Take pride. It’s Monday morning. Pride is needed.
Take pride in the things you do…and who you are…the ideas you ponder…the ideas you make a reality…skills you bring to our world…your strengths…your weaknesses…the fact that you can eat an entire gallon of ice cream in one sitting…or that you are going to wear leggings to work today but refuse to feel the least bit self-conscious of that hail damage (read: cellulite) showing through your skin tight pants because your sweater isn’t long enough.
Because perhaps most importantly, it’s essential to take pride in how you look.
Yes, you read that right. I said take pride in how you look!
You’re probably thinking I am a shallow bee-yotch right now, but seriously, go curl your hair, pick out a cute outfit and zip up those high-heeled boots…then tell me I’m wrong. Gentlemen, you too! If Mama Everythingtarian and Stacy London have taught me anything in this life, it’s look good, feel good. And it’s true. So very true.
This is coming from someone who has a penchant for being lazy and not doing her hair or putting on make-up and getting ready & out the door in 15 minutes. And you know what? While I love the extra hour of sleep in the morning, it leaves me feeling meh all day. Like I just don’t care.
Spill on me. Shove me in the hallway. Give me a swirly in the work bathroom stall.
However, on days that I take the extra time to moisturize (always moisturize!), hand twirl my curly locks in place, paint on an easy 5-minute face and pair a cute striped dress with a woven belt & brown boots, I seem to stand a bit taller. Walk with a bit more confidence. Swagger. And have that feeling of…I am woman, hear me roar and take over the world!
Just last week on one of those rare days that I did, in fact, spend time getting ready, I may have actually looked at my happy, put-together self in the mirror and sung out loud for the courtesy of my neighbors, “I am woman, hear me roar and take over the world!”
Either that or this song. I can’t remember which.
And after that, I just felt good. Good about myself. Good about my day. Good about giving that homeless man $1 on my way to work. Good about the sunshine beaming on my face. Good about life. The goodness reverberated through my day…and it was a good day!
May I suggest taking pride, spending an extra hour on yourself today and making a pot of this Black Bean Sweet Potato Quinoa Chili? Don’t forget the cornbread! Forgetting the cornbread would be like putting make-up on your left eye but not the right. Completely unacceptable.
This chili looks good AND feels good.
In my stomach, that is.
Black Bean Sweet Potato Quinoa Chili with Cheddar Jalapeno Cornbread
Prep time: 15 minutes
Cook time: 30 minutes
2 T olive oil
1 T minced garlic
1 medium to large onion, diced
2 medium to large sweet potatoes, cut into 1/2-inch cubes
3 (15-oz) cans diced tomatoes
3 (15-oz) can black beans
3/4 cup uncooked quinoa
2 cups water
juice of 1 lime
1 – 2 packets (about 1/4 cup) organic mild chili seasoning, to taste*
1 t salt
plain Greek yogurt, cheddar cheese + cilantro, for garnish
Cheddar Jalapeno Cornbread
2 T ground flaxseed
6 T water
1 cup flour
1 cup cornmeal
1/4 cup sugar
4 t baking powder
3/4 t salt
1 cup milk
1/4 cup canola oil
1 (7-oz) can sliced jalapenos
1 cup grated cheddar cheese
Preheat oven to 350 degrees.
Over medium, heat olive oil + garlic until fragrant. Add the onion and cook for 2-3 minutes, until translucent. Add sweet potatoes and stir, letting cook for 1-2 minutes. Add tomatoes, beans, quinoa, water, lime and seasonings. Reduce the heat to low, and let simmer for at least 30 minutes (or until sweet potatoes are cooked through). Stir occasionally. The longer it simmers, the more time the flavors will have to meld, resulting in a tastier chili.
For the cornbread, soak flaxseed in water and let sit for 1-2 minutes until gelatinized.
Sift flour, cornmeal, sugar, baking soda and salt together. Gently fold in milk, oil and flax egg until combined. Fold in jalapenos and cheddar cheese. Pour batter into a greased 9×9-inch pan. Bake for 20 minutes or until edges are light golden brown and cornbread is cooked through.
Serve chili with cornbread garnishes of your choice.
Makes 4 to 6 servings
*if you cannot find organic chili seasoning, here are a couple recipes: