My blog has been so seriously neglected lately, I feel awful. Today I am recommitting myself to my blog!
I just started Spring Semester and though I have only one class, it is seriously time consuming. I’m taking a composition class and get this – we have 4 different text books and 9 assignments due every week. School is literally becoming a part-time job for me which is incredibly hard to fit in after my 50+ hour per week full-time job. I am working really hard to make it through this semester – and it is only week two, ugh. These days my mind is going a million miles a minute and I can’t even seem to remember to return text messages. These next couple weeks are going to be bonkers – I’m going on a business trip, and then my Assistant is going on a business trip so it will be really long days at work and longer nights trying to keep up with homework. Between work, school, and cooking I have been nothing but a hermit lately. Sorry to all my friends who have also been neglected. I’ll be better – I promise!
Tried some really exciting new recipes last weekend that I am pretty proud of. We changed it up a bit with sweet potato chili. When I told my husband that I needed sweet potatoes for the chili, he was completely confused. “Why would you want to put sweet potatoes in chili?” Well honey, the question is why WOULDN’T you want to put sweet potatoes in chili? I don’t know if I will ever make it the plain old boring way, ever again. This chili was seriously delicious – sweet and spicy at the same time. It hit the spot.
I also tried a new muffin recipe, Blueberry! My goal this weekend is to revise the recipe to include protein powder so we can turn them into protein muffins. I’ll post the recipe once I get it polished – that will hopefully be tomorrow!
My muffins are becoming a hit. I am so proud. My husband takes them to work and shares them with his coworkers and clients. For someone who is new to cooking and even newer to baking, it makes me so excited that people want to eat the food I am making! #MuffinsbyMeg is starting to catch on!
I am back on the sweet potato kick so tonight for dinner will be steak + sweet potato fries and tomorrow will be sweet potato enchiladas! It will be a light food prep this weekend because I’m really only cooking for Aldon. I’ll be out of town for work. Unfortunately, a dozen pre-cooked Tupperware meals likely wouldn’t travel well so I’ll have to do my best to make my diet work while eating out all week.
Paleo Sweet Potato Chili
What you need
2 lbs. ground beef
1 red onion, chopped
2 teaspoon minced garlic
1 large can can tomato sauce
2 cups diced tomatoes (drained)
3 cups beef stock
3 carrots, chopped
5 small sweet potatoes, peeled and cubed
½ teaspoon thyme
2 tsp. salt
1½ teaspoons black pepper
½ cup chili powder
dash of oregano
dash of red pepper flakes
What to do
Add beef, onions and garlic to a large pot. Cook over high until beef is browned and onions are translucent. Drain any excess fat once meat is cooked.
Add tomato sauce, diced tomatoes, beef stock, carrots, sweet potatoes and seasonings to the pot. Mix well to incorporate then bring to a boil.
Reduce heat once boiling then simmer for 40-60 minutes until sweet potatoes and carrots are soft.
Eat until your belly is full!
If it isn’t spicy enough for you – add your favorite hot sauce.
*Would also be delicious after a day of simmering in a slow cooker!
More food prep pictures: food prep = most important event of my week!
Spaghetti squash w/ Italian Sausage Meatballs | Sweet Potato Chili (obviously) | Chicken Bacon Rice bowls | Egg Bake | Mixed greens w/ Feta, Cranberries and Pecans | Paleo Pizza | Chicken Tenders w/ Honey Mustard dipping sauce | Blueberry Muffins | Banana Chocolate Chip Muffins
Stay tuned tomorrow for my egg bake & blueberry muffin recipes.