Barbecue Vegetarian Meatballs

katina horton, lifestyle, vegetarian meatballs, healthy eating, barbecue, simple functional grace-filled living, lifestyle, blogger, blog, food, food photography, family time, grace, intentionality

Background on Vegetarian Meatballs

As our kids are in the process of becoming young adults, it gets more and more challenging to carve out connection time. They have their lives. You have yours. And to top it off, if both of you are working, then you are presented with even more of a challenge.

About a week and a half ago, my son was home to visit. We were both working and extremely busy. However, we were able to carve out some connection time together a little bit before he left, and we decided to explore listening to French music, catch up on each other’s lives, and make vegetarian meatballs.

katina horton, lifestyle, vegetarian meatballs, healthy eating, barbecue, simple functional grace-filled living, lifestyle, blogger, blog, food, food photography, family time, grace, intentionality
Photo by Katina Horton

I hope that you enjoy them as much as we did.

Here’s the recipe:

katina horton, lifestyle, vegetarian meatballs, healthy eating, barbecue, simple functional grace-filled living, lifestyle, blogger, blog, food, food photography, family time, grace, intentionality
Photo by Katina Horton

Ingredients

  • 1 pack of Lightlife Smart Ground Mexican crumble (little bit of a spicy kick to it) per bowl
  • 4 teaspoons of chili powder, garlic powder, parsley, cumin, curry, onion powder, and garlic powder per bowl
  • 1 pack of shredded cheese
  • bread crumbs
  • 1/3 cup of oatmeal
  • 2 tablespoons of flaxseed meal
  • 4 eggs (2 per bowl)
katina horton, lifestyle, vegetarian meatballs, healthy eating, barbecue, simple functional grace-filled living, lifestyle, blogger, blog, food, food photography, family time, grace, intentionality
Photo by Katina Horton

Directions

  • Place one pack of vegan meat in two medium sized bowls.
  • Add 2 eggs, 2 tablespoons of flaxseed meal, oatmeal, seasonings, and desired cheese amount per bowl.
  • Mix the ingredients in each bowl.
  • Grab two cookie sheets and line with parchment paper.
  • Use one cookie sheet per bowl.
  • Use a cookie scoop the size of your choice to scoop the meatball mixture, carefully leveling off and pressing the scoop against the side of the bowl to solidify the mixture.
  • Place the cookie scoop as close to the parchment paper as possible and then release the ball onto the sheet to reduce crumbling.
  • Heat on 325 degrees for about 25 minutes and drizzle with barbecue sauce when done.
  • Enjoy!

What are some of the things that you like to do for fun with your young adult children?

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Pasta with Black Lentils

katina horton, blogger, healthy eating, food, recipes, pasta with black lentils, tomatoes, fettuccine, lifestyle

Background on Pasta with Black Lentils

Over the weekend, I attended a women’s conference at my church. It was a Holy Spirit-filled good time. Because of having a busy weekend, I decided that I wouldn’t cook on Saturday evening. I ordered two build-your-own pizzas, watched movies with my mom, and took it easy.

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Photo by Katina Horton

On Monday night, I decided to cook dinner for the week. I loved the end result. The dish has a little bit of a spicy kick to it. It is just enough for you to enjoy the dish, and at the same time not be overwhelmed.

katina horton, blogger, healthy eating, food, recipes, pasta with black lentils, tomatoes, fettuccine, lifestyle
Photo by Katina Horton

I pray that you are having a blessed week so far, and preparing to embrace the weekend that is upon us.

Here is the recipe for Pasta with Black Lentils:

katina horton, blogger, healthy eating, food, recipes, pasta with black lentils, tomatoes, fettuccine, lifestyle
Photo by Katina Horton

Ingredients:

  • 1 box of fettuccine
  • 1/2 cup of quinoa
  • 1/3 cup of oil
  • 1 can of fire roasted diced tomatoes
  • 1 zucchini
  • 1/2 pound of black lentils
  • 4 tablespoons of onion powder, garlic powder, chili powder, parsley, cumin, and curry

Directions:

Boil a pot of water, placing some oil in the water to avoid sticky pasta.

