As the seasons start to change from cool to that blistery winter chill, hunkering down in my kitchen and creating warm soups and stews is how I love to nourish.
Most of you know that I am so passionate about giving ourselves lots of Self Lovin’!!! Spending time in my kitchen on Sundays is one of the greatest gifts of Self Love I give myself.
I began with cultivating what makes me feel good, what fills my cup and what pours love into my empty space. Once I realized that being in a warm kitchen, cooking with nourishing ingredients, listening to the quiet or the hustle of my household, filled my soul, I took action.
I made a “non-negotiable” promise to myself….
“I promised to nourish my desire to create in my kitchen through preparing Simple Clean and Whole foods and made it a practice.”
I have said it before and I will say it again, discomfort leads to transformation. Making a promise to oneself and seeing it through is not easy, even when we know it will reduce sabotage later on. Once you take the steps to make the promise and act on it, you will realize that the benefits out way the difficulty of making it a practice.
This is my act of fulfilling the duty of Self Love….
For you it may be exercising, taking nature walks, writing in a journal, spending more time with a loved one, reading a soulful book or creating a sacred space in your home just for YOU!
Small, tiny steps turn into delicious big soul filling practices…take it slow…
Remember you are the CEO of your life.
Make the choice to do more Self Lovin’ this winter season.
Winter is about covering yourself with a blanket of the promises created from the Fall Season. Fall is the season of change, transformation, new thoughts, and ideas….. take this Winter to set it all in stone!
Question: “What is your non-negotiable promise to yourself this winter season?”
Get in your kitchen this Sunday and warm your belly and your heart with this tasty and healthy chili recipe from Cook This Now by Melissa Clark!
Winter Chillin’ Chili with a little kick!
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef or bison
- 2 ½ teaspoons kosher salt
- 1 ½ teaspoon freshly ground black pepper
- 1 pound ground pork
- 1 pound ground veal
- 1 ½ tablespoons tomato paste
- 1 medium green bell pepper, seeded and diced
- 1 medium red bell pepper, seeded and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 to 2 jalapenos, seeded and finely chopped
- 3 tablespoons chili powder
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can whole peeled tomatoes, broken up with a fork
- 3 cups cooked kidney beans or 2 (15 ounce) cans, drained and rinsed
- Chopped fresh cilantro for serving
- Lime wedges, for serving
Heat the oil in a large pot over medium high heat. Add the beef and cook, breaking up with a fork, until well browned, 5 to 7 minutes. Season the meat with ½ teaspoon each salt and pepper. Remove the beef with a slotted spoon and transfer the meat to a paper towel lined platter. Repeat the cooking process twice more with the pork and veal. Season each with ½ teaspoon salt.
Add the tomato paste to the pot. Cook, stirring, until the paste is golden brown, 1 to 2 minutes. Stir in the peppers, onion, garlic, and jalapeño. Cook until the vegetables are softened, 7 to 10 minutes. Stir in the chili powder and pinch of salt; cook 1 minute. Add the tomatoes, beans, 2 cups water, and the remaining salt. Return the meat to the pot. Reduce the heat to medium and simmer for 30 minutes.
Ladle the chili into bowls. Sprinkle with cilantro and serve with lime wedges…
I made this delicious chili for a dinner party. I also prepared small dishes of sour cream, cilantro, chopped tomato, and chopped avocado for self serving….YUM!