This category focuses on all the areas in which we take care of our physical bodies: eating, working out, establishing a morning and evening routine, self-care, meditation, yoga, dancing, etc. We all need to encompass wellness as part of our empowered new chapter of life. However, it will look different for each and every one of us.
I guess if you haven’t realized it by now, I love pasta. The second two things that have really been my go to is cut leaf spinach and fire-roasted diced tomatoes(salsa style). You can’t beat buying four cans of this duo for only $3.20. The quinoa helps to fulfill the protein requirement, which is a bonus.
I am not able to tolerate really spicy foods. However, these tomatoes give just the right kick to chili, burgers, avocado, homemade salsa, and several other things, without being too overwhelming. This meal was ready in no time. Since I decided to use two pounds of spaghetti, I had to use a large stock pot. Please feel free to email me your favorite recipe for spaghetti and I will feature it as a blog post. Have a blessed weekend!
Activity: Making Spinach, Spaghetti, & Quinoa Twist
Total Prepping and Cooking Time: 40 minutes
Ingredients:
2 pounds of whole grain spaghetti
2 cans of cut leaf spinach
2 cans of fire roasted with garlic salsa style diced tomatoes
1 tablespoon of garlic powder
1 tablespoon of marjoram, italian seasoning, or basil
2 tablespoons of olive oil
2 1/2 jars of pasta sauce (tomato & basil, garden vegetable, garlic)
1 tablespoon of parsley
1 cup of red quinoa
Directions:
Bring four cups of water to a boil, then adding spaghetti with one tablespoon of oil added to prevent sticking.
While this is going, bring one cup of red quinoa to a boil.
Boil the quinoa for twenty minutes.
Saute the spinach and diced tomatoes with olive oil, grapeseed oil, or whatever oil you have.
Drain the pasta with a colander or top of the pot.
Add the pasta sauce, vegetables, quinoa, and seasonings.
Makes 15 servings.
Enjoy!
I will fear no evil, for you are with me; your rod and your staff, they comfort me.
I like to go to the beach to feel refreshed. I love watching the ripple of the water hitting the rocks, feeling the breeze, and placing my feet just so in the sand, and reflecting on God’s creation, along with taking a few minutes to just breathe.
When we are sitting in “The Son”,
Getting our warmth from “The One”.
Whose burdens are light,
When we surrender our fight.
He’ll fill that empty void.
With his power, sin destroyed.
Running our cups on overflow,
His name is Jesus, don’t you know?
There is nobody like our Wonderful Saviour Jesus! We can rest in him when we feel the temptation to get filled up by all the other things in this life that will leave us feeling more empty and void of joy!
What are some of the things that you do in order to feel refreshed during the day? Feel free to comment below. Be blessed!
Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over.
A week ago, I purchased two tin foil lasagna pans to make vegetarian and vegan lasagna. Well, I have a couple of funny stories to tell about the vegetarian lasagna. The first story is that I never made lasagna before. Instead of looking up a recipe, I bought three jars of pasta sauce, vegetables, two boxes of no-boil noodles, and cheese, and then decided that I would look up on the internet as to how to layer it. A little bit backwards, I know.
Vegetarian Lasagna
The second funny thing is that it originally started out as being a non-vegetarian lasagna, loaded with ground turkey meat. However, after making all of the layers, I realized that the cooked ground turkey meat was still sitting in the skillet on the bar stool. So much for that! I decided that I would use this meat to make my own version of nachos with cheese, piled with toppings for lunch for three days.
Activity: Making Vegan and Vegetarian Lasagna
Total Prepping and Cooking Time: 1 and 1/2 hours
Ingredients:
3 jars of pasta sauce
2 cans of spinach
2 cans of Fire Roasted Diced Tomatoes
2 boxes of NO BOIL lasagna noodles
2 tin foil pans, 1 for vegan lasagna, 1 for vegetarian lasagna, or 9×13 casserole bowls if you have them
Saute the mushrooms in vegan butter and minced garlic.
