Avocado + Grapefruit Ceviche


I miss MySpace.


Are any of my readers hackers? I need to log in to my old account. I’ll only need your services this one time and your secret will be safe with me.


The photos on this long-ago deactivated MySpace page are so incredibly embarrassing, I’d give a limb to show them to my husband and show him how well I’ve aged. Think colorful braces and flat-iron damaged hair.


Really I just miss a social media platform that let me customize my page with a song. Do you remember the PRESSURE of choosing your MySpace song?! If you were anything like me (sad, not many friends), this was a do-or-die situation. It had to be just right! Both representative of my mood and by a band my crush liked. To achieve, I’d stalk my crush’s fave band page and find the most depressing song they had. Then, I would wait patiently and hope crush noticed and would say something like, “wow, Rach, what an obscure and deep song you have on your page by a band I thoroughly enjoy, would you like to go to the local Sonic and share a limeade?”


I think this had a 0% success rate, but I did develop a deep appreciation for My Chemical Romance.



Time: 20 minutes | Serves: 4-6


  • 2 avocados, diced
  • 1 grapefruit, skin removed + diced
  • 2 roma tomatoes, diced
  • 1 cup of cauliflower, cut into very small florets or riced
  • 1/2 red onion, diced
  • 1 jalapeno, diced
  • 1/2 cup of cilantro, chopped
  • Juice of 1 lime
  • S+P, to taste
  • Chips for serving


How to:

  • Mix all ingredients in a bowl + sprinkle on plenty of S + a little P
  • Serve with tortilla chips
  • Try to beat my record of eating literally all of this in a three-hour span


Idea from here!




Grilled PB + Banana + Tempeh Bacon Sammies



Sometimes I surprise myself.


By how little I know about things I should have been taught in middle school.


Exhibit A: Garr and I were watching Planet Earth last night. All sorts of animals were doing all sorts of things. About 18 times, I thought to myself, “Didn’t know penguins did that” or “Wow, who knew goats could do that?” Garr’s favorite was when I made the mistake of thinking out loud, “Huh, I didn’t know bears hung out in snow-covered mountains.”


Then, today’s top news story is the plummeting stock market. I’m listening and I’m like, yes, yes, I’m following. Down = bad; up = good. Simple enough. Then, they start really diving into it… Percentages, points, men in ill-fitting suits running around with little notepads. I find myself thinking, “Do I even know what the stock market really is……….???”


I have other valuable knowledge, though, like TV, some books and vegan foods.




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


  • 12 slices of ezekiel bread
  • 1 1/2 cups of natural PB
  • 1 banana, sliced thin
  • 1 cup of raspberry preserves
  • 1 package of tempeh, sliced in thin strips
  • 1 tbsp. of soy sauce
  • 3 tbsp. of olive oil
  • 1 tbsp. of agave
  • 2 tsp. of liquid smoke
  • 1 tsp. of hot sauce
  • 1 tsp. of cumin
  • 1/2 tsp. of chili powder
  • S+P, to taste
  • Vegan butter, for grilling sammies

How to:

  • In a bowl, combine soy sauce + 1 tbsp. of olive oil + agave + liquid smoke + hot sauce + cumin + chili powder + some S+P
  • Arrange tempeh slices in a dish + pour marinade over, let them sit for 20 minutes
  • Heat remaining olive oil in a skillet over medium heat
  • Arrange tempeh slices in a single layer, cook for 2-3 minutes, flip + cook another 2 minutes, remove + put on a plate
  • To build sammies, spread some softened vegan butter on two slices of bread
  • On the unbuttered sides, spread some preserves + on one slice of bread + some PB on another, top PB slice with banana + bacon, put the two together, repeat with remaining sammies
  • Heat some butter in a skillet over low-medium heat, grill sammies for 3-4 minutes on each side
  • Serve warm
  • Put on gloves before handling because the ooey gooey goodness of this melty PB is gonna get all over you


Bacon from here!


Taco Pizza


Fitbits are equal parts motivating and gut-wrenching.


I got one for Christmas in an attempt to be mindful of my activity (or lack thereof).


Turns out my daily yoga session is only like 8 steps.


What’s a girl gotta do to get her 10,000 steps?! I don’t run and it rains here. I’m meant to be indoors. I’ve really been trying to think outside of the box, though. Cleaning is actually a nice way to get some steps. My baseboards are shined up like pennies! I’ve also been practicing old dance moves. Turns out I’m still pretty terrible. I am, however, quite good at reading. Instead of cozying up with a good read, I just walk and read. All around the house. Garrett is moderately upset with this new hobby because, apparently, it’s distracting when I walk in front of him during his evening TV time.


I think “Destined to be Sedentary” will be a chapter in my memoir.


Time: 1 hour (prep + cooking) | Serves: 2 (or 1 if you’re me)


  • 1 whole wheat crust
  • 1 package of soyrizo
  • 1 can of beans
  • 1 can of corn, drained
  • 1 jalapeno, diced + more for topping
  • 1 roma tomato, diced
  • 1 cup of butter lettuce, shredded
  • 1/4 cup of cilantro, chopped
  • 1/2 of an avocado, chopped
  • Tortilla chips
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Prep dough according to package directions
  • Preheat oven to 450
  • Heat olive oil in a cast iron kitchen over medium heat
  • Add soyrizo, cook 4-5 minutes
  • Add jalapeno + corn, cook another 2-3 minutes, set aside
  • Meanwhile, add beans + juice to a small pot over low-medium heat
  • Add cumin + chili powder + S+P, cook 6-7 minutes
  • Spread beans on crust
  • Top with soyrizo mix
  • Bake 10 minutes
  • Top with lettuce + tomatoes + avocado + crumbled tortilla chips + cilantro
  • Serve hot
  • Fold pizza slice into shape of taco for some real Shutter Island business