Well, you guys and gals — in less than two weeks my little family and I are moving into our home on wheels. Cue ALL. THE. FEELS.

To be honest, most of the feelings right now resemble a little bit of panic, anxiety, stress and grumpiness all mixed together because there are literally eleventy billion things left to do. Downsizing everything, moving out of a house, moving into an RV, getting an RV ready for full-time living and doing it all while raising two kids and working? Yeah, it’s a lot. But I am confident that once we hit the road come next weekend, we will be as ready as we’ll ever be for this adventure of a lifetime.

If you’re interested in following along, we have an Instagram page! It’s called @outofboundaries and we’ll be posting stuff about RV life, sure, but mostly about alternative living and what this experience is teaching us about our family, our values, our faith, etc.

But I digress! Because while today is about packing and purging and cleaning and all those SUPER FUN things, it’s more importantly about this turkey bacon bravo sandwich recipe that I’ve been wanting to share with you for a while (sorry, I’ve been a little busy!). If you’re anything like me, you have a serious, deep love for Panera’s Bacon Turkey Bravo sandwich. If you and I are on the same wavelength here, then rejoice! Because I just made a homemade version (with from-scratch bread and everything!) that will blow your mind and tastebuds.

For all the questions in life, the answer is almost always this: One giant soft and chewy chocolate chip cookie.

What would make me feel awesome today? One giant soft and chewy chocolate chip cookie.

What could create world peace? One giant soft and chewy chocolate chip cookie.

What is delicious and chocolatey and more exciting than a regular chocolate chip cookie but also isn’t anything too crazy? One giant soft and chewy chocolate chip cookie.

What is something I should drop everything I’m doing right now to do instead? Make this one giant soft and chewy chocolate chip cookie.

Just saying.

Well, I basically blinked and my baby turned one. Guys, the time FLIES. It really, really does. I can’t believe I’m a year down into this mom-of-two thing. I may have a few more wrinkles and a backlog of eleventy billion hours of sleep I need to catch up on, but man — every day spent with my two girls is sweet (and sometimes sour, when one of them steals a toy from the other one or, heaven forbid, one is eating a banana and the other one isn’t and the one who isn’t eating a banana MUST HAVE THE BANANA NOW, but I digress).

From the last week of April through the first two weeks of May, three of the four of us have birthdays. Addy’s is April 27, mine is May 8 and Avery’s is May 9. So essentially, we just have one ridiculously long birthday celebration for almost a month, with lots of cake. It’s the best.

For Addy’s birthday this year, we had a small family party with some brunch food (guys — I just discovered that I really love quiche. Quiche is tasty! Will be having more quiche in my life) and this yellow cake with chocolate buttercream frosting — a classic birthday cake for a really special little lady. And a good time was had by all.

I mean, there it is. Secret is out. Mic is dropped. We are moving into an RV starting this summer and traveling the country full-time with our family. SURPRISE!

Let me back up. Let me back way, way, way up.

You may recall last January when I officially declared myself done with blogging. At that time, I was eleventy billion years pregnant, we had recently moved into a newly built house and I was burned out with a capital B. I needed a massive break from blogging and social media and the internet in general. But you know all of this. And you also know the when and why of my decision to come back to blogging in this space. It bears repeating that I missed it because I missed the community (you guys!) and the recipes. These are things in my life that fuel me, both literally and figuratively, and I find so much joy in the creative process of food blogging that I decided to bring Girl Versus Dough back to the present in a new, more true-to-me way.

But the rest of my life? It wasn’t feeling right. My husband, Elliott, and I had been doing a lot of reflecting in the last year on our life, how it had gotten to what it is now and whether we were happy. Short answer: We were not.

Long answer?

This is no ordinary overnight breakfast casserole — this is Not Your Mom’s Egg Casserole, and it’s AMAZING. Hearty hunks of crusty bread, fresh eggs, torn kale, savory sausage and melty cheese come together in one simple-yet-satisfying egg bake that’s perfect for anything from a weekend breakfast to a special holiday brunch.

In my internet life, it may appear that I am always making new, creative meals for me and my family come breakfast, lunch or dinner. That I never eat the same thing twice. That I never eat a frozen burrito I found at the bottom of my freezer or the last five dino-shaped chicken nuggets from the giant bag I bought for my three-year-old’s dinners or the same, humble whole wheat toast with hurried swipes of peanut butter on top.

In my real life, I think you can guess what is actually true. And breakfast in our household is the worst culprit. That peanut butter toast? I eat it almost every. single. day. And if I don’t, I’m eating scrambled eggs. And that’s about as crazy as it gets when it comes to our breakfast routine.

This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.

I happened upon this recipe for creamy rigatoni with sausage and fennel (oooo, even sounds fancy) about a month or so ago when I was tired of our run-of-the-mill spaghetti night. Don’t get me wrong — homegirl loves her classic old school marinara sauce and long noodles that wrap around a fork combo, with an extra sprinkling or five of grated Parmesan. I’m not above it. But sometimes it just doesn’t hit the pasta spot.

This pasta? With its creamy tomato sauce that hugs every bite of al dente rigatoni paired with sweet Italian sausage and hints of crunchy veg all topped with a waterfall of fresh-grated salty Parmesan cheese and fresh parsley? THIS pasta hits every spot, and then some.