Monthly archive for April 2019

Strong Leaders

Strong Leaders

Traveling through Israel on the dusty trails where the Bible greats walked taught me how fallible we are when we try to lead in our own power and strength.  As it turns out, the Lord works His way when we relinquish control and acknowledge our weakness. We started our visit on the Sea of Galilee. I stood in awe on a stony rise overlooking a beach where Jesus called Peter to be a disciple.  I relate to Peter. Like him, I say things I ought not, miss an important concept, or get something completely wrong as I run ahead of Jesus.  As leaders, we follow Jesus and learn from our mistakes.  Strong leaders learn from their mistakes. Riding alongside the Dead Sea on the way to Ein Gedi, our tour guide shared the story of David, running and then hiding from Saul and his army. Saul was in full pursuit

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Stronger Every Day

Stronger Every Day

By Janet Holm McHenry I should have known better. When the surgeon had discharged my son after his knee surgery, the doctor had said, “Be careful as you lift his movement and ice machines, so you do not end up in surgery yourself.” And there I was a week later, flat in bed in extreme pain, unable to move. Day after day I had done what the surgeon had said not to do—lifted the heavy machines from one room to another, even though my back was aching. The straw that broke my back was a large dictionary. I had leaned over to pick it up just prior to our daughter’s sleepover party for her tenth birthday and then could not move the rest of the evening while girls giggled and ran through the house. It was not how I had planned my half-year sabbatical—taken to write a book about praying

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Success Story – Christopher Lawson

Success Story - Christopher Lawson

Picture on the left, over 500 lbs.! I have always had a misinterpreted relationship with obesity, being overweight, and the connection to food and mood.  Of course, that led to depleted self-esteem and positivity issues throughout life. Fast forward to 2012.  I call this my “newbie year.” My youngest was born, and this is the year that my maximum weight was reached. In time for a physical at doctor’s office, I had consciously worked on losing; losing 40 pounds of well over 500 pounds, feeling accomplished.  The doctor walks in the room and acknowledges the loss, but delivers the impact blow, “If you want to see your kids all graduate, you need to step on the accelerator!” Accepting the challenge. I started home exercise programs, bought the shakes, joined the various groups, even bought what claimed to be the “magic pill” for success in weight loss and transformation. Some of

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Baked Polenta & Tomato Salad

Baked Polenta & Tomato Salad

TOMATOES They have something hard to get in any other food–lycopene. And, because of this, tomatoes can help protect skin from UV rays, lower cholesterol, and even prevent some cancers. 1 cup balsamic vinegar 1/2 teaspoon honey 2-3 bay leaves 1/4 teaspoon red pepper flakes 3 ripe tomatoes 18 ounces packaged of prepared polenta 2 tablespoons olive oil salt & pepper fresh basil leaves In a small pot, combine the balsamic vinegar, honey, bay leaves, and red pepper flakes. Stir until honey is dissolved into the vinegar. Over medium heat, allow the vinegar to reach a low boil. Cook for about 10 minutes until it has reduced by half and the consistency of honey. Allow to cool, remove bay leaves. Slice the polenta into thin (1/4 inch) slices. Brush each side with a very light covering of olive oil.  Sprinkle salt and pepper. Place on a baking sheet lined with

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Spinach Shakshuka

Spinach Shakshuka

SPINACH Spinach has the power to form healthy new cells and is a rich source of vitamins, minerals, and fiber.   3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large yellow onion, finely chopped 1 small jalapeño, seeded and finely chopped 4 garlic cloves, finely chopped 1/4 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1 teaspoon kosher salt 10 ounces baby spinach 2 teaspoons fresh lemon juice 4 eggs Freshly ground black pepper Feta cheese and roughly chopped fresh cilantro, for sprinkling   Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes​. Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until

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Parmesan Roasted Broccoli

Parmesan Roasted Broccoli

BROCCOLI This green vegetable is packed with bone-healthy vitamins like C, A, and K and can reduce the overall risk of cancer. Roasting is the key here. Roasting sweetens the broccoli and you great caramelization with crunchy edges.  It soaks up all that great lemon flavor.   4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced olive oil 1 1/2 teaspoons salt 1/2 teaspoon black pepper 2 teaspoons grated lemon zest 2 tablespoons lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves) Preheat the oven to 425 degrees F.  Cut the broccoli florets from the stalks, leaving an inch or so of stalk attached to the florets.  Discard the stalks. Cut the larger pieces of broccoli floret in half. You should have about 8 cups of florets. Place the broccoli florets on a sheet

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Spicy Sweet Potato Wedges

Spicy Sweet Potato Wedges

SWEET POTATOES They are rich in vitamin A, strengthening the immune system, eye, and bone health.   1½ pounds sweet potatoes, unpeeled, cut into ½-inch wedges 2 tablespoons olive oil Kosher salt 1 teaspoon spicy chili sauce, such as Sriracha 1 garlic clove, grated   Preheat oven to 425°. Toss sweet potatoes with oil on a rimmed baking sheet and arrange in a single layer; season with ½ tsp salt. Roast until tender and browned in spots, 35–40 minutes. Remove from oven; while still hot, toss potatoes with spicy chili sauce and garlic. Season with salt.   Lisa Lewis is the author of Healthy Happy Cooking. Her cooking skills have been a part of First Place for Health wellness weeks and other events for many years. She provided recipes for 14 of the First Place for Health Bible studies and is a contributing author in Better Together and Healthy Holiday

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Asparagus Ribbons with Lemon and Goat Cheese

Asparagus Ribbons with Lemon and Goat Cheese

1 pound large asparagus spears, trimmed 1 1/2 cups cherry tomatoes, halved 2 tablespoons finely chopped fresh chives 2 tablespoons fresh lemon juice 2 teaspoons extravirgin olive oil 1/2 teaspoon freshly ground black pepper 1/2 teaspoon Dijon mustard 1/4 teaspoon sugar 1/4 teaspoon salt 1/2 cup (2 ounces) crumbled goat cheese Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.    Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese. Nutritional Information:  47 Calories, 2.8g Fat, 2.7g Protein, 3.7g Carbohydrate, 1.4g Fiber, 3mg Cholesterol, 1.3mg Iron, 105mg Sodium

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Salmon & Kale Salad

Salmon & Kale Salad

Serves 1 2 tbsp. Tahini 1/2 tsp. Minced Garlic 2 tsp. Lemon Juice 2 cups Kale, finely chopped 1/2 cup Purple Cabbage, shredded 1/4 cup Red Onion, minced 1 cup Apple, chopped 3 oz. canned Salmon 1/2 cup cooked Quinoa Whisk garlic, lemon juice into the tahini. Place finely chopped kale in your bowl, top with purple cabbage, red onion, and apple. Add the salmon and quinoa and drizzle with the seasoned tahini.  

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