Best Brussels Sprout Recipe

If any of you are like Gabby and myself, we consume brussels sprouts on the reg. It is such a easy and quick vegetable to cook up while allowing us to get our “greens” in. We would normally just pour some coconut oil, salt, pepper, and garlic powder and bake for 20-25 minutes.

Recently, I purchased Juli Bauer’s Paleo Cookbook and the recipes in here are to die for! Seriously, I have never had a cookbook where I literally want to cook every single item. If you are stuck in a rut with your cooking, please purchase this, your taste buds will thank you.

Gabby and I cracked the book opened last night and literally drooled over this recipe! We had to make it ASAP.

Rosemary Bacon Brussels Sprouts & Apple Salad


This is so so simple and easy to make.


  • 1 pound Brussels Sprouts, cut in half
  • 3 to 4 tbsp coconut oil
  • 1/2 tsp fine sea salt
  • 1/2 pound thick-cut bacon
  • 1 large Pink Lady apple
  • 1 tbsp grass-fed butter
  • 2 tbsp coconut sugar
  • 1/4 cup chopped walnuts
  • 1 tsp minced fresh rosemary

Cooking Process:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper
  2. Toss the halved brussels sprouts in melted coconut oil and spread out evenly on lined sheet, sprinkle with sea salt. Roast for 30-35 minutes, until crispy.
  3. While the Brussels sprouts are roasting, cook the bacon in a large sauté pan over medium heat until crispy, about 10 minutes. Remove from the pan, set aside to cool, and then chop into small pieces.
  4. In the same pan, sauté the diced apple in the bacon fat until soft. Remove from the heat and set aside.
  5. Make the candied walnuts. Melt the butter in a small saucepan over medium heat. Add the coconut sugar and walnuts and toss to coat for about 2 minutes.
  6. Place the pan with the apples back over medium heat. Add the candied walnuts, roasted Brussels sprouts, bacon, and rosemary, season with a bit of salt and pepper, and then mix to incorporate. Serve immediately.

And BOOM! You can enjoy your delicious and healthy vegetables. Someone try to tell me after tasting these that I you don’t like brussel sprouts!

Cook these up and share the final picture over Instagram and use #PowersKitchen

Share away!

My New Favorite CARB!

I was recently introduced to this amazing combination at a dinner party with a friend, and ever since I have been trying to replicate it!


If you are like me, you would usually just get regular sweet potatoes at the grocery store. You always noticed all these other types of “yams” or “sweet potatoes” but you didn’t know much about them so you just skipped over them. But skip over NO MORE!

Japanese Sweet Potatoes are a rich source for a variety of vitamins and minerals such as Vitamin A, C, E, B6 and potassium. They taste a bit sweeter then just regular sweet potatoes.

These things are so delicious and have become my new favorite carb source for my post workout meal. I have finally perfected the recipe after numerous times of utter failure. It is so easy just make sure to leave them in the oven for the allotted time.

First, pre-heat the oven to 425 degrees and wash the Japanese Sweet Potatoes. Wrap them in foil and place in the oven for 75-90 minutes. Once done, be careful when removing them from the foil because they will be quite hot. I usually take off the skin and put the ones I am not using in a tupperware container.


I top off the Japanese Sweet Potatoes with some Coconut Butter and call it a win!

Just so you know, I don’t like coconut water or coconut meat but I absolutely love Coconut Butter! The only store I have found that sells it is at Whole Foods. Check it out.


Let me know if you try this recipe and what you thought of it =)