Steak and Asparagus quinoa bowl

I have been so obsessed with quinoa these days. 

I think everyone that is close to me knows how I love rice.

But, I've been trying to eat better. So I decided to try other grains.

I tried Brown rice, Honestly, Brown rice is too dry for me they are okay.

White rice of course is the best. 

But, when I got to try Quinoa I fell in love.

It's so good, and when I found how good it is for you I told myself I will eat it more.

Made this for our meal prep this week.

It was really good!

Steak and Asparagus quinoa bowl

Ingredients:

• 1 1/2 cups quinoa, uncooked
• PAM Cooking spray
• 3/4 pound beef top sirloin steak, cut into bite-sized pieces
• 1/2 tsp reduced sodium montreal steak seasoning
• 1/ cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 1 lb fresh asparagus
• 2 tbsp low sodium soy sauce
• salt and pepper to taste

Directions:

• Cook quinoa according to package directions. Meanwhile, spray large skillet with cooking spray over medium-high heat.
• Sprinkle beef with steak seasoning: add to skillet and cook 2-3 minutes. Transfer to a plate.
• Add onion to the skillet and bell pepper. Cooking for 2-3 minutes or until the pepper is cook according to your preference.
• Add asparagus, cover and cook 3-4 minutes ( I like mine soft so I cooked it longer.) 
• Add soy sauce to cooked quinoa and stir gently to combine, Toss quinoa and beef to mixture.
• Stir and serve!

Enjoy!

Spinach and mushroom quinoa.

Happy Hump day friends!

What is your goal for the week?

for the day?

I ask myself that question sometimes.

What should I accomplish for the day. 

or for the week?

It's really good when you are working for something that you really want.

Whatever it is. Long term, or short term.

I hope you find your motivation to do it. 

And..

Never ever give up!

Today's goals.

To eat healthier.

and go for a run.

Best feeling ever when you reach your goal.

If I can do it, you can too!

Anyways, Moving on.

Today's lunch was so good.

So good that I want to eat it again for dinner. :)

Found this recipe online and ever since I tried Quinoa I got obsessed!

Hubby liked it too, that makes me extra happy!

You can add more toppings to this recipe. 

Feel free to change it up with the way you want. 

Enjoy!

Spinach and mushroom quinoa.

Ingredients:

• 1 lb mushrooms, sliced thinly
• 3 garlic cloves, minced
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 5 to 10 ounces fresh spinach
• 2 cups cooked quinoa
• salt and pepper

Directions:

• Heat butter and olive oil in a large skillet over medium high heat. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms are soft. season with salt and pepper
• Add fresh spinach to the skillet, reduce heat to low, over the skillet with the lid and let mushrooms and spinach cook for about a minute or less ( don't over cook) 
• Add 2 cups of quinoa to the skillet and cook on low heat for another minute until the quinoa warms up. 
• Season with salt and pepper.
• Add another tbsp. of olive oil if desired.

Enjoy!

Open your heart.

"Let today be the day

you open your heart

and let change happen."

Spanish Bread

I have been wanting to make this bread for a long long time. 

After having different kinds of bread here in the U.S. sometimes the simple bread 

is still the best.

 I remember how I love this when

I was a kid, We would eat this for "meryenda" (snack) or breakfast. 

I'm such a bread lover ever since and I don't think that would ever change. 

It's so awesome that I can finally make it whenever I want.

I honestly don't know why this is called spanish bread because there's nothing really so spanish about it.

I guess it's just because of the strong influence of the spaniards to the filipinos in many ways 

especially with food.

This bread is kind of like ( Pandesal (Filipino rolls) ) the only difference is that Spanish bread

has filling. 

Anyway, this is perfect for breakfast and snack! I hope you like it!

Spanish Bread

Ingredients:

For rolls:

• 3/4 cup milk
• 1/4 cup unsalted butter
• 3 1/4 cups bread flour plus more for dusting
• 1/2 cup sugar
• 1 tsp salt
• 1 0.25-oz packet instant dry yeast
• 2 large eggs

For filling:

• 1/2 cup butter (softened)
• 3/4 cup white sugar
• 1/2 tsp vanilla
• 1/4 cup breadcrumbs

For dredging:

• 1/2 cup bradcrumbs
• 3 Tbsp sugar

Procedure:

1. In the bowl of a stand mixer, combine yeast, 1 1/2 cups flour, sugar and salt. Combine milk and butter in a cup and heat in the microwave to 120° to 130°F. With mixer on low speed, add milk and butter mixture to flour mixture. Add eggs. Beat 3 minutes on medium speed. Gradually add remaining flour and knead with dough hook for 5 to 7 minutes or until smooth and elastic.

2. Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap and let rise for 1-2 hrs. or until double in size. Meanwhile, cream butter and sugar in a bowl. Add vanilla and beat until well combined. Set aside. Line two baking sheets with parchment paper.

3. When dough is ready, place it on a floured surface. Divide into four equal pieces. Form each piece into a log and divide again into four equal pieces. Using a rolling pin, roll each piece into a 3"x5" rectangle. Brush the filling into the center and then sprinkle with about a tablespoon of breadcrumbs. Roll from one corner towards the opposite corner. Pinch to seal the edges. Mix breadcrumbs and sugar in a wide bowl then dredge each roll on it, making sure that the rolls are fully coated. Arrange rolls seam down on prepared baking sheets. Cover with plastic wrap or wet cloth and let rise for another 15 minutes.

4. Preheat oven to 350°F. Bake Spanish bread for 20 minutes or until golden brown. Remove from oven. Transfer to wire racks and allow to cool down.

I also made these awesome muffins the other day, It's one of little man's favorite and mine too!

So easy to make.

 ( Snickerdoodle muffins )

Chicken Cordon Bleu Casserole

As a busy mom. I love finding Recipes that is easy.

Especially something that doesn't need a lot of clean up. 

This casserole dish is perfect. 

..And it's so good!

I swear you will love this. 

Let me know what you think!

Chicken Cordon Bleu Casserole

Ingredients

1. 4 boneless, skinless chicken breasts, cut in half
2. 12 slices of thin sliced ham
3. 1 1/2 cups swiss cheese, shredded
4. 3 Tbsp. butter, melted
5. 1 cup of Ritz crackers, crushed
6. 3 Tbsp. grated parmesan cheese
7. 1/2 tsp. salt
8. 1/8 tsp. pepper

For the Sauce

1. 3 Tbsp. butter
2. 3 Tbsp. flour
3. 1 cup milk
4. 1/2 cup chicken broth
5. 1/2 Tbsp. Dijon mustard
6. 1 tsp. Worcestershire sauce

Directions

1. Preheat the oven to 350 degrees and coat a 9 x 13 baking dish with cooking spray.
2. Layer the chicken in the bottom of the baking dish. Then, layer with ham slices and the cover with shredded swiss cheese.
3. In a medium bowl, blend the crushed crackers, grated parmesan, and salt and pepper. Sprinkle the cracker mixture over the cheese to create the next layer.
4. Pour melted butter over the top of the casserole and bake for 30 to 35 minutes until juices run clear and cracker crust is browned a bit.
5. To create the sauce, melt the butter in a saucepan slowly. Whisk in the flour and cook for just a couple of minutes. Then slowly pour in the chicken broth and milk. Make sure to continue whisking for about 5 minutes or so as the sauce thickens.
6. Remove the sauce from the heat and stir in the Dijon, Worcestershire, and a little salt and pepper to taste.
7. Top each serving of the casserole with the warm creamy sauce.

Enjoy!

xo

Yoga is an internal practice.

Yoga is an internal practice. 
The rest is just a circus. ❤️