iCloudy With A Chance Of Sweet Potato Quinoa Chili

 I HATE GROCERY SHOPPING. It’s exhausting, boring, requires pants and possibly brushed hair, and it’s mind numbingly repetitive — buy food, make food, family eats food, repeat…

Something I’ve found to help get me in and out of the grocery store quickly, thus getting this chore done as fast as possible is a clear and precise shopping list. 

I’ve tried them all—basic pen and paper lists, cutesy notepads and all kinds of grocery apps. Some of have been good-ish, but I’ve recently started using something new that is easy and effective.

The video below is a ridiculous demo of me explaining (in a disgusting head cold, post nasal drip voice…sorry) how to use the FREE iCal Reminder folder on your iPhone to make an organized and easily updatable and revisable grocery list.

Why is this brilliant?

You can sync your list via iCLOUD to the other iDevices in your home so everyone can view and make changes to the current version of the family grocery list.

Soooo, if your husband drinks the last of the coffee he can quickly update the list on his phone. This is much more pleasant (and less violent) than finding out there’s no coffee unexpectedly the next morning.

Also, having this list LIVING on everyone’s phone means that anyone can pick up the groceries on the way home from work. 🙂 

You can also keep track of weekly meals in your iCalendar which will also sync via iCloud to your family’s calendars. This makes Menu Planning easier. And if I’m away, my husband knows what to make for dinner. No more, “Mummy’s out so let’s order pizza, kids!” If there’s going to be pizza, I want to be home for it!

How to use iCal to make your weekly (or if you’re super organized, monthly) grocery list:

Sweet Potato Quinoa Chili


1 can black beans, rinsed & drained
6 oz can tomato paste
900 ml chicken or vegetable stock
1 onion, chopped
6 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon oil (e.g. coconut, grapeseed)
1 sweet potato, peeled & cut into bite sized chunks
1 cup dry uncooked quinoa
avocado, diced into bite size chunks
handful of cilantro, washed & chopped 
sour cream or plain greek yogurt


1. Heat oil in large pot over medium low heat. 
2. Saute onions & garlic until soft and lightly browned. 
3. Stir in tomato paste, chili powder, cumin, & oregano. Cook for about 2 minutes.
4 Add beans, stock, & sweet potatoes.
5. Cook 5 minutes, then add uncooked quinoa. 
6. Continue cooking 15—30 minutes until quinoa & potatoes are cooked & chili has thickened. Stir often. Thin with a splash of water if chili becomes too thick. 
7. Garnish with avocado, a dollop of sour cream & chopped cilantro. 


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

All images and text are copyright © 2020 Forever In Mom Genes