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!


Mexican Green Quinoa


My how the tables have turned.


A couple of years ago, you wouldn’t catch me outside unless it involved a mimosa and a covered patio.


Now I crave time in the good Lord’s creation.


I made Garrett go hike with me this weekend. I, Rachel, suggested an outdoor event. He asked me if I had a fever. Idk man, I just have this ache to be among the trees and the breeze and all of God’s goodness. There is something about being surrounded by nature, breathing in the fresh air and making your hunny carry the heavy pack so you can frolic freely. Also, I want hella cute and defined legs. Sue me. Apparently, my next outdoor adventure needs to involve camping. I’m sorry I just can’t rationalize sleeping on the cold, hard ground with a piece of cloth between me and wildebeests. But I am like this close to selling all of our possessions (I have already donated SIX bags of crap to charity this year) and moving into a humble cabin in the wilderness.


Which I would absolutely do if the wilderness was within 20 minutes of a major city and international airport.



Time: 30 minutes (prep + cooking) | Serves: 3-4


  • 1 cup of white quinoa
  • 1 cup of spinach, chopped
  • 1 cup of kale, chopped
  • 2 green onions, chopped
  • 1/2 cup of mint leaves, chopped
  • 1/2 cup of cilantro, chopped
  • 1 jalapeno, diced
  • 1/4 cup of pistachio nuts, chipped
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of olive oil
  • Juice + zest of 1 lemon
  • S+P, to taste

How to:

  • Cook quinoa according to package directions
  • Remove heat + fluff with a fork
  • Add to a bowl with all ingredients + some S+P
  • Serve warm or chilled
  • Accidentally binge entire bowl while watching Netflix like I did

Avocado Fries

Processed with VSCO with f2 preset

Chapter 872 in the chronicles of my glamourous life:

Processed with VSCO with f2 preset

Y’all know my thing for airports run deep. I love them, I would live in one, the Chili’s Too establishments are always of high quality, I just have no complaints about airports.

Processed with VSCO with f2 preset

So I’m traveling home to WA this weekend. I’m giiiddddddyyyyyy to see my boo boo – it’d been two weeks. While in Mem, my mom bought me a couple new tops. Kewl, righteous.

Processed with VSCO with f2 preset

I put together a really cute travel outfit. New top tucked into some gr8 jeans with a lil sweater and booties and necklace. I’m feeling myself in this airport. Just strutting up and down these terminals. Side note: my ultimate travel goal is to be mistaken for a model on her way to an exotic shoot. This has never been achieved. Perhaps because I only travel to Memphis and Seattle, or maybe because I am not cute enough. Anyways, I get through two airports and am on plane #2 of the day. I’m sitting next to a fella in flannel PJ pants. He’s kind. He watches Manchester By The Sea (worst movie of my entire life – will save for different post), I read a book. About 20 minutes to landing, bruh leans over and is like, “Hey, I just wanted to tell you your tag is still on your shirt.”

Processed with VSCO with f2 preset

The life of the rich and famous is truly hard sometimes.



Time: 45 minutes (prep + cooking) | Serves: a bunch of lil fries!


  • 2-3 medium avocados
  • 1 cup of seasoned breadcrumbs
  • 1 egg
  • 1/2 cup of whole wheat flour
  • 1/2 tsp. of crushed red pepper
  • 1/2 tsp. of garlic powder
  • S+P, to taste
  • Cooking spray
  • 1 tbsp. of sriracha, for sauce
  • 1/4 cup of mayo, for sauce

How to:

  • Preheat oven to 400 degrees
  • Cut avocado in slices (thin or thick – whatever your preference!) + S+P your slices
  • Pour flour in one bowl, egg in another and breadcrumbs + red pepper + garlic powder + S+P in a third
  • Dredge avocado in flour + egg + breadcrumbs + arrange on a greased baking sheet
  • Repeat
  • Spray breaded slices with cooking spray
  • Bake for 15-20 minutes, or until crisp to your desire
  • Combine mayo + sriracha for dipping sauce
  • Serve warm
  • Stick two under top lip + introduce yourself as a walrus


Lots of these recipes out there! Just combined some goooood ones.