Oatmeal M&M Cookies

So, because of breastfeeding. 

I needed to eat oatmeal at least once a day. 

To be honest, it's not my favorite and I'm getting tired of

having it for breakfast. 

I've been loving cold meals these days.

Like smoothie bowls for breakfast. 

So I decided to find another way to have Oatmeal.

 I decided to make cookies!

I mean, Cookies are good! :)

If you are breastfeeding too, you can add flax seed and brewer's yeast 

in this recipe.

I just didn't add it with this one because I've been taking it as a supplement. 

But Flax seed and Brewer's yeast. They are really effective if you want 

to boost your milk supply.

Anyways, I highly recommend this recipe.

I love easy, delicious recipes like this. 

It's hard to mess up this one. 

Just make sure you use a room temperature butter and you are good to go. 

:) 

Oatmeal M&M Cookies

Ingredients: 

• 1/2 cup  unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar, packed
• 1/4 cup   granulated sugar
• 1 large egg
• 2 teaspoon vanilla extract
• 1 and 2/3 cups old-fashioned rolled oats
• 1 cup  all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup  M&Ms (or mini size)

Directions:

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and vanilla and mix on high until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&Ms. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator.

Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra M&Ms into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.

Enjoy!!

Masterpiece..

"You are allowed to

be a masterpiece 

and a work in progress 

at the same time."

Chicken Pot Pie Cupcakes

Happy Monday friends!

Most of you are probably not so excited that it's Monday.

Back to work, Back to normal routine.

..And most of you are probably not in the mood to cook. 

I feel that way sometimes. 

But, I'm glad I found this recipe.

So quick, simple but so delicious. 

I mean, Cupcakes for dinner? 

Can't go wrong with that!

Not a sweet version of cupcakes but this is definitely a good

Dinner idea!

Let me know what you think!

Ingredients:

1 

chicken breast, poached and diced

1 

(14.5 oz) can cream of chicken soup

1 

cup frozen mixed vegetables

1 

cup shredded cheddar cheese

1 

tablespoon Herbs De Provence

1 

teaspoon onion powder

1 

teaspoon garlic salt

2 

(10 oz) cans Pillsbury™ refrigerated biscuits

Directions:

• Preheat your oven to 400ºF.
• In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
• Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
• Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
• Let rest for about 3 minutes.

Enjoy! 

Pumpkin Cream Cheese Swirl muffins

It's officially Pumpkin season!!!!
Not everyone likes Pumpkin everything.. but, if you are like me then you will love this!

Perfect for breakfast or snack with your Pumpkin Spice coffee or just regular one.
Let me know what you guys think.

Enjoy!!

Ingredients: 

• 1 3/4 cups all purpose flour 
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin (pure pumpkin puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract

 For the swirl:

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

 Directions:

1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.Fill muffin tins 3/4 full.
4. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
5. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
6. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

xoxo

-Jen

Always be a work in progress...

Always be a work in progress...

Smoothie bowl of the day

Happy Friday everyone!

Fall is definitely in the air.

But I still crave smoothies.

Today, I decided to make a non-dairy smoothie bowl.

It was still really good.

Ingredients:

-2 Frozen bananas

-1 Cup raspberries

-1/2 Cup frozen pineapples

-1/2 cup almond milk

- 2 tbsp Honey

Directions:

-Blend it all together on a blender until smooth.

Topping:

-Fresh raspberries

-1 kiwi,sliced

Enjoy!

Mississippi Pot Roast

Hello everyone!

How is your weekend going?

Mine is a lot of cooking and football.

Well, It's on but I can't say I'm paying attention that much. haha!

Anyways, made a special dinner tonight.

I don't really get to eat eat with hubby during the week.

So on weekends I want to make it a little special.

..And I am craving for a crockpot meal!

Perfect timing because I think It's crockpot season!

Yeah!! 

There's so many amazing crockpot meal.

