Breakfast

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Child dressed against her will…

and ready to give me a piece of her mind

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Kitchen cleaned and floors swept and mopped

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Indoor play

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Piano practiced

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Outdoor play and errands

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Cuddles and stories

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Nutritious lunch prepared for my children

and theirs

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Craft time

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Kitchen cleaned and floors swept again

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Afternoon snack and Little House On The Prairie

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Power Yoga with Rodney Yee

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Friday night chili cooking on the stove

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Recipe shared on blog

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Veggie-Loaded Vegan Chili

Serves 8-10. Makes one large pot of Chili. Feeds my family for at least two meals. If you don’t need as much chili, I would suggest making 1/2 the recipe.

Ingredients

• 1 medium sweet potato, peeled and chopped
• 3 tablespoons sunflower oil
• 1 medium yellow onion, diced
• 4 ribs celery, diced
• 3 medium carrots, peeled and grated
• 4 cloves of garlic, pressed
• 1 (796ml) can diced tomatoes
• 1 1/2 cups vegetable broth
• 2 tablespoons molasses
• 1 1/2 tablespoons chili powder
• 1 (796 ml) can red kidney beans, drained and rinsed
• 1 (398 ml) can navy beans, drained and rinsed

Directions

Bring a medium saucepan to of water to boil. Add the chopped sweet potato and boil for 12-15 minutes, until soft. Drain and set aside

In a large pot, heat the sunflower oil on medium heat and add the diced onion, celery, grated carrots and pressed garlic. Cook the vegetables until they are soft, about 15-18 minutes, stirring often. I sometimes add a few tablespoons of water to the pot to help them soften. Add the diced tomatoes, vegetable broth, molasses, chili powder and mashed sweet potato. Simmer 5-10 minutes more. Add the drained and rinsed beans and bring everything to a light boil. Reduce heat and let simmer 15-20 minutes more. Serve with Italian Herb Garlic Buns.

All in a day’s work! 😉