Boil the black lentils for about 30 minutes.

Place the pasta and quinoa into the boiling water.

Cut up the zucchini, and then saute the zucchini and tomatoes together.

Add the seasonings to the vegetables.

Dump the vegetables into the pot of pasta and quinoa.

Enjoy!

God bless,

Katina

Summertime Salad

summertime salad, family, food, healthy eating, recipes, katina horton, valley of grace, simple functional grace-filled living

Background Story on Summertime Salad

My mother and two nieces came to visit me this weekend. I picked them up on Saturday, hoping beforehand to have made at least four out of six stops completed prior to picking them up from the train station. Well, I got three done. I had to talk myself down to the fact that I would have to make three stops with two little ones. It wasn’t that bad after all.

After all of the stopping and putting away groceries, we decided that it would be best to grill on Sunday after church. It rained overnight and Sunday morning. However, as the weather man predicted, the rain stopped at around 1:00 p.m. By 2:00 we were ready to grill.

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Summertime Salad Photo by Katina Horton

Some of the highlights of my weekend were: 1) watching a two-year old dance and climb a flight of stairs with the look of joy on her face, 2) watching both nieces play with twigs and branches in the backyard 3) listening to 70s, 80s, and 90s slow jams, 4) watching movies, 5) baking oatmeal lemon nut and oatmeal chocolate chip cookies with my niece, and 6) grilling for the first time since living here. I hope and pray that you had a simple, functional grace-filled weekend as well.

Here is the recipe for the Summertime Salad that I made on Sunday:

Ingredients

  • 5 medium beets
  • 3 tablespoons of Italian seasoning
  • 3 tablespoons of minced onions
  • dressing of your choice
  • 3 medium green bell peppers
  • 6 to 8 mini sweet peppers
  • 10 radishes
  • 1 tub of mixed green salad
  • 6 tomatoes cut into wedges or slices

Directions

  • Roast the beets for 45 minutes on 350, pouring olive oil and wrapping them individually in foil and placing them on a cookie sheet beforehand.
  • When they are done, allow them to cool off for 15 minutes and then peel off the skin with a towel.
  • Cut the beets into wedges.
  • Dump the mixed green salad into a bowl.
  • Dump the tomato slices or wedges into the bowl.
  • Dump all the rest of the ingredients and sprinkle the seasonings last.
  • Enjoy!

God bless,

Katina

Pasta with Spinach & Quinoa

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Background Story for Pasta with Spinach & Quinoa

It is amazing how we are all are wired up differently, and with this wiring, we all have different things that take us back to childhood. For the last few nights, I have been taking a quick five minute walk in the neighborhood in order to get a whisp of the slightly cool, fresh air and to hear the sound of the crickets. These two things have been my favorite since I was a kid. They remind me of visiting my relatives in Memphis and hearing the calming effect of the crickets at night.

pasta with spinach and quinoa, healthy living, healthy recipes, diced tomatoes, food, eating, simple functional grace-filled living, valley of grace, blogging, lifestyle, choices, lunch, dinner, vegan, vegetarian, friends, fun, outside, adventure, katina horton
Photo by Katina Horton

About a week ago, I was trying to decide what to make for dinner. My mind landed on the box of pasta that was still in the cabinet. I decided to jazz it up with my two favorite ingredients for most meals: spinach and diced tomatoes.

Here is the recipe:

Total Prepping and Cooking Time:

45 minutes

Ingredients:

  • 1 box of penne pasta
  • 2 jars of tomato and basil pasta sauce
  • 1 tablespoon of thyme
  • 3 tablespoons of parsley
  • 1 can of diced tomatoes
  • 1 can of cut-leaf spinach
  • 1/3 cup of quinoa
  • 1/4 cup of oil

Directions:

  • Boil a pot of water, adding the oil to the water to prevent the pasta from sticking.
  • Add the pasta and the quinoa once the water has started boiling.
  • While the pasta and quinoa are cooking, saute the spinach and diced tomatoes.
  • Drain the pasta and quinoa in a colander and dump them back into the pot.
  • Dump all the rest of the ingredients into the pot and stir.
  • Eat and enjoy!

