Roasted Brussels Sprouts and Carrots


October is here! All my fave things like pumpkin patches, football, crisp air so you can wear a fun sweater and cool boots, oh and jeans (I have so many, I’m such a jean whore!), Halloween and the start of Fall Renewal Detox!


I’ve been leading our LIVE group cleanses for over 5 years and a big concern is how stress leads to cravings and mindless eating.

 Stress is the #1 cause of inflammation in the body.

Caffeine, sugar, dairy, gluten, alcohol, animal protein, soy… all inflammatory, but stress again trumps all.
When we are inflamed, we:

• gain weight in the belly,
• break out,
• feel drained,
• can’t think,
• become moody, and
• feel out of control with our eating and cravings.

And over time with repeated stress, inflammation leads to chronic illness such as cancer, diabetes, autoimmune disorders, thyroid issues, high blood pressure, etc…

I’m sure you can relate to what I’m sayin’. Even with good intentions, stress can quickly put us back at the starting line.

One of the easiest ways (because nature takes care of it all!) to add ease into your cells and fight inflammation (stress!)  is to eat seasonally.

Every time the season changes, our bodies automatically endure stress. Weather, new feelings and energy… our bodies begin to adjust to the season.

Eating foods like carrots, butternut squash, kale, pumpkin, apples, pears help support our systems during the transition.

Isn’t it amazing that during fall, the seasonal foods that are rich in beta carotene (carrots, butternut squash, sweet potatoes…) are abundant? We need to protect our lungs (the organs that rule autumn according to Traditional Acupuncture) at this time of year and get ready for cold and flu season so nature gives us just what we need.

And you know what else is in season? Brussels sprouts!

Brussels sprouts are soooooo good for you. They are an excellent source of vitamin C and vitamin K. They are packed with nutrients such as folate, fiber, potassium and omega 3.

Brussels sprouts taste like candy, too! Yep yep!

I can’t control myself! I seriously eat ’em up fast! I have a way to make these bites super tasty. You’ll end up devour them just like me.

Brussels Sprouts

Roasted Brussels Sprouts and Carrots


1 cup Brussels sprouts, washed and stems removed
1 tablespoon extra virgin olive oil
Sea salt and freshly ground pepper to taste
1 garlic clove, minced
2 carrots, cut diagonally into ½-inch slices


Preheat oven to 400°F. Toss Brussels sprouts with oil in a large baking dish and season with salt
and pepper. Add garlic and carrots. Bake for 25 minutes, until sprouts and carrots are tender.
Serves 1-2

Brussels Sprouts and Carrots

I would love to hear from you… what is your favorite fall food and how do you like to cook it? I’m excited to see what inspires you!


PS. Fall Renewal 10 Day Detox LIVE group starts Oct. 17th! Join me and hundreds of gorgeous souls to lighten up, energize and glow! Click to learn more>>>

Fall Renewal 10 Day Detox

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