Six guidelines to renew healthy habits in a life-giving way

I hope you found some time to relax and refresh your soul this weekend! 

Weekends provide a chance to breath a sigh of relief and recover from the busy pace of life... for many, this includes relaxing our diligence in maintaining healthy habits. 

photo credit

Maybe some ice cream, movies & popcorn, and this chocolate find their way in the schedule too, hypothetically speaking, of course! All of these are OKAY, good even. But then Monday rolls around, and we realize that perhaps we've given ourselves a little too much fudge room, and quite literally eaten too much fudge! How do you respond? [Aside from trying this healthier recipe next time - wink, wink...]

As a recovering perfectionist, my gut reaction to weekend breaks in excellent self-care is to just. try. harder. when Monday stares me in the face. It usually starts out quite innocently, with the adoption of a new goal or motivation that looks positive, but when approached in my own strength, actually kills my soul. As a friend likes to ask me, how's that workin' for you? The answer is, it doesn't work, at least not for long! Taking a look at the words of Christ or the writings of Paul will clearly explain where our power for living comes from as believers - and it's not from within ourselves!

What I have discovered is that accepting grace for my failures and imperfections will fuel me in a way that bootstrapping never will. 

And so, may I suggest a few grace-based guidelines to renew healthy habits in a life-giving, not soul-crushing way? Read on...

1. Realize our worth is always in Christ, not in our performance; we cannot live godly lives unless we accept his lavish love.

2. Acknowledge the grace of God as our power for living (verses here, here, and here).

3. Refuse to compare ourselves to others (or even other seasons in our own lives!). "Comparison is the thief of joy." (free printable to enjoy and be reminded).

4. Treat ourselves with grace and kindness.

5. Find strength in God + Christian community to start over.

6. Thank God for the growth and victory he has allowed in our lives previously.

As I think back on my weekend, I feel pretty good about the 5k we completed, but not so great about the decent bit of ice cream I ate (and thoroughly enjoyed) afterwards, or the fact that I didn't get any cleaning, meal planning, or budgeting done this weekend like I had hoped. But you know what I did do? I experienced the grace of a Father (and a husband) who love me no matter how well I perform. Accepting that grace and rest filled up my heart, and because of that, I am confident that I can face this new week, which includes daily care for the temple of the Holy Spirit (my body) that I have been gifted.

May the free grace of God empower you to love and live for him with all your heart, soul, mind and strength this week!


Ruth

Links & reflections for a lovely spring weekend

Y'all. It was so beautiful outside today! Yes, that is y'all worthy, even though I should technically be saying youins, yinz or youse guys, considering that I now live in Pennsylvania :-) Regardless, when you have dealt with snow and chilling temps for months, you can't help but be thrilled with gentle spring days. It's a happy feeling you can't understand unless you just faced a winter season in every sense of the phrase. This happy-spring feeling is also touching deeper parts inside me, and colliding with a certain hope that even though nothing is in full bloom (in nature or our circumstances), we see God on the move, small changes happening, and light shining in previously dark places. It's something worth celebrating! Add to that the fact that Easter + our anniversary were this month, and we've got quite a bit to celebrate...{smile} That's okay with me, as I've always been a fan of prolonged celebrations - what would Jesus do, right? But it would be only half the truth if I didn't admit it was a hard week with difficult news in our personal life that brought me to my knees. So thankful for a Father's love that woos, comforts, and satisfies me when nothing else can. The mixed blessing of pain is the joy that follows close behind! He knows exactly what each of us need and sends glimpses of love and hope at just the right time.

Here are some sweet joys around the web that have been an encouragement to me lately:

Make your own kefir (easy way to start fermenting at home - we're loving it!)

Emily Freeman on 3 Ways to Determine Success (not what you think)

Interstellar trailer - I'm not the sci-fi fan in our home (big surprise)... However, this movie has a very interesting storyline and subtle redemptive themes...see what you think?

Music - I Am Not Alone (Kari Jobe) and You Make Me Brave (Amanda Cook and Bethel Music)

Nine Natural Cleaning Recipes - Mama And Baby Love (ingredients needed are vinegar + baking soda + castile soap + essential oils - side bonus - cleaning is much more enjoyable without the nasty fumes)

Proverbs 31 Online Bible Study on What Happens When Women Walk in Faith  (Lysa TerKeurst) - Having a great time with this, and learning so much...

Strawberries - been devouring these lately (with kefir above) - some good reasons why you should too...


Warm Kale Salad - new recipe for our Easter dinner - and friends... I. am. in. love!

