a bowl with avocado oil to coat the sprouts

  • Spread out on a cookie sheet, sprinkle with salt (optional), and turmeric powder (optional)

  • Bake at 350 degrees for 20 minutes, toss/flip and bake for another 20 minutes (or if you are lazy like me, I bake for 40 minutes and don’t bother to toss/flip them, still works great)

  • Enjoy!

Pan Seared Sweet Potatoes

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Serves 2-4



  • 1 large sweet potato

  • 2 twigs of fresh rosemary (or sage if you prefer)

  • 2 twigs fresh oregano

  • 1 small handful fresh basil

  • 3 cloves fresh garlic

  • ¼ cup avocado oil



  1. Peel sweet potato and cut into rounds

    • Thinner will cook faster and be crispier, thicker will be ‘meatier’

  2. Strip rosemary (or sage) from the stalk

  3. Strip oregano from the stalk

  4. Chop basil

  5. Chop or mince garlic

  6. Add oil to a skillet

  7. Place cut potato slices into oil

  8. Add rosemary (or sage), oregano, basil, and garlic

  9. Cover at a slight angle to allow ventilation

  10. Cook on medium heat

  11. When the potatoes start to brown, flip

  12. When they are cooked to your desired tenderness and brownness (20-30 minutes, less time if thinner sliced), plate and serve