“The difference between a good day and a bad day is your attitude.”
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Words whispered by our yoga teacher as we lay our mats in the dimly lit, 109-degree studio. The final Shavasana, I purposed my mind to be still, losing track of time, and at some point realizing I was alone
A bit of a funk had come over me
My focus this past week, trying to help someone I love deeply as she sat with a baby in a hospital room on the other side of the country
I wanted to be on for her when she called, relate to her in a way that was meaningful, send words of encouragement that were positive, wise, and real.
Seize the moment, I told myself. Opportunities for the middle of the night, drive-way moment conversations don’t come along every day. Plant a seed whenever you can, you just never know
“It’s late tonight, what should we talk about to help pass the time? You may not realize it, but I’ve walked in your shoes. I understand where you are, and I really know how you feel.”
By this morning, a week after the initial phone call, the immediate crisis had passed, her life shifting again from pause to play. I tried to do the same, giving to others without depleting my own reserves. It’s a life lesson I’m still learning
So tonight as I stepped through the door, greeted by someone who loves me dearly, a pot of white chili and crusty bread waited on the stove. My was mind calm; I’d re-found my center, a different attitude chosen
I can’t help but think of her, wondering how she is, letting the thoughts pass as soon as they enter, realizing it’s her story, whatever she chooses to write
I just hope, every now and again, she’ll remember how much I love her, and trust me enough to pass me the pen
Enjoy!
xoxo
ps: The turkey chili recipe comes from Eating Well magazine. I made it on a whim. Turns out it’s incredibly delicious, and a nice change from my favorite tomato-based version.
It uses naturally lean ground turkey, plenty of white beans, onions, and zucchini. I dressed the original up a little with a bit more seasonings and upped the amount of bulgur to thicken. As with most soups, it tastes even better the next day when the flavors have had more time to blend (add additional chicken broth when warming)
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~ Adapted from Eating Well
White Bean Turkey Chili
Ingredients
- 2 Tbsp olive oil
- 1 lb ground turkey
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium zucchini, diced (about 3 ½ cups)
- 1 bell pepper, chopped
- ¾ cup bulgur
- 2 Tbsp dried oregano
- 4 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp white pepper
- ¼ tsp salt
- 2 (15 oz) cans white beans, rinsed
- 2 (4 oz) cans green chiles, mild or hot
- 4 cups chicken broth
- topping ideas, optional: Monterey jack cheese, Greek yogurt, chopped onions, hot sauce (if you'd like additional heat)
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon until the meat is no longer pink (3 to 5 minutes)
- Add zucchini and pepper; cook, stirring occasionally until they have started to soften (5 - 7 minutes)
- Add bulgur, oregano, cumin, coriander, white pepper, and salt and cook, stirring, until aromatic (30 sec - 1 minute)
- Stir in white beans and chiles, then pour in broth; bring to a boil.
- Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender (~ 50 minutes)
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