Loaded Chili Spuds


Our world, man.


Idk about y’all, but I feel a heaviness and a sadness I just haven’t in a long time.


I’ve been praying for a while for the Lord to open my eyes to the injustices of the world and not just leave me feeling numb or paralyzed by my own fear and anxiety.


Welp, they are WIDE OPEN, Big Man! I’m hearing you loud and clear! It’s not that I haven’t realized systemic racism is rampant in our country. I’ve just felt too overwhelmed by the issue to do anything about it which I realize is a privileged and lame excuse. I was happy to shut up last week and just listen and learn. I’m still pretty overwhelmed and anxious and incredibly scared to say/do the wrong thing. But I guess we have to get uncomfortable if we want to grow and be better, and that’s all I want to do!


And it’s time something other than my midsection grows.



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


  • 4 russet baking potatoes, scrubbed clean + holes poked throughout
  • Chili recipe (any leftovers taste great with some brown rice!)
  • Green onion, for serving
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 450
  • Drizzle a tbsp. of olive oil on each potato with some S+P, rub all over
  • Wrap each loosely in foil + place on a baking sheet
  • Bake 55-60 minutes or until tender
  • Meanwhile, make chili
  • To serve, split potato down the middle + top with chili + green onions
  • Dig in face first

Fingerling Potato Salad


So…. how we feeling, everybody?!


Hopefully, you are quarantined, chilling, maxing & relaxing, & washing the heck out of your hands!


We are going to get through this, my people.


Because I practically live the quarantine life 100% of the time, I thought I could provide some tips that help me not go stir crazy. First, develop crippling social anxiety that makes the thought of leaving your house to hang out with friends paralyzing. If you’re not able to do that, FaceTime some different pals every night! Next, pick up a new hobby like stalking every move of The Bachelor franchise stars. If that’s not your thing, maybe read some nice books! Lastly, order your husband to do all sorts of chores you have been putting off around the house. If he refuses, consider doing them yourself!


Hope these help. I’m here for you!!!



Time: 30 minutes (prep + cookjng) | Serves: 4-6


  • 1 lb. of fingerling potatoes, washed + quartered
  • 2 cups of greens, spinach + kale used here
  • Juice of 1/2 a lemon
  • 1/2 cup of stone ground mustard
  • 2 tbsp. of olive oil
  • 1/2 tsp. of garlic powder
  • S+P, to taste

How to:

  • Bring a pot of salted water to a boil
  • Gently add taters + boil until tender, about 8 or so minutes
  • In a large boil, add greens + lemon juice + some S, massage a lil
  • Whisk together mustard + olive oil + garlic powder + S+P
  • Add warm, drained potatoes to the bowl with the greens + add mustard, stir well
  • Serve warm or chilled
  • Eat a bunch of taters for dinner like I did, your lil tummy pooch will keep you warm


Adapted from here!

Smashed Potato Salad


I keep dreaming I have halitosis.


Like, in every dream I encounter someone who alerts me to my offensive breath.


I’ll be in a deep convo and then, “Oh, by the way your breath is just awful…”


It’s permeating my conscious thoughts. I’m brushing my teeth 4 times a day. Excessive flossing (3 times today thus far but I’m thinking I can squeeze another one in) and lots of mouth wash. I’m standing far away from the poor souls forced to come in contact with me. I even priced those little face masks doctors wear, but they didn’t have any cute patterns.


Perhaps it has something to do with the amount of onion & garlic I consume.



Time: 2 hours (prep + cooking) | Serves: 4-6 as a side


  • 1 pound of baby red potatoes, washed
  • 1 head of cauliflower, washed + trimmed into florets
  • 1 package of soyrizo
  • 1 onion, chopped
  • 3/4 cup of cashews, raw
  • 1 tsp. of agave nectar
  • 3 chipotles in adobo + 1 tbsp. of the saucy goodness
  • Juice of 1/2 a lemon
  • 4 tbsp. of olive oil
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Green onion, for serving

How to:

  • Place cashews in a bowl + cover with supes hot water, set aside for 1 hour
  • Preheat oven to 450 degrees
  • Place potatoes in a pot + fill with water until covered + a pinch of S
  • Bring to a boil + cook for 20 minutes or until just fork tender
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion, cook for 3 minutes
  • Add soyrizo, cook until done, set aside
  • Once potatoes are cool, arrange quarters on a lined baking sheet
  • Smash with fork + drizzle with 1 tbsp. of olive oil + S+P
  • Spread cauliflower florets on another lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast both pans together
  • Meanwhile, add drained cashews + 2 tbsp. of lemon juice + agave + chilis + saucy goodness + smoked paprika + S+P to a food processor
  • Process on low and drizzle in remaining olive oil until smooth, put in the fridge
  • In a bowl, combine smashed potatoes + cauliflower + soyrizo + some green onion + S+P
  • Drizzle on some of your saucy goodness aioli + remaining lemon juice + garnish with more green onion
  • Serve warm or room temp
  • I made this thinking it would be a side dish but alas it was my dinner for 2 nights, yes it only lasted 2



Inspiration from here!


Vegan aioli from here!