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Whole30 Power Bowl

Whole30 Power Bowl

Looking for the perfect recipe to meal prep for the week? I've got ya covered! This Whole30 Power Bowl is my go to lunch during the week because 1. Its bomb AF and 2. It's loaded with nutrient dense foods to keep you feeling energized throughout the day!


This cauliflower rice bowl is inspired by my fav dish at 401—topped with ginger glazed Brussels sprouts, butternut squash, kale, pico, avocado relish, pumpkin seeds, golden berries, watermelon radishes, grilled chicken, and a cilantro cumin aioli. Talk about all the Flava Flav🔥 #mealpreponfleek


What are some of your favorite recipes to meal prep?

Whole30 Power Bowl

Yields: 3-4 servings

Prep Time: 27 minutes

Cooking Time: 60 minutes

Total Time: 1 hour and 27 minutes


* Grocery List: See end of post *


For the Brussles sprouts:

  • 1 lb Brussel sprouts, halved

  • 4 bulbs green onions, finely diced (white part of the onion)

  • 1/2 lemon, juiced

  • 1 tablespoon ginger, minced

  • 4 cloves garlic, minced

  • 1 tablespoon Dijon mustard

  • 3 tablespoons coconut aminos

  • 2 tablespoons coconut oil

  • Salt to taste

For the butternut squash:

  • 1 butternut squash, cubed (I usually buy it pre-cut when I meal prep)

  • 1 tablespoon coconut oil

  • Salt, pepper and onion powder to taste

For the avocado relish:

  • 1 large avocado

  • 2 tablespoons lime, juiced

  • 3/4 cup tomato, finely chopped

  • 2 green onions, minced (white part of the onion)

  • 1/3 cup cilantro, chopped

  • 1 tsp Crystal Hot Sauce

For the Cilantro Cumin Aioli:

  • 1 cup Primal Kitchen Mayo

  • 1/2 cup cilantro, packed

  • 1 jalapeno, seeds and membrane removed, diced

  • 2 garlic cloves, halved

  • 1/2 lime, juiced

  • 3/4 tsp ground cumin

  • 1/4 tsp salt

For the chicken:

  • 4 chicken breasts, butterflied

  • 2 tablespoons avocado oil

  • 1/2 lime, juiced

  • Salt and pepper


  • 16 oz cauliflower rice, (I prefer CeCe’s Veggie Co.)

  • 1 head of kale, stem removed, chopped and massaged

  • Pico de gallo (when meal prepping I get store-bought pico)

  • Pumpkin seeds (for garnish)

  • Golden berries (for garnish and loads of health benefits—I use Navitas Organics)

  • Watermelon radishes, sliced thinly


For the Brussles sprouts:

  1. Preheat oven to 400℉

  2. Line baking sheet with parchment paper.

  3. Mix all the ingredients in a medium mixing bowl. Then add the Brussels sprouts to the bowl and toss to evenly coat. Spread them out evenly on the baking sheet.

  4. Bake for 30 to 45 minutes, or until desired crispiness.

For the butternut squash:

  1. Line another baking sheet with parchment paper and evenly spread out the butternut squash. Toss with coconut oil, salt, pepper, and onion powder.

  2. Place in oven, at the same time as the Brussels sprouts, at 400℉ and roast for 25-30 minutes or until light brown.

For the avocado relish:

  1. In a medium mixing bowl, toss to combine the avocado and lime juice. Add tomato, onions, cilantro and hot sauce. Cover and refrigerate.

For the Cilantro Cumin Aioli:

  1. In a food processor, add all the ingredients, pulse until smooth. Cover and refrigerate.

For the chicken:

  1. Heat the avocado oil in a skillet over medium high heat. Generously season the chicken breast with salt, pepper, and lime juice. Transfer the chicken to the skillet and cook for about 7 minutes on each side, or until 165℉.

  2. Remove from heat and slice into 1 inch strips.


  1. Heat the cauliflower rice over medium heat until cooked through (some brands differ but mine takes about 7 minutes).

  2. Now it’s time to assemble the bowl. Add the cauliflower rice and desired amount of kale to a bowl. Top with Brussels sprouts, butternut squash, avocado relish, chicken, pico de gallo, pumpkin seeds, golden berries, and watermelon radishes. Drizzle the aioli on top.

Enjoy XX!

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