Today, we’re talking all about our favorite holidays. The most wonderful time of year, in my opinion is the time between Thanksgiving break and Christmas. I love the feeling in our home, the time with family and friends, and the food. All of it is just SO fun! That being said, Christmas takes the cake with being my absolute favorite holiday of all. From the lights, to the music, to the true meaning of Christmas it wins every single time.
Since Christmas is less than 10 weeks away, I thought I’d share some of my favorites from last year to help you get a jumpstart on shopping and ideas! 🙂 While you’re at it, turn on some Michael Buble’s holiday station on Pandora, and make yourself some of this to sip on. 😉
One. Last week was a rollercoaster of emotions and I didn’t feel well on Friday. On Saturday though, Eric surprised me with a trip for my birthday. It was possibly the sweetest thing he has ever done and the weekend was perfect! Incredible food, amazing weather, and just quality time away. 🙂 I posted a few more pictures, here.
Two.Once you start making my quiche, you won’t stop!
All the birthday love was so sweet and I definitely felt so loved! Thank you, thank you, thank you!
Pepper season is still in full force over here (and so is lack of time!) This is the perfect combo for any family on the go that which can also truly satisfy the desire for a hearty breakfast! It is great for get-togethers and dare I say, (cough) the holidays?! Enjoy lovies because you’ll be receiving a lot of hugs and kisses after you make this one for your family! xo
3 kale leaves
1 red bell pepper
1 Tbsp whole milk
2 Tbsp EVOO
S and P to taste
What to do:
Preheat oven to 350 degrees F.
Chop/dice the bell pepper. Pour EVOO into a skillet on medium to medium-high heat. Once it is heated, add pepper and cooked until just slightly soft. In the meantime, tear the kale into small bite sized pieces and add to the skillet once the pepper is soft. Cook until slightly brown.
Grease a pie pan (I used butter) and evenly spread kale and red pepper onto the bottom. In a separate dish whisk eggs and continue whisking as you add the milk. Pour egg mixture over pepper and kale. Bake for 25-30 minutes.
It’s my birthday week and the one thing that never fails to be on my mind each year for any birthday is food! Thanks to some of my very favorite and very generous places, I’m giving one lucky winner a gift basket of four Bob’s Red Mill items of your choice, two free Purely Elizabeth products, two coupons for Stonyfield yogurt, and one Jade Leaf Matcha tea pouch! NINE of my favorite foods are going to one winner and I can’t wait!
Take a look at some of the recipes I make (and that you should make this week!) and scroll to the very bottom to enter the rafflecopter! Good luck! xo