Grits Goodness Bowl


What kind of person does it make me that my husband got me a bunch of cleaning supplies for my birthday?


Let’s back it up a bit. My bday was a month ago, but bub was gone and then I was traveling. Sadly, there’s been no time to celebrate the majestic birth of muah.


I came home Monday and our bed was piled high with birthday happies.


All of which are to aid in my second favorite hobby – cleaning the sanctuary that is my house. I got this microwave splatter helmet thing that we can use to cover up foods before we heat them so sauces and such don’t fly all willy nilly. GAME CHANGER. Then, I got these lil motorized brushes to scrub the caked on messes on the stove top. Woah nelly, where have these babies BEEN all my life?! Next came a brand new hand vacuum. Only one of the most convenient household tools in all of the world! This one with a longer lasting charge because DUH. Finally, this angry looking lil woman that you fill with vinegar & put it in the microwave to sanitize it. Like, OK, a thing I absolutely cannot live without. All to say, I have VERY big plans this weekend.


Oh, and to complete the kewl girl birthday of 2019, a night night mumu in a cactus print.


Time: 1 hour (prep + cooking) | Serves: 3-4


  • 1 cup of grits, uncooked
  • 1 package of tempeh, sliced in thin strips
  • 1 head of cauliflower, cut in florets
  • 1/2 lb. of brussels sprouts, halved
  • 1 package of cremini mushrooms
  • 1 bunch of kale, destemmed + roughly chopped
  • 5 tbsp. of olive oil
  • 1 tbsp. of soy sauce
  • 1 tbsp. of agave
  • 2 tsp. of liquid smoke
  • 1 tsp. of hot sauce
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of nutritional yeast
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine kale + 1 tbsp. of olive oil + S+P, massage gently + set aside
  • Arrange cauliflower + brussels on 1-2 lined baking sheets (depending on your sheets) + drizzle with 1-2 tbsp. of olive oil + some S+P
  • Roast for 20 minutes, toss, roast another 15
  • Meanwhile, whisk 1 tbsp. of olive oil + soy sauce + agave + liquid smoke + hot sauce + cumin + chili powder + some S+P
  • Arrange tempeh in a flat, even layer + pour marinade on top, let sit for a few minutes
  • Heat skillet over medium heat
  • Add some tempeh slices, cooking for 3-4 minutes per side, remove + repeat with all slices
  • Then, heat last bit of olive oil in that same skillet + add mushrooms + S+P, cook for 5-6 minutes
  • Add kale + red pepper + S+P, cook another 3-4 minutes
  • Meanwhile, cook grits to package directions, once done, stir in nutritional yeast
  • To serve, pour some grits in a bowl + top with tempeh bacon + shroom/kale mix + some cauliflower + brussels sprouts
  • Using hands, scoop up some of your food + catapult it at your sweetie, then just stay seated + calm + see what happens

Shrimp + Grits

Processed with VSCOcam with f2 preset

I love an excuse to wear a floor length gown. I just really shine in them, ya know?

Processed with VSCOcam with f2 preset

Friday was the military ball. Oh how I wish all of you could have been flies on the wall. It was that kind of evening.

Processed with VSCOcam with f2 preset

Dinner was what you expect banquet, military food to be. I had a piece of lasagna & a potato that they shaped into a flower? I’m really not sure but I applaud the effort.

Processed with VSCOcam with f2 preset

We were so looking forward to dancing the night away. All we wanted to do was bust several moves. Then the DJ played Cotton Eyed Joe & 18 other line dances in a row & it was time to go.

Processed with VSCOcam with f2 preset

We did, however, pick up 2 large pizzas afterward & I just hair flipped all the way home.

photo (9)



Time: 45 minutes (prep + cooking) | Serves: 3-4


  • 1 cup of grits
  • 2 cups of water
  • 1 cup of vegetable stock
  • 6-8 strips of bacon, cut in chunks
  • 1 lb. of raw shrimp
  • 1/4 cup of green onions, sliced
  • Juice of 1/2 a lemon
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of creole seasoning
  • S+P, to taste
  • 1 cup of cheddar cheese, shredded

How to:

  • Bring water + stock + S+P to a boil in a saucepan
  • Add grits, cover + cook on low heat until liquid is absorbed, about 30 minutes
  • Meanwhile, cook bacon in a dry skillet over medium heat until desired crispiness
  • Lay on a paper towel lined plate
  • Add shrimp to the skillet you cooked the bacon in
  • Add creole seasoning + S+P
  • When shrimp are almost completely cooked, add bacon + green onion + lemon + garlic, cook another 2 minutes
  • Once grits are cooked, stir in cheese + S+P
  • Serve shrimp over grits with some extra green onion
  • Give me a call + tell me thank you