It’s FALL y’all! Finally fall has hit here in Alabama. Over night too. It was in the mid 80’s and after a day of rain now we’re in the 60’s. So, of course, we’ve had soup twice in the last few days. I’ve been waiting for soup season to hit and I’m happy it’s here! Not just soup though…it’s CHILI season too! This quinoa chili recipe from a friend (Jessica at The Tangerine) that I first tried out 2 years ago and since then it has been a regular in our home. I can’t wait to make it now that the weather is cool again.
Here’s what you need:
1 cup dry quinoa
2 cups water or vegetable broth
Chili seasoning (You can use the packet or a homemade blend like this)
1 can diced tomato – undrained
1 green bell pepper – chopped
1 small jalapeño – diced
1 can red kidney beans – undrained
1 can black beans – drained & rinsed
1 tsp crushed red pepper (add more for more spice)
Cook the quinoa according to the directions on the package. While that was going I chopped my bell pepper.
Once it’s done transfer it to a large pot (unless you just cooked it in the pot like I didn’t do). Add your peppers, tomatoes, and chili seasoning.
Once the peppers are tender go ahead and add the beans. It was really dry so I added the broth here a little at a time until it was the consistency I thought it should be.
This chili is SO good. A really great vegetarian or Meatless Monday menu option. Please try it and let me and Jessica know what you think!
I hope y’all are having a great week! How was Monday’s arm workout? I told you I had pumpkin recipes on my mind and here is one for you. I made some pumpkin spice energy balls a while ago and am coming back to try out a new recipe. These little bites will make the perfect afternoon snack to reach for instead of hitting up the kid snacks. They also make a great pre-workout.
Here’s what you need:
1 cup pitted figs
1 cup honey
1 Tbs chia seeds
1/4 cup pumpkin puree
1/2 tsp pumpkin pie spice
1 cup old fashioned/rolled oats
1 cup shredded coconut
1/4 cup chocolate chips
Here’s what you do:
Blend together first 5 ingredients.
Scrape into a bowl and mix in the last 3 ingredients. Cover and stick in the fridge for 30+ minutes.
Scoop and press into balls and store in an air tight container in the fridge.
My batch made about 18 balls.
These are super yummy! Try them out if you’re wanting a little ball of fall to kick those sweet cravings. Do you have a favorite fall recipe I should try out?
It’s that time of year, y’all! The pumpkin spice latte is back and from what I hear, lines are out the door. Supposedly they are using real pumpkin this year! Even so, you don’t go to Starbucks for PSL’s because you are trying to be healthy.
Thankfully for me the closest Starbucks is 45 minutes away so anytime I do get a chance to go there it’s a treat. For those of you though that go regularly and are looking for a super cheap and easy way to get that pumpkin/fall flavor without all the junk that comes with it, try this DIY pumpkin spice trick.
Add pumpkin pie spice into your coffee grounds before you brew your coffee at home. Boom. Pumpkin coffee! Add a packet of Truvia or raw sugar depending on you’re taste and a splash of organic half and half or low fat milk (although half and half is creamier and tastier!). You can also use cinnamon instead of the pumpkin pie spice in your grounds for cinnamon coffee.
No sugary syrups, no crazy additives, just flavor. That also means you wont need any store bought flavored creamers. Just adding the half and half/milk will make your flavored coffee creamy. You could even get fancy and froth your milk with one of THESE if you wanted to get really fancy! Froth it up then top with a sprinkle of cinnamon or pumpkin spice and enjoy!
Are you team #PSL? If you are, try this and let me know what you think. Do you have any other tricks to make your morning coffee a little healthier?