I've used my crockpot so many times and everything turns out so good.

I highly recommend this recipe!

So easy to make and so good!

Ingredients: 

•  3­.5 lb. chuck roast 
• 2 Tbsp olive oil or vegetable oil
• salt and pepper to taste
• 1 packet ranch dressing mix
• 1 packet dry onion soup mix
• 1 stick butter  ( 1/2 cup)
• 8 Peperoncini peppers

Directions:

 Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. (if you are in a rush, or just don’t feel like it, just skip the browning step altogether.)

Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper.

 Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2­3 minutes until it is golden brown.

 Using tongs, flip the meat over and sear the other side of the roast for another 2­3 minutes.

Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.

Cover and cook on low for 8 hours.

 Take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.

Serve with mashed potatoes, rice or on a roll..

  

Decided to make my favorite homemade rolls too and it was so delicious like always

( Recipe here )

It was such a delicious meal.

Even me got so impressed how good it turned out. 

Let me know what you think! 

xo

Keep your heart open.

One way we can go deeper into our practice 
is by being curious-asking ourselves questions.
What emotions am I feeling in this posture?
How can I let go?
Keep your heart open.

xo 

Meal prep: Quinoa and Korean beef bowl and steak.

I lost track how many weeks I have been doing meal prepping since I had my baby.

But doing this had been really really helpful.

Meal prepping is actually mainly for hubby. 

He wanted to lose some weight and for me preparing your meals 

ahead of time is a great way to make sure that you are not eating food 

that you are not suppose to eat during the week.

We do have some unhealthy food.

But I always tell him and everybody that asks me

is that Moderation is the key.

Eating bad for a day or two won't sabotage your healthy eating during the week.

So go ahead treat yourself once in a while.

Moderation is definitely hard, I  know.

I can sit down and eat a whole container of Ice cream by myself. 

But you know, when you eat right you'll notice that you won't crave 

foods that is  not good for you. 

Starving yourself doesn't work either

I swear, I tried that and It's not good for you in a long run.

For this week. 

I made us 2 different kind of meals .

The first one is this delicious meal. 

I've been loving Quinoa so much these days and I'm so glad hubby liked it too.

This dish is so easy you can make it in 15 minutes.

                   QUINOA AND KOREAN BEEF BOWL

Ingredients

1 cup quinoa, dry but rinsed 

1 tablespoon vegetable oil 

1/4 teaspoon fresh ground ginger 

3 cloves garlic, minced 

1 pound lean ground beef 

1/3 cup brown sugar 

1/4 cup low sodium soy sauce

1 tablespoon sesame oil 

1/2 teaspoon crushed red pepper flakes, or more if you like it spicy salt and pepper, to taste 

2 green onions, thinly sliced 

Instructions 

1. Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock. Bring to a full boil, then reduce heat to a simmer, cover, and let cook for 15 minutes. 

2. While the quinoa cooks, heat the oil in a large pan. Cook the garlic and ginger for about 1 minute, stirring constantly. Add the ground beef and brown completely. Drain the fat. 

3. In a small bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, salt and pepper.

4. Add the soy sauce mixture to the ground beef and let cook for 3­5 minutes to allow the flavors to set. 

5. Once the quinoa is done, take off the heat and fluff with a fork. Serve beef over quinoa, top with green onion.

Don't skip the green onion!

It's so good with it.

The second meal has Pan fried steak with a little bit of olive oil.

Steamed broccoli and Roasted Sweet potatoes ( Recipe here )

I highly recommend meal prepping guys. 

Especially if you are busy and don't have time to cook everyday. 

Weekend Things: Gender reveal party and Mexican food.

It's definitely been a while since I posted a weekend update. 

I've been so tired and busy guys, Like seriously tired.

And when I have time to do things, Getting on the computer is the last thing I have 

in mind. 

But now that little man started school, Maybe I'll have more extra time during the

day to do other things. 