Saute spinach, zucchini, and diced tomatoes with grapeseed oil, adding the mushrooms when they are done.
While the veggies are sauteing, place the smart ground into olive oil for a little bit. It will finish cooking in the oven.
Pour pasta sauce into the bottom of each pan.
Add columns of the lasagna noodles on top.
Add all the vegetables into a big bowl.
Using a wooden spoon, scoop the vegetables, layering them on top of the noodles, and then layering the vegan crumble(or whatever meat), and then cheese.
Pour another layer of pasta sauce.
Continue this pattern of layering noodles, vegetables, meat and cheese, with a final layer of noodles on top, with sauce and cheese on top of the noodles.
Bake at 425 degrees for one hour.
Both pans together is about 18 servings.
See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland.
I have one more simple, functional kitchen gadget that I’d like to share with you this week. I was blessed with this item about three years ago, and I use it more now than ever before. It’s called the Griddler by Cusinart. It is also one of those low maintenance gadgets.
Griddler by Cuisinart
I like the fact that you can push the buttons on the sides to clean the plates. There is also a pull out tray on the bottom of the griddler, which holds the excess oil. This tray, along with the snap out griddler plates, take about five minutes total to clean. There are additional plates that you can purchase to insert so that you can make your own homemade waffles. With this push out system, it doesn’t get any easier than that. What I usually do is to turn the griddler on to get hot for about six minutes, and then it usually takes another six minutes to cook whatever I need to fix. I have yet to make pancakes, sausages, or eggs on it. I like it because it is a grill and a panini press at the same time. This makes for fun, fast, creative sandwiches. I will share two recipes that I have made with the Griddler by Cuisinart. The first recipe is a Cheese Quesidalla, and the second one is a Bagel Mushroom Breakfast Sandwich.
Griddler
Activity: Making a Bagel Mushroom Breakfast Sandwich
Spread the butter on the top and bottom tortillas.
Press down for about five minutes.
Enjoy!
Do you not know? Have you not heard? The Lord is the everlasting God, the Creator of the ends of the earth. He will not grow tired or weary, and his understanding no one can fathom. 29 He gives strength to the weary and increases the power of the weak. 30 Even youths grow tired and weary, and young men stumble and fall; 31 but those who hope in the Lord will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.
Today, I am going to feature something that is both simple and functional. I was blessed to have received it almost two months ago: The Pampered Chef Ceramic Egg Cooker. These days I have been quite busy, and so anything that is low maintenance and gives you fast results in food preparation, gets a high five. It has been a life changer for me when it comes to getting something ready within 20 minutes or less for breakfast for two college kids, who are always rushing out the door in the mornings. I am not getting paid to share this item with you. I would just like to share the blessing of having this simple, functional, Ceramic Egg Cooker from Pampered Chef.
Pampered Chef Ceramic Egg Cooker
This egg cooker can make microwave omelets, oatmeal, french toast, muffins, etc. The two things that I have tried is the omelette and the muffins. The omelette takes literally five minutes. There are two and a half minutes of prep time, and then another two and a half minutes of cook time in the microwave. The best thing to do if you want to use frozen vegetables or quinoa, is to cook them at night so that they will be ready in the morning. Otherwise, you can use fresh veggies, and it will only require the two and a half minutes. Because of the fact that my son loves eggs, I have tried several varities of the omelette: omelette with cheese, omelette with cheese and lunch meat, and an everything omelette, which is the one that I will be discussing.
Pampered Chef egg cooker omelette with Sausages
Activity: Making a Quinoa Turkey Omelette
Total Prepping and Cooking Time: five minutes, unless you have frozen vegetables and quinoa to prepare the night before, then 20 minutes
Ingredients:
(2) eggs
(1 1/2) tablespoons of milk
(1) slice of turkey lunchmeat
(1) teaspoon of parsley
(1) tablespoon of quinoa
(1) tablespoon of cheese
Directions:
Place two eggs, milk, and parsley into the egg cooker.
