Last weekend was a whirlwind of cleaning, decorating and partying- my oldest baby girl is THREE! Hard to believe. Tears were definitely shed thinking about three years ago on that date, the nervousness, the excitement and complete and utter JOY of meeting my real-life baby doll for the first time. She came crashing into our world feet first and always, always doing things her own way and with no apologies. If there was ever a party theme to match this child, it was this one: Young, Wild and Three, as she is all of those things and so much more.
As you will see, I was only able to get blurry pictures of our little tornado constantly on the move and not stopping for anything or anyone, except maybe some cake hehe. We held this fun little shindig in our small apartment which was a wild ride in itself, cramming nearly 30 people together for some delicious vegetarian chili, present opening, dream catcher making and of course lots of laughter. The funniest part by far was when my adorable 5 year old niece was tired of waiting and accidentally blew out Lana’s birthday candles when she got a little shy…I was lucky to get it all on video and we will relive that moment for years to come!
This party was everything boho! We had vegetarian chili that turned out amazing (recipe below!) and made adorable dream catchers for party favors. My friend Christina over at The Confectionist recently started her baking business and made the most gorgeous and delicious cake! This was certainly the centerpiece of the party décor! I borrowed hand crocheted doilies, table runners and table cloths from family to complete the boho look. As I normally do, I had Lana’s invitations designed through Etsy here and her adorable “Wild and Three” fringe dress was bought here. She had a super cute aqua cardigan to wear over this, however she refused to keep it on. In her defense it did get quite warm in such a small space! Signs and wooden teepee décor made and personalized by Lydia Tirrel- so adorable!
CHUNKY INSTANT POT VEGETARIAN CHILI WITH QUINOA
2 tablespoons of Olive Oil
2 yellow onion diced large
4 red bell peppers diced large
2 Zucchini diced large
8 cloves garlic (optional- I actually forgot to add this when I made my chili and it was still delicious!)
1.5 tablespoons of mild chili powder
2 teaspoons cumin
1 teaspoon paprika
1 cup quinoa uncooked (I used a tri-color w/ white, red and black quinoa)
2 cans of diced fire roasted tomatoes
1 can pinto beans
1 can black beans
2 cans V-8 (use the larger cans that look like a soda can- 11.5 oz)
- Turn the Instant Pot onto “sauté.” Heat the oil in the pot and add the diced onion. Sauté until the onion starts to get soft, 3-5 minutes, stirring frequently.
- Add the peppers, zucchini and spices and sauté until they start to soften, an additional 3-5 minutes, stirring frequently.
- Add in all remaining ingredients. Close the Instant Pot and set pot to “Manual” or “Pressure Cook” depending on your Instant Pot. Make sure the vent is closed and set timer to 10 minutes. The Instant Pot will pressurize, cook for 10 minutes, and then beep. Using a towel, turn the knob to release the pressure (be careful!).Serve with shredded cheddar cheese, oyster crackers and a dollop of sour cream!
Adapted from heyletsmakestuff.com: https://heyletsmakestuff.com/recipe/instant-pot-vegetarian-chili/