We’re presented with many opportunities to show gratitude throughout the holiday season. While many people look forward to delicious food on Thanksgiving, the real reason we gather together is to give thanks and show appreciation for many of life’s blessings. On Christmas, we give gifts to those we love to show how grateful we are for them. We’re so busy in our day-to-day lives that we don’t often show gratitude for our blessings, but when we do, we become more aware of how lucky we truly are. I’m grateful for many things in my life. I’m thankful for my family and friends. They’ve supported me throughout my life and have encouraged me to achieve my goals. I appreciate the team at DeWitt Law as they continue to go above and beyond to help our clients. And, of course, I’m grateful for our clients as they’ve chosen to trust us to represent them in their legal matters. When we begin to really think about it, we should be grateful for so many things in our lives. A TIME FOR GRATITUDE The Holiday Season is Here
We don’t need to wait until the holiday season to show gratitude. We can live much happier lives when we appreciate our blessings every day. Although we’re incredibly busy, there are ways to introduce more gratefulness into our everyday lives. One of the best ways is through a gratitude journal. Filling out a daily gratitude journal is relatively easy. Every morning, write down three things you’re grateful for, and every night, write down a few things that happened during the day that made you happy or left you satisfied. These blessings become much more apparent and meaningful when we write them down. As you sit down at Thanksgiving, think about the things you’re thankful for this year — take time to really reflect on all you have. There are many blessings in each of our lives. Sometimes, we just need to think deeply about them to fully realize their value.
Vegan Butternut Squash Chili
Inspired by SavoryTooth.com
INGREDIENTS
DIRECTIONS
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1 1/2 cups vegetable broth, plus 2 tbsp for sautéing
1. In a large pot, heat 2 tbsp vegetable broth over medium heat. 2. Add garlic, butternut squash, and chipotle peppers. Cook for 10 minutes, stirring occasionally. 3. Add bell pepper and cook for another 5 minutes. 4. Add black beans, pinto beans, diced tomatoes (with liquid from can), remainder of vegetable broth, quinoa, paprika, cinnamon, salt, and pepper, stirring to combine. 5. Bring mixture to a simmer and cook uncovered for 10 minutes or until butternut squash is tender, then serve!
• 5 cloves garlic, minced •
2 lbs butternut squash, peeled and diced 2 chipotle peppers in adobo, chopped 1 yellow bell pepper, diced 15-oz can black beans, drained 15-oz can pinto beans, drained 28-oz can diced tomatoes
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1 cup cooked quinoa 1 1/2 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp table salt
1/4 tsp ground black pepper
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