Spinach and Bacon Frittata

If you are looking to switch up your bacon and egg game, try a frittata! You can add so many different things to your frittata too! I decided to make a spinach and bacon frittata.

  • one dozen eggs 
  • 6 oz bag of spinach 
  • one roma tomato 
  • one medium onion - chopped
  • two garlic cloves - diced 
  • olive oil 
  • salt and pepper
  • five cooked bacon slices - chopped into bite size pieces 
  • baking dish - I used a 9x13 Pyrex baking dish 
  1. preheat oven to 350 degrees
  2. use a tablespoon of olive oil and oil your baking dish
  3. scramble the eggs, and season with salt and pepper
  4. add one tablespoon olive oil to a skillet, and add your spinach, garlic, onions, and cook until your spinach is wilted 
  5. layer the spinach, onion, and garlic mixture to the bottom of your baking dish, add your bacon pieces, pour the scramble egg mixture, and then top with your roma tomatoes
  6. bake for 40 minutes
  7. enjoy!! 
xo, p+c


happy baby!

Jackson is seven months today!! Time is flying by, and he is doing so many things! He can crawl, sit up, pull himself up, and has two teeth!! 

Love shopping for him too! He loves his baby moccasins that I bought from PDP Studio on Etsy

outfit from Target | Moccasins from PDP Studio

                                                                   xo, p+c


Seed Saving | Marigolds & Zinnias

Summer is over, but it's never too soon to plan for your garden next year! I waited until all my marigolds, and zinnias dried out, and saved the flowers for gardening next year. When the flowers turned brown, I just popped the flowers off the plant, separated the seeds, dried them out completely, and stored the seeds in an envelope.

My marigolds, and zinnias were both heirloom (purchased from Botanical Interests). So, when I replant my seeds next year they will be an exact duplicate of what I previously planted. Can't wait to plant them for spring 2015, but I don't want to rush my fall gardening.

xo, 𝓈𝓉𝑒𝓅𝒽𝒶𝓃𝒾𝑒


First Day of Autumn

Happy first day of autumn! I love this time of the year. The air is crisp, the leaves are changing, and it's apple and pumpkin season!

Last weekend I took my kids apple picking at Stribling Orchard located in Markham, Virginia. It was perfect! It was so much fun to walk around, and pick apples with the kids. I have never been apple picking, but everyone there was really nice. They provided a map with a listing of all the apple trees they had - which was really helpful. You could even have a picnic there! Not only did they offer apples to pick, but they had  apple cider, jams, jellies, fresh eggs, and baked goods to buy.

I picked over half a bushel of apples, and I plan on making so many apple recipes!

xo, p+c


Homemade Almond Milk

I am now the proud owner of a Vita-Mix. So, the first thing I decided that I wanted to make was almond milk. AND it's a lot better than store bought.

  • blender
  • 1 cup raw almonds
  • 3 cups cold water
  • cheese cloth, thin towel, or French press
I let my almonds soak overnight in the fridge covered with plastic wrap. The next morning, I rinsed them off, and added them to my Vita-Mix. I then added three cups cold water, and then started my blender on a medium high speed for about a minute or so until I had almond milk. Since I didn't have cheese cloth to drain the almond milk, I just used my French press - which worked really well. I just poured the almond milk from the blender into my French press, pressed, and then poured the almond milk into a mason jar. Super easy, and tastes a lot better than the store bought stuff!

Cannot wait to use this in my coffee!
 xo, p+c


Paleo Bacon Egg Cups

I bought a muffin pan just to make these Paleo bacon egg cups. These are the perfect make ahead meal for the mornings you just need to grab something and go.
  • pack of bacon
  • eggs
  • green bell pepper
  • jalapeno   
  • salt and pepper
  • small onion 

  1. preheat oven to 350 degrees
  2. this was made in batches of six each, since that was the size of my muffin pan (so, I would scramble six eggs at a time)
  3. take each individual bacon slice and wrap it around the inside each muffin cup
  4. scramble the eggs, add 1/4 cup onion, 1/4 cup bell pepper, jalapeno, and a dash of salt and pepper, mix everything together 
  5. spoon the mixture into each individual muffin cup
  6. bake for 20 - 22 minutes (22 minutes was perfect in my oven)
  7. if you want to get creative, you can add whatever you want to your scrambled eggs! i topped mine with sun dried tomatoes (recipe listed on my blog)
  8. time to make my second batch!!

xo, p+c

Sun Dried Tomatoes

Fall is around the corner, and I want to make some Paleo comfort dishes. Now that spaghetti squash is in season, I want to make a few different meals, but not just using a traditional meat sauce. So, I decided to make sun dried tomatoes. I had three left over roma tomatoes from the farmers market. This was the perfect amount to fill up my baking pan. This is also perfect to do at night, and it will be ready in the morning. This took about ten hours for my tomatoes to be perfectly "sun dried," and no juices running from them.

