Easy Peasy Homemade Chili 

Some evenings are on the busy, chaotic side and others, like yesterday, are perfectly relaxing family evenings. There was homemade chili on the stove, cornbread in the oven, and an orange candle flickering on the table while my daughter made sketches of pumpkins (to be painted orange later) and my son played in his cornmeal sandbox. And yes, I made the cornbread out of a (new and unopened) box of leftover cornmeal from the indoor cornmeal sandbox for quiet play

I’ve said it before and I’ll say it again – Beware: there’s not measures in my recipes. Why? Oh, just because 1) my measuring cups/spoons are usually in the bathtub/sandbox/toy box/anywhere but the kitchen. 2) when I do measure I often lose count (hey between my hangry brain and two little humans running around, it’s not easy to count) and 3) I don’t like math and measuring sometimes leads to math. I’d rather add stuff, taste, and adjust as I go. 

Easy Peasy Homemade Chili

  • Ground turkey (or beef or chicken)
  • Chopped onion
  • Chopped bell pepper
  • Black beans 
  • Canned, diced tomatoes 
  • Garlic
  • Pepper
  • Chili powder
  • Cumin
  • Paprika 
  • Italian seasoning

Optional: corn, chopped carrots, more beans (kidney, etc), crushed red pepper flakes, cheese topping, cornbread to serve on the side. Everything but the kitchen sink. 


  1. Sauté turkey, onion, and bell peppers. 
  2. Meanwhile, dump all other ingredients in crock pot or a pot on the stove (add some water too), and heat to a simmer. 
  3. When meat is fully cooked, add meat mixture to soup. 
  4. Simmer while cornbread is cooking, or let it cook in crockpot all day. 
  5. Enjoy with the family. 

Bonus tip: I like to cook double the meat needed, then use the extra batch of pre-cooked meat for dinner tomorrow. Tonight I’ll be making easy enchiladas with the extra cooked meat from last night. 

“Nothin’ says lovin’ like something from the oven.”

What’s your favorite family dinner or favorite fall soup? 


Breakfast Solution: Quiche Cups

Quick and Easy Quiche Cups for Breakfast

I’m working on my health one habit at a time, and the focus right now is breakfast. A healthy breakfast (and a strong cup of coffee) give me the energy and nutrition I need for work, family, kids, running, yoga, and (mostly) keeping my sanity through it all.

I recently realized I sometimes sacrifice breakfast to get dressed and brush my hair on work days. Then I realized I can have my cake and eat it, too – or at least get dressed and eat breakfast, too. So now I’m on a journey of making breakfast ahead of time for the whole work week.

Last week I made a batch of Pear Quinoa Breakfast Salad. This week I made something that deliciously resembles one of my favorite breakfasts – omelets! I love omelets but rarely take time to make them, so I’m excited for this quick alternative. Before we get to the recipe –

WARNING: I don’t measure, and if I do it’s a flexible/best guess measurement. I’m not trying to make it difficult for you. If a recipe is so high-maintenance that it requires precise measurements, well then that recipe just isn’t for me (Unless it’s cookies. Or cake.).

Let’s get real – I’ve got kids. Kids try to help and bless their hearts – kids don’t measure accurately, and then they spill both inside the mixing bowl and out. If they aren’t helping, they’re distracting me and I lose track of how many scoops or cups or spoonfulls I’m counting anyway.  Oh, and I’m usually trying to get it done as efficiently as possible. It’s easier to just grab a handful of something or shake a spice right in than it is to find the measuring cups and spoons, wash them (because I found them in the bathtub or play kitchen), and then use them.

“One, two, three…yes you must wear clothes when our company comes over…wait, how many cups did I just put in? Meh, good enough.”

Sara’s Make Ahead Omelets (aka Quiche Cups, aka Breakfast of Champions)

Quick and Easy Quiche Cups for a healthy breakfast


6 eggs
6 egg whites 
red pepper, chopped
spinach (I used whole but next time I’ll shred it up first)
onion, chopped
coconut oil*+
chia seeds+

*I melt the coconut oil before adding it to the mixing bowl. I put coconut oil in a small oven-safe dish and place in oven while preheating. It melted by the time I was done chopping veggies.

+I add these ingredients to as many recipes as possible because they’re just so good for you. Serious. Google their benefits and you’ll be impressed.


Preheat oven to 350 degrees.

Whisk eggs and egg whites.

Whisk eggs: Quiche Cups Breakfast Recipe

Mix in remaining ingredients.

Quick and Easy Quiche Cups Breakfast Recipe

Spray or grease muffin pan (I use coconut oil to grease pan) and pour mixture into muffin pan.

Quick and Easy Quiche Cups ready to bake

Bake 20-22 minutes then let cool on rack.

Fresh baked quiche cups for a quick and easy breakfast

Store in fridge, and microwave 15 seconds to reheat.

I’ve been eating these throughout the week, and I find myself looking forward to them when I wake up in the mornings. They taste good and they make me feel good, too.

Make good choices. Fight for your sanity. Eat breakfast.

Desires dictate our priorities, priorities shape our choices, and choices determine our actions.”  -Dallin H. Oaks

What’s your favorite healthy breakfast? Do you ever prepare breakfast ahead of time?