Living a simplistic life really is important to me. It's a need I have deep in my soul and I've found that I'm not as happy as I can be when my life is everything but.
Yet it sometimes feels like 'simple' is a foreign concept and impossible to achieve in today's world. Even in this tiny town of 3,000 inhabitants with virtually nowhere to shop and a few restaurants to pick from, life seems to hurried and hectic. We are always scheduling, going, scheduling, going.
And it really bothers me.
The other day as I was pushing Henry's stroller up the hill I came upon a patch of beautiful purple flowers growing along the hillside near a neighboring home. I noted in my head how they come back every single year, and every single year I walk by them and notice how pretty they are.
As I kept walking, and the robins were hopping in and out of the trees to pull worms from the ground, I suddenly became sad. I realized it was because all of this beauty of God's nature is so constant, so available to us, yet we never seem to enjoy it for the amazing work of art it is.
And that's when I knew I definitely need to simplify our lives even more because I want things like nature's beauty and all of life's little moments with my family to matter so much more than money, jobs, grades, and gossip. Things that have consumed me far too much lately.
When I figure out how to make that happen I'll let you know, because making life simple is not simple at all!
Now, on to something much lighter...some delicious "chickendillas"! I came up with this recipe for a lunch option for Rich and I. We get lunch together every Tuesday and Thursday. One of my favorite times of the day! These are sooo yummy (and yes, good for you!)
Chicken Tortilla Dippers
2 whole wheat tortilla (8")
1 boneless, skinless chicken breast, cooked and shredded
finely chopped spinach (I used thawed frozen)
1/4 c. shredded mozzeralla
1/8 c. shredded parmesan
1 T. olive oil
1 clove minced garlic
1/2 c. marinara sauce
Preheat oven to 400 degrees. Spread 1/2 T. of the olive oil on the top of a tortilla. Sprinkle with half of the minced garlic. Top with the chicken, spinach and cheese. Spread the remaining garlic and olive oil on the bottom of the other tortilla and put over the top. Sprinkle a little oil and parmesan cheese on top of the tortilla for extra taste.
Bake for 10-12 minutes, or until the tortilla is crispy golden and the cheese is melted. Serve with a side of warm marinara dipping sauce.
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If you missed my earlier posts from this week, here they are:
--How do you cope with a hectic schedule? Do you need 'simple' like I do, or do you prefer the fast and furious kind of lifestyle?
--Have you tried any of my recipes lately? If so, let me know if you liked it!