Breakfast Soul Bowl

Happy 2019! I hope that you had a wonderful holiday season, full of memories you will never forget! I just returned back to work after being off for almost 3 weeks, which was so relaxing. I went back to Maryland to see my family and friends and had a great time, just catching up with everyone and spending chill moments laying around my parents house talking about random things and playing with my nephews, trying to learn the new dances that Auntie is clearly too old for haha!

I’ve been slowly easing into the year, reflecting on 2018 and getting my goals finalized for 2019. I have a lot of exciting things I want to accomplish, including the revamp to this website - which, if you are reading this now - you are seeing the new and updated version of so I hope you love! I’d love to know more about what you want to see so don’t hesitate to drop me a line at anytime!


I also recently discovered a quaint, new cafe and coffee shop just up the block from my house which I have fallen in love with and have been spending a lot of time at. Hilltop Coffee + Kitchen is the spot my neighborhood has been longing for. It has yummy (and healthy) options like their lavender latte (fave!), short rib grilled cheese, smoked salmon droptop and soul bowl. It’s also *black-owned* which is the cherry on top for me, as I love supporting local and black-owned businesses! If you’re in the Ladera Heights neighborhood, or anywhere by LAX really — be sure to swing by this place, you won’t regret it!

After getting their Soul Bowl, I couldn’t stop thinking about it! It’s a delicious and comforting array of so many warm and comforting elements that just make your SOUL happy, hence the name! Every bite is unique and flavorful. Up until recently, I’ve never been much of a grits girl and idk why! I grew up eating cream of wheat, which after making grits again, I found isn’t much different from grits! But I do have to ask… sugar or salt? In this dish, salt is required because of how savory the dish is. But the creamed corn balances it all out.

PS. this is not one of my quick, easy, 1 pan sheet meals… BUT it’s totally worth it. See for yourself, you’re going to be licking the bowl!




  • 3 tablespoons olive or grapeseed oil

  • 2 smoked turkey wings

  • 2 bags collard greens, pre-washed and trimmed

  • 3 cups of chicken broth

  • 2 teaspoons garlic powder

  • 1 tablespoon apple cider vinegar

  • 1/2 lb large shrimp, deveined with the tail on

  • 1 tablespoon cajun seasoning

  • 2 cups grits, cooked according to directions on box

  • 2 tablespoons cheddar cheese, optional

  • 1 can of creamed corn

  • additional salt + pepper, to taste



For collard greens:

  1. Add 2 tablespoons oil to a crockpot or large stock pot on medium heat

  2. Add in turkey wings and allow them to cook down for about 20 minutes

  3. Add collard greens, garlic, vinegar and chicken broth along with additional water to cover greens

  4. Cook 2 hours or to desired degree of tenderness

If you happen to have leftover collard greens for some reason, you could certainly use those (as I did in this initial recipe), but if not it’s so simple to toss all of your ingredients in a crock pot and let them cook down while you do other things!

For Shrimp:

  1. Wash shrimp and pat dry

  2. In a medium bowl, toss shrimp in cajun seasoning until they are coated

  3. In a medium skillet on medium heat, add the remainder tablespoon of olive oil until hot

  4. Add shrimp and cook on each side for 3-4 minutes until pink and cooked thoroughly

For creamed corn:

  1. Empty can of creamed corn into a small sauce pan or bowl - warm according to directions on back of can

  2. Add a sprinkle of black pepper + sea salt to season

For Grits:

  1. Cook as directed on box to make 2 cups of cooked grits

  2. Season with salt + pepper to taste and add in a sprinkle of cheese if you’d like!


  1. Pour a 1 cup helping of grits into your bowl.

  2. Spoon 1/4 cup creamed corn around the perimeter of the bowl.

  3. Scoop 1/2 cup of greens in the center of your bowl

  4. Top with 5-6 shrimp

  5. Garnish with chopped cilantro or parsley and ENJOY!!!