Rumi Blake didn’t always care about what went into her meals. As a busy graphic designer juggling deadlines and takeout containers, her focus was more on speed than nutrition.
But after being diagnosed with gluten sensitivity and experiencing constant digestive issues, she knew she needed a reset.
That reset came in the form of something deceptively simple: the power bowl. A Health Nutrition Book: The Complete Guide to Vitamins, Minerals, and Nutrients
To Rumi, these weren’t just trendy meals seen on Instagram. They became her way of taking control — of her diet, her energy, and her well-being. Each bowl she crafted became a balance of texture, flavor, and, most importantly, function. Her primary goal was to fuel her day while keeping things free of gluten and rich in fiber, the two priorities her gut needed most.
She began her mornings prepping roasted vegetables, cooking gluten-free grains like quinoa and buckwheat, and setting aside colorful toppings like shredded cabbage, edamame, or sautéed kale. Over time, she learned how to play with dressings — lemon-tahini one day, spicy almond sauce the next — always watching how her body responded.
“Fiber changed everything for me,” she says. “I didn’t even realize how sluggish I had been until I started feeling good again.”
What surprised her most was how satisfying the bowls were. Without gluten or processed carbs, her meals still left her full, energized, and free of the afternoon crashes she’d grown used to. And building her meals in a bowl format — rather than on a traditional plate — helped her visualize balance in a new way.
“I could see the greens, the grains, the protein. It all made sense when I looked at it,” Rumi explains. “It wasn’t just eating — it was building.”
Now, power bowls are more than just a meal for her — they’re a daily ritual. A moment of mindfulness. A way to care for herself in the midst of chaos.
