Archive for October, 2010
1. Get moving
•If you have a stationery bicycle or treadmill at home, dust it off and put it in front of the television or radio for some background entertainment while you’re exercising. Why not watch your favorite television show and exercise at the same time?
2. Aim for seven-a-day
3. Control the risk for temptation
4. Limit to one-a-day
5. Always plan ahead – Never go to a party hungry
6. Be in charge of your party choices:
8. Focus on socializing
The tongue has the power of life and death, and those who love it will eat its fruit”
(Proverbs 18:21, NIV)
Have you noticed that our words have creative power. Whenever we speak something out, either good or bad, we are giving life to what we are saying. Too many people go around saying negative things about themselves, their family, and their future. Things like, “I’ll never be successful. This sickness is going to get the best of me. Business is so slow I don’t think I’m going to make it. Flu season is coming. I’ll probably get it.” They don’t realize they are prophesying their future. The Scripture says, “We will eat the fruit of our words.” That means we’re going to get exactly what we’ve been saying… Just stop a moment and thing about your life or someone you know…Its the TRUTH!
Here is the key: you’ve got to send your words out in the direction you want your life to go. You cannot talk defeat and expect to have victory. You can’t talk lack and expect to have abundance. You will produce what you’ve been saying. With your words you can either bless or curse your future. Make sure your words are what God says about you so you can move forward in the life of blessing He has in store for you!
So here we are, here are now if you have never known or acknowledged this before then NOW you can begin making a difference! It’s time to get our lives right..ALL of us lets do it together in all areas of life.
Heavenly Father, thank You for the creative power in my words. Thank You for the opportunity to work with You to set my life on the course of victory. I choose to use my words to bless others and receive Your blessing in my own life in return. In Jesus’ Name. Amen.
- 3/4 pound small red-skinned potatoes, halved, or quartered if large
- Kosher salt
- 2 sprigs fresh rosemary, plus 1 tablespoon leaves
- 1 clove garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 2 tablespoons extra-virgin olive oil
- 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
- 10 ounces cremini mushrooms, halved
Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
Delicious Kale and Pinto Bean Soup
October 4, 2010
There’s nothing better than a warm bowl of soup on a chilly fall day. This hearty and delicious soup contains kale, a superfood that is packed with vitamins, minerals and cancer-fighting enzymes. Kale contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.
- 1 cup dried pinto beans
- 1 large yellow onion
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- 4 cups filtered water
- 2 bouillon cubes
- Dash of freshly ground sea salt
- Dash of freshly ground pepper
- 2 bay leaves
- 2 teaspoons dried rosemary, crushed between your fingers
- 5 large carrots, diced
- 2 bunches kale, chopped
- Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.
- In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes.
- Add the cooked beans, water, bouillon, salt, pepper, bay leaves, rosemary, and carrots. Simmer for 15-20 minutes. Add the kale and cook another 15 minutes or until kale is tender. Add more water if needed.
- Remove the bay leaves, add more salt and pepper if needed.
Nutritional Analysis: One serving equals: 112 calories, 2g fat, 20g carbohydrate, 7.3g fiber, and 6g protein.