My friend Em wrote an amazing post on intuition and health and it got me thinking that we do tend to take our health for granted till it’s not there. I know that when I’m feeling sick I crave feeling good again, I miss it, and when I do feel good again I feel so grateful and strong. Health, love, peace and safety are my top priorities in life. I feel blessed knowing my family is in great health, that I have lots of love and friends in my life and that I have a beautiful home that keeps my family and I warm and safe. We can all get caught up wishing and looking for the next and greatest thing or focusing to much on the future instead of the here and now. If we focused more on being present and on what is in front of us, we would realize that we really do have a wonderful and blessed life!
Speaking of feeling blessed, I felt extremely blessed on Saturday when the sun finally came out and the temperatures climbed up to the low 70’s. It was a day where we had no obligations other than just being together, how cool is that? We cleared off the back deck, the kids played in the yard till dark and John and I cooked this amazing meal together. All in all it was an A+ day.
chipotle shrimp tacos:
Recipe from Food Network
- 1 pound medium shrimp (about 20) peeled and deveined & tails removed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chipotle or blended chili powder – You may want to add a bit less of this if you’re serving these to your kids and they are not fans of spicy things. My kids were fine with these, but they can handle spicy dishes.
- 1 teaspoon kosher salt
- 8 corn tortillas
Mix the olive oil, chipotle or chili powder and salt in a large bowl. Add the shrimp and toss to coat.
Pour on the shrimp and arrange them so they are not touching one another. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.This is a much prettier photo than the raw shrimp!Throw the tortillas on the grill and grill them until slightly charred and pliable, about 20 seconds per side.
red cabbage slaw:
- 1/4 red cabbage
- 1 lime, cut in half
- 1/4 teaspoon kosher salt
We make the slaw about 1/2 hour to an hour before dinner so it can marinate. You don’t want to make it too much further in advance because it may get soggy.
cilantro-lime yogurt sauce:
Makes enough for 8 tacos with some leftover
- 1/2 cup greek yogurt
- 4 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 2 garlic cloves, minced
Combine the greek yogurt, cilantro, lime juice and minced garlic into a small bowl and mix together until blended. Refrigerate sauce until needed. This sauce can be made earlier that day or a day in advance.Spoon a bit of the cilantro yogurt on each tortilla and then top it with the red cabbage slaw and about 2 to 3 shrimp. We served this up with some homemade avocado and tomatillo salsa (recipe to follow) and some tortilla chips, yummy.
We gave ourselves a night off from veggies 🙂
This was the perfect “welcome to spring” meal!