Trusting God: How many of us have thought in our minds, or asked someone the question: “Do you trust me?” Have you ever stopped to think of God asking us this question? Tune in to Episode 53 and find out what happens when we trust God while we wait.
Outline for “Do you trust me?”
Our MO when we trust God
My Trust Test
Trust in the Lord with all your heart, and do not lean on your own understanding. In all your ways acknowledge him, and he will make straight your paths.
Last week, we had our first surprise snow. Of course, no one was prepared for it. There were several jokes going around on social media due to the fact that the snow, along with the temperatures that trailed soon after were replicating that of what would be going on in the month of January. Surprisingly, even with all the snow and cold temps, I still had about ten kids to come to the door for candy.
Last week, I made another concoction. It turned out good, and the best part about this particular one is that it left you feeling energized and overall in good spirits after eating it. I hope that you enjoy it as well. Have a blessed weekend in the Lord!
Total Cooking and Prepping Time:
1 bag of French lentils
1 1/2 cups of brown rice
1/2 cup of red quinoa
2 bunches of asparagus
2 cans of fire roasted diced tomatoes
4 tablespoons of nutritional yeast
1 pack of tortillas
1/2 cup of olive oil
1/2 bag of frozen cut-leaf spinach
Optional: 1 bag of cheese (vegan or non-vegan)
chili powder, garlic powder, cumin, onion powder, curry, turmeric, parsley, (5 tablespoons of each)
Directions for Lentil Asparagus Tacos:
Boil one bag of French lentils.
While the lentils are boiling, boil the brown rice and quinoa.
Also, while the lentils are boiling, saute the diced tomatoes, asparagus, and spinach in a skillet with olive oil.
Add 1/3 cup of olive to the boiling lentils.
Once all the ingredients are fully cooked, dump all of them into a separate large-sized pot, adding the nutritional yeast, and all of the seasonings.
Heat up your tortilla and add the mixture to the inside.
Last week, I had a sweet tooth for cookies. And so, on Friday I purchased some pecans, and got to making this desire a reality on Sunday after church. I was surprised that they came out pretty good since it was my first time trying out the oatmeal raisin cookie combination.
I will definitely have to make these cookies again. If you are feeling adventurous enough to try them out, send me an email and a picture letting me know what you think. Have a blessed week!
Total Prepping and Cooking Time
oatmeal- 1 1/2 cups
raisins- 1/2 cup
almond milk – 1 cup
chopped or whole pecans – 1/2 cup
sugar – 1/2 cup
almond flour – 1 1/2 cups
flaxseed meal – 3 tablespoons
Mix all of the above ingredients in a large bowl using a whisk or wooden spoon.
Using a cookie scoop, grab one scoop at a time, making sure that you press against the side of the bowl to rid of any excess liquid.
Place the scoops on a cookie sheet lined with parchment paper.