Spaghetti Squash with Veggies + Tomato Sauce




Your girl has been plumb RUNNING. Not like the exercising kind, though. Quite the opposite, in fact.


My BFF came to visit for a few days. Then I went home to Memphis for a week. When these two things happen, I lose all self control and morph into the gluttonous creature God intended.


For example, while out to dinner last Saturday before the Kacey Musgraves concert, I single handedly ate three baskets of chips with salsa. I really wish I was exaggerating. I was in actual pain the next day and resolved to never do that again. Then Monday rolls around and my daddy offers to take me to my favie Mexican restaurant in Memphis. What do I do? WORK on another two baskets of chips. Moral of this story: I LOVE CHIPS. & also I have this problem where I don’t stop eating when I’m full???? It’s not great. How does one just not overeat when there is tasty food in front of one? Like, as a rule, I don’t take home leftovers from restaurants. Not because I’m morally opposed, there are just literally 0 leftovers to take.


Now I’m home and trying to detox but my stomach is stretched out so lotssss of peanut butter is happening.


Time: 1.5 hours (prep + cooking) | Serves: 2-3


  • 1 spaghetti squash, halved + seeds scooped out
  • 1 bunch of asparagus, trimmed + halved
  • 1 carrot, peeled thin with a vegetable peeler
  • 1 zucchini, cut into tiny bits
  • 4 tomatoes off the vine, cut into chunks
  • 4 tbsp. of garlic, minced
  • 2 tbsp. of basil, chiffonaded
  • 4 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Toasted pumpkin seeds, for serving

How to:

  • Preheat oven to 400
  • Drizzle spaghetti squash insides with 1 tbsp. of olive oil + some S+P
  • Arrange on a lined baking sheet, cut side down + stab with a fork a couple times
  • Roast for 40 minutes
  • Meanwhile, bring a pot of salted water to a boil
  • Add asparagus + cook 3 minutes, pour into a colander + rinse with cold water
  • Chop roughly into tiny bits
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add zucchini + S+P, cook 3-4 minutes
  • Add asparagus + carrot + S+P, cook another 3-4 minutes
  • Remove veggies from the pan
  • Add tomatoes to a food processor + process until smooth
  • Heat remaining olive oil to the skillet over medium heat
  • Add garlic, cook 1 minute
  • Add tomatoes + S+P, bring to a boil, reduce heat + let simmer for about 20 minutes, if a lil thin, add some coconut milk
  • Add basil + crushed red pepper
  • To serve, place some spaghetti squash noodles in a bowl + top with veggies + sauce + pumpkin seeds
  • Gently mix up all of the goodness + use your fork to gingerly twirl the noodles like you’re in an Olive Garden commercial + slurp them down like you’re also at an Olive Garden

Rainbow Carrot + Asparagus Tart


How can I ever accurately express the impact Celine Dion has had on my life?


I suppose I’d have to go back to the beginning. When a six-year-old Rachel sat in the movie theatre after her first screening of Titanic and the credits rolled. Something inside of me just clicked.


My Heart Will Go On became the first in what would become a collection of ballads I would memorize and sing at all hours of the day staring at myself in the mirror performing in a melodramatic fashion.


And now, in less than one year, I will see my idol in person. I will breathe her angelic air and hear her golden voice live. Because my mother knows me to my core, she was determined to get these tickets. She joined a Celine fan club to get early access to tickets and on the morning they went on sale, she was prepared to fight the masses with two cell phones, an iPad and a laptop. After we lost out on Adele tickets in 2016, she was not taking any chances! After about 73 failed attempts, she gets them. 8 tickets for me, her and 6 of my BFFs. It’s not until after she’s paid she realizes she accidentally bought us VIP tickets. Like, OK, do I smell a meet and greet in my future?!?!! After further research, we discover the 8 VIP tickets we purchased give us 8 commemorative lanyards and 1 CD. A single CD. For the 8 of us to share. We’ll be creating a rotation schedule so everyone gets equal amount of time with the disc.


