Without fail, before I creep into bed each night, I always sneak into my children's room for one last kiss.
I get lost just staring at their chest rising every so slightly up and down as they breathe. I think about how grateful I am that God entrusted their sweet souls to myself and the Mr. I adjust the blankets, kiss their face and whisper in their ear, "I love you". Without fail, without even waking up or opening their eyes, they whisper "I love you" back to me. It truly is the sweetest thing. You may not have a relationship with God. You may even not believe God exists. I get it. It's hard to "know" someone you can't physically see. BUT..... I want you to know the same care I have towards my children, God has abundantly more for me and for YOU. He sees what you're going through. In fact, he knew it would happen before you did, but he also sees what overcoming it will look like for you too! I just want to encourage you in whatever season you find yourself in...........maybe it's in relationships, health, work, finances etc that you find your struggle. Don't lose hope because for every valley, there is a mountain top just waiting for you to overcome! For you my friend are Holy Be.YOU.tiful. If I can pray for you, please send me a message!
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"Let Your Light Shine" for our Brothers & Sisters in Blue as we come together in unity to show support, encouragement, care, and offer prayers to all our law enforcement families.
Last night I got the honor to attend the Thin Blue Line Candlelight Vigil and I'm still in awe of what I witnessed: *The weather was not cooperating (hello, pouring rain) but that didn't deter hundreds of people from attending *All ages were represented *All different agencies and law enforcement positions were represented *Businesses such as Big City Coffee (www.bigcityboise.com) and ESI Construction (www.esiconstruction.com) stepped up to offer services for the event *The crowd joined together to worship and pray for the law enforcement community Honestly, it was quite refreshing after the election last week and seeing everyone so divided on political candidates. It was all about joining forces for the common good, in peace. It was about community. It was about being a Holy Be.YOU.tiful piece of the puzzle. If you’ve wanted to try yoga, but were too intimidated, this is the perfect place to start.
3 Week Yoga Retreat is perfect if you’re new to the yoga mat, as this beginner yoga program will guide you through three weeks of basic yoga classes and help you feel less stressed, improve your flexibility, and increase your balance. The program doesn’t require any equipment (though a yoga mat, yoga block, and a strap are all helpful), and a modifier is included for each of the moves to help ease you in. 3 Week Yoga Retreat makes the moves easy to understand and was designed so you can easily follow along all from the comfort of your OWN home! After completing one 30-minute or shorter class a day, you’ll have a deeper understanding of yoga by the end of 21 days. You’ll also have the confidence to hold your own in any yoga class! If you'd like to know how you can get started and do the entire program for FREE, please contact me! Total Time: 50 min.
Prep Time: 15 min. Cooking Time: 35 min. Yield: 6 servings, 4 Brussels sprouts each Ingredients: Aluminum foil 1 Tbsp. pure maple syrup 1 Tbsp. balsamic vinegar 24 medium Brussels sprouts 12 slices nitrite-free turkey bacon, cut in half 24 wooden toothpicks, soaked in water ½ tsp. ground black pepper Preparation: 1. Preheat oven to 400° F. 2. Line large baking sheet with foil. Set aside. 3. Combine maple syrup and vinegar in a small bowl; mix well. Set aside. 4. Wrap each Brussels sprout tightly with half slice of bacon. Secure with a toothpick. 5. Arrange Brussels sprouts on prepared baking sheet so that they are not touching. 6. Brush bacon with maple syrup mixture. Sprinkle with pepper. 7. Bake for 30 to 35 minutes, or until Brussels sprouts are tender crisp and bacon is crisp. 8. Remove toothpicks before serving. One of my daughter's sweet friends was diagnosed with Leukemia this past summer.
At any age, the "c" word is scary. The "c" word is the fearful unknown. Her family has handled it with such grace and determination that I am always left in awe at the post updates. It always helps to remind me that life is SO precious. That current "bad" days are minuscule. -The dishes didn't get done; who cares -The windows have fingerprints all over; who cares -The dog poop is still in the yard; who cares -The kids didn't get a bath; who cares -The bedtime was far exceeded; who cares -The customer service wasn't helpful; who cares -The recipe didn't turn out; who cares -The weather didn't cooperate with activity; who cares Get my point? Life is truly what we make of it. Recently, sweet Paislee had to get her head shaved. Her warrior Mom, was the best example of beauty to her daughter. She shaved her head alongside her. She my friends is Holy Be.YOU.tiful. I'd love for you to check out this warrior story: https://www.gofundme.com/penniesforpaislee Total Time: 1 hr. 10 min.
Prep Time: 10 min. Cooking Time: 60 min. Yield: 12 servings, 2/3 cup each Ingredients: 2½ lbs. medium yams, peeled, cut into 2-inch pieces (about 8 cups) 1 tsp. sea salt, divided use 2 tsp. grated orange peel 2 Tbsp. 100% orange juice 1 Tbsp. fresh lemon juice 3 Tbsp. butter, melted 2 Tbsp. raw honey (or maple syrup) ½ tsp. ground black pepper ½ tsp. ground cinnamon ¼ tsp. ground nutmeg Preparation: 1. Preheat oven to 350° F. 2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with ¼ tsp. salt. Set aside. 3. Combine orange peel, orange juice, lemon juice, butter, and honey in a small bowl; whisk to blend. 4. Pour orange juice mixture over yams; toss to coat. 5. Sprinkle evenly with remaining ¾ tsp. salt, pepper, cinnamon, and nutmeg. 6. Bake yams, stirring occasionally, for 50 to 60 minutes, or until fork tender. "Breathe through the tension"
It was a line spoken by the trainer in my Core De Force workout. It made me think beyond the actual stretching move and realize how it's applicable to other areas. *Have you tried reaching for your toes and started to the feel the tension (if you're not flexible) and then without realizing it, you hold your breath? *Have you ever gotten into a disagreement with someone (for example, your significant other) and have been so frustrated that you walk away or let the frustration add to past frustrations? *Have you tried a new hobby/task and just can't quite get the hang of it so instead you're left feeling defeated and overwhelmed? *Have you felt so much confusion lately with the direction of our Country that you feel all hope is lost? *Have you gotten so derailed with your nutrition and workouts that you figure "this is just how you will be"? *Have you been to the doctor recently only to have been told news that wasn't favorable? I'm sure there are plenty more examples in all of our lives that are applicable. When we push past the point of tension is when we truly overcome. _Become more flexible _Communicate better _Find joy in a hobby/task _Realize Hope shouldn't be found in man _Get nutrition and exercise on track _Experience peace about situation I pray that when you face tension, you put into practice "breathing through the tension". For you my friend are Holy Be.YOU.tiful! Total Time: 1 hr. 21 min.
