Is it a brush or is it a comb…it’s a Pennello!


Not going to lie…I was a bit hesitant to test this product out. My friend’s momma invented this – she is a hairstylist back in my hometown & has been since I was a babe myself. So nerves set in, what if I didn’t like!??!

Well, no need to be nervous any longer – I LOVE IT!

At first glance I was thinking that the bristles may hurt my head & not be enough power to get through some of my snarls. However, when I jumped out of the shower, my hair was still a bit snarly…I combed the Pennello right on through with no tugging necessary! I have now been using it on my wet & dry hair – same results. And let me not forget to mention that this bad boy is lightweight & tiny – hello perfect travel buddy! Instead of lugging around my huge brush that is last minute crammed into my bag, the Pennello will easily slide right into my makeup bag!

Anywho…let me recap some of the details below which are on their site as well….

  • Ideal for all types of hair (fine fragile hair to coarse curly hair, men, women & children)
  • Excellent on multi-cultural hair because it glides right through so not to pull, tug or tangle
  • It can be used on wet or dry hair
  • It can be used to power dry long hair or style short hair
  • Is a great tool to backcomb hair without tearing your hair
  • Is a great tool for hairstylists to comb through color evenly

And a major fave of mine is when my baby girl gets some long curly locks she won’t shed a tear when I comb through her hair!

Moral of the story is…go get yourself a Pennello…who wants a normal brush these days anyways…go hybrid!


and if you want check out the link below 🙂

Tomato & Bread Salad

tomato bread salad

The hub & I were just in Nantucket for Labor day this year – we stayed at the ever so magnificent Cliffside Beach Club.  We couldn’t ask for a better hotel – it was right on the beach, had superior service & the hotel was super accommodating with the babe! One of our favorite dishes at the hotel restaurant was the tomato & bread salad. All of the ingredients were from locals on the island – everything was so fresh!   However, my hub came up with the twist of adding white truffle olive oil to it & boy oh boy it gets our tastebuds swooning.

And yes, you read above correctly – white truffle olive oil! When I was the new gal on the block in Boston I came across Boston Olive Oil Company on Newbury Street – quickly became a regular. They have countless flavors of balsamics & olive oils – best part, they let you taste every kind your heart desires (note to self, go hungry!).

Anywho, I know tomato season is coming to an end…but this recipe doesn’t have to! The white truffle olive oil really gives a fall vibe to the dish!

On to the recipe (serves 2):

  1. Preheat your oven to 400degrees
  2. Dice up your bread ~1inch cubes:  place on cooling rack or a cookie sheet & stick in oven til they turn golden brown. Remove & set aside
  3. Slice your large tomato horizontally to get 2 thick cuts – place each slice on a plate
  4. Dice up the remainder of your large tomato & a second smaller tomato – add to a large bowl
  5. Sliver about 10 pitted green olives, and rip up a handful of fresh mint – add to large bowl
  6. Add the crisped bread to the large bowl & toss with 1T truffle infused olive oil, 1T champagne vinegar & S/P to taste

Really mix all of the flavors together well & let it sit out for about 10minutes. Spoon the mixture on to the plated tomato slices & serve!

Continue reading for ingredient list…

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Meet Baby Girl Leighton Ryan


55minutes..tick tock. That is the minutes until my wee little one should arise from her morning nap…

Miss Leighton Ryan arrived June 1st 2014…a surreal experience. I was thinking I would never want to relive it again but just as she turned a ripe old age of 3months last Monday I told my husband I would live that moment over & over. Sure it was a long day, a scary nerve-wracking long day for both myself & the hub. We were stepping into an unchartered territory. Somewhere we have never been, a moment that will be different from every story we heard or anything anyone else experienced.

To spare you from all the glorious details, Leighton was born with wonderful tunes playing, candles flickering & the sun rising.

The hub announced our baby girl’s arrival..I was in SHOCK! Every person said the same thing – my baby was going to be a boy. Welp, baby girl arrived & she was a chunk of 8 lovely pounds! Laying there holding my DAUGHTER in disbelief that I am now A MOTHER everything just came naturally. She was ours & as tired as I was, she came first.

A few days later we arrived mom came in town to help out for the first 2weeks. With the weather being crummy we cuddled the baby while we couched it & watched movies* (wine may or may not have been consumed). It was a blur of 2 weeks, but it was absolutley blissful.

Anywho, my little Leighty is one heck of a gal. The past 3 months have been different, but nothing unexpected. I don’t want to sit here, brag & say she is the best (don’t want to jinx it) – who knows what growth spurt is around the corner (the last one threw me for a loop) or what the next day will bring.