Sweet Potato, Cranberry & Quinoa Power Bowl - a bit more time-consuming than the kale salad, but really worth it! (Husband-approved)

Young Living Valor oil - apply to feet or diffuse at night for sleep aid - one of the many essential oils I've been enjoying lately (thanks, Lydia!)

May the Spirit of God fill you with hope, joy & peace as you rest in Him!

Gluten-free banana chocolate chip oat muffins

Hey friends!

Here's a quick and easy treat for you, complete with the option to try the muffins dairy and gluten-free if you so desire!  I whipped these up in less than 20 min with about a 25 min bake time, so no major fuss. I've decided that I will try to cook gluten-free when I can, but not spend an inordinate amount of time or money trying to do it. These muffins can be made by quickly grinding oats into flour, without having to buy expensive and hard-to-find flours. Cooking and meal planning need to be enjoyable and not too demanding or it is easy to just give up and go back to bad habits. Better to make a few healthy improvements, stay within budget, and enjoy food that your family won't total reject :) I've tried the vegetarian, gluten-free, and organic eating habits, and being too legalistic about it doesn't really help the healthy living cause in our home :)

So enough chatter.... here's the original recipe from A Mama's Story with my notes below. 

To make your own oat flour.... It's as easy as measuring about a 1/4 cup more oats than the recipe calls for in oat flour, and blend away in your blender! Wa-la, your have your own oat flour. Be sure to measure the flour again, because it's not an exact science. You also want to check that you are using gluten-free oats if you have a major gluten allergy, but I've read good sources that say oats really don't have that much, if any, gluten. Do your research. I used the olive oil the recipe calls for, but I might try coconut oil next time for a change and a little added flavor. I didn't have chocolate chips, but a chocolate bar chopped up worked just as well. My muffins were a tad gooey at a 24 min bake time, so depending on your oven and your preferences, you might want to consider that.

Enjoy your treat!

Ruth

Fresh Spinach and Pear Salad

Last night we sat down and devoured this yummy salad.  Wow--I haven't had a salad I've enjoyed this much in a while!  But generally, we love our Emeals selections (click here for more info).  Sorry I don't have a picture, but you must give it a try (and let me know how it goes, in the comments.... :)

Fresh Spinach and Pear Salad

10 oz bag baby spinach (I used mixed greens)
1 shallot, thinly sliced
2 small pears, cut into cubes
6 T dried cranberries
4 T olive oil
2 T sherry vinegar
1 t spicy mustard (I used dijon)
2 small garlic cloves, crushed
salt and pepper to taste

Toss spinach/greens with shallot, pear and dried cranberries.  Whisk olive oil, sherry vinegar, mustard and garlic.  Dress salad lightly; season with salt and pepper.

Enjoy!!

Ruth

Marvelous May

Now that it is June already....I thought I'd share some of my joys from last month with y'all here at RL (ha ha yes I did just say ya'll!).  It might give you a reason to come down and visit us in FL, but it also helps me remember the goodness of the Lord to us.  Here are my top three faves:

~ the airboat tour on Loughman Lake with Jesse and Kelly

~ my new Chocolate Blueberry Smoothie recipe

Makes two 16-oz servings:

3/4 cup unsweetened almond milk
1/2 cup pomegranate juice
6 oz. spinach, optional
1 frozen banana
dates/date paste to taste
3 tablespoons cocoa powder
2 cups frozen blueberries

Puree all the ingredients in a high-powered blender until smooth.  Enjoy!  (Thanks Forks over Knives cookbook, for the yummy recipe!)

~becoming members of River Oaks church--we are so happy to have found this fabulous church!  So Christ-centered, wonderful pastor and church family, such love among us, and the many opportunities to grow, help others grow.  Thank you, Jesus.  :)

What did you enjoy from your past month, week, or even today?   There is so much that God is doing in and around us--take the time to do some remembering and rejoicing!

Blessings in Jesus,

Ruth :)

I'm thrilled about my new Chewy Granola Bars!!

Source

You must know the feeling.  You've been looking for a recipe, a particular recipe, for a long time--like a word that is on the tip of your tongue.  You know the perfect {insert food item} is out there waiting for you, you just have to get on your super-sleuth hat and find it!  Well, that's the story of my newly discovered Homemade Chewy Granola Bars.  My, my are they delish.  And Pinterest, I have to thank you personally for this discovery.  I guess you aren't a waste of time after all!  :)  Okay, so with no further delay....introducing....

Homemade Chewy Granola Bars!