Last weekend was eventful, fun, but also relaxing. 

There was a storm for a couple of days so we had no choice but to stay home

and relax. 

But, it's good. 

We just grilled last saturday and watched movie. 

I got to cook a delicious dish. check it out!

( Grilling Saturday. )

Sunday, we went to our friend's gender reveal party. 

I had a gender reveal but,

I never been to somebody else's gender reveal party.

It's amazing finding out the gender of the baby 

in a very special way.

My boys :)

They had a unique gender reveal party. 

Not traditional and I love it.

They are having a boy!!

So happy for them.

Later that day, We went for a quick shopping

and had dinner at La terraza.

I was actually worried that we won't like it. 

And I was sure that Torero's is the best 

Mexican restaurant in town.

I was wrong though, 

I was so impressed on how good the food was. 

I can't believe we never tried this restaurant when 

It's closer to our house and we always pass it. 

We definitely have to come back again.

And if you are in town you should stop by!

Do you like Mexican food?

Happy 3 months little man!

I can't believe how fast these 3 months went by.
It's been a wonderful 3 months.
His giggles, smiles. cute little voice are everything. 
So blessed to have you in my life little man. 
I love you to the moon and back.

Cheesy Broccoli Casserole

Hello everyone!

How is your weekend going?

It's a long weekend, The weather is not good.

So staying home is the best thing to do.

To everyone that is affected by the storm I hope you are all

staying indoors and staying safe.

Anyways, Good news is tomorrow is going to be a better day.

I'm excited to get out of the house with my boys. 

Today's dinner. We decided to grill

The rain stopped so it's perfect timing.

I made this casserole for Side dish and it was amazing!

Who's on snapchat by the way?

Add me!! Peachymeee

Cheesy Broccoli Casserole

Ingredients: 

4 cups chopped broccoli 

1 (10 ounce) can of cream of chicken soup 

1 cup mayonnaise  

1/4 cup of butter melted (1/2 stick) 

2 large eggs, slightly beaten 

1/2 medium onion finely chopped 

1/2 teaspoon salt 

1/4 teaspoon pepper 

1 1/2 cups extra sharp cheddar cheese 

1/2 sleeve of Ritz crackers, crushed

Directions:

1. Preheat oven to 350*F 

2. Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender to a fork. 

3. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl. 

4. Add to broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well. 

5. Add 3/4 cup of cheese to broccoli mixture and mix well. 

6. Pour entire contents into an 8x8" square baking dish. 

7. Top with remaining 3/4 cup of cheese and Ritz crackers.

Enjoy!!

xo

Bacon Jalapeno Popper Dip

It's Football season!

I can't believe that it is. 

I'm a little sad because that means there's only less than 3 weeks of summer.

But, Football season means lots of good food.

I made this dip for Hubby's football draft. 

Hubby loves anything spicy.

This turned out good. not so spicy just a little kick that anyone can handle.

Let me know what you think!

Bacon Jalapeno Popper Dip 

Ingredients:

8 oz cream cheese,softened
1 cup cheddar cheese, shredded
1 cup mozzarella cheese ,shredded
1 tablespoon ranch seasoning mix
2­4 Jalapeno peppers, diced(take the seeds out)
 ⅓ cup crispy cooked and crumbled bacon (reserve a few tablespoons to add as a garnish)
2 cups sour cream
2 tablespoon onion,chopped
 1 tablespoon parsley


Instructions 
1. Stir all ingredients together until combined.
2. Evenly spread into a 9x9 baking dish. Top with remaining bacon.
3. Bake at 350 degrees for 15-­20 minutes or until golden brown.

Serve with chips or crackers.

Enjoy!

xo

Postpartum transformation

I can't believe that I was pregnant 3 months ago and I can't believe
we already have a 3 months old. Where has time gone?!!
I love looking back at my pregnant yoga pictures. 
It brings back so many good memories and it makes me smile.
I truly loved every moment of it.