She’s 40minutes into her nap and I see her little black eyes open on the monitor & her body wiggle while in her Magic Sleepsuit. Hopefully she will fall back asleep. But if she doesn’t, I can’t wait to go pick her up and watch her smile in excitement. She is my love, my light, and such a blessing in our life.

PS..look for upcoming posts on what to really have at the hospital & after, must have items for baby, sleep training, etc. Plus a few recipes if I find some creative time!

*Two of the stand out movies were Three Men & a Baby and Troop Beverly Hills. If you have not seen either STOP READING cause we should not be friends until you have seen both! They are both classics!

Yep, one week til babes due date…

baby shoot

I am off to become a mom. Yes, a mother to a lil’ human being! These past 9+ months have literally flown right on by! It is so exciting & nerve-wracking, but honestly I can not wait to meet our nugget of love!

With that said, I am taking a short break from posting…hopefully not for too long though! I will introduce you to our babe in a few weeks. So keep on checking the site out for baby news!

Oh & click below to see some snapshots of our baby room from a few different angles…

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May Book Club



Let’s grab this book before we truly get into the summer months & wrap our heads around having a healthy strong body for not only the summer – but for the rest of our lives.

I have already started this book and I can say it is a must read for anyone. I have dabbled in some college courses that teach the information she goes over (12 chapters deep) – and it is info that we should ALL know!! We should know about our bodies, how we process what we eat & everything in between.

Join the SS book club & click here to read The Body Book!

PS..I saw the movie The Other Women with Cameron Diaz (it was hysterical) – but really her body was amazing in the movie. So get reading, eating & moving to a better you this summer!

Pupcakes for Bubby


The Bubster turned 7 last week – yikes, he is getting so big!! Of course every year we have to do something special for his big day, and this year was no different!

These pupcakes are human & dog friendly so yes, your husband can taste one (without the dog bones please)! Also they are freezer approved. So if your pup can’t finish them off stick them in a ziploc baggy and save them for another time.

Lets get to it…

  1. Preheat oven to 350degrees & line or spray 6 cupcake tins
  2. In a large bowl combine 1/2C whole wheat flour, 1/3C veggie oil, 1/3C unsweetened applesauce, 1 egg, 2T honey & 1t baking powder – mix well
  3. Divide the batter into the muffin tins & bake for 10-15minutes (until toothpick comes out clean)
  4. Whip up the icing by mixing 3T greek yogurt & 2T PB together (add more of either if you desire)
  5. Remove cupcakes, let cool completely then frost & decorate with mini dog bones

My pup ate two right on up – but be careful cause the PB & yogurt blend is a bit sticky & could get stuck in your dogs mouth if he takes too big of a bite (I witnessed it myself, haha)!  Enjoy!

Continue reading for ingredient list & original recipe…

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Chicken Salad with a Twist

IMG_9636Stopped in at Whole Foods the other day…who am I kidding, I am there 3x a week! Anywho, rarely am I tempted to even look at the pre-made food they have, however this time around I was intrigued! They had a cold chicken dish that looked too good to not scoop up!

Boy oh boy was I right – Whole Foods nailed this dish & now I am trying to recreate it! I can definitely tell you off the bat that I didn’t add as much EVOO as they did – so add what your lil’ tastebuds are telling you to!

_ _

Either buy a roasted chicken, bake 3 chicken breasts or (what I did) crockpot a 4 pound chicken. If you decide to crockpot it find my directions in the “continue reading” section.

Once you have cooked chicken…

  1. Remove any bones from the chicken & set the meat aside to cool in a large bowl – once cooled shred the chicken
  2. Add 4T honey mustard, 2T dijion mustard, 2T oregano, 2T red wine vinegar, 1T EVOO & 1t of salt and pepper to the shredded chicken bowl – mix
  3. In a colander drain out one jar of the following: artichoke hearts, hearts of palm, green & black olives – sit in colander to continue to drain
  4. Once drained quarter the artichoke hearts, slice up the hearts of palm & all the olives
  5. Mix in the olives, hearts of palm, artichoke hearts & 2C arugula to chicken mixture

That’s it – ready to be served! I prefer it on a bed of arugula, but the hub loved it on toasted bread! Hope you enjoy my chicken salad with a twist! Such a perfect dish for warm summer days!

Nutritional Info per Serving (Serves 4): 340calories – 30grams of fat – 12.5carbs – 36grams of protein

Continue reading for ingredient list…

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Carrot Cake Sandwich


Absolutely messy…but worth every finger lick. This is a great Easter dessert for kiddos & for the kids in all of us!

