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  • Joanne Burke-Sherman

Many Diets, Many Lifestyles, Many Recipes

Updated: Feb 25, 2020

I work with many clients with many needs. I have seen clients for everything from #BloodPressure and #Cholesterol to #OCD, #Asthma, #WeightLoss and more.

Despite the fact that my practice is in Braintree, Ma, I am able to work with clients both long distance and close by. Technology allows this - especially the simple ones such as phone and email.

No matter where my clients are, their needs are varied. Some clients have allergies, some have #foodsensitivities and others are just trying to eat healthier. Although I help clients find foods that work for them, I always try to findor create #recipes that are allergy friendly.

So what are the typical allergens? Many have allergies to dairy, wheat, gluten, eggs, soy and more. So, as I make recommendations and provide recipes, I try to offer interesting foods that eliminate many of the traditional allergens.

One example is the #BrusselsSprouts recipe below: Brussels sprouts are one of those foods that is really filled with great #nutrition. It is fabulous for cholesterol, #joints, #liver cleansing, #cancer and more. I love my cruciferous veggies! If you don't think they are your thing, then try some new recipes. You never know! Have fun! Stay healthy!

Quick Roasted Brussels Sprouts with Coconut Ginger Sauce

- modified from Cookie and Kate


Spicy coconut ginger sauce

- 1 1/2 teaspoons fresh grated ginger or 3/4 teaspoon powdered ginger

- 1 teaspoon stevia or honey

- 1 tbsp coconut aminos

- 1/2 to 2 teaspoons chili garlic sauce (to taste)

- 1 tbsp rice vinegar (or lime juice).

Brussels sprouts

- 3/4 pound Brussels sprouts, root ends cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)

- 1 tablespoon coconut oil

- Sprinkle of sea salt.


1. Preheat your broiler. In a small saucepan over medium heat, combine the coconut milk, ginger, sweetener and coconut aminos. Add chili garlic sauce, to taste. Whisk the ingredients together and simmer for a couple of minutes to infuse the flavors, stirring often. Remove the pan from heat and stir in the rice vinegar.

2. Let your cast iron pan heat up for two to three minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact. Toss the prepared Brussels sprouts with olive oil and salt.

3. Toss well, so that the sprouts are evenly coated in a thin layer of oil. Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are face down. Let them cook for about two minutes, or until they are starting to brown on the bottom.

4. Transfer the pan to your broiler. The pan will be heavy and hot so use oven mitts and be careful! Let the Brussels broil for about three minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized. How long you should leave them in there depends on your preferences and your oven.

5. Transfer the sprouts to a bowl(s), drizzle with coconut ginger sauce and serve.

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