shredded brussels sprouts with butternut squash

I love the flavors of the holidays!  Try this shredded brussels sprouts with butternut squash recipe next week, it’s perfect for Thanksgiving!  


We talk about the dangers of plastic all the time.  But, let’s face it…it’s everywhere!  We’re exposed to phthalates (a dangerous compound in plastic) on a daily basis.  Sadly, it’s in the lotions we use, water we drink and the air we breathe.  What’s equally important as educating on how to avoid plastic, is how to detoxify from it!   According to the Institute of Functional Medicine, consuming 2+ servings of cruciferous vegetables a day will speed up the detoxification process of dangerous phthalates in the body.  Vegetables in the cruciferous family include cabbage, broccoli, kale, collard greens and brussels sprouts to name a few!  One serving equals 1/2 cup of cooked vegetables.  This dish will make it super easy for you to do that, it’s so hard to stop eating this delicious mix of brussels sprouts, butternuts squash, pecans and dried cranberries!

For more on this topic and other ways to detoxify, check out this article.

shredded brussels sprouts and butternut squash
Recipe type: Main
Cuisine: Vegan
  • 1 butternut squash, peeled and cubed (around 5 cups)
  • 2 pounds of brussels sprouts, trimmed and shredded (around 5 cups)
  • ¼ cup extra virgin olive oil
  • juice from 2 lemons
  • ¼ cup pecans
  • ¼ cup dried cranberries
  • sea salt to taste
  1. Drizzle butternut squash with olive oil, toss to coat and roast on a baking sheet at 400 degrees for 20 minutes or until tender.
  2. Meanwhile, add olive oil to a large skillet over medium heat. Add shredded brussels sprouts and sauté for 10-15 minutes, stirring occasionally. Add lemon juice and sauté until brussels sprouts are wilted and slightly golden on the edges.
  3. Mix in roasted butternut squash, pecans and dried cranberries. Season with sea salt and enjoy!

 Shredded Brussels Sprouts with Butternut Squash, Pecans and Dried Cranberries ~vegan, gluten free~ The perfect Thanksgiving side dish!

basil coconut brown rice ~vegan, gluten free~

Comforting and healing, brown rice cooked with coconut and basil….

Basil Coconut Rice ~vegan, gluten free ~A comforting and healing side dish!

A few nights ago I spent the evening catching up with one of my closest friends over this meal, one I knew I wanted to recreate.  She cooked, it was such a simple gesture, yet such a treat to have a meal cooked for me.  We spent hours chatting and eating!  It reminded me of those summers when we were teenagers and could talk the night away!  However, we are much better cooks now and our parents didn’t have to call the cops to go looking for us :)

Thank you,  Emily xoxo

She just threw this meal together with food she cooked ahead of time.  You can roast whatever veggies you have on hand or growing in your garden!  For a little flavor boost I added a pinch of black sea salt and chopped macadamia nuts!

basil coconut brown rice ~vegan, gluten free~
  • For the Rice:
  • 1 tablespoon olive oil
  • ½ yellow onion, minced
  • 2 cups brown rice
  • 2½ cups water
  • 1 can coconut milk
  • ½ teaspoon of salt
  • ¼ cup fresh basil, chopped
  • For the Roasted Vegetables:
  • ½ red onion, cut into bite-sized pieces
  • 1 summer squash, chopped
  • 1 zucchini, chopped
  • drizzle of olive oil
  • pinch of thyme
  • sea salt and pepper to taste
  • ¼ cup macadamia nuts, chopped (optional)
  1. In a large skillet over medium heat, add olive oil and onion. Saute until fragrant. Add brown rice and stir until rice is coated with oil. Add water and coconut milk, bring to a boil. Turn down heat, stir in salt and basil. Cover and simmer for 45 minutes or until rice is tender.
  2. Meanwhile, heat oven to 425 degrees. In a large bowl, add onion, squash and zucchini. Drizzle with olive oil, add thyme, sea salt and pepper. Toss to coat. Transfer to a baking sheet and cook for 30 minutes. Finish under the broiler for a few minutes or until crispy.
  3. Serve veggies over rice, top with macadamia nuts.

Basil Coconut Rice ~vegan, gluten free ~A comforting and healing side dish!

The coconut milk adds a sweet and mild flavor to the nutty brown rice.  You could also pair this rice with a spicy curry!  To me, coconut rice is a comfort food, but it can be used to heal inflammatory digestive disorders.  Coconut milk contains lauric acid, which contains antimicrobial, antiviral and antifungal properties.  It also helps aid in the absorption of fat soluble vitamins.

Basil Coconut Rice ~vegan, gluten free ~A comforting and healing side dish!

Hope you enjoy :)