I have so much to be grateful for, especially when it comes to my health. It’s so easy to start taking the little things for granted when nothing bigger is calling our attention. We don’t notice our pain-free joints, our functioning feet and toes, or what little effort it takes us to walk out the door in the morning on a day when we haven’t twisted our ankle while running in the morning or burned our hand while making breakfast.
While I don’t enjoy getting injured or feeling under the weather, it is often in these moments that I realize how much of my health I take for granted. When I can’t imagine having the energy to take even a short walk and I’m feeling achy all over is precisely when I realize how good I feel throughout the remainder of the year, and yearn for that feeling again.
So, before flu season arrives and I’m in need of a dose of gratefulness, today I am going to be grateful for the health I have:
I am grateful for a healthy body that allows me to walk, run, bike, swim and {attempt} to play tennis.
I am grateful that I have my voice and don’t have to speak in a whisper.
I am grateful that my health permits me to travel domestically and internationally.
I am grateful that I can see, hear, taste, smell and touch effortlessly.
While much our health is out of our control, there also is a lot that we do have control over and I am grateful that I have the ability to eat food each day that helps keep me healthy, full of energy and feeling my best. This jumbalaya will do exactly that and with each bite you will know you are thanking your body for all it does.
Vegetarian Jumbalaya
Keywords: bake entree side vegetarian vegan beans
Ingredients
- 1 tbs. coconut oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 pepper, diced
- 3 stalks celery, diced
- 1 garlic clove, minced
- 4-5 okra stalks, cleaned and chopped
- 1 cup brown rice
- 1 can kidney beans, rinsed and drained
- 1/2 cup corn
- 3 tbs. tomato paste
- 3 1/2 – 4 cups low-sodium chicken or vegetable broth
- 1 tsp. paprika
- 1 tsp. soy sauce
- 1/2 tsp chili powder
- 1 bay leaf
- Parsley, to taste
- Salt and pepper, to taste
Instructions
1. Preheat oven to 350 degrees. Meanwhile, heat oil in large skillet. Add onion, carrot, pepper, celery, garlic, and okra and cook about 5 minutes, until vegetables are tender.
2. Combine with all remaining ingredients in large casserole dish. Cover and cook for about 45-60 minutes, or until all rice is cooked and broth is absorbed.
~What aspect of your health are you grateful for today?
