Thursday, February 9, 2017

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?

Tuesday, February 7, 2017

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.