The past few months I have felt restrained by this blog. Despite making an amazing recipe, I couldn’t post it because it wasn’t completely low-fat/low-carb/under a certain point value. I would delete the pictures I took and decide I would live to post another day. But then I would feel the need to write about stress or family or love and that didn’t seem to fit here either. Instead of allowing myself to write, I turned off the computer and put blogging out of my mind. I had a very singular idea of what this site would turn into and anything that didn’t fit the category was locked away, never to be thought of again.
Three weeks ago today, I married the love of my life and it has inspired me in ways I didn’t even imagine. Who says that Samantha Schneider is the same person Samantha Armstrong always was? Maybe Mrs. Schneider is more outspoken, daring, and free. I donated 9 inches of my hair. I am working on being a better woman to my husband, family and friends. If it’s not too late for me to change, why can’t I extend the same philosophy to my blog? This is my site and just because it started out as food and fitness doesn’t mean it can’t evolve into something more. A healthy lifestyle is a huge part of my life but such a small part of who I am.
From this point forward, expect to see Head Over Meals change slightly. I will still give recipes and provide my ridiculous workout antics, but I will also talk about my life. I will show who I am through all my many flaws and graces. I will write about my wedding, my new journey as someone’s wife, about growing up and all the travel that I plan on doing this next year! It’s an entirely new beginning.
I will write more about my wedding eventually but for now, pictures will just have to do. For my first post on my “new” blog, I leave you with you these pictures and just because – a recipe from my fix it and forget it cookbook.
Pumpkin Black Bean Turkey Chili
1 cup chopped onions
1 cup chopped yellow bell pepper
3 garlic cloves, minced
2 Tbsp, oil
1 1/2 tsp. dried oregano
2 tsp ground cumin
2 tsp chili powder
2 15 oz cans black beans, rinsed
2 1/2 cups cooked turkey, chopped
16 oz can pumpkin
14 1/2 oz can diced tomatoes
3 cups chicken broth
Optional: sour cream and shredded cheese
1. Saute onions, yellow pepper, and garlic in oil until soft.
2. Stir in oregano, cumin, and chili powder. Cook 1 minute.
3. Put mixture in crock pot and add remaining ingredients.
4. Cover. Cook on low 8 hours.
5. Scoop in bowl. Add sour cream and shredded cheese