And we are also all going to channel different Celines for our wardrobe and makeup, so we or may not go viral.



Time:  1.5 hours (prep + cooking) | Serves: 1 tart


  • 1 puff pastry
  • 4 rainbow carrots
  • 1/2 a bunch of asparagus
  • 1 cup of basil leaves
  • 1/2 cup of walnuts
  • 1/4 cup of nutritional yeast
  • 1 tbsp. of garlic
  • 1 tbsp. of lemon juice
  • 1/2 cup of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Thaw puff pastry for 40 minutes
  • Arrange carrots + asparagus on two lined baking sheets
  • Drizzle each with 1 tbsp. of olive oil + some S+P
  • Roast 20 minutes, tossing once in the middle, remove the asparagus, cook carrots a couple more minutes
  • Meanwhile combine basil + walnuts + nutritional yeast + garlic + lemon juice + S+P in a food processor, process on low + add in remaining olive oil
  • Spray a baking sheet with oil + place puff pastry on sheet
  • Spread pesto on thawed puff pastry, leaving edges plain
  • Cut carrots in half, length wise + place them + asparagus on top of the tart in whatever order your heart desires
  • Bake 15-20 minutes or until crisp to your desire
  • Cut in quarters + serve warm
  • Take a quarter in your hand + crunch it up over your tilted mouth letting the crumblies fill your pie hole

Green Goddess Veggie Bowl


The manager of a Memphis-area Target is trying to kill me.


Here is my hypothesis: Target hires a new manager. He/she starts on day one and is asked to share his phone number with his employees. He obliges. His phone number is in the hands of dozens, maybe a hundred Target employees.


The kicker: he gave them MY phone number.


For the past three days I have had approximately 11 Target employees call me to tell me why they will either be late to work or why they can’t come in. One young woman called me in a panic, assuring me her uniform was on and she was leaving a Wal-Mart to head to work. I know these details because even after telling her 6 times she had the wrong number, she continued to speak.


If she calls me back, I’m firing her for supporting the competition.



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


  • 1 bunch of asparagus, washed + ends trimmed
  • 1 bunch of broccolini, washed + ends trimmed
  • 1/2 lb. of brussels sprouts, peeled + halved
  • 1 head of cauliflower, washed + cut in florets
  • 1 package of frozen edamame, cooked to package directions
  • 1 avocado
  • 2 tbsp. of cilantro, chopped
  • Juice of 1/2 a lime
  • 4 tbsp. of olive oil
  • 4 eggs
  • 1 tbsp. of white vinegar
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Arrange asparagus on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • On another lined baking sheet, arrange broccolini + brussels sprout, drizzle with 1 tbsp. of olive oil + S+P
  • On a third lined baking sheet, arrange cauliflower, drizzle with one tbsp. of olive oil + S+P
  • Place these in the oven together with asparagus on top, then broccolini + brussels sprouts, finally cauliflower
  • Roast asparagus for 15 minutes, remove
  • Roast broccolini + brussels sprouts for 20, remove
  • Roast cauliflower for 25, remove
  • Meanwhile, combine 1/2 of an avocado + lime juice + cilantro + remaining olive oil + S+P, mix well
  • Bring a pot of water with the vinegar to a slow boil
  • Crack an egg into a lil ramekin
  • Make a lil whirlpool in the water + drop the egg gently in the center
  • Poach for 3 minutes, remove with a slotted spoon onto a paper towel lined plate
  • Repeat with remaining eggs
  • To make a bowl, combine some asparagus + some broccolini + some sprouts + some cauliflower + some avocado slices + some edamame + some of the avocado dressing + a poached egg + S+P
  • Repeat with remaining ingredients
  • Serve hot
  • Might want a knife to help cut broccolini + asaparagus, meaning a plate would be easier, but research shows eating out of a bowl makes you happier so suck it up + eat out of the bowl