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!

Spicy Eggs + Taters Skillet

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I am a very outdoorsy girl.

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So much so that I plan all of my fall brunch activities around the best patios in the area.

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I really branched out this weekend, though. I laid on a hot pink blanket in the middle of a grassy knoll. Me – in the grass!!!!! Essentially, I earned my badge for nature activities.

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I laid on that blanket and gabbed with my girlfriends without a care in the world. The sun was shining, folks were running by in their exercise clothes sweating a little too near me, and I had a really cute sweater vest on. It was all good! I told you guys, I really never stop evolving.

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But I am hoping this next president can do something about the outdoor smell that lingers on you for hours after a bout with nature.



Time: 1 hour (prep + cooking) | Serves: 3-4


  • 4 small potatoes, scrubbed + chopped (I went with two white + two red)
  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 3 tsp. of ancho chili powder
  • 1/2 cup of vegetable broth
  • 1 can of diced tomatoes
  • 3 eggs
  • 1 cup of fresh spinach
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat 1 tbsp. of olive oil in a deep pan over medium heat
  • Add onion + S+P, cook for 4-5 minutes
  • Add garlic, cook another minute
  • Add ancho + tomatoes + vegetable broth, simmer for 15 minutes
  • Transfer to a blender + puree, set aside
  • Heat remaining olive oil in same pan
  • Add potatoes + remaining ancho + S+P
  • Cook for 8-10 minutes or until crisp to your desire
  • Add sauce back to pan + cook another 10 minutes
  • Stir in spinach + S+P
  • Make holes for eggs + turn the heat to low
  • Crack each egg in + cover, cook for 8 minutes
  • Remove from heat + cook another 3-4 minutes or until eggs are set to your liking
  • Rub hands in leftovers + finger paint a picture of a pal on a nearby blank wall


Idea came from here!