Food for thought:

What foods do you eat, or activities do you participate in that take you back to your childhood? Would love to hear your comments!

Episode 36: Sharing in Need

Episode 36: Sharing in Need
Healing Our Brokenness Podcast Seri...

 
 
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Sharing in Need Podcast Outline

  • Hunger
  • Value of Food
  • Christian Call
  • Transcript

Sharing in Need

sharing, food, clothes, katina horton, podcast, podcaster, podcasting, food, simple, world hunger, waste, emotional health, sharing, physical health, mental health, psychology
Photo by Sarah Pflug

Good evening! Welcome to Healing Our Brokenness Episode 36. Last week’s episode, Value of Prayer, can be found here.

There is hunger and lack of clean water in several countries all over the world.  The problem of hunger is so bad that people have lost hope for themselves and their children.  It has been said that the amount of food that we throw away as waste is enough food to stop world hunger.  The thing about being good stewards, when it comes to God, is that stewardship is not just about money, it is for everything that God owns:  “The earth is the LORD’s, and everything in it. The world and all its people belong to him.” (Psalms 24:1, NLT) This means our time, talents, our bodies, everything!

When I grew up as a child, we placed value on food, and how we used it.  It wasn’t just because we were poor, but it was also because we realized just how many people were going without food, and in such a desperate need.  In this day and age, we think nothing of having our kids throw whole plates of food in the garbage without blinking an eye. 

As Christians, sometimes we get so cozy in our homes, and the immediate needs of our families, that we forget about our responsibility to take care of the poor:  “Religion that is pure and undefiled before God, the Father, is this: to visit orphans and widows in their affliction, and to keep oneself unstained from the world.” (James 1:27, ESV) It makes some of us uncomfortable to think about giving away some of what we have.  A lot of times, when it comes to clothing, we have the same few pieces of clothing that we like to wear over and over again anyway.  Having a closet full of clothes gives the illusion of false self-worth.

After the day of Pentecost, the Christians were on such a spiritual high from the workings of the Holy Spirit, that no one was in need: “All the believers were of one heart and mind, and no one felt that what he owned was his own; everyone was sharing.  And the apostles preached powerful sermons about the resurrection of the Lord Jesus, and there was warm fellowship among all the believers,and no poverty—for all who owned land or houses sold them and brought the money to the apostles to give to others in need.” (Acts 4:32-37, TLB)

What would be required in order for us to have this kind of situation going on now?  It would require a change of heart and a change of mind.  Then our behavior will follow:  “If my people, which are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land.” (2 Chronicles 7:14, KJV)   God blesses repentance and good stewardship.

Dear God,

Thank you for what we have.  We pray that you would move in our hearts to do more to help others in need.  We know that we cannot outdo you when it comes to giving.  Please help us to be mindful and sensitive to others who are in dire circumstances, and that if we don’t have anything to give, our hearts will be stirred to pray for those individuals.

In Jesus’ name,

Amen

Thank you for listening to Healing Our Brokenness. If the show is making a difference in your life, please refer a friend.

God bless!!!

Vegetarian Bean Party

arugula, vegetarian beans, quinoa, brown rice, nutritional yeast, healthy living, vegan, dinner. lunch, food, food photography, blogger, blogs, podcaster, author

Background on Vegetarian Bean Party

The last bean recipe that I posted, “Black Bean Mishmash“, can be found here. Today’s recipe is entitled Vegetarian Bean Party Bowl. Before we get to the recipe, I would like to take you on my reading adventure.

arugula, vegetarian beans, quinoa, brown rice, nutritional yeast, healthy living, vegan, dinner. lunch, food, food photography, blogger, blogs, podcaster, author
Vegetarian Bean Party Bowl

. Today’s recipe is entitled Vegetarian Bean Party Bowl. Before we get to the recipe, I would like to take you on my reading adventure.

