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Mini Beetroot + Goat Cheese Frittata


If you have been following us, you know that I have been trying new recipes out using beets. This vibrant purple root has a distinct taste that could taint many people’s taste buds. I use to push away anything that had beets in it. But ever since we moved to Sacramento, beets have been in a lot of dishes here. Once it’s cooked correctly, you can’t beet it! Often when finding recipes for the blog, I gravitate towards pretty attractive dishes, and this beetroot and goat cheese frittata is just that. The goat cheese tones down that beet taste and the roasted onion mixture brings all the flavors together to bring you one tasty and pretty frittata. Plus, it’s so easy to make! A perfect dish for brunch you may have coming up. 


Two large beetroots, trimmed, peeled and coarsely grated
1 tbsp. olive oil

1/2 red onion thinly sliced
1/2 shallot, thinly sliced
Two green onions, finely sliced
1/4 cup balsamic vinegar
Two teaspoons thyme leaves
crumbled goat cheese
Two eggs, lightly beaten
1/4 cup milk 
Extra thyme springs, to scatter
Fresh herbs, to serve

D I  R E C T I O N S

Preheat oven to 350°F. If you’re using cast iron skillets, preheat those in the oven as well. You can use greased muffin tins as well. Heat olive oil in a medium skillet over medium heat. Add shallots, red onion, green onion, and a pinch of salt and pepper. Cook until onion mixture is softened and browned, set aside. In a medium bowl, whisk the eggs and milk. Add the cooked onion mixture and thyme. Pour mixture into prepared skillets. Add a spoonful of beetroot and drizzle the balsamic vinegar on top of the egg mixture. Bake for 10-12 minutes or until the eggs are just set. (Adjust baking time for a larger frittata). Remove from the oven, sprinkle on fresh herbs and freshly cracked black pepper. Let cool slightly and serve.





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By on February 22, 2018 in BEIJOS EATS, Breakfast, BRUNCH, EATS, FOOD


Dessert and Wine Pairings for Valentine’s Day

Get ready to get your drool on because I’ve got the ultimate combo for you today!  Dessert and wine pairings for Valentine’s Day totally need to be a thing, am I right?!  Well I sure think so, so I’m making it one!  Truly, one of the best blog posts ever, because if has two of my favorite things!

Of course I teamed up with our friends at One Hope and Colette’s Catering to bring this one to ya!!  As a matter of fact, how about we  just forget about that whole “dinner” part on February 14th and go straight to the good stuff?!  Without further ado, let’s check these yummy combos out!

Photos by Alison Bernier

First we are starting with a delicious Cabernet Sauvignon paired with Violet & Cassis Petit Fours.  Perhaps you’re like me and saying what the heck is that?!  In short, they are delicious little bite sized cakes, and you need them… With a big ol’ glass of Cab!

Second on the list is one of my favorites, Pinot Noir.  Colette’s paired this rich and fruitful wine with their Petite Blueberry Cornmeal Cakes.  I love blueberry muffins, does that mean I should start drinking Pinot for breakfast?!  Now how do I convince my husband this is ok….   

I happened to shoot this post on my Dad’s birthday… And he happens to LOVE carrot cake and coconut… So this next one couldn’t have been more perfect!  Yep, Colette’s paired this delicious Rosé with their Petite Carrot & Coconut Cakes… My dad’s dreams were made and I’m still the favorite daughter!!  Just kidding Janna…

Obviously Valentine’s Day is a celebration, so we definitely need something sparkly to sip!  How perfect is it to pair a Rosé Sparkling Wine with Funfetti Whoopie Pies?!  After all, that’s a party right there!  These are also a great kiddo pleaser… My advice is to let them join in on the fun then put them to bed and have your own celebration… Bow Chicka Bow Wow!

Last but not least are my husband’s favorites… Now I know what to serve next week!  He was popping these suckers in like there was no tomorrow, ha!  They are Lemon Apricot Mini Cheesecakes and I think my husband loves them more than me.  Colette’s paired them with their light and refreshing Sauvignon Blanc.  The crisp finish pairs perfectly with the sweet & tartness of the dessert.

Now what will you be serving this Valentine’s Day?!  Truly, we set the bar pretty high…  But, I have faith in our readers to make this the best Valentine’s Day yet!!!  Cheers!



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Healthy Overnight Raspberry Oats

I’m ending our health week with a yummy breakfast dish that is pretty, insanely delicious, and is made in just three steps! Breakfast during the week in our house is pretty chaotic. I have a lot of hats that I wear in the morning, and a chef is one of them. Trying to get my kids to eat early in the morning can be challenging, especially something that is healthy and nourishing to help them achieve a productive day at school. But of course, there are the mornings where a bowl of cereal or toast with Nutella will have to do. So prepping breakfast the night before like these overnight raspberry oats make my mornings a little bit smoother, and has this mama smiling cause I’m giving them a healthy meal and I have time to brush my teeth that morning. 

Photos by Kylie Compton Photography

O V E R N I G H T  R A S P B E R R Y  O A T S

These overnight oats are so easy to make! This is an excellent activity to do with your kids as well. I find when they help out in the kitchen, they will be more open to trying new things. 


Serves: 2 -3 

1 cup organic raspberries
1 cup almond milk
1 cup organic oats
1 tbsp organic chia seeds
1 tbsp  Manuka honey (any kind of honey will work)
Juice and zest of ½ lemon


Place raspberries and the almond milk in a blender and blend it well. Then, pour into a bowl, where you’ll mix it with all the other ingredients. Cover the bowl with a lid or foil and place in the fridge for a night or a couple of hours.