Makes 16 thin bars

Adapted from Joyful Abode

Ingredients:

1 cup whole almonds

1 cup pecan halves (could use walnuts)

1 cup old fashioned oats

1 cup dried cherries {any dried fruit will do, mix it up!}, chopped if large

2 Tablespoons sesame seeds {I used flax seed, any small seed is fine}

1/4 cup + 2 Tablespoons honey

3 Tablespoons coconut oil

1/2 teaspoon salt

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

dash of cinnamon

Directions:

1. Add 1/2 cup each of almonds, pecans, and old fashioned oats into a food processor. Process until fine (not too long or it will start to turn into nut butter!) then pour into a large bowl. Roughly chop the remaining pecans and almonds, then add the bowl. Add remaining old fashioned oats, cherries, and sesame seeds, then mix well and set aside.

2. Combine honey, coconut oil, salt, vanilla & almond extracts, and cinnamon in a small saucepan over medium heat. Stir until the mixture melts, then foams, then cook for 15 seconds longer. Pour over nut mixture and mix thoroughly to coat all the ingredients.

3. Line a half sheet pan or 8×8 pan with enough saran wrap or parchment paper to let it hang far over the sides, then pour in granola. Press very, very firmly with your hands or something with a flat bottom (may need to spray it with non-stick spray.) Wrap the overhanging saran wrap or parchment paper up over the sides and refrigerate until firm, about 4 hours.

4. Using a sharp knife, cut chilled granola into bars. Wrap individually in saran wrap and store in the fridge or freezer.

{credit where credit is due:  I found this recipe on Iowa Girl Eats, an awesome food blog.}

Paul and I love these, and they taste like a dessert!  You can't beat a healthy granola bar that is super-yummy to boot....

Enjoy, and have a {sweet} weekend!  (or is that s-weet?} :)

Ruth

It was a {mostly} beautiful day: what to do with expectations

Our anniversary came and went, and I enjoyed just about every minute.  The moments I could have done without were the ones where my sin nature and expectations for my husband put a dark cloud over the sunshine of the event.  Paul had done a great job thinking through how to make our anniversary special:  first it was the plan to take a trip on the Rivership Romance here in Central Fl, but we eventually found out it closed last year.  Then it was the Melting Pot--wow!  I thought that was a great idea, and so did Paul, but the thought of feasting on unhealthy food, and gouging our pocketbook didn't sit right with us.  So I scoured the internet for fondue recipes and ideas.....(I'll include the recipes we used below).  In the meantime, my attitude could have been better.  I felt neglected, for some silly reason (sin) and my dear sweet husband had to put up with me while I sorted out my feelings.  It turned out to be a wonderful day, having lunch together at Paul's workplace, taking a walk together, and then fondue and fruit pizza for dinner (followed by reading and enjoying the evening at home).

I am so thankful that God brought my sin to my awareness, and on our morning walk yesterday I was able to confess this to God and Paul.  {confessing sin is step number one!} Shortly after, God brought the fun ideas to my mind and I could sense Him quickly turning things around for us.  Oh, did I mention that Paul wrote me an incredibly sweet love letter and brought some lovely flowers home too?  Just like I doubt God, it is easy to doubt my dear husband (through no fault of his own).  But it is Grace to see my sin, repent, and walk a new road.  {walking a new road in Grace is step number two!}  I'm learning, even if slowly.  Enjoy the photos and blessings on your day!  Ruth

 Let's start with dessert!  (I made this the night before)....

Okay, so I was really proud of my creation :)

This tradition was started by Mom & Dad

Mom's Fruit Pizza

1 cup flour
1/4 cup powdered sugar
1/2 cup butter
8 oz. cream cheese
1/2 cup granulated sugar
Assortment of fresh and/or canned fruit
1/4 cup sugar
1 1/2 T. cornstarch

With a fork, combine flour, pwd.sugar, and butter until coarse
crumbs are formed. Sprinkle evenly over a 12 or 13 inch pizza pan.
(Sometimes I take 1 1/2 times the recipe and use a larger pan.)
Press crumbs to form a crust and bake for 15 to 20 min. in a 325
degree oven.  Cool.
Combine cream cheese and 1/2 cup sugar and spread over cooled crust.
Chill crust while preparing fruit.
Reserve 1 cup juice from a can of peaches or pears and combine with
1/4 cup sugar and cornstarch in a small pan. Cook and stir till mixture thickens and bubbles.  Cool and spread over the fruit which has been arranged over the crust. Chill.

***I used Bob's Red Mill Gluten-Free flour and xanthan gum in place of regular flour as we are trying to stay away from flour for health reasons.  It still tasted great!

