My name is Jennifer Leal and I am the chief mom operator of Savor the Thyme. I am a stay-at-home mom with two children, ages 3 and 5. I obtained a Master’s of Science in Immunology and worked for a large pharmaceutical company prior to starting my family.
This blog focuses on family-friendly healthy food and lifestyle. I believe in feeding your family in a healthy way and to me that means eating ‘real’ foods. These are foods that are free of artificial flavorings, preservatives and flavorings. This also means that yes, we use real butter and if we are going to have sugar, it is sugar. We also believe it using with fresh, seasonal, and sustainably grown foods. I believe in preparing meals and snacks for my family in a quick and affordable way. I would say that we have a healthy diet 85-90% of the time, and the rest, I roll with the punches. We try to incorporate organic foods when and where possible but always do our best to avoid the ‘fake stuff’.
I believe in a healthy lifestyle and family: To us that includes being healthy physically, emotionally, and spiritually. It includes great times with friends, life experiences and lots of hugging and laughing.
How did I come to believe in living this way? From the time I was a young girl, I witnessed the deaths of family members due to cancer, heart attacks, strokes and obesity related illness and even so much sadness from depression. Although, I cannot prove or say that many of the diseases/deaths in my family were caused by what they ate, it made me determined to raise myself and our children to respect their bodies through exercise and food. It also reminded me to enjoy the simple things in life and my children remind me of that every day.
Although I am not one to feel that I need to sneak foods into food, I do what I can to add extra nutrition to my meals and one way I do that is with my Quinoa Chili. In fact, I made this recipe last week and this time, I tossed uncooked quinoa right into the pot with and added an extra cup of water.
- 2 teaspoons olive oil
- 1 medium sweet onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 3 teaspoons ground cumin
- 1 teaspoon coriander
- 2 teaspoons dried oregano
- 1.5 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 can organic dark red kidney beans, undrained
- 1 can organic black beans, undrained
- 1.5 cups frozen corn kernels
- 28 oz. can organic no-salt-added diced tomatoes
- 1 cup uncooked quinoa
- 1 cup of water
- Cilantro, chopped
- Heat the oil in Dutch oven/large pot over medium-high heat.
- Add onion and peppers and cook for 5 minutes.
- Turn the heat to medium, add the garlic and the next 4 ingredients and cook for another 2 minutes.
- Turn heat to high and add the remainder of the ingredients, allowing to come to a boil, stirring frequently.
- Finally, lower the heat and simmer for the next 2-3 hours, continuing to stir and taste to adjust seasoning periodically.
- If you do not want your chili a bit thinner, be sure to add more water as it simmers and is absorbed by the quinoa.
Thanks so much Jennifer for a great post and a great recipe. I hope everything goes well today. I made it to California and the weather is great! Too bad I have to work. Have a great day.