I have been reading “How People Grow” by Dr. Henry Cloud and Dr. John Townsend. I was excited because I found this book at Goodwill a few months ago, and I just started reading it a couple of weeks ago. It is one of those self-help books where once you get into it, it becomes very hard to put it down.

Like all self-help books, there are some concepts mentioned that we realize we are currently implementing that are fine. There are others that need fine-tuning. We have some that need some serious help; then there are some that we have known and implement, but the examples given makes things come more to life than they have ever been.

For me, it was the real-life examples of the effects of how the “Body of Christ” works. What I have noticed myself is that in order to reap the benefits of this “Body/community”, trust is of utmost importance, and then real vulnerability is easier to follow. When one person opens the door to honesty, then for sure others will follow.

Here is the Vegetarian Bean Party Bowl:

Activity: Making Vegetarian Bean Party Bowl

Total Prepping and Cooking Time: 35 Minutes

Ingredients:

1 can of vegetarian beans

1 small can of tomato paste

1/2 cup of arugula

1/4 cup of nutritional yeast

2 tablespoons of curry powder, onion powder, cumin, turmeric, and chili powder

1/3 cup of quinoa

1/2 cup of brown rice

1/4 cup of vegetable broth

Directions:

Bowl the ice and quinoa in two separate pots for 20 minutes.

While the grains are cooking, heat up beans in vegetable broth in a skillet for twenty minutes.

Add all ingredients to the skillet, stirring occasionally for another 15 minutes.

Enjoy!

Black Bean Mishmash

black beans, healthy living, simple meals, mixed vegetables, rice, vegan, vegetarian, eating, food, food photography

Background on Black Bean Fun

With the way that the weather has been within the last few days, it makes one want to snuggle up with a throw and a book, or perhaps a movie, and just relax. Before we get into the black bean recipe, I would like to share a little bit of my reading adventure from the last few months.

I have been reading so many different books within the last few weeks that it’s a wonder that I can keep up with what’s going on in each book.

One book that I am currently reading is entitled, “The Sharper the Knife, The Less You Cry”. Because of taking four years of french in high school, and enjoying every minute of it, I decided to purchase this book at a rummage sale a few months ago. The main character, Kathleen, decides to leave the corporate world, move to Paris, and attend Le Cordon Bleu to pursue her dreams.

There are several different adventures that she has along the way. Some of which involve the relationships between her and her colleagues, her and her boyfriend, and her and her instructors whom she grows to love. This book is filled with French recipes and tons of laughter. Kathleen quickly finds out that life and recipes have a lot in common. As Christians, we are all too familiar with that as well.

Life Analysis

When it comes to recipes, we can have all the ingredients, make the dish exactly as described, and then everything comes out perfect. And such is the Christian life. But then, there are other times that we follow the recipe to a tee, and it turns out a disaster. Perhaps the oil got too brown, we overcooked the rice, or we ended up with meat that was too dry.


God is driving the bus. And we often forget that. Life isn’t a recipe or a secret formula. And although we think we have it all under control, things may fall apart just like the recipe that we knew we followed the directions to a tee. Jeremiah 29:11 tells us: 
For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future. (NIV)

black beans, healthy living, simple meals, mixed vegetables, rice, vegan, vegetarian, eating, food, food photography

Here is the the recipe:

Activity: Making Black Bean Mishmash

Total Prepping and Cooking Time: 35 Minutes

Ingredients:

1 onion

1/4 cup of nutritional yeast

1 can of mixed vegetables

2 cans of organic black beans

1 box of Quinoa w/brown rice & Rosemary

1/4 cup of oil

onion powder -2 tablespoons

garlic powder -2 tablespoons

cumin -2 tablespoons

Directions:

Boil the box of quinoa w/brown rice mixture.