Put on the top to the egg cooker and cover the hole with your pointy finger.
Shake the egg cooker ten times, holder the top in place.
Fold the lunchmeat in half, cutting it into square pieces.
Add the quinoa, lunch meat, and cheese, and stir.
Place in the microwave for 2 and 1/2 minutes with the lid.
Take the top of using a silicone trivet or oven mitt.
Take a butter knife, outlining the omelette in a complete circle.
Invert the omelette into a plate.
Enjoy!
Quinoa Oatmeal Blueberry Muffins
Activity: Making a Quinoa Oatmeal Blueberry Muffin
Total Prepping and Cooking Time: ten minutes, unless you have frozen vegetables and quinoa to prepare the night before, then 25 minutes
Ingredients:
(2) tablespoons of flaxseed meal
(3) tablespoons of water
(1 1/2) tablespoons of milk
(3) tablespoons of flour
(1) tablespoon of sugar
(1/4) teaspoon of sunflower seeds
(1) teaspoon of blueberries
(1/4) teaspoon of baking powder
(1/4) teaspoon of vanilla extract
(1/4) teaspoon of coconut flakes
(1/4) teaspoon of chia seeds
(1/4) teaspoon of raisins
(1/4) teaspoon of oatmeal
(1/4) teaspoon of olive oil or coconut oil
Directions:
Place olive oil, flaxseed meal, milk, and vanilla extract into the egg cooker and stir.
Add all the rest of the ingredients and stir.
Cook for two minutes and 20 seconds without the lid.
Place in the microwave for 2 and 1/2 minutes.
Take the top of with a silicone trivet or oven mitt.
Take a butter knife, outlining the muffin in a complete circle.
Invert the muffin into a plate.
Enjoy!
Every valley shall be raised up, every mountain and hill made low; the rough ground shall become level, the rugged places a plain. 5 And the glory of the Lord will be revealed, and all people will see it together. For the mouth of the Lord has spoken.”
A few days ago, I decided that I would make chicken tacos for my son and I, and then vegan crumble tacos for my daughter. Well, that would have been possible if I had tortilla shells at home. I had everything but tortilla shells and chips. Go figure! Since it was later in the day, I adlibbed on a meal for my daughter, and then my creative juices were flowing as far as trying to figure out what I would come up with for my son and I.
I decided to make what I call Garlic Butter Chicken Sandwiches. They were mouth watering good. I hope that you enjoy them and have a blessed rest of your week.
Activity: Making Garlic Butter Chicken Sandwiches for Lunch and Dinner
Total Prepping and Cooking Time: 30 minutes
Ingredients:
(2) boneless, skinless chicken breasts
(1) container of sour cream
(1) container of mild salsa
(1) teaspoon of onion powder
(1) teaspoon of oregano
(4) tablespoons of vegan butter
(1) teaspoon of garlic powder
(1) jar of minced garlic
(1) teaspoon of parsley
(1) pack of Artisan hamburger buns
(Optional): Shredded carrots
Directions:
Cut up the two chicken breasts into small chunks.
Pour the butter into a skillet, along with the minced garlic.
Dump the chicken into the skillet, along with all of the seasonings, and saute the chicken for about twenty to twenty-five minutes.
While the chicken is sauteing, place the buns in the oven to toast for about ten minutes.
Place the chunks of chicken on each bun, pouring extra butter as to moisten the bread.
Add sour cream, and then salsa on top, with shredded carrots being optional for the last topping.
Enjoy and have a blessed evening!
It is a good thing to give thanks unto the Lord, and to sing praises unto thy name, O Most High:
2 To shew forth thy lovingkindness in the morning, and thy faithfulness every night,
3 Upon an instrument of ten strings, and upon the psaltery; upon the harp with a solemn sound.
4 For thou, Lord, hast made me glad through thy work: I will triumph in the works of thy hands.
5 O Lord, how great are thy works! and thy thoughts are very deep.
Good evening everyone! Just about a week ago, I posted a grits with quinoa casserole brunch dish. And of course, this week I made it again, with a little twist. Thought I would let you know, just in case you thought you were losing it. I hope that you are feeling brave about trying it out. What I love about this version, is the crunch on top, along with the smell of the cheese, sunflower seed, and coconut mix in the oven. Enjoy and be blessed!