Prep Time: 5 min. Cooking Time: 16 min. Yield: 6 servings Ingredients: 2-inch slice fresh ginger, peeled, finely chopped 3 cloves garlic, finely chopped 1 Tbsp. crushed red pepper 2 Tbsp. fresh lime juice 1 Tbsp. raw honey ¼ cup reduced-sodium soy sauce (or Coconut Aminos) 1 tsp. sesame seed oil 1½ lbs. flank steak (or tenderized round steak) Preparation: 1. Combine ginger, garlic, red pepper, lime juice, honey, soy sauce, and oil in a small bowl; whisk to blend. 2. Place steak in a shallow dish. Pour ginger mixture over steak; marinate, covered, turning once, for 1 hour in the refrigerator. 3. Preheat grill or broiler on high. 4. Grill or broil steak for 5 to 8 minutes on each side, or until the internal temperature reaches desired temperature on your meat thermometer (rare is 120° F., medium rare is 125° F., medium is 130° F.). Remove from heat; let steak rest, covered with aluminum foil, for 5 to 10 minutes before slicing. 5. Slice steak thinly against the grain. Defeat is Optional.
This week my daughter mastered the monkey bars without assistance. She was beaming when she did it and was so excited to show me. We decided one night she would show me and I would record her to show Daddy. She rushed to the bars and I positioned myself with my camera to capture it all. She gave the look and she started to swing from bar to bar. She got about 3/4 across before she started to struggle. Eventually she fell. I stopped the recording and stood there to see how she would react. She started sniffling and it turned into tears. She felt defeated. She was embarrassed. She didn't want to try again. I had a great opportunity to love on her with encouragement but in that moment, it also made me realize that when we deal with our own defeat we often don't dust ourselves off and keep going. We too get embarrassed and quit. Has that happened to you? *You miss a workout. You feel defeated. *You lost your temper with your kids. You feel defeated. *You blew your clean eating with a bad meal. You feel defeated. *You are starting a new business. You feel defeated. *You had a different opinion from someone. You feel defeated. *You have to learn something new. You feel defeated. In those moments of defeat. Do NOT Quit! For you my friend are Holy Be.YOU.tiful <3 Author: Karina Cafe Delites
Serves: 6 Ingredients *3 whole medium-sized sweet potatoes, washed and scrubbed *Olive oil *½ a red onion, thinly slice *9 oz cooked chicken breast, sliced into 1inch strips *2 cloves garlic, minced *1 small red capsicum/bell pepper, sliced *1 small orange/yellow capsicum/bell pepper, sliced *1 small green capsicum/bell pepper, sliced *¼ cup tinned black beans, washed and rinsed *½ teaspoon ground cumin *1 teaspoon sweet (or smoked) paprika *1 cup shredded Mexican cheese (or cheddar or mozzarella cheese) *1 lime, juiced ¼ cup coriander/cilantro leaves *Extra lime wedges to serve *1 Avocado, diced (to serve OPTIONAL) *Salsa to serve Instructions Fast Method: 1. Wrap sweet potatoes in one piece of paper towel. Microwave on high settings for 10 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 14-15 minutes until soft (if the centers are still a little hard, don't worry they will continue to cook in the oven later). Slow Method: 1. Preheat oven to 430°F. Spray a baking tray/sheet with nonstick spray and arrange sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed). 2. While the sweet potatoes are cooking, add a small amount of oil to the pan; add the onions to a skillet/frying pan over medium-high heat. Once transparent (about 12 minutes), add the chicken, garlic and capsicum/peppers. Cook until the garlic is fragrant. Add in the seasonings and continue cooking until chicken is completely coated in the seasonings. Mix the beans through; take off heat and set aside 3. Remove the sweet potatoes from the oven; allow them to cool for about 5 minutes until they are just warm enough to handle (not until they're completely cold); and carefully slice them in half. Slice around the inside of the skin, leaving 1cm 'wall' around the inside of the skin. Slice small cubes into the flesh for easier removal. Scoop out the flesh and transfer it into a medium-sized mixing bowl. Set the skins aside. 4. Add the chicken fajita mixture to the flesh in the bowl; mix it through until completely combined. Stir in the lime juice. 5. Arrange the skins on the same baking tray/sheet, and stuff them with the fajita sweet potato mixture. Sprinkle with cheese and the coriander/cilantro leaves. Put them back into the oven for 15-20 minutes until cheese is bubbling and starting to brown (or place under the grill/broiler in the oven for golden, crispy cheese for 10 minutes). 6. Serve with any left over coriander/cilantro leaves, lime wedges, avocado pieces and smother in salsa dip. Nutrition Information Calories: 206 Fat: 7.2g Carbohydrates: 13.6g Fiber: 2.1g Protein: 21g |
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