Archive | TO DO LIST

Beijos Fall To Do List

Fall is here and the weather is even acting like it!  Today marks the first day of Fall, so you better believe we have our Fall to do list ready for ya!  I’ve already started saying goodbye to Summer and getting ready for all of the Fall festivities.  From pumpkins, to wine, to sweaters and everything in between.  Follow along as we check off our Fall to do list and share it with you!  You can follow us here by signing up for our posts and on our Instagram.  

Now, today is also my 5 year wedding anniversary, so excuse me while we celebrate!!

Gorgeous Graphics by our Girl Meghann Miniello.



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By on September 22, 2017 in FALL, THAT’S SO BEIJOS, TO DO LIST


Beijos Summer To Do List

Awww… The first day of Summer, and boy am I excited!  Summer has to be my favorite season of all!  And we are really feeling it with his HOT weather lately!  Just like any other season we have compiled our Beijos Summer To Do List.  Full of amazing ideas of things we want to do this upcoming season.  With Summer you know there will be lots of fun in the sun and we can’t wait to share it all with you!  Make sure you follow along here and on our Instagram.  We’d love to see you all get inspired and do some of our list too!  If you do please use the hashtag #beijossummertodolist or #beijosdoessummer and we will share them!!

Without further ado… Our Summer To Do List!!!

Pretty Graphics by our girl Meghann Miniello



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By on June 20, 2017 in SUMMER, TO DO LIST


Making Spring Buddha Bowls

I think we say this every year, but where does the time go?!? I swear Jacquelyn, and I were just scheming ideas for our spring to do list, and today we are checking off our last final spring item with our buddha bowls. But don’t fret, summer is among us, and this summer’s to-do list is a goody! Summer is my favorite season… I think most of you feel the same way. How could you not, it’s filled with sunshine, al fresco dinners, maybe a vacay or two, and most of all making fun memories with your little ones.

Cooking with this season’s freshest bounty is always a must. I love to make dinner on spring and summer nights and eat outside with my family. It is what puts the biggest smile on my face! The best nights are when I can get one or both kids to help me cook dinner. I have some of the best memories cooking with my family when I was younger, and I hope I can instill that into my two kids. It requires time, a lot of patience, and some extra clean-up, but well worth the effort. 

These bonding memories not only teach them about what it is in season, but also creates an opportunity to discuss the senses (taste, sight, smell, touch), boosts self-esteem, and encourages creativity which I love. All I can say is that I’m doing something right cause my kids eat more vegetables than my husband and myself combined. One of our favorite things to make is buddha bowls or hippie bowls. Also, these bowls allow each of us to put in our favorite ingredients. This is my take on a spring Buddha bowl. 

What the heck is a buddha bowl some of you might ask?

A buddha bowl or hippie bowl is a vegetarian bowl that is packed so full that it has a rounded “belly” appearance on the top much like the belly of a Buddha. While there are a lot of variations of these bowls, they usually incorporate a starch, vegetable protein, raw and cooked vegetables along with some fruit, nuts or seeds, and a dressing. It’s really up to you! And who wouldn’t love that? 

Abby’s Spring Buddha Bowl


Brown Rice
Asparagus (broiled or grilled)
Grilled Zucchini
Radishes (variety)
Purple potatoes (I roasted with salt + pepper and then mashed with a fork)
Chia seeds
Micro Greens (I like spicy arugula micro greens)
Heirloom cherry tomatoes (roasted)


Layer arugula on the bottom of your bowl. And I sometimes will toss the bottom layer of arugula with some dressing before putting in the bowl. Then layer with brown rice. Then simply pile together your ingredients next to each other. Lastly, drizzle the citrus vinaigrette, and serve immediately. So, there are no rules to Buddha bowls, it’s all about healthy options all in one place, cooked or not cooked. Totally up to you, which is fun especially for the kids. As a result, it gets them to eat their veggies. Or so we hope! 

Citrus Vinaigrette


Makes 1 1/2 cups

One small shallot, finely chopped
¾ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
Three tablespoons fresh lemon juice
Two tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper


Combine first six ingredients in a small jar; season vinaigrette to taste with salt and pepper. Finally, shake to blend and pour onto your bowls. 

Can be made up to 1 week ahead, and kept chilled.

Watch out for sneaky little hands!



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Beijos Spring To Do List

And just like that, it’s Spring!! We’re so excited for this change in season, it seems like Spring is always the one you wait longest for.  But now that Spring is here it means warmer sunny days ahead and lots and lots to do!  We’ve compiled our seasonal list of fun things we plan on creating, doing, making, and wearing.  Don’t forget to follow along on Instagram with the hashtag #beijosdoesspring or #beijosspringtodolist.  

We’re kicking it off today with a pretty beauty tutorial…  What are your plans for Spring?!

Graphic by our friend Meghann Miniello



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By on March 20, 2017 in SPRING, TO DO LIST


Beijos Fall Chili

We are right back at it, checking off our to do’s on our Beijos Fall list.  This one is extra good…who doesn’t like a cozy bowl of chili to fill that tummy?? Chili brings so many good memories to mind, but for me it’s mainly football.  Whether your at someones house watching the game or tailgating with friends.  A good bowl of chili is an essential when the words football and party combine.  Especially on a nice crisp Fall day.  If you make a good chili, it’s definitely something you are proud of and since there are so many variations of recipes I thought I would share the one I call the best.  This is a beef chili with no beans, it’s super delish and not too bad for you since it’s a lot of protein!



1 1/2 pounds beef round, cut into 1-inch chunks
Kosher salt and pepper
6 teaspoons vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, finely chopped
2 tablespoons unsweetened cocoa powder
1 to 2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons fine corn meal
2 tablespoons tomato paste
cheddar cheese, for garnish
tortilla chips or bread of choice, for garnish

(you can also add some sour cream and chives if that’s your thang)



Season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
Reduce the heat to medium. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. Add the reserved beef; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
Serve chili with fresh grated cheddar cheese and some bread or tortilla chips (I prefer tortilla chips).  And if you like sour cream and chives add those as well!!


It takes a while to cook, but it’s so worth the wait…Enjoy!!

Tomorrow we have some tailgating inspiration for one of our favorite cross town rival games coming up this weekend!!  Yup you guessed it UCLA vs. USC.  Fun times, and don’t forget your chili people…It’s a must!!

Xx Leah

All photos by Kayla Adams

All table top from Anthropologie

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