Coconut Grits with Quinoa Casserole
Activity: Making Coconut Grits with Quinoa Casserole for Breakfast and/or Brunch
Total Prepping and Cooking Time: 40 minutes
Ingredients:
(2) cups of grits
(1/2) cup of quinoa
(1) teaspoon of onion powder
(1) teaspoon of garlic powder
(1/2) cup of cheddar cheese or vegan cheese
(1/4) cup of grapeseed, butter, or whatever oil you have
(1/2) cup of soymilk or almond milk
(1) tablespoon of parsley
(1/4) cup of rice
(1/4) cup of sunflower seeds
(1/4) cup of cheddar cheese or vegan cheese for the top
(1/4) cup of coconut flakes
Directions:
Bring three cups of water to a boil.
Bring one-fourth cup of rice to a boil.
Boil the quinoa for twenty minutes.
Add two cups of grits to the boiling water.
Stir the grits ever so often with a whisk.
Add the milk, butter, cheese, quinoa, seasoning, and parsley to the pot and whisk together.
Sprinkle the rice, then sunflowers seeds and coconut flakes on top.
Add an extra layer of cheese and parsley to the top.
Bake at 365 degrees for 22 minutes in a casserole dish.
Cut into squares after ten minutes.
Makes 7 servings.
Enjoy!
2 But his delight is in the law of the Lord; and in his law doth he meditate day and night.
3 And he shall be like a tree planted by the rivers of water, that bringeth forth his fruit in his season; his leaf also shall not wither; and whatsoever he doeth shall prosper.
Venture: Making Vegan Oatmeal Raisin Coconut Chia Cookies
I decided to try my hand at making cookies again for the third time. One thing that I have learned about baking is that if you use too much or too little of something, it can cause disastrous results. Nine times out of ten, you end up having to throw the ingredients away, like I had to do last week when I decided to experiment in the kitchen. I used a little bit too much baking soda. This week’s adventure was oatmeal raisin coconut cookies with a little bit of everything added.
They turned out really good, and besides that, I like the fact that they were really healthy. You can make these for breakfast or snack. The flaxseed meal definitely gives you a boost. Another benefit is that oatmeal is good for cholesterol. If you like nuts, these would be worth a try. Have a blessed rest of your weekend.
Activity: Making Vegan Oatmeal Raisin Coconut Chia Cookies
Total Prepping and Cooking Time: 40 minutes
Ingredients:
(1/4) cup unsweetened coconut flakes
(1 1/2) cup of soymilk
(1/4) cup of coconut oil
(1/4) cup of sunflower seeds
(1/4) cup of raisins
(1) tablespoon of oil
(1 1/4) cup of flour
(1 1/4) cup of oatmeal
(1) teaspoon of vanilla extract
(3/4) cup of brown sugar
(1/2) teaspoon of baking soda
(1) tablespoon of chia seeds
(6) brazil nuts (chopped)
(3) tablespoons of flaxseed meal and 4.5 tablespoons of water mixed together
Directions:
Use parchment paper or grease a full-sized cookie sheet with oil.
Whisk together the following in bowl number one: flour, oatmeal, baking soda, chia seeds, sunflower seeds, and chopped up brazil nuts.
Mix together the following in bowl number two: olive oil, coconut oil, coconut flakes, flaxseed meal mixture, soymilk, vanilla extract, and brown sugar.
Dump bowl number one into bowl number two and mix well.
Use a cookie scoop to form balls with the cookie mixture and place them on the cookie sheet.
Enjoy and have a blessed weekend!
Serves 18
Eat thou not the bread of him that hath an evil eye, neither desire thou his dainty meats:7 For as he thinketh in his heart, so is he: Eat and drink, saith he to thee; but his heart is not with thee.
