Hi there! I thought it would be fun to document a full “day in the life” type post and share with you all. I always enjoy reading other blogs that have this feature now and again, so I thought some of you may enjoy it too. Currently, I’m a full time stay at home mom and while there is a lot of routine in our day, our activities and outings change a lot. So take a peek at what this past Tuesday looked like for us.

Hayden woke up with wild hair today, which you will see throughout my pictures today. It’s pretty funny.

I woke up around 6:30am to let the pups out and grab a cup of coffee before Hayden woke up. I try to get up before her so I can get at least  a few sips of coffee in before she’s up for the day.  She ended  up waking up about 7, we cuddled and she and I hung out on the couch for a minute while she drank her milk and I continued to drink my cup of jo’. We read some books and headed outside to play in her new water table that I picked up from Costco over the weekend and to do a little watering.

Then, we headed in for some breakfast. Hayden is 17 months old now and can be a great eater sometimes and super picky at others. I know, I know, she’s a toddler, but it can be super frustrating at times. Today, she didn’t eat much of what I served her but it included, sliced pear (which she did eat all of), scrambled eggs, buttered toast, and a few bites of Siggis 9% yogurt.

We both got dressed and got packed up for our morning outing. The weather has been crazy hot here in the Bay Area this week, so my friend, Lauren, and I decided to head to the beach. We headed over to Shoonmaker Beach in Sausalito. It’s a small beach that’s perfect for little kiddos who are just getting used to the water. We set up our beach tent and chairs, applied tons of sunscreen on our babies and had some fun down by the shore. We’d pop back up to the shady tent and eat some snacks and we repeated that sequence a few times. Just before noon, we decided to quit while we were ahead and pack up and head home for nap time.

The whole drive home I kept peeking back at Hayden to make sure she wasn’t falling asleep. We dropped Lauren and her daughter off at home and literally on the 5 minute drive from her house to mine, Hayden passed out cold. I was pulling out all my tricks to try and keep her awake but she wasn’t having it. I tried not to worry too much, I figured she’d wake up and we’d eat some more lunch and then hopefully, she’d be ready for her nap. Anyways, she really was out cold because I took her out of her car seat and she wouldn’t wake up. So, I ended up just laying her in her crib, closing her curtains, and turning on her sound machine. This has never happened before. She ended up sleeping over 2 hours, so I’ll call that a win. I guess the beach really wore her out!

Hayden’s nap time usually means lunch time for me. So, I whipped together a quick chopped salad that has quickly become an easy favorite this week.

Arugula salad with shredded rotisserie chicken, baby rainbow carrots, cucumber, avocado, crumbled gorganzola tossed with red wine vinegar and evoo.

After I finished eating my salad, I cleaned up the kitchen from our breakfast earlier and my lunch dishes. It was so hot outside, but I really wanted to set up a new toy we got for Hayden. All she’s wanted to do lately is either climb on everything inside the house or be outside playing, so we decided to combine the two and get a new climbing structure/slide for our backyard. I assembled it during her nap and she was a very happy girl when she got up and realized it was in the backyard. I was also pretty proud of myself for putting it together all by myself!

We played outside for awhile on her new slide, splashed in the water table, ate watermelon, and explored in the backyard until Travis got home. When it was dinner time for Hayden, she had some rotisserie chicken, a few bites of a quinoa veggie burger patty, some cheese and avocado. Not my best meal for her but sometimes you just make do. Travis usually does bath/bed time so while he was doing all that I started making our dinner. Tonight’s dinner was a One Potato meal of chicken skewers, rice pilaf with veggies, and greek salad. It was pretty tasty!

Before dinner, I hopped in the shower (finally!). I was so hot and sweaty from the beach and playing outside with Hayden in 90 degree weather. Let’s just say it was necessary. We ate dinner and relaxed on the couch a bit to watch The Americans, which I have to say is a little slow this season. It it just me or do any other fellow watchers agree with me?? Anyways, afterwards,  I cleaned up the kitchen and then we called it a night. This was a very busy, outdoorsy Tuesday for us, but in the best possible way! It really has me looking forward to lots more fun that the warmer weather has to offer. I hope you all are enjoying your week!

