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i'm stephanie

I'm a functional nutritional therapy practitioner, restorative wellness practitioner, certified holistic health coach, and educator. I inspire individuals to take back their health with real food so they can finally get to the root cause of dysfunction and restore wellness within themselves. I reside in Boise, Idaho where I enjoy spending time outdoors, drinking copious amounts of tea, cuddling with cats, and reading good books. 

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Broccoli Salad

This broccoli salad is one of my favorite summer side dishes. It's AIP-friendly and transports well for barbecues, potlucks, and picnics. If you and your loved ones need more veggies in your life, I suggest giving this broccoli salad a try.


  • 2 heads of broccoli, chopped

  • 8 strips of bacon

  • 3 shredded carrots

  • ½ red onion, sliced

  • ⅓ cup raisins

  • ⅓ cup olive oil

  • 2 tbsp apple cider vinegar

  • 1 tbsp honey


  • Boil some water and throw the chopped broccoli florets into the water for 1-2 minutes to blanch them. Make sure not to overcook them. The idea is to get a pop of green and reduce the crunch a bit, but still keep them undercooked.

  • Remove the broccoli, place in a mixing bowl, and throw in the fridge.

  • Cook the bacon strips on a sheet pan per package directions for 15 minutes.

  • While the bacon cooks, shredded the carrots and chop the onions.

  • Mix the olive oil, apple cider vinegar, and honey together well until honey is fully mixed in.

  • Remove the bacon from the oven and tear into bacon bits.

  • Remove the bowl of broccoli from the fridge and throw in the bacon bits, shredded carrots, diced onions, and raisins.

  • Pour the dressing over the salad, mix together, serve, and enjoy!

If you're vegetarian, simply omit the bacon. If you want some extra crunch, I suggest adding shelled sunflower seeds or sliced almonds at the end.

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