Sweet Potato Quinoa Chili

It seems that these days the only time I take a moment to capture what I am making is when I am cooking for someone else. The day to day meals I throw together for my little family seem to slip past my camera lens. This recipe is no exception.

Again I was cooking for someone else. This is actually the second time I have made this recipe. The first time I made it WAY too spicy. I didn’t have the chili powder the recipe called for so I subbed in cayenne pepper. I knew knew the cayenne was spicier so I am only used half the amount the recipe called for. Thankfully, the person I made it for loves spicy foods. I managed to eat it doused in sour cream and cheese. My husband loved it too. I guess I am a wuss when it comes to spice.

Sweet potato quinoa chili

When I made this recipe again yesterday I was making it for one of Nathan’s co-workers who just had the most precious little baby girl. Knowing spicy food can sometimes upset nursing babies, I used half the amount of spice I used last time. It was perfect. Just enough heat so you knew it was there but not outright hot. We devoured the two servings I kept for us for dinner.

The main reason I made this recipe is that I feel GOOD when I eat food like this. It is nourishing, healthy, and delicious. You can’t help but feel better when you eat such nutrient dense food. When I first had Little we were blessed with many many homemade meals. They were all delicious but my favorites were the ones chocked full of veggies. Eating healthy when you are getting no sleep and recovering from birth is a must, in my opinion. I hope this hit the spot.

Sweet potato quinoa chili

Quinoa & Sweet Potato Chili (serves 6 very hungry people)

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz stock- vegetable or chicken
1 onion, chopped
5 cloves garlic, minced
1/2 tsp cayenne pepper
1 tbs cumin
1 tsp oregano
1 tbs olive oil
2 sweet potatoes, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, sour cream, cheddar cheese, cilantro for garnish  (optional)

Sweet potato quinoa chili

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, cayenne pepper, 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 topping of your choice- avocado, sour cream, cheddar cheese, and cilantro are all wonderful.

Real Food Banana Muffins (vegan)

There will be lots of butter on this blog. I guarantee it. You will get your fill of sugar- white, brown, unprocessed or otherwise. Bacon will no doubt make an appearance.

But today, for our first day, I want to offer you the first recipe I have ever written. Vegan, real food, whole wheat and amazing.

Sure I have thrown things together in a pot and called it dinner (and boy does that normally end in delicious!) but this is my first honest to God wrote it down recipe. And it is baking. Booyah.

I am ridiculously proud.

First a bit of backstory. We are trying to transition to eating “real” food. This means eliminating white sugars and flours and processed foods. I have loved it. We eat lots of veggies, whole grains, and happy meat as we call it (humanely and locally raised). I have found an incredible local whole wheat flour I put in everything.

I had purchased two bananas for Little, my 8 month old son, and never got around to feeding them to him. They were screaming to be made into banana muffins! My favorite recipe seemed easy enough to adapt to real food I decided to challenge myself and -gasp!- make it vegan too! What ensued was some googling egg replacements then deciding who needs eggs anyways! I scribbled it all down on a piece of scrap paper, put Little down for a nap, then off to the kitchen I went.

This recipe makes 6 muffins. Feel free to double it. They are moist, delish, and you can’t even tell they are vegan.

Real Food Banana Muffins (vegan)

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Cook time:
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Real food banana muffins that happen to be vegan. This recipe makes 6 muffins.
  • 3/4 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 very ripe bananas
  • 1/3 cup honey
  • 2 tbs melted coconut oil
  1. Preheat oven to 350 degrees. Coat muffin pans with nonstick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.Combine bananas, honey, and coconut oil in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.Bake in preheated oven. Bake muffins for 19 to 22 minutes. Muffins will spring back when lightly tapped.
  2. Options: You can replace the coconut oil with melted butter if you prefer or if you don’t have it on hand. Also you can add nuts- 1/3 cup of walnuts should do.