I can’t tell tell you how many times I skip meals and just graze on whatever is around me. By the time I get home I am famished and hangry (hungry + angry). Whoever is in my path is going to get destroyed, so let this be your warning. I forget to enjoy my food. I forget that I can really love food. I forget that food is an important element that keeps us alive.
Loving food is something I say I do, but I neglect eating a lot. Even tonight, I ran out of time to eat because I was working.
I know that I am far from the only one who ends up putting work above themselves and their health. I strive to be better. Some PR person is probably reading this, thinking, “what are you doing? Your whole businesses is about health!”
Yes, it is, but it’s also about transparency, and right now that is what I am being.
Mary Lee Kitchen forces me to look at my own life and eating patterns on a daily basis. I do cherish the table and what it means, but I really do find it hard to get to the table at times–let me rephrase…most of the time!
I can’t blame any one thing for being like this, but I can tell you that I feel the pressure of society. The pressure to be successful, to have my Instagram look a certain way, to dine at trendy restaurants… the list goes on. But, none of these things really bring me happiness.
I long for slow mornings, even if that means I have to wake up at 5 AM to get them. To cook a good breakfast, pray, and have time to reflect on my life. This restores me. I long for family dinners that are filled with laughter and full bellies.
The slow life: living on some land, growing my own food, and basking in the sun! It sounds so picturesque, but it’s not where I am at this particular moment, and it may not be where you are either. I am here to tell you that is ok.
I might not have a slow life right now, but I do make sure to carve out some time to sit and enjoy the foods that nourish me; like this morning, my husband and I had a rare breakfast together. We both sat there sipping our hot tea, reading morning prayer. That one moment helped me to remember to slow down, take some time to enjoy the food I eat, and really be present as I am eating it.
- 2 sweet potatoes
- 1 onion
- 2 garlic cloves
- 2 zucchini
- 15 oz. kidney beans
- 8 oz. black beans
- 8 oz. cannelli beans
- 24 oz diced tomatoes
- 1 tbsp tomato paste
- 32 oz vegetable stock
- 2 jalapeños
- ¼ tsp paprika
- ¼ tsp chili powder
- ½ t oregano
- ½ tsp sea salt
- ¼ tsp pepper
- 1 tsp olive oil
- Place the olive oil and sweet potatoes in a large stock pot and cook together on medium-high for 10 minutes.
- While that is cooking, in a separate pan heat more olive oil and sauté the diced onion on medium heat for one minute.
- Add the minced garlic, chopped jalapeños, and spices to the onion and cook for five more minutes.
- Place the onion mixture in the the sweet potato pot and add all remaining ingredients. Bring your chili to a boil, then lower the heat. Simmer for 30 minutes.
- Serve this chili topped with your add-ins! We suggest cilantro or more chopped jalapeños, with your favorite creamy “cheese.”