With Thanksgiving right around the corner, I’ve been thinking a lot about the things I am grateful for. Of course, this isn’t exclusive to this time of year—I’m not a monster. In fact, I make it a point every day to write down two things I’m grateful for and I would strongly encourage you to do the same. Here, I’ll help you get started. Grab a pen and paper and write, “I’m grateful that Jennifer started this amazing blog that’s both witty and informative. She has brought light to my life and I’m better today because of her.” There. Now you only have to come up with one new thing for today.
For those of you thinking, “I write down 10 things I’m grateful for every day.” Good for you. Stop showing off.
I’m sharing this advice with you because many people in my life have described me as being “saint-like” or “angelic” or “better than Mother Theresa.” (I obviously can’t share their names because, as I’ve written many times before, I don’t believe in publishing personal information on the internet. Come on people, pay attention!) So I hope my gratitude guidance touches your soul and brings you peace and joy.
I also want to share recipes I’m thankful for because they’re quick, easy, healthy and delicious! You may notice that many of these dishes have a Mexican flare, which can be explained by my Irish heritage. I hope you enjoy these as much as I do, and perhaps one of these will make an appearance in your gratitude journal.
Quinoa Avocado Jalapeno Bowls
- 1 cup cooked white quinoa
- 3 cups corn
- ½ jalapeno, seeded and finely diced
- 2 green onions, sliced
- 1 handful cilantro, chopped
- 1 lime, juiced
- 2 tablespoons cotija
- Chili powder to taste
- ¼ cup shredded Monterey jack cheese
- 2 avocados
- Salt and pepper to taste
Cook the quinoa and corn according to packaging. Cut the avocado in half and remove the skin and pit. Dump the avocado into a large bowl and mash. Then add jalapeño, green onions, cilantro, lime juice, cotija cheese, chili powder, shredded jack, salt and pepper. Add the quinoa and corn to a large mixing bowl. Toss to combine.
Tex Mex Lettuce Wraps
- ½ cup shredded Monterey Jack cheese
- 1 tablespoon salt-free seasoning
- ½ cup Dijon mustard
- 2 ½ cups pre-cooked brown rice
- ¼ cup red wine vinegar
- ½ cup chopped green pepper
- 1 can sliced black olives
- 1 cup corn
- 2 ¾ cups water
- ½ lime juiced
- ¼ cup chopped cilantro
- Full leaf Romaine lettuce
Cook rice with water according to package directions. Once cooked, set aside to cool slightly. Whisk together mustard, red wine vinegar, olive oil, salt-free seasoning and lime juice. Gently combine sauce, vegetables and cheese with rice. Serve as a lettuce wrap.
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 pound cooked shrimp, tails removed
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 jalapeño, minced
- ½ red onion, sliced thin
- Fajita-sized flour tortillas
In a medium bowl, whisk together chili powder, garlic salt, oil and lime juice. Add shrimp and toss to coat. Let marinate for 10 minutes. Heat a large greased skillet over medium-high heat. Add peppers and onions. Sauté until tender (about 7-8 minutes). Add shrimp and cook for 2 minutes, flipping the shrimp. Remove from heat and serve in tortillas.
So there you have it. Three recipes you can now be grateful to own. Be sure to come back next week for my post about recipes that are wildly inappropriate to bring to Thanksgiving.