Paul at our anniversary lunch, card with photo memories of our honeymoon

Power Salad for lunch (thanks, Mom, for this one too!):

Makes 8-10 servings, prep: 25 min, cook: 27 min, chill: 2-12 hours

1/4 cup chopped walnuts

2 1/4 lb sweet potatoes (about 4 medium), peeled and cut into 1/2 inch cubes

2 lb. Granny Smith apples (about 4 medium), cut into 1/2 inch cubes

2 Tbsp. fresh lime juice (about 2-3 limes)

2 Tbsp. no-calorie sweetener (I used coconut sugar, my fave)

3 Tbsp. raisins

1/4 tsp. salt

1/2 cup plain fat-free yogurt (I used Greek)

3 Tbsp. reduced-fat mayonnaise (I used Olive Oil mayo)

1.  Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 8-10 minutes or until lightly toasted and fragrant (I actually forgot to do this and they were still okay if you are short on time).

2.  Arrange sweet potatoes in a steamer basket or stainless-stell colander in a 4-6 quart Dutch oven over boiling water.  Cover and steam 16-17 minutes or until potatoes are fork tender (I would recommend longer as mine were not quite done).  Plunge potatoes into ice water to stop the cooking process; drain.

3.  Place apples in large bowl.  Sprinkle with lime juice and no-calorie sweetener; toss gently to coat.  Stir in sweet potatoes, raisins, salt, and 3 Tbsp walnuts.

4.  Stir together yogurt and mayonnaise.  Add yogurt mixture to sweet potato mixture, tossing gently to coat.  Sprinkle with remaining 1 Tbsp. walnuts.  Cover and chill 2-12 hours.  Enjoy!

We also had Snapea Crisps--a new discovery at Walmart that is healthy (I think?) and just as yummy as chips.

Pizza Fondue!

Pizza Fondue Recipe for dinner

I used grape tomatoes, pineapple, green peppers, artichoke hearts, mushrooms, and gourmet meat slices, such as capicola for the dippers.  It was a hit, and much cheaper and healthier than The Melting Pot!  We felt no need to overeat because we had paid a fortune, and we also have leftovers for tonight! :)

Lovely and thoughtful flowers from Paul

Baked Yams Topped with Black Bean Stew

Okay, prepare yourself for some yummy goodness!  I'm about to share one of our new favorite recipes, and you will {hopefully} love it!  It does take a little bit of extra time, but it is far and away worth it!  Just made it again last night for company, so I thought I would share with you too.

Source

Ingredients:

4-5 small to medium yams
1 tbsp oil (coconut, olive or canola)
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cups cooked black beans
1/2 tsp dried oregano
3 cups water
1 tbsp "Better than Bouillion" broth mix (Walmart has it)
1/2 cup brown rice, short or long grain, uncooked
1 1/2 tsp salt
1 tbsp apple cider vinegar
1 tbsp sugar (optional, but I do include coconut sugar)

Preparation:

Baked Yams
Preheat the oven to 375.  Scrub the yams, then poke them all over with a fork and rub them with a tiny bit of oil, so they are just shiny.  Place them on a baking sheet and bake for 45-60 minutes.  They are done when you poke them with a metal fork and the tines slide in easily.  You can bake these potatoes up to two days in advance and refrigerate them.  They can be reheated in the microwave or oven.  Consider baking a few extra when you make these to top with more black bean stew (there is usually leftovers) or other chili for a meal later in the week!

Cuban Black Bean Stew
While the yams are baking, heat the oil in a medium soup pot over medium hight heat.  When the oil is hot, add the onion and saute until translucent, 3-5 minutes.  Stir in the bell pepper and garlic and cook for an additional 3 minutes, until peppers begin to soften.  Add the black beans, oregano, water, broth mix, rice, and salt.  Stir to mix.  Cover, bring to a boil over high heat, then reduce heat to a simmer.  Simmer for 35 minutes, then test the rice for doneness.  Simmer another 5 minutes if needed.  Turn off the heat, add the cider vinegar and the sugar, if using.  Taste and adjust seasonings.

To serve, slice each yam open lengthwise.  Break up the flesh of the yam with your fork a bit.  Ladle half a cup of stew over each yam.

Delicious Additions and a Variation
Chopped cilantro, sour cream, grated Monterey Jack or cheddar cheese, sliced green onions, lime wedges (my fave); serve on the side in separate bowls for diners to add to taste.

This recipe also works well with baked russet potatoes in place of yams.

Recipe is from the Common Ground Food Co-Op in Illinois.  Thanks Aunt Ruth, for sharing!

Enjoy and share your results!!


Ruth