Chili for a Chilly Day

Vegan Quinoa & Sweet Potato Chili

(source: milkfreemom.com)

makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks (I usually add more sweet potato…they’re just TOO good)
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

This has been a staple in our house for a couple of years. I hope you enjoy it, too! 

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YUM

 

 

Cookies for breakfast?!

Score. 

And with these, you don’t need to feel guilty. Or that’s what I tell myself, because I’ve had like 6 today. Seriously, you guys these are sooooo good. 

Thanks Emily for the perfect snow day treat.

Banana Coconut Oat Cookies with Chocolate Chips

Ingredients:

1.5 cups of whole wheat all purpose flour

1 cup of sucanat (or sugar)

1/2 tsp of baking soda

1/2 tsp of sea salt

3/4 tsp of cinnamon 

1 tsp of vanilla

1/4 tsp nutmeg

3/4 cup of coconut oil, melted (or butter)

2 eggs

2-3 mashed bananas 

1/2 cup of chopped walnuts and/or almonds

1 3/4 cups rolled oats

1/2 shredded coconut

1 cup of dark chocolate chips

Preheat oven to 375 degrees

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BOWL 1: Combine sucanat, cinnamon, nutmeg, vanilla, coconut oil, and bananas. Mix until creamy, add eggs and mix again.

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BOWL 2: Combine flour, baking soda, rolled oats, and sea salt. Add little by little to the other bowl, mixing as you go. 

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BOWL 3: Add chocolate chips, coconut, and nuts (I also threw in some dried cranberries I had on hand-yummy!)

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Drop by spoonful onto a cookie sheet (I had to use my fingers a lot- they’re sticky) and bake 10-12 minutes. 

Let cool….HA! Yeah, right. 

Love, 
Taylor