Homemade Chicken Tacos

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.

taco ingredients

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.

taco fillings

But mostly, it’s just been the food itself.

I mean, man.

tacos

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.

But we get juicy red strawberries! And fermented dill pickles! We can make homemade stock and grass-fed sloppy Joes!

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.

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Chicken Waldorf Salad Wraps

chicken waldorf salad wraps

These wraps, which I’ve had for lunch for the last three days, illustrate one of the best parts of working from home. Because, are you ready? When you call your kitchen table your office, this is what happens: you pull open your Google Reader on a casual Tuesday afternoon, see a recipe you’d like to try and, instead of just bookmarking it for later, you walk to the kitchen right that moment, pull out ingredients and, in minutes, see exactly what it tastes like.

chicken waldorf salad

Like I said though, that’s just one of the best parts of working from home, and since a couple of you have been wanting an update on the self-employment situation anyway, it’s probably time I told you about some of the other benefits.

First of all: It’s been almost five months, can you believe that? Five months since I set my alarm for the same time every morning. Five months since I said, Oh, I can’t; I have to work. Five months of setting my own schedule and working fewer hours (and, admittedly, also making less money). People ask me all the time how it’s been going, and I’m sorry to say my standard answer is awful—something about how things are up and down, how I’m still learning what I’m doing, that I’ll reevaluate after six months. I’ve got to work on that because, really, the truth is: it’s been good.

chicken waldorf salad wraps

I went through my financial records last week, determining my average monthly income and budgeting time for upcoming projects, and you know what? It’s been really, really good. I’m not rich, I’m not all sunshine and roses all the time, but every one of my needs has been provided, I’ve gotten several new clients when I lost one, I have the free time like I’ve always wanted. So while I know myself and therefore realize things may seem very glass-half-empty come tomorrow morning, right now, this moment, I am thankful—thankful to sip homemade chai tea lattes at my computer, to run errands in daylight, to have time to work out or clean or, no kidding, take naps in the afternoon. I am thankful to not be making a lot but to always be making enough. And I want to remember this feeling.

holding a wrap

In a recent post at A Sweet Spoonful, Meg wrote about remembering forward to next November, imagining what you’d like to change about your life as if it will really happen. And ironically, it got me thinking about last November, when I never would have guessed I’d leave my job or, launch into something risky or, work for myself like I’d always wished I could. I’m so glad these changes came, for as long or as short as they end up lasting, and I’m so glad to find myself where I am right now—working in blue jeans while I eat homemade chicken salad wraps, counting my blessings.

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