Southwestern Spaghetti Squash

What you need
1 spaghetti squash, whole
1 tbsp olive oil
1 tbsp ground cumin
1 tbsp chili powder

1-2 cloves garlic, minced

1 tsp paprika
1/4 tsp salt
1 green pepper, chopped

1 yellow pepper, chopped

1/2 onion, chopped
4 roma tomatoes, chopped
1 cup frozen corn
15 oz can black beans, rinsed and drained
4.5 oz can diced green chilies
cheese, greek yogurt, green onions and cilantro for topping


What you do
1. Preheat oven to 400 F. Half the spaghetti squash, scoop out the insides and place cut-side down in a glass baking dish. Add a bit of water to the bottom and bake for approximately 45 minutes.

2. When the insides of the squash easily shred into pasta-like pieces, remove from the oven and put all the squash in a bowl. Set aside.

3. Heat oil in a large skillet on medium heat. Add peppers, onions, corn and garlic. Saute until just fragrant.

4. Stir in tomatoes, black beans and chilies. Coat with cumin, chili powder and salt. Let simmer another 10 minutes or until veggies are at your desired consistency. 

5. Place a cup of the spaghetti squash on a plate cover with a hearty helping of the black bean mixture and top with your favorite condiments.

She wore flowers

In the bangs of her hair. Spring is just around the corner, which means flower headbands, flower crowns and lots of bright colors abound.

I'm totally digging these new succulent-like flowers I found last weekend.

February Self Portrait

The short time I spent in Thailand has and will continue to shape my life. I learned so much not only about a whole other side of the world, but about myself.

I spent some time this week looking back at the photos from my trip and I think, "who was that girl?" Was I so different then and have I changed so much that the sense of adventure and carefree nature are just non-existent?

The answer is absolutely. My priorities have changed. I have changed. And for the most part, I'm okay with it. We have to grow, develop and accept change as a part of life. But one thing that shouldn't have changed is my desire for adventure. A impromptu wandering. The road less traveled. A random act of kindness. Whatever it may be, it is my goal for the month. Do one thing. See one thing. Experience one thing that challenges me, surprises me or surprises someone who knows me so well.

Now, the next question. What will it be?

Vegetarian Chili

In need of a quick, healthy and pretty easy chili recipe? I'll forward the thanks to my overseas chefs who always have the perfect recipe when I need it. This was also a huge hit for our Super Bowl party last weekend!

What you need:2 tablespoons olive or canola oil
1 medium yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium yellow bell pepper, cored, seeded and chopped
2-3 cloves garlic, finely minced
1/2 jalapeno pepper, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon spicy paprika
1 1/2 teaspoons salt
2 cans diced tomatoes, with liquid
1 can black beans, rinsed and drained
1/2 can navy beans, rinsed and drained

cilantro, cheese, greek yogurt, taco chips and onions for toppings

What you do:

1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. 

2. Add spicy pepper, chili powder, cumin, paprika and salt. Stir to blend. 

3. Add tomatoes and 1 cup water. Gently simmer over low heat, uncovered, for 45 minutes. 

4. Add beans and simmer an additional 30 minutes. 

5. Garnish with your desired toppings and serve.