Happy 420! Let's keep it green today.

I woke up needing fuel for the day, and to be honest, eggs weren’t exciting me. Sometimes I’ll do a “leftover omelette,” depending on what was for dinner. This morning I had a conglomerate of vegetables in my fridge. So that’s just what the heck I had for breakfast.

The only cooked item was Brussels sprouts, digging deeper, I spied broccoli, baby carrots, cucumber, and spinach. No, no spinach today, I’ve been having so much lately! As great as you are, girl bye.

I chose to steam the broccoli, julienne (thinly slice) the carrots, slice the avocado in a way I haven’t been lately, and give the sprouts one more toss in the wok. I didn’t use any oil, I’m a lazy chef so you better believe the same pan I cooked them in was at the ready. I also find that using less oil allows for a nice crisp edge. You can’t get away with that in a cast iron, but something nonstick like and fierce like my wok, can handle it. No. Soggy. Sprouts. I line my plate with my freshly crisped sprouts, then add broccoli, carrots, and cucumber. Then finish it off with slices of avocado and a mental reminder to wash the wok.

TIP: Use a chef’s knife to transfer the avocado slices from the cutting board to your plate.

That’s it! I’m off to enjoy this beautiful Southern weather!

 veggie power bowl 

serves 1-2, 10 min prep time + 5 min cook time


1 avocado
2 cups Brussels sprouts, halved
1 cup broccoli
1/2 cucumber
handful baby carrots, julienne cut not necessary


Heat a large oiled skillet on medium high flame. Sauté the Brussels on the flat side sprout for no more than 5 minutes. Remove from skillet.

Arrange your vegetables in a bowl or on a plate anyway you’d like them! What’s so great is there is no wrong way!




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