Spinach Dip and Homemade Bread

Spinach Dip and Homemade Bread--Recipe at: Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.comSpinach Dip and Homemade Bread--Recipe at: This dip and bread have been a staple at every single Christmas since I could get my hands in the kitchen. It’s mouth watering, addicting, my go-to appetizer and a HUGE hit! It is extremely easy and you’ll look like you slaved all day. 😉 It is the perfect appetizer for the holiday season!Spinach Dip and Homemade Bread--Recipe at: Spinach Dip and Homemade Bread--Recipe at:

Spinach Dip ingredients:

  • 1 cup mayonnaise
  • 1 (16 oz) Stonyfield Plain Organic Greek Yogurt
  • 1 (1.8 oz) package dry leek soup
  • 1 10 oz. package of frozen spinach (thawed and drained)

What to do: 

In a large bowl, stir all ingredients together until thoroughly mixed. Cover and refrigerate overnight. Easy peasy.


Soda Bread ingredients: 

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg lightly beaten
  • 2 cups Stonyfield Plain Organic Greek Yogurt
  • 1/4 cup butter, melted

What to do: 

Preheat oven to 325 degrees F. Lightly grease a 9×5 inch loaf pan. Combine flour, baking powder, sugar, and baking soda in a large bowl. In a separate bowl, mix egg and yogurt together. Add the egg and yogurt mixture to the flour mixture. Gradually add butter and mix until moistened. Pour into the prepared pan. Bake for 65 to 70 minutes or until you can insert a toothpick and it comes out clean. Remove from the oven and let it cool completely. Cut into cubes for serving!

*As a Stonyfield blogger ambassador, I am being compensated for this post. However, the thoughts and opinions are 100% my own. Thank you!*

Spinach and Pear Salad

Spinach and Pear Salad- Recipe at: Spinach and Pear Salad- Recipe at: Spinach and Pear Salad- Recipe at: Spinach and Pear Salad- Recipe at:‘Tis the season of pears (and a gazillion fruit baskets!) But in all honesty, the sugar intake has been a little higher than normal lately over here. That being said, a clean and healthy salad is exactly what I’ve been needing. Plus, the flavors make for an ideal side at any Holiday party. Did I mention that is take about five minutes to prepare? 🙂


3 cups spinach

About 1 pear (cut into cubes)

2/3 cup crumbled feta

2/3 cup sliced almonds


1 tsp EVOO

1 tsp Balsamic Vinegar

S & P to taste

What to do:

Place spinach in a medium sized bowl. Top with pear, feta, and slivered almonds. In a mason jar, create dressing and shake well. Pour dressing over salad and serve immediately. Enjoy! 🙂

*Serves two.*


Egg and Sausage Quiche

I love the feeling of a hearty breakfast right around the holidays. Hearty doesn’t have to mean added calories though. Clean and quality ingredients go a long way, friends.

Picture this: Thanksgiving eve you prepare the sausage, egg mixture, and simply cover with some foil and place in the fridge. When you wake up on Thanksgiving morning, the only thing you need to do is preheat the oven and wait 30 minutes until the quiche is fully cooked. Eric and I definitely ate a large portion though because it was just too good. Doubling the recipe is never a bad idea if you have two pie pans on hand. 😉

Make your mornings delicious and simple so you can watch more of the Macy’s Day Parade with family. 🙂 


  • 1 lb ground sausage
  • 7 eggs
  • 1 Tbsp whole milk
  • S & P to taste
  • Optional toppings: Sriracha, salsa

What to do:

Pre-heat oven to 350 degrees. Cook sausage until fully brown on medium heat. Drain grease. Grease a pie pan with organic butter. Pour sausage into pie pan and spread evenly. In a separate bowl, whisk eggs, milk, salt, and pepper. Pour over sausage. Tilt the pie pan if needed to make sure the egg mixture is evenly spread as well.

Cook for 30 minutes or until the edges are slightly brown. Cut a slice and top with the toppings listed above. 🙂


Winter Greens Salad

It’s flavorful and light with beautiful colors all around. This salad is a perfect side dish to pair for Thanksgiving, anytime, or even as a main meal by simply doubling the recipe. Although collard greens or dino kale may not be first on your list, giving this a try will definitely not leave you disappointed and will be sure to expand your tastes buds. Plus, quick and easy is always a plus! Enjoy!


  • 8 leaves of dinosaur kale or collard greens (either taste great with this recipe!)
  • 1/4 cup golden raisins
  • 1 Tbsp + 1 tsp (separate) EVOO
  • 1 Tbsp pine nuts
  • 1 tsp apple cider vinegar
  • 1/2 tsp minced garlic
  • salt and pepper to taste
  • splash of water

What to do:

Tear greens into about 1 inch pieces. In a large pan, pour 1 Tbsp EVOO and turn to medium heat. Pour greens into pan. Cook for about 10 minutes or until the greens are slightly wilted. Stir occasionally. With about a minute remaining, add garlic and a splash of water and stir together. Remove from heat and place greens and garlic mixture into a medium sized bowl. Dress the mixture with the remaining ingredients and mix. Serve immediately.


Easy Peanut Butter Granola


  • 2 cups oats
  • 3/4 cup organic, creamy peanut butter
  • 1/4 cup ground flaxseed
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • pinch of salt
  • banana (optional)
  • chocolate chips (optional)
  • milk (optional)

What to do:

Preheat oven to 325 degrees. Thoroughly mix all dry ingredients together in a large bowl. Line a large baking sheet with parchment paper. Pour ingredients onto baking sheet and evenly spread. Bake in oven for about 25 minutes. Stir every few minutes so it doesn’t burn.

My absolute favorite way to eat this granola, (and in some ways almost completes it for me) is to serve it in a bowl with some milk, a sliced banana, and sprinkled with dark chocolate chips. Of course, the amount of each topping is all based on your liking. No matter what though, it is pure heaven!