While the quinoa mix is boiling, do the following:

  • Cut up and saute the onion in a skillet.
  • Boil the mixed vegetables.
  • Heat up the organic black beans.
  • Dump all the cooked ingredients into the skillet with the onion, adding the seasonings and nutritional yeast as well.
  • Enjoy!

Here are other bean recipes in case you’re interested:

Simple Beans and Zucchini Soup

Everything Chili

God bless!

Katina


God is driving the bus. And we often forget that. Life isn’t a recipe or a secret formula. And although we think we have it all under control, things may fall apart just like the recipe that we knew we followed the directions to a tee. Jeremiah 29:11 tells us:
For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future. (NIV)


Digestion Aspect: Living With and Healing from Trauma on a Daily Basis

emotional health, anxiety, mental health, depression, anxiety, eating, food, grieving, ptsd survivor, podcaster, author, blogger, blog, blogger life, digestion, regurgitation, hypersensitive, trauma

emotional health, anxiety, mental health, depression, anxiety, eating, food, grieving, ptsd survivor, podcaster, author, blogger, blog, blogger life, digestion, regurgitation, hypersensitive, trauma
Photo by rawpixel.com on Pexels.com

In our Living With and Healing from Trauma on a Daily Basis Series, I dissect issues and symptoms of PTSD/trauma. This is in hopes of letting people know that they are not alone, as well as giving people the freedom to comment, and talk about how PTSD/trauma has affected their lives in these areas. The last post in the Living With and Healing from Trauma on a Daily Basis Series was one dealing with the Holiday Aspect of trauma. You can find that post here. Today’s post will focus on the Digestion Aspect.

One surprising revelation for me was realizing that PTSD/trauma actually affects your digestion. I stumbled upon this realization in June of 2014, a couple of months after getting divorced. There are three things that I noticed when it comes to trauma and digestion:

Trauma and grief will come out in the form of regurgitation.

I am not trying to sound gross here, so please bear with me. Due to complications with my ex-husband’s health, as well as the fact that I had stuffed my emotions for so long, my grief was delayed. Grieving my divorce, and all the events surrounding it, were delayed. Alleviating some of the symptoms that I was experiencing seemed downright frightening because of stuffing for so long.

This caused me to be in a vicious cycle of stuffing and feeling like my face and chest was going to explode, with very little relief. Trauma is in the tissues, and so I discovered, along with reading information on my own, that movement, grief, and massaging helped to release it. The problem came into play when I finally felt like I could release the trauma. However, the underlying feeling was that if I started crying, there would be no bottoming out. Subconsciously, I knew it was going to be a bad release.

Instead of my system waiting any longer, it released the trauma and grief in the form of regurgitation. Initially, I thought that it was just that maybe something upset my stomach. However, after four rounds of this, and feeling grief in between each round, I knew that wasn’t the case at all. It didn’t take long to put two and two together.

I felt very vulnerable, and my son kept asking me, “What did you eat?” I told him that it had nothing to do with the food. It was physiological.

Trauma will cause your system to get confused about hunger and fullness.

Another weird discovery that I made is that every now and then, stored trauma and unreleased grief will make your system confused as far as satiety is concerned. There are times when I have felt like I could keep eating forever. Then, there are other times that I feel hungry, and then attempt to eat, but will all of a sudden feel full.

Lastly, there are times when I can literally feel my emotions trapped in my midsection, causing my body to try to figure out whether it is satisfied, or it needs more food. It is the weirdest thing. It doesn’t happen as much anymore. However, when it happens, it can be very frustrating.

When doing research, one of the explanations that I found is that because of PTSD/trauma, at times, the blood that should flow into the stomach, moves away from it, going to other areas like the arms.

Trauma will cause you to become hypersensitive to certain foods, causing severe panic attacks when consumed in normal portions.

The last issue that I would like to discuss is how trauma causes hypersensitivity to foods. These foods vary from person