Hi there! Hope everyone is having a good week so far! It’s taken me a couple of days to get back into the swing of things after my fun weekend away at the Pebble Beach Food & Wine Festival. Jane will be recapping the event later this week. But let me just tell you, it was a good one!

My best friend, Merry and I at Pebble Beach Food & Wine.

I’m here today to share a turkey chili recipe I’ve been making for years. It’s my go-to chili recipe and it’s especially good when the weather is a little wet and dreary, like it’s been here in the Bay Area. Seriously, I feel like it’s the wettest winter I’ve ever seen living here in California for almost 20 years. However, today it is beautiful out, and we don’t get snow, so I am not complaining! Back to the chili, it’s got a bit of a kick from the chipotles in adobo but that’s just the way the hubby and I like it. Let me know if you give it a try!

From all that…

To this! Not pretty, but very tasty!

Always by side when I’m cooking, my sous chef, Sadie.

Give me ALL the toppings!

Three Bean Turkey Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 3 Tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 Tablespoon tomato paste
  • 2 chipotle chiles in adobo, chopped, with 1 Tablespoon sauce from can
  • 1 lb ground turkey
  • 1 bottle of Mexican Style Beer ( Medelo, Corona, Pacifico all work well)
  • 1 15 ounce can whole peeled tomatoes
  • 1 15½ ounce can of kidney beans
  • 1 15½ ounce can of black beans
  • 1 15½ ounce can of pinto beans
  • Garnishes: Sharp Cheddar cheese, chopped cilantro, sliced green onions, sliced avocado, sour cream or greek yogurt, lime wedges, sliced black olives, tortilla chips or my husband's favorite saltines.
  1. Heat the EVOO in a large pot over medium high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring for about 3 minutes. Add the tomato paste, chipotles and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook about 3 minutes, until the meat looses it's raw color. Add the beer and simmer until reduced by half, about 8 minutes or so. Add the tomatoes and crush between your fingers in the pot. Add the beans and bring to a boil, Cook, uncovered, until thick, about 10 minutes.
  2. Serve the chili in bowls and add with the garnishes of your choice. And let's be real- it's all about the garnishes. So load em' up!


Happy Friday! I know we are heading into a new weekend here very shortly, but Jane and I wanted to share and recap our fun Easter morning up in Yountville last Sunday. Last year around this time, Hayden was an itty bitty baby so we kept it mellow with brunch at our house. This year, we thought we’d dress her up in her Sunday best, meet the bunny, and of course, do a little egg hunting. So when I saw that Ad Hoc & Addendum up in Yountville does all that AND their delicious brunch, we couldn’t pass it up. Plus, both grandmas live in the area so they were happy too. It sounded like a fun tradition to start so I made reservations, and I’m so glad we did. It was so much fun!

We headed up to Napa on Saturday to meet up with my mom and do a little wine tasting. Because when in Napa, that’s just what you do, right?!  Jane and Sean met up with us around dinner time and we enjoyed some grilled steaks, mushrooms, and baked potatoes. Delish! The next morning, we were up bright and early to get ready and head over to Yountville. The weather was pretty cold and dreary and it was looking like it could start pouring at anytime, but that didn’t seem to stop the crowds.  I guess when Thomas Keller advertises free coffee and hot cross buns from Bouchon Bakery ALL the people show up.

While my husband, Travis, was waiting in line for the coffee and treats, the Easter Bunny came out to say hi to everyone. Hayden saw the bunny and made a bee line for him! She literally ran up to him with open arms and gave him the biggest hug. My heart was exploding and I couldn’t believe I was the only one witnessing how cute it was.


Hayden meeting the Easter Bunny for the first time. As you can see she loved him!

After our coffee and hot cross buns, it was time for the egg hunt.  Hayden collected her eggs and got to see the Easter Bunny again.  It started raining, so we decided to head next door to Hotel Yountville for a drink and a dry spot before it was time for brunch.

After our pit stop, we all headed back over to AdHoc for brunch. I was so excited to try their famous fried chicken and waffles, which was on the menu for the day, and let me tell you, it did NOT disappoint. I have to say it was the best fried chicken I’ve ever had. It was my first time at Ad Hoc and I would highly recommend checking it out if you’re ever in the area. Ad Hoc is unique because the four course menu changes daily and mostly everything is served family style. They also showcase local, seasonal produce and products from local purveyors. Everything was so good! Here is a recap in pictures. Enjoy!