Yesterday, I decided to do one of my favorite things when it comes to cooking and baking: mix a lot of different things together to see what I come up. This meal was super economical, and the bonus is that you can have this for lunch and dinner for at least two days. If I am not using meat when I cook, I try to have more than one source of protein. In this case, we have the beans, quinoa, and rice helping you out in that area.
Also, since my daughter is a vegan, I like to start everything off with a vegan base. You can always add the meat on the side. As I was sauteing the tomatoes, my eyes were running like crazy. They also opened up my sinuses. I am usually not able to handle really hot stuff, so I added nutritional yeast to calm the spicy kick. This was a great energy booster, and I paired it up with a slice of bread. When I was a kid, it seems like every meal my grandmother made was complete with a slice of bread. Some things you never let go!
Activity: Making Vegan Black-Eye Pea and Quinoa Mash for Lunch and Dinner
Total Prepping and Cooking Time: 40 minutes
Ingredients:
(4) cans of black-eyed peas
(1/2) cup of quinoa
(1) can of fire roasted diced tomatoes
(1) teaspoon of garlic powder
(1) teaspoon of onion powder
(1) teaspoon of oregano
(1/4) cup of grapeseed, butter, or whatever oil you have
(1) teaspoon of cumin
(1) teaspoon of turmeric
(1) tablespoon of nutritional yeast
(1) cup of rice
(1) can of spinach
Directions:
Boil a cup of rice for about fifteen minutes.
Boil a 1/2 cup of quinoa for about fifteen minutes.
While the rice is boiling, boil the black-eyed peas for fifteen minutes, and saute the spinach and fire roasted tomatoes.
Dump the beans, quinoa, rice, and seasonings into the pan.
Add the nutritional yeast to cut down the heat of the tomatoes, plus for the nutritional bonus.
Enjoy and have a blessed weekend!
He who dwells in the secret place of the Most High Shall abide under the shadow of the Almighty. 2 I will say of the Lord, “He is my refuge and my fortress; My God, in Him I will trust.”
When it comes to breakfast, most of us eat the same few things every morning. I know I do. I am one who has always needed the extra protein boost. I always start off by munching on two to three brazil nuts in the morning. If there’s orange juice available, you can believe that a small glass is just enough to get me going. Sometimes, I immediately figure out what I am going to eat for breakfast. However, most times it’s just too early to process everything, and so, if it’s a weekday, I then proceed to figure out what I can make my kids really quick so that they can head out the door for school. Then, I can take my time to fix myself something to eat. This time, I decided to something different with grits.
I love cheesy grits. On this past Monday, I wanted to do something with a little bit of a twist than the usual, so after making the grits the regular way, I decided to add quinoa and bake it for twenty minutes. I liked the end result, and I hope that you do too. Have a blessed rest of your week!
Activity: Grits & Quinoa Casserole Pie for Breakfast and/or Brunch
Total Prepping and Cooking Time: 40 minutes
Ingredients:
(2) cups of grits
(1/2) cup of quinoa
(1) teaspoon of onion powder
(1) teaspoon of garlic powder
(1/2) cup of cheddar cheese or vegan cheese
(1/4) cup of grapeseed, butter, or whatever oil you have
(1/2) cup of soymilk or almond milk
(1) tablespoon of parsley
Directions:
Bring three cups of water to a boil.
Boil the quinoa for twenty minutes.
Add two cups of grits to the boiling water.
Stir the grits ever so often with a whisk.
Add the milk, butter, cheese, quinoa, seasoning, and parsley to the pot and whisk together.
Bake at 365 degrees for 22 minutes.
Cut into triangle pie wedges after ten minutes.
Makes 6 servings.
Enjoy!
For the Lord shall be thy confidence, and shall keep thy foot from being taken.
27 Withhold not good from them to whom it is due, when it is in the power of thine hand to do it.
28 Say not unto thy neighbour, Go, and come again, and to morrow I will give; when thou hast it by thee.
