Is everything as crazy for you as it is for me?The holidays, extra responsibilities at work, taking care of a 3 year old and keeping in touch with friends and family all contributes to the craziness.But the other day, I was lying in bed, looking up at the ceiling, thinking WOW, I have it good.Instead of getting overwhelmed I stopped and took a moment to be thankful for what I have…..
….A crazy/awesome family, a supportive and loving hubby, a healthy baby girl (after many trials and tribulations), a way to get around, a roof over my head, a job to go to every day, both legs/eyes/arms and health, just to name a few.
It is so easy to get bogged down with all I have to do around the holidays and all the details that I have decided to make it my intention to STOP and focus on the present moment.Just this morning I was in the bathroom getting ready for work and noticed the light shining through this beautiful glass vase made with all the colors of the sea; blues and greens, and realized that is what it’s like to be in the present moment.I thought, how often do I even look at this vase?I rush through the morning just trying to get out of the house, rush to drop my daughter off, rush to work as I’m usually running late, and rush home to get my baby girl, rush to make dinner, rush to the grocery….see a pattern?I don’t think I’ll make it through this season unless I stop and take the time to appreciate where I am at that moment and all that I have.We really do have a decision to be happy or unhappy.I want to wake up each morning and make the decision to be happy.Easier said than done some mornings, I know, but I will make it a habit and hopefully it will stick.
This dish was created as I was still had Thanksgiving in my thoughts.I’m a big fan of cranberries so I had bought two fresh bags and decided to cook them up.It’s SUPER easy and super tart.If you like sweeter cranberry sauces simply add enough to suit your taste.Paired with the sautéed organic spinach from my farm, scented with the hint of thyme and sage make dish somehow light but comforting at the same time.
As an FYI the nutrition info will be a bit off because there will be a
LOT of cranberry sauce left over.To create the nutrition info I had to list all the ingredients though so the calories will be a bit lower.
Cranberry Bowl with Sauteed Spinach, Black Eyed Peas and Couscous
***If you want sweeter cranberries add 1/4 cup brown sugar or agave.
1 bag fresh cranberries 1 tangerine, peeled and chopped 1 cup apple juice 1 can black eyed peas 1 bunch fresh spinach 1 Tbsp olive oil 1/2 red onion, chopped 1/2 head roasted garlic or 2 fresh cloves, minced 1/8 tsp thyme 1/8 tsp sage Sea salt and fresh ground pepper, to taste 2 servings couscous, cooked to package directions
1. Wash and pick through cranberries, add to a medium pot with tangerine and apple juice; bring to a simmer and cook for about 30 minutes.
2. Heat 1 Tbsp oil over medium high heat; add onions; sauté 5 to 7 minutes; add garlic and cook an additional 1 to 2 minutes; add spinach, thyme, sage, salt and pepper and stir until wilted, about 3 minutes.
3. Serve each of four bowls with 1/4 cup couscous, 1/4 cup cranberry mixture, 1/4 spinach mixture and a large heaping spoonful of black eyed peas.
Nutrition Facts 4 Servings Amount Per Serving
Calories 247.8 Total Fat 4.6 g Saturated Fat 0.5 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 2.5 g Cholesterol 0.0 mg Sodium 319.5 mg Potassium 641.0 mg Total Carbohydrate 47.5 g Dietary Fiber 11.5 g Sugars 6.4 g Protein 7.8 g