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.

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. ❤️