I know I know…. its been way too long.
I became a school nurse.
We settled in Colorado.
We’re getting our groove back… and what comes with that is me… cooking and blogging and teaching people about health and wellness. This passion in me is being ignited more and more in the settings I find myself in and it feels so good to know that you are doing what you want and people really are affected and changed by it. Check this testimonial out from a recent client:
So fun… it feels so good.
So I have become a school nurse! My actual title is Health Services Coordinator and I oversee the health and wellness of over 400 kids in a preK head start program in the Denver area. They serve at risk children and children with special needs. Its my dream job that I didn’t think I would be able to have so soon after graduating, but I am blessed… lucky… thankful. This is just what I want.
I have also become actively involved in our company’s wellness committee and it is just what I have always dreamed to have at a work place. We have placed wellness boards at each childcare center where the staff can personally state their wellness goals and ideas encompassing the 8 dimensions of wellness. We are learning from each other and the buzz is so cool.
In light of all this, we are having monthly themed potlucks and we had a chili cook-off in October. The entries were best overall, best green chili, spiciest and healthiest. Of course I had to enter!
I entered the healthiest chili and the best overall and it was such a success! I ended up winning the healthiest chili and I had such rave reviews! The woman who won best overall could not say enough and said she voted for mine for best overall! So encouraging… (her’s was not vegetarian so I didn’t try it). Now everyone is talking about splitting the categories for vegetarian next year, because I would say almost have the entries were indeed veg friendly.
I hope you will try my chili – its so delicious – the sweet potatoes add just enough sweetness to the kick of the chipotle peppers and the quinoa packs a protein punch and its vegan!
Winner winner…. healthy dinner!
Recipe ~ Red Lentil Sweet Potato Chipotle Chili with Quinoa
by Tammy Boyd
1 sweet potato, peeled and chopped
1 red bell pepper, chopped
1 onion, chopped
8 cloves garlic, minced
2-3 chipotle peppers in adobo, minced (depending on your level of spice)
1 cup quinoa
2 cups red lentils
1 1/2 tbsp dried oregano
1 1/2 tbsp dried parsley
1/4 cup chili powder
2 tsp smoked paprika
1/4 tsp red pepper flakes
salt & pepper to taste
2 14 oz cans fire roasted tomatoes
1 14 oz can tomato puree
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tbsp maple syrup
8-10 cups vegetable broth (or water)
Sauté onion and red bell pepper in a large heavy bottomed sauce pan over medium high heat until softened about 5-8 minutes. Add garlic and sauté 1 minute more. Add sweet potato, chipotle peppers, tomato paste, spices, tomatoes and 8 cups broth. Stir well and then add quinoa and red lentils. Bring to a boil, then turn down and simmer for 45 minutes to 1 hour. Stir often and add more liquid as needed. Once lentils are tender and quinoa is cooked, add maple syrup, apple cider vinegar and adjust seasonings. Feel free to simmer longer as the taste will only get better. You can also place all ingredients in a crock pot on low for 6-8 hours.