This is going to seem like a really trite way to begin a food blog post, but nonetheless, here it is:
I am so thankful for food.
I started thinking about it this month, when Tim and I began doing a weekly cleanse/detox day and I saw, again, how food affects my body. I thought about it when I read some recent posts (which you really ought to check out if you haven’t already) over at Roost and Honey & Salt, which tell the stories of people totally changing the way they eat in order to improve their health.
Also, there have been long conversations about nutrition on Friday nights, random chats on the phone and with roommates about digestion, the ever-growing and expanding sea (ocean!) of food blogs out there, which continually blow. me. away. with the diversity and scope and perspectives and recipes.
But mostly, it’s just been the food itself.
I mean, man.
Sometimes I’ll look at a blueberry or a lemon or an egg and think, you know, God didn’t have to give us so many different colors and tastes and textures to eat. He didn’t have to design food to provide pleasure or to be the tool that offers nourishment to us. He didn’t have to create natural, whole foods that grow on trees and bushes, or the animals that provide dairy and meat. There could have been a different system—maybe a button to press or an IV line to hook up or, I don’t know, computer-like systems that monitor our levels of things and adapt automatically. Seriously, think of it: There could have been no flavor, no concept of sweet or tart or spicy. No variety in colors, just gray or brown mush.
These are really things I think about sometimes.
It’s so good. I’m thankful.
And right now, I am specifically thankful for these homemade chicken tacos we made recently, stuffed with some of my favorite chicken and a hodge-podge of other ingredients we had on hand, packaged in sprouted taco shells.
I am thankful to eat these things and be full, to be satisfied, and, most of all, to be well.
Homemade Chicken Tacos
This is really less of a chicken recipe and more of a meal idea. We love a good taco (and Nashville has some great ones), but, personally, I really love a good taco with fresh, whole, hand-chosen ingredients.
Balsamic chicken (recipe here), chopped up into small pieces
Taco shells (I recommend the sprouted corn tortillas from Food for Life)
Red cabbage, shredded
Shredded cheese (we had some leftover mozzarella, but raw cheddar would be great)
Warm shells on stove or in oven. Add toppings as you like and enjoy!
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