In the morning, decorate with fruits, nuts, honey, coconut flakes, or even bee pollen. Whatever you like! 

This will last 2-3 days in the fridge. But, it only lasts a day or so at my house. These little monsters love this healthy dish. I imagine you can also use other fruits as well, something I will have to try out. 




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By on January 26, 2018 in BEIJOS EATS, BRUNCH, EATS, HEALTHY


A Pink Radish Soup + Le Creuset Giveaway!

When you think of radishes, you probably don’t think of them being the central star in a creamy soup. Well, think again, this is a pink radish soup that you will want to eat all winter long. My 1st thought when I saw this recipe was hmm… radishes huh? They are peppery and a little bit bitter, so how would this make a good soup? I just had to try! The radishes are sauteed with parsnip, potato, and onion to give it a more earthy flavor. The radishes take on sweet taste once sauteed. This pink radish soup resembles a creamy potato soup that you will love. This soup is 2018’s version of the potato soup. Master this soup to serve your sweetie for next month’s biggest date night of the year. And don’t forget the rosé to go with it! 

Oh, wait did you see Le Creuset giveaway above?! YES you did! We have teamed up with my favorite cookware company to give one lucky Beijos reader a dutch oven just like the one I have! This killer giveaway is probably one of my favorite giveaways. Le Creuset has been a staple in my household for years. The iconic Le Creuset Dutch oven like the one I’m using is vital in the kitchen. These bad boys are known for their strength and durability due to the cast iron being the prime material for slow-cooking, braising and roasting. I love its versatility and that you can use for both the stove and oven. This is definitely a cookware that every Mama or anyone for that matter needs to invest in. 

To enter the giveaway, simply follow @beijosevents and @lecreuset and tell us Beijos Ladies what your favorite dish would be to cook in your dutch oven!  The yummiest one that says, “That’s so Beijos” will be the lucky winner! So let’s getting cooking!  

Look out for our Instagram post later today to enter!

Photos by Alyssa Onaka Photography


Pink Radish Soup

*My tip for making great soup, prepare and serve with your favorite glass of rosé, cause every good soup goes great with vino! 

I N G R E D I E N T S 

Two tablespoons extra-virgin olive oil
2 cups sliced radishes (from 2 bunches), divided
1 cup sliced watermelon radishes (will depend on size), divided
½ cup chopped onion
One medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
1/2 parsnip, peeled and cut into 1-inch cubes
2 cups low-fat milk (feel free to use coconut or almond milk, I just haven’t tested that out yet)
½ teaspoon Himalayan pink salt
¼- ½ teaspoon white pepper (so you don’t see any black specks)
¼ cup reduced-fat sour cream (for garnish)
One tablespoon chopped fresh radish greens or parsley (for garnish)



Heat oil in a large saucepan over medium-high heat. Add 1¾ cups radishes and onion and cook, frequently stirring, until the onions are beginning to brown and the radishes are translucent about 5 minutes. Add potato, parsnip, milk, salt, and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover, and cook, occasionally stirring, until the potato and parsnips are tender, about 5 minutes more. 

Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Caution when pureeing hot liquids, it will splatter.)
Slice the remaining ¼ cup radishes into matchsticks. Serve each portion of soup topped with one tablespoon sour cream (if you desire), some radish matchsticks and a sprinkling of radish greens (or parsley).

*You can make ahead and cover in the fridge for up to 3 days.

Don’t forget about the giveaway! 

Winner will be announced on 1/17! 





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Gingerbread Tree Decorating With My Little Lady

This time of the year can get crazy… like real crazy. It seems like anything, and everything will occur, and all at the same time. I always say, next year I’m gonna be more prepared. But, tis’ the season, right? But one thing that must always occur during the holidays is BAKING! I started this tradition with my daughter last year, and I sure hope she will allow it to continue through her older years. My husband will take my son and go do “boy” stuff, and it leaves us ladies with a peaceful, quiet house for gingerbread tree decorating and girl chat. Side note, when did the boy crushes start so early??! Second grade?!?!! I’m so in trouble with this little one. 

Photos by Erin Milnik Photography

Here are the essentials that I used for decorating our gingerbread trees!


Gingerbread Cookie Mix
Rolling Pin
Fondant Cutter Set

Edible Paint 
Edible Glitter
Fondant Cut Outs

I used fondant cause I wanted a clean white background to allow all the sparkle and glitter to show up. I played around with without it, and you couldn’t see anything on the gingerbread cookie surface. 


To make the day, even more, fun, I got Dylan and I new fun aprons that I’m obsessed with! Especially the colors, and the best part… on Amazon and Etsy! Check them out here and here.

Now, for the fun part! I created tree shapes in various sizes, and then baked the dough according to the package. When cooled, I took my sharp knife and created a more sharp-edged cookie by trimming off the sides. Next, I rolled out the fondant and placed on top of the cookie. I set the fondant on a clean hard surface and then put the cookie on top. Take your knife and cut along each edge. This creates a perfect layer on top of your cookie. 

Oh, and please ignore my root situation. It has been resolved thanks to my favorite sister. :) 


Now for the fun part! There is no rhyme or reason for decorating, this is all you! This, of course, is my daughters’ favorite part. Use your glitter, edible paint, crushed up gingerbread cookie, and fondant flower cut-outs! 


A morning filled with so much laughter and silliness is just what the holidays are about! And of course, sneaking in a few bites of gingerbread yumminess. 

Here are the final results! I do have to say they came out pretty darn cute!

Get it all here!









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