  • three roma tomatoes, medium size 
  • two tablespoons extra virgin olive oil
  • salt & pepper

  1. wash, and slice roma tomatoes into thin strips 
  2. preheat oven to 150 degrees
  3. add the sliced tomatoes to a plastic bag
  4. add the extra virgin olive oil, a dash of salt and pepper
  5. seal the bag and gently shake the bag
  6. place the sliced roma tomatoes on a cookie sheet covered in parchment paper
  7. bake for ten hours, until they look dry, and don't have juices running from them

Theses are so yummy! I stored them in a mason jar, but they will probably be gone bt the end of the day!

xo, p+c


Ulta Haul | NYX Lipstick

There's no such thing as too much lipstick!

I am obsessed with NYX lipsticks. I think they have the perfect colors, and they are about $5 each. I really wanted to try their Butter Lipsticks, and picked up some Mattes too. I always buy red, so I mixed it up, and picked up Hunk, a deep purple for the fall.

Colors listed top to bottom

  • NYX Butter Lipstick in Lollies
  • NYX Butter Lipstick in Hot Tamale
  • NYX Butter Lipstick in Hunk
  • NYX Matte Lipstick in Indie Flick
  • NYX Matte Lipstick in Nude
Cannot wait to review these!

xo, p+c 


rotisserie chicken salad with peach salsa

This summer I have lived off of peaches, and avocados! The first thing I get when we go to our local farmers market is a bag full of peaches! Right now I have a serious salad addiction. I know it sounds awful, right? I have been growing arugula, and jalapeños in my garden this summer for all my recipes, and I cannot wait to make more dishes. I just harvested my first batch of arugula, so I had to pick some up at the grocery store the other day.

What you will need
  • two peaches, skin removed, and diced into big chunks
  • two garlic cloves, minced
  • about two tablespoons fresh cilantro
  • one avocado, pitted, and sliced into big chunks
  • one jalapeño, deseeded, and diced (wash your hands after this! you don't want to touch your face after deseeding it!!)
  • juice from one lemon
  • juice from one lime
  • one whole rotisserie chicken cooked - meat removed (I just went to Wegman's and picked up a precooked one, and removed all the meat - BIG time saver - that's my kind of thing)
  • one five ounce package of arugula
  • 1/4 cup extra virgin olive oil (or so, depending on how you like your salad)
  • 1/4 cup balsamic vinaigrette (or so, depending on how you like your salad)
  • salt and pepper
To make the peach salsa
  1. Add the peaches, garlic, avocado, jalapeño, cilantro, lemon juice, lime juice, and a dash or so of salt and pepper to a mixing bowl.
  2. Gently mix everything together, you don't want to mash the peaches and avocado
  3. Let chill in the fridge for about an hour

To make the salad
  1. Add the arugula, extra virgin olive oil, balsamic vinaigrette, and a few dashes of salt and pepper to a large salad bowl
  2. Toss
  3. Top the salad with your rotisserie chicken, then add your peach salsa
  4. Enjoy!

The peaches, and jalapeño mixture was really yummy! Love sweet, and spicy! This was really easy, and didn't cost a fortune to make either, and the best part - LEFTOVERS!

xo, p+c



Dr. Bronner's Lavender Castile Soap

Stressed? I really recommend Dr. Bronner's Lavender Castile Bar Soap to soothe your soul. It smells so good, and I love using it after doing bikram yoga. It lathers really well, but doesn't dry out my skin like other bar soaps.

A few wonderful things about Dr. Bronner's
  • not tested on animals
  • non-gmo project certified
  • certified vegan

If you are looking for a new soap to try, I really recommend this brand!

xo, p+c


Paleo Chicken & Broccoli

Tried something new tonight - made a paleo version of one of my favorite carry-out dishes - chicken and broccoli. If you like a dish with a little spice, this is perfect! The best part is it's Paleo, and Whole30 approved.
  • one pound (maybe a little more) of cubed chicken breast
  • one medium onion cubed
  • two diced garlic cloves
  • 1/2 teaspoon ground ginger
  • two tablespoons extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup coconut aminos 
  • three cups broccoli florets (I already had steamed broccoli florets from meal planning, but you can use uncooked broccoli)
  • sea salt 
  • sesame seeds    
  1. add onion, garlic, olive oil, and chicken to skillet 
  2. while the chicken is cooking, mix ginger, red pepper flakes, and coconut aminos to bowl
  3. once the chicken is browned, pour your mixture from your bowl onto chicken, add broccoli, and then add a dash or so (I don't really measure the sea salt), cover and let simmer for about 15 - 20 minutes
  4. once the chicken is done, you can serve this on top of cauliflower rice, top with a dash of sesame seeds - enjoy!