Thursday, September 26, 2013

Supported Headstand (Salamba Sirsasana)

I got curious about the headstand, it looked awesome!  So, I searched a tutorial on YouTube since I can't/won't go to any yoga classes.   It looked really easy watching the instructors, but once you do it on your own, man, it was so hard!  There were lots of times that I fell hard, I’m okay though.  Anyway, after lots of practice, I was able to do it away from the wall! :))  There's also a good reason why I'm doing this, some of them are; to improve blood circulation and to strengthen deep core muscles and it’s awesome! =))
 (Instagram Photos)
If you're planning to do this on your own, please, be very careful.  I suggest you do it against the wall first and take the necessary precautions. Do not rush! 
video

Here's a tutorial from Ekhart Yoga.

Wednesday, September 18, 2013

Home Workout

It took me so long to do a follow up on my home workout.  Well, I promised myself not to blog about it yet if haven't got any decent improvements. Now, I think I have enough courage to post pictures and blog about it.  It is not easy to lose weight when you're 30+ and have 3 kids.  But I'm posting this for other moms out there who thinks it is all over for them.. Adding some me time to your daily routine is not BAD, it's like choosing not to watch a teleserye and workout instead..
7 months pregnant with my youngest
Year 2011, these was when I was doing Hip-Hop Abs (4-5 x a week) and badminton with some so, so diet.



Year 2012, thought of moving up a notch, mixed Hip-Hop Abs with some intense workouts, tried insanity but was too insane! Hehe! and some badminton.
Year 2013, I noticed I've been doing workouts harder, but it seems it doesn't show.  So, I did more intense workouts (5x a week) combined with a healthy diet.  No rice on weekdays, more veggies, more protein..

It wasn't easy, it took time, patience, hard work and discipline.  I do have those days that I feel too lazy to do my workouts and guess what, I still do it!! That's how dedicated (crazy?) I am! :))  Making myself realize how hard it is to get to where I am now, and I'm not planning on starting all over again!! :))

I'll be posting more pictures and some inspiration/motivation to get you started. :))

Cheddar Topped Shepherd's Pie

I saw this recipe on Martha Stewart's site, and it looked yummy!  My family loves potatoes and beef but we haven't tried any shepherd's pie, ever.  But beef and potatoes we love, so I gave it a try.  Although I made some adjustments from the original recipe called for.

Ingredients:
4 medium potatoes, peeled and sliced
1 tbsp vegetable oil
1 medium carrot, halved lengthwise
1 celery stalk, thinly sliced
1 large onion
1/2 tsp dried thyme
1/4 cup all purpose flour
1/4 cup tomato paste
2 pounds ground beef
1 cup whole milk
1 1/2 cups shredded cheddar cheese
1 cup beef stock
salt and pepper

Preheat oven to 450.  Boil potatoes with salt in a saucepan and cover.  Cook until potatoes are easily pierced with a tip of a paring knife.
Meanwhile, heat oil in a heavy pot over medium-high.
Add carrots, celery, onion and thyme.  Cook, stirring occasionally until vegetables are tender about 8-10 mins.
Add flour and tomato paste, cook, stirring, 1 minute.
Add beef, cook, stirring occasionally, until no longer pink, 6-8 minutes.
Add the beef stock bring to a boil and simmer, about 1 minute.  Set aside.
Drain potatoes, return to pan, cook over medium stirring until liquid evaporated and a thin film covers bottom of pan.
Remove pan from heat, add milk and 1 cup cheddar cheese.
Mash until smooth, season cheddar potato with salt and pepper
Pour beef filling into a 13 by 9 inch baking dish.  Drop dollops of topping over filling, spread to edges with a spatula.  Sprinkle with remaining cheese.
Bake until topping is browned and filling is bubbling rapidly, about 20 minutes.  Let stand 5 minutes before serving.

Enjoy! :))

Saturday, September 7, 2013

Awesome Find: Sahara Stainless Bottles

Ever since the kids went to school, I've been searching and trying water bottles that are safe and can retain its cold for hours!  My kids love to drink water, but only if it’s cold (who doesn't?!).  I've heard about the brand "Tiger Sahara", but when I checked them out, they were too expensive for the kids to use for school..  And besides, I wasn't sure if they really are effective.
So, when I saw my friend’s kids were using the Tiger water bottles, I immediately asked her about it.  She said they've been using them for years and they're definitely worth the price!

We went back to Trinoma to look at the bottles and luckily, they were on sale!! Yey!!!  We bought a 1L bottle for the boy priced at P2,299.75 got it for P1,700 and for ate, we bought a 0.5L priced at P1,595 got it for P1,450.  They can be used for hot and cold beverages with different tops for each.  The bottles can retain its cold for 12 hours (with ice and cold water), as for hot beverages, I haven't tried it but the package says it can retain them until 6 hours.
1L stainless bottle 
0.5L bottle
For hot beverages (stopper unit)
Extra stickers for the pink bottle top
Now, my kids are enjoying their water even when they're at school.  They don't need to bring an extra tetra pack juice as baon everyday (reduced to 1-2x a week).  Awesome!!!

Chicken with Spinach and Cream Cheese Stuffing



I've been exploring veggies which are new to me to add on our menu.  Luckily, I saw spinach at the grocery and went for it.  I saw this recipe on Yummy.ph, since I love cream cheese, I gave the recipe a try.

You will need;
1/2 cup spinach leaves, chopped
1/2 cup cream cheese

For the breading;
flour
garlic salt
2 eggs, beaten
breadcrumbs
Italian seasoning

Pound chicken breast fillets in between sheets of cling wrap or any clean plastic bag until they flatten.
To make breading, mix 2 teaspoons of garlic salt for every 1 cup of flour in a shallow dish.  Season breadcrumbs with some Italian seasoning in another dish.  Set aside.
For the filling, saute spinach in olive oil until wilted, cool, mix with softened cream cheese put 2-3 tablespoons of mixture on each roll.
Dip filled chicken breasts in flour then egg and roll in breadcrumbs.
Deep fry until cooked through and drain on paper towels.


 Note:  Use low heat so you won't burn the breading and cook the chicken through.