Jane and I both opted for a glass of rose’ to begin our brunch.

First Course: Arugula salad with raspberries, toasted walnuts, blue cheese, pickled red onions, radishes & red wine vinaigrette.

Second Course: Buttermilk Fried Chicken with sausage gravy.

Bacon & chive waffles with warm maple syrup accompanied the fried chicken.



Third Course: Avocado Toast with burrata cheese, salsa roja, & herb salad.

Fourth Course: A simple but decadent carrot cake cupcake with cream cheese frosting.

xoxo Jane & Katie




Is it just me, or is this week crawling by? I’ve woke up everyday this week thinking, “it MUST be Friday by now”. (Spoiler: It’s not. It’s still Thursday.) If I am being real, it’s probably just my excitement to head down to Monterey this weekend for the Pebble Beach Food & Wine. I’ve never been. Always wanted to go. And finally this is my year.

The boyfriend, Sean, and I are heading down to Monterey on Friday afternoon, and staying through the weekend. Sean and I met in Monterey during grad school, so it will be fun to visit the old stomping grounds, eat good food, drink great wine — you get it. And don’t worry, Katie is also joining in on the fun on Saturday.

Sean & me (Jane) in Monterey circa 2015. Not while in grad school for the record. (via Instagram)

But back to this week. This week has been a jam packed between work, working out, taxes (I KNOW, I am such a procrastinator), and then the usual day-to-day things that you just have to do because #thisis32. Luckily, I did some food prep over the weekend that made breakfast easy (and delish) all week long.

I am a big breakfast fan, and really do think that it’s the most important meal of the day. I mean, it starts your day off right, and for me, sets the tone for my entire day of balanced eating. It also doesn’t hurt that eggs are perhaps my favorite food. (Yes, I am serious — putting an egg on top of almost anything makes it better in my humble opinion.)

The best part of this recipe? These cups are super simple to make, consist of 3 ingredients (plus some spices), and only take 30 minutes to prep and bake. Now that’s my kind of food prep.

Turkey Bacon Egg Cups with Spinach (Gluten Free & Dairy Free)
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
These Turkey Bacon Egg Cups with Spinach are Gluten Free, Dairy Free, and Paleo Friendly! Make them on Sunday and eat them throughout the week for a quick and delicious breakfast.
  • 12 Slices Turkey Bacon
  • 12 Eggs
  • 2 Cups Spinach Chopped
  • Choice of Seasoning
  • Salt
  • Fresh Ground Pepper
  1. Preheat oven to 375 degrees.
  2. In a non-stick muffin pan, line each mold with a piece of the turkey bacon.
  3. Place the pan with the turkey in the oven, and pre-cook the turkey bacon for 5 minutes.
  4. Remove the pan from the oven, and use a paper towel to remove excess grease from each mold.
  5. Evenly place the chopped spinach into each mold, then crack an egg into each tin.
  6. Bake in the over for 20 minutes, or until the egg is to cooked to your desired doneness.
  7. Remove from pan and enjoy!
FYI: For the seasoning, I used Trader Joes’s new-to-me Everything but the Bagel Sesame Seasoning Blend which turned out great, but feel free to add whatever spices your heart desires.

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Katie & Jane

Hello! We’re Jane & Katie. Two sisters, living the Bay Area, ready to share our lives with you! You can find out more about us here, but this is us in a nutshell:

Jane: The 30-something younger sister living in San Francisco.
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Jane & Pineapple

Katie: The 30-something older sister (& mom of little miss Hayden) living in Marin.

Katie & Hayden

We both love eating & cooking real food, staying active, being a mom/aunt, traveling, and exploring Northern California! We are both wine & green juice enthusiasts (equally), dog lovers (especially of Katie’s two Frenchies!), and believe in a balanced approach to living a healthy life, (which brings us back to the wine. Who needs a glass?) We thought it’d be fun to start a blog to share our different, yet similar lives, by sharing recipes, workouts, reviews, you name it.