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My Weekly Cleaning Routine

August 31, 2017

Hey guys! I partnered with The Grove Collaborative to share some products I like to use while cleaning, and also my current weekly routine. They’ve also given me a great FREE gift for all my viewers when you join and spend $20! Check out the details here!

I created a free print out below to use as a guide for keeping your house clean and organized! I find these EXTREMELY helpful for staying on task and being as efficient as possible because nobody is swimming in time nowadays!

MovineGuide

If you are NEW to Grove Collaborative you can click here for the FREE Mrs. Meyers products & scrubber gift with purchase set (FREE with a purchase of $20 or more)! If you are an existing member, click here for a free walnut scrubber sponge!

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The Grove Collaborative can only ship to the lower 48 states and unfortunately doesn’t yet ship to Hawaii or Alaska or Canada. To redeem the free gift you have to spend $20 to check out, and that the gift is for new customers. Existing customers will be able to get a free set of our Walnut Scrubber sponges added to their next order. My tip is to be sure to adjust your order monthly so you get items auto shipped to you that you want, and don’t get too much of one thing that you don’t need. I adjust my order all the time based on what I need and don’t need!

It’s definitely a time saver and I hope you ENJOY!


xoxo,

Rachel

Home

FREE Moving Guides

July 17, 2017

Here are my essential moving guides and checklist from my latest video! You can print them out at home for FREE and use them for you next move! They made my move SOOOOOOOO much easier for everyone! Let me know how they work for you too!

MovineChecklist

| Free Moving Checklist Printable: HERE |


 RoomGuide

| Free Move Day Room Guide: HERE |


 XO,

Rachel

Recipes

The Ultimate Pho Bowl

April 25, 2017

I adapted this recipe from TheBlenderest.com and it’s soooooooo BOMB! I made mine with vegan ramen noodles instead, but I’d love to try this with zucchini noodles sometime soon. Either way, this one was a hit in my house!

The Ultimate Pho Bowl

The Ultimate Pho Bowl

Ingredients

    Broth:
  • 1 white onion
  • 1 2-inch piece of ginger
  • 1 stick of cinnamon
  • 1 tsp coriander seeds
  • 3-5 cloves
  • 4 cups vegetable stock
  • 2-3 drops anise extract
  • 2 tbsp soy sauce
  • ramen noodles
  • Toppers:
  • Sriracha
  • Lime
  • Fresh Basil
  • Bean Sprouts
  • Hoisin Sauce

Instructions

  1. Begin by toasting your spices in a small pan on medium heat. Combine 1 stick of cinnamon, 1 tsp of coriander seeds, and 3-5 cloves. Toast until they begin to brown and become fragrant. Place in a cheese cloth and tie with cooking twine. Set aside.
  2. Halve a white onion and a two inch piece of ginger. Place them on a baking sheet and broil until they are slightly charred. Remove from heat and begin to assemble the broth.
  3. In a medium sauce pan combine 4 cups of vegetable stock, charred onion and ginger, the bag of toasted spices, 2-3 drops of anise extract, 2 tbsp of soy sauce. Bring to a boil, reduce to low, and simmer for 25-30 minutes.
  4. Once reduced, remove the onion, ginger, and spice bag from the broth. Drop in the ramen noodles and cook according to instructions. When the noodles are perfectly tender, begin to plate.
  5. Carefully pour the pho into a large bowl and top with your favorite toppings. I went with plenty of fresh basil, bean sprouts, siracha, hoisin sauce, and a lot of freshly squeezed lime juice!
http://racheltalbott.com/the-ultimate-pho-bowl/


 XO,

Rachel

Recipes

Cilantro Lime Burrito Bowl

April 25, 2017

This burrito bowl puts Chipotle to shame! It is beyond YUMMY and the best part is how guilt free it is! It’s entirely plant based!! Best dish to serve for the whole fam—minus the jalapeños if you have little guys or prefer something a little more mild. SO GOOD!

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Cilantro Lime Burrito Bowl (VEGAN)

Cilantro Lime Burrito Bowl (VEGAN)

Ingredients

    Cilantro Lime Rice:
  • quarter of a diced white onion
  • 2 cups cooked brown jasmine rice
  • drizzle of olive oil
  • 1 lime juiced
  • Avocado Tomatillo Salsa:
  • 1 avocado
  • half a deseeded serrano
  • half a white onion
  • pinch of cilantro
  • half a large tomatillo
  • 1 lime juiced
  • 1 clove of garlic
  • pinch of salt
  • 2-4 tbsp water (as needed)
  • Toppers:
  • 1 jalapeno
  • 1 can of black beans
  • 1 cup charred corn kernels
  • half a sliced avocado
  • pinch of cilantro
  • pico de gallo

Instructions

  1. Drain excess liquid from canned black beans. Transfer to a small sauce pan and heat on medium-low until needed.
  2. Begin making the rice by adding the diced onion to a pan on medium heat. Let them sweat until they begin to brown and then add a drizzle of olive oil and 2 cups of cooked brown rice. Give this a few tosses and heat for 1-2 minutes. Set to the side until needed.
  3. Make a quick and delicious tomatillo salsa by blending 1 avocado, 1/2 a deseeded serrano, 1/2 a white onion, pinch of cilantro, 1/2 a large tomatillo, juice of 1 lime, 1 clove of garlic, pinch of salt, 2-4 tbsp of water (as needed), and blend on medium speed until smooth.
  4. Begin plating with a bed of cilantro lime rice. Add toppings as desired. Drizzle with the avocado tomatillo salsa and ENJOY!
http://racheltalbott.com/cilantro-lime-burrito-bowl/


 XO,

Rachel

Recipes

Quinoa Salad Bowl

April 25, 2017

I’m a huge quinoa bowl girl! I usually make it simply by combining some freshly made quinoa with a little arugala, avocado, squeeze of lemon juice, salt and pepper to taste and oh my goodness—SO GOOD! If you want to take that recipe to the next level, this is the recipe for you. It’s still so simple to make and the flavor components are on point =)

Greek Quinoa Salad

Greek Quinoa Salad

Ingredients

  • 1/2 cup cooked quinoa
  • 2 handfuls of arugula
  • 1/2 cup cherry tomatoes
  • 1/2 cup sliced cucumber
  • 1/2 of a sliced avocado
  • pinch of fresh parsley
  • 2 tbsp of hummus
  • 1/2 of a lemon
  • drizzle of olive oil
  • salt and pepper to taste

Instructions

  1. Cook 1/2 a cup of quinoa according to instructions. Typically it's a 1:2 ration of quinoa and water; cook covered on medium heat until the water is completely absorbed.
  2. In a medium bowl start by adding a bed of arugula. Top with cherry tomatoes, sliced cucumber, 1/2 of a sliced avocado, the warm quinoa, pinch of fresh parsley, 2 tbsp of hummus, 1/2 of a squeezed lemon, drizzle of olive oil, salt and pepper to taste. ENJOY!
http://racheltalbott.com/quinoa-salad-bowl/


 XO,

Rachel