Sunday Breakfast.

I love, love Sundays. I covet that peace & quiet that comes with the morning. Sunday--it's such a day for doing the things you love, and showing those you love just how much you really do. And, hopefully, it's a day for piddling around the house and playing in all the messes you've desperately wanted to create but just didn't have the time to do so.

I especially love Sunday breakfasts.

So, last Sunday I whipped up a simple little meal for that hubs of mine. And it was so fun to sip our coffee (french-pressed on Sunday, of course) and eat. On the front porch. Watching the world go by. So, so fun.

And, I thought I'd give you the steps to a simple & yummy Sunday breakfast.

Brown that sausage of course.
I only used half a roll of Jimmy Dean & froze the rest.

Roll out those biscuits. I used Pillsbury in the blue
can & rolled 3 together per ramekin. Grease & flour each ramekin.

Squish the dough into the ramekin, and drop some sausage in.
Divide your egg between each ramekin! I made 4 ramekins, and used two eggs with milk, cayenne, salt & pepper whisked in. Bake at 350 until the egg is set and the biscuit edges turn golden.

Prepare to serve & enjoy :)

Poppy, patiently waiting to beg.

I love to pile everything on a wooden cutting board...
makes a simple display of everything you've worked so hard to prepare.

And there's that Corey...happy for breakfast.

May you have a happy day full of fun & good food!!
Feel free to send me an email with any further recipe questions...I know I was a little vague :)

Dinner for Two.

So Corey and I concocted this little number for dinner last night, and it was so good I thought I'd share. Not only is it healthy, but it yielded the perfect serving size, which means I didn't have to fool with a week's worth of leftovers that we're inevitably going to get sick of...really sick of. It truly was the perfect amount for two. So here's what you'll need in order to recreate this fantastically easy dish:


1 13.25 oz box whole grain thin spaghetti (linguine would be delicious as well)
1/2 bag of shelled edamame (found in your grocer's frozen veggie section)
1/2 large red bell pepper, chopped
1lb package chicken cutlets, cut into cubes
3-4 tbsp soy sauce (to your taste)
2 tbsp white vinegar
2 tbsp canola oil
1 tbsp minced garlic (more or less to your taste...we like ours pretty garlicky)
freshly grated Parmesan to garnish
salt & pepper to taste *(we use Jane's Crazy Mixed Up)
also, a wok or a skillet with tall sides is essential

Boil noodles til al dente. Drain and set aside.
Follow directions on edamame package for boiling, however, cut the boiling time in half as the edamame will cook in the wok.
Add 2 tablespoons soy sauce to wok and allow this to heat. Add chicken and follow with garlic. Allow chicken to cook through in soy sauce & garlic to fully absorb flavor.
When chicken is no longer pink, add noodles, edamame and red bell pepper to the wok.
Add the canola oil, white vinegar and the rest of the soy sauce and toss all ingredients together.
Keep tossing til bell pepper softens and all ingredients are hot.
Salt & pepper to taste, or add more soy sauce.
Serve hot!
*I like to garnish with Parmesan, but I like cheese on everything. I realize that Parmesan isn't very asian, so use your discretion here.

Also, a side salad is the perfect complement to this dish, both in health and taste. Corey and I love using organic baby romaine and adding bell pepper, apples, blackberries, gorganzola and drizzing a homemade vinaigrette overtop.

Homemade salad dressing is definitely the most-health conscious choice here, and it's so easy to make. All you need are a few key ingredients and a vessel to store it in. And it literally costs just pennies to make. Sure beats buying an over-processed, over-sugared, fattening $4.00 bottle at the grocery. Click here for a great site that explains the perfect ratio behind homemade vinaigrettes.