So go ahead & top off your chocolate bunny filled bellies with this delicious recipe…and if you aren’t leaning towards cookies this year try my vegan carrot cake or carrot cake donuts recipes!

Let’s get to the yum…

  1. Preheat the oven to 350degrees & line 2 baking sheets with parchment paper
  2. In a small bowl toss 2C shredded carrots & 3T brown sugar – then line a colander with 2 paper towels & place mixture inside to let seep – set aside for 10minutes
  3. In a large bowl whisk together 1C flour, 1/2C brown sugar, 1t cinnamon 1/4t baking soda & 1/4t salt
  4. In a microwavable bowl melt 2T butter then stir in: 2T canola oil, 1t grated orange rind, 1/2t vanilla extract & 1 egg
  5. Combine the liquid bowl with the dry & then add the carrot mixture
  6. Grab your cookie sheets, drop dough roughly 2 inches apart (~ 14cookies) & bake for ~11minutes

While baking whisk together 4oz cream cheese, 2T melted butter, 1/4t vanilla extract & 1/8t salt – then slowly add in 1C powdered sugar. Whisk or beat for 3minutes til mixture gets thicker.

Nutritional Info Per Sandwich (Makes 6): as mentioned in prior posts, calories don’t count during the holidays 

Continue reading for ingredient list & original recipe…

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Easter Brunch: Lamb Sausage with Sweet Potato & Leek Hash

IMG_9629 (1)

Happy Early Easter ALL! Jon & I are hoppin’ (yes, pun intended) along to our old stomping grounds this weekend…good ol’ NYC. One last trip before the babe comes our way!

Anywho…the hub & I whipped up an early Easter brunch for breakfast this past weekend that was so scrumptious! If you are having guests over for Easter brunch this will be a quick fix & very impressive to your visitors! If you are having Easter dinner at your pad (instead of brunch) then stick to the dinner I made last year – I still have dreams about it!

Appetizer: Crab Stuffed Deviled Eggs

Dinner: Lamb Burger with Roasted Cauliflower

Drink: Easterita

Let’s get hoppin’ (I know, I just have too!!)…

  1. Bring a large pot of water to boil. Peel 2 large sweet potatoes, add to boiling water with 1T salt and leave on high for ~25minutes
  2. While the potatoes are boiling, slice up 3 leeks (white & light green parts) – cut them lengthwise & then thinly slice
  3. Add leeks to a skillet with 1T butter – let brown (~5minutes), then add in 1.5t minced garlic, 1/2t black pepper, 1/4t red pepper flakes & garlic, 3/4t salt
  4. Remove the potatoes & drain – once cooled mash with a fork, add the leek mixture & 1T freshly chopped dill
  5. Grab a pot (use the large pot you boiled the potatoes in), coat the bottom with butter, let it brown then add in the potato/leek mix – spread it even & turn the heat down to medium and let it brown for 5-10minutes

On to the lamb…

  1. In a large bowl combine 1 pound of lamb, 1T EVOO, 1 minced garlic glove, 1.5t fresh chopped rosemary, 1t crushed fennel & season with S/P – form into 8-10 patties
  2. Spray skillet with EVOO & place patties on medium heat – roughly cook each side for 4minutes or until browned
  3. Place cooked sausages on a paper towel & pat grease off

Like I said, easy as can be & once you taste this you will be asking yourself why you never make breakfast like this more! Hope you enjoy & HAPPY EASTER!!!!

Nutritional Info Per Sausage (if you make 8): 175calories – 13 grams of fat – no carbs – 14grams of protein
Nutritional Info for Hash (Serves 2): 350calories – 6grams of fat – 70 carbs – 6 grams of protein  

Continue reading for ingredient list & original recipes… Continue reading

My Bump at 32 Weeks: The Squash


Soooo, where has the time gone??! Cause I am having a kid in about 8 weeks (whoa!!)!

For real though, I just had my baby shower this past weekend, so things are really ticking along here. The shower was such a fabulous time –  I had all of my dear family & friends by my side all thanks to my mom & my hubs mom.

Anywho…with me still liking a few staple meals there is not a whole lot going on in my kitchen. So what better way to get back in the grind by posting some tasty squash dishes that I hope to get to!

Potato, Squash & Goat Cheese Gratin – this sounds like the perfect side dish for an Easter brunch!

Grilled Zucchini with Buttermilk Basil Dressing – yes, it is that time – break out your grill!

No-Bake Summer Lasagna – yum in my tum, this looks so refreshing!

I will definitely be whipping these up in due time, however I will be twisting the recipe a tad (no dairy please) – but for real, don’t all of these look so yummy & perfect for the upcoming months!

Hope you enjoy them & let me know if you end up making one!

xo SS




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