Mashed Cauliflower


  • 1 head cauliflower, cut into florets
  • 1 Tbsp ghee (or fat of choice)
  • salt and pepper to taste


  1. Add water to a large pot and heat to a boil. Put a steamer bowl on top of it and add the cauliflower.
  2. Steam the cauliflower for about 10 minutes, rotating it periodically, or until it becomes tender.
  3. Remove from heat and add the cauliflower to a food processing bowl or blender. Add the ghee, salt and pepper too.
  4. Blend until the cauliflower becomes creamy.

Put cauliflower into a steam pot

Boil until it becomes tender

Pulse in a blender or food processor until it becomes creamy


Garlic Thyme Cauliflower


  • 3 Tbsp coconut oil, melted
  • 1 head cauliflower, cut into florets
  • 4 cloves garlic, minced
  • 1 Tbsp thyme (fresh or dried)
  •  salt and pepper to taste


  1. Add all ingredients into a mixing bowl and stir so everything is evenly spread
  2. Heat a large skillet to medium and add the mixture
  3. Cover the skillet with a lid and cook for about 10 minutes, stirring occasionally
  4. Remove the lid and continue to fry for another 10 minutes, or until the cauliflower starts turning golden brown
  5. Remove from heat and serve

Boston Public Market

One of my favorite places to go in Boston is the Public Market. You will find me there every weekend browsing the bounty of each stand. They have such an array of vendors you are sure to find exactly what you’re looking for. Here’s just a taste of what you can find!

Stillmans Farm – located in New Braintree all their produce is non-GMO, seasonal and local and grown using family practices passed down from generations of farmers. They are dedicated to the land they grown on and as a result their soil is much more nutrient rich than conventional growers. This results in less fertilizer use and healthier (tastier!) produce.

Sienna Farm – a family farm in Concord, their produce is free of chemical herbicides, pesticides, and synthetic fertilizers. They focus on soil health to promote the flavors and health benefits of their produce.

  • My Recommendation: Look for Cauldron sauerkraut, though I make my own these ladies make the BEST Black and White (peppered) kraut.

Red’s Best – a Boston based seafood wholesaler that aggregates from small, community-based fishing boats. I love getting my fish from here because I know it was caught just miles from me. I can count on the fact that it’s fresh and local. Supporting community fisherman is a bonus! Did you know that mass caught fish bound for the standard grocery store often gets mislabeled? So that cod that you think you’re eating might actually not be cod at all. That won’t happen here.

  • My Tip: Walk up and see what the catch of the day is. Sometimes it’s not a fish you would normally buy (or have ever heard of) but it’s a great excuse to try something new. It’s the freshest fish you’ll find (caught that morning) and it will normally be the cheapest option!

Chestnut Farms – is a farm located in Gilbertville who is focused on raising healthy animals and preserving the land. They utilize a rotational grazing method which includes moving chicken buses, not using the same pig pasture two years in a row and soil testing process prior to amending the fields. This is how farms used to operate before big agriculture took over because it saves the land to be farmed over and over again. The livestock eats hay (dried pasture), nuts, bugs and worms, NOT grains, soy and corn like conventional livestock. By moving away from the foods that animals are designed to eat they become sick. Like the age old saying, “You are what you eat”, so choose animals that are healthy and you will be too.

  • My Recommendation: Duck eggs, knuckle bones for bone broth, chicken livers

There are SO many other vendors, these are just the ones I hit up routinely. Make sure to check them out for yourself.

Some other fun new from the market:

Summer Fridays Sip & Shop – Every Friday from 3-7pm the BPM bar will be serving local wine and beer to enjoy as you shop or dine throughout the Market. Just another excellent reason to visit!

Cooking Classes – So you’ve walked through the market and fell in love with all the fresh produce but don’t know what to do with it…. The Kitchen at the BPM is here to help! They offer hands on group cooking classes sponsored by the vendors to teach you recipes utilizing the products found throughout the market. Have a favorite restaurant in Boston? They also pair up with Boston chefs to treat you to an in depth insider look at these chef’s specialties. You get treated with a full dinner and possible local wine pairing. Sign me up! Check out their Event Bright page for upcoming events.

Okay I’ve fan girled long enough. You get the point, the market is awesome and you should check it out. Supporting local never tasted so good! Make sure to leave a comment if you have questions or any recommendations for other vendors to try. I would love to hear from you!

Iced Turmeric Latte


  • 1 cup coconut milk
  • 1 cup water (or bone broth!)
  • 1 tsp ghee
  • 1/2 Tbsp turmeric
  • 1/2 tsp ginger powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp pepper
  • 2 ice cubes


  1. Add all ingredients into a Nutribullet or blender and blend until creamy.
  2. Pour in a glass an enjoy chilled. You can even top it with more cinnamon!

Wild Mushroom Risotto


  • 1 head of cauliflower, riced
  • 1 Tbsp ghee (or tallow, coconut oil)
  • 2 handfuls of any mushroom, chopped finely
  • 1 cup bone broth (or any type you have)
  • 3 cups spinach chopped into thick peices
  • 5 leaves fresh sage, chopped finely
  • 1 tsp dried oregano
  • 1/2 tsp fresh thyme (or dried)
  • 2 cloves garlic, minced
  • 1 Tbsp balsamic vinegar
  • Salt and pepper to taste


  1. If you’re using pre-riced cauliflower skip this step. Steam the cauliflower over a medium pot over medium heat. Cook until the florets become tender. Remove from heat and let the cauliflower cool. Add the florets to a blender or food processor and pulse until it takes a rice like consistency.
  2.  In a large skillet, cook the fat over medium heat. Add the mushrooms and saute them for about 5 minutes.
  3. Add the rice and bone broth to the skillet and let simmer for about 5 minutes.
  4. When steaming remove from heat and add the rest of the ingredients. Place a lid on top and let it steam for 5 more minutes.
  5. When ready remove the lid and stir ingredients together. Serve warm

Smoked Salmon and Eggs


  • 2 ounces smoked salmon, chopped into pieces
  • 2 duck eggs
  • 1 Tbsp coconut oil
  • 1 cup sauerkraut
  • 2 cups cooked spinach
  • 2 Tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 lemon, juiced
  • 1 Tbsp balsamic vinegar


  1. In a small frying pan heat the coconut oil on medium heat. When fully melted add the 2 eggs and cook until fried on the bottom. Then flip to cook the other side
  2. In a bowl add the cooked spinach and sauerkraut. Top with olive oil, garlic lemon and vinegar and mix thoroughly.
  3. Add to a serving bowl and top with the fried egg and smoked salmon. Serve warm.

Cauliflower Tabbouleh


  • 1 head cauliflower, cooked and cooled, riced
  • 1 bunch parsley, chopped finely
  • 1 tomato, diced
  • 1 cucumber, chopped into small pieces
  • 1/4 red onion, chopped
  • 10 mixed olives, sliced
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. To rice the cauliflower, either buy pre-riced or steam te florets and let them cool. Then add them to a blender and pulse them until it takes on a rice like texture.
  2. Add all ingredients into a large bowl and mix until everything is well distributed
  3. Let sit in the fridge for an hour to chill. Serve cold.