Sweet Potato and Quinoa Chili

So, as my Mama used to say, it is time to "get back in the swing of things."  Summer is coming to an end! My wonderful vacation in Charleston was just what I needed to transition to this busy time and my time away was fabulous. In Charleston, you can always count on great food, a beautiful beach and amazing weather. But this time, it also included meeting awesome, new people.

Like most of the rest of you, my life is about to become busier, but that is not bad. I am a girl that kinda loves a good routine. For years, I saw patients on a set schedule and taught school at given times. I kinda prosper in that schedule and if nothing else, it makes fun times more appreciated and anticipated.

For me, with that more regular schedule comes more organization and preparedness. Most nights, that includes a lunchbox ready the night before. This recipe is one of my go-to lunch staples!! It is so healthy and full of veggies and protein and it freezes so well!! I also have to note that you will not miss the meat in this chili! It is hearty and delicious! If you are a bit more of a healthy, traditional chili eater (what???) give my Turkey Pumpkin Chili a try. I will admit, I have slipped that one by several chili afficiandos and they had no idea it was good for them! What they don't know.... I won't name names!!

I have to admit, I have been making this recipe for about 3 years and have not shared!  Shhh... Shame on me!!!!  (And some of my vegetarian meals are my most popular!)

Sometimes a girl needs a secret!

Sweet Potato and Quinoa Chili

As usual, I made this recipe in a large quantity and plan on eating some in the next few days, but also will freeze smaller quantities for lunches. This will serve multiple purposes: I have an awesome homemade lunch and I have a built in ice pack! Heat, eat, (check teeth for spinach) and back to work!!!

1 tablespoon olive oil
1 onion, diced

1 hot pepper, diced or one can of chopped chilis

1 green bell pepper, diced

1 yellow or red bell pepper, diced

5 – 6 garlic cloves, pressed

2.5 tablespoons chili powder

2 tablespoon cumin

1 teaspoon dried oregano or a handful of fresh oregano
salt and pepper, to taste

1 can (6 oz) tomato paste

1 can (15 oz)  diced tomatoes or 1 1/2 cup diced fresh tomatoes

4 cups (32 oz) vegetable broth, more as needed

1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained 

1 can (15 oz) garbanzo beans, drained
1 and a half large sweet potato, peeled and diced 

1 cup dry quinoa

A bag of fresh spinach or large bunch of kale, washed and chopped

In large pot, heat oil over medium heat. Add onions all peppers, cook until soft (about 7 – 10 minutes). Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, cook for 2 more minutes stirring constantly. Add tomatoes, broth, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 -35 minutes, stirring often as this may stick. At this time, add spinach or kale and cook until wilted. No more than 5 minutes. Chili is ready when sweet potatoes are tender and greens are soft. Add additional water if chili is too thick for your liking. This chili is great right after it is finished or you can use in later in multiple ways. As I stated, I like to freeze individual portions for lunches. I have also used it as a side dish with fish or chicken.

Spicy Taco Soup

I love soup!! As you can probably tell. I always have but now I have more of an opportunity to eat it whenever I want. I love the versatility of soup with a salad, a sandwich or alone. It is simple and one pot can feed one person for a very long time. One of my favorite thing about soup is the fact that most of them I can freeze into single serving containers and pull out as needed. With my busy work schedule of teaching and seeing patients, some days I want to come home and have no prep or cooking time. I want to plop down on my couch with a bowl of soup in my lap and watch nonsense TV. Yes, here is my confession: I will watch Real Housewives of Anywhere. Watching these tucked, coiffed and bedazzled "reality" (loosely stated) stars have cat fights and party till their wigs fall off , makes me feel grounded and amazingly intelligent. And best of all after a day of decision making and being responsible, these shows do not require me to think. These modern day "soap operas" are one of my secret obsessions, but a girl has to draw the line somewhere right??  Never, never will the Kardashians be seen on my screen. Sorry, just saying: even tacky can be taken too far!!



Southwest Black Bean Stuffed Peppers

Southwest Black Bean Stuffed Peppers- A little messy but a lot of YUM!

At the office, we have been trying to bring healthful things to lunch in order to save calories and be more mindful of what we are putting in our bodies. We decided to each bring lunch one day per week for the whole office. This way each person only had to cook one day but got to enjoy healthy food and snacks 3 days per week. Then on Friday, we eat the leftovers from the week. This has been a huge success and we have kept it up for 4 months now. We have specific rules that we follow: no bread, no red meat, no preservatives, and include as many veggies as possible. We also really eat very little if any meat. We have succeeded in being very inventive and have found some new favorite recipes along the way. This is one that got rave reviews the first time so I decided to revisit it. The recipe just really come from what I found in my fridge one day. I always bake with a recipe but a lot of times I cook with what I have on hand and what I am craving. No instructions has resulted in some great dinners. This is one...