I’ve never been so happy to welcome this cold and overcast weather that San Diego has been having recently! Normally, I would much rather embrace the sunshine…But recently the extremely hot sunshine melts that makeup right off my face within 5 minutes of being outside. Me+no makeup=scary monster.
Even though cold weather tends to make me want to spend my day in my bed, us girls decided a day out shopping and pumpkin picking was way more fun. So we grabbed my mom to come with us and out we went. First we did some damage at Target, and then we headed to Nordstoms for lunch.
I think I’ve converted both my children to Nordstrom’s lovers…Especially Sweet Pea.
Next we headed to the pumpkin patch where Boo rode her VERY FIRST pony. I was nervous that halfway through the ride she would be screaming to get off, but alas she proved me wrong. She smiled the ENTIRE time, and then asked me if we could take the pony home.
I told her no and blamed her Daddy…
After ponies and baby goat petting we headed to get our pumpkins. We contemplated getting a pumpkin that Boo could fit in herself once it was carved, but then I thought about what the hubby would say…Probably something along the lines of, “YOU picked that pumpkin…Therefore YOU will carve it. But, I mean if you need help eating those pumpkin seeds by all means..I’M your guy!”
As soon as we got home I knew that I had to cook something that was warm and filling for dinner, since us girls had done lots of walking and a minor amount of damage to our wallets.
*This soup was put together in all of about 10 minutes since I had a lot of leftover prepared food just sitting in my fridge. The ingredients are definitely versatile, and if you want a vegan option, omit the chicken and double/triple the beans! If you have a toddler that is anti soup, just do what I did and pick out all the ingredients and put them on her plate sans the broth!*
1-2 TB. coconut oil
1/2 medium onion diced
1 TB chopped garlic
1 1/2 c. frozen or fresh cooked corn
1 can diced tomatoes
1 can black beans drained and rinsed
1-2 c. cooked quinoa
2 c. cooked organic chicken chopped-seasoned with salt and pepper
32 oz. organic chicken broth
2 tsp. cumin
1 TB dried oregano
1/2 tsp. paprika
1/2 tsp. coriander
1/4 tsp. celery seed (opt.)
salt and pepper to taste
cilantro, lime, avocado, and crushed tortilla chips for garnish
1. In a large pot heat coconut oil until fully melted. Add in onions and saute for a few minutes until they become clear and a little brown. Add in garlic and saute for another 1-2 minutes. Throw in corn, tomatoes, beans, quinoa, chicken. Toss ingredients together then stir in chicken broth. Add spices in and adjust to liking. Stir and let sit on stove on LOW heat until ready to eat. I made this about 45 minutes until dinner, so I let it sit for about 30 minutes on the stove on low and let the flavors come together. Top with desired toppings. (Fresh squeezed lime juice is a favorite!)
Thank goodness for leftovers! Tomorrow looks like it’s going to be another gloomy day, and I think we will just spend this one in bed watching Cinderella!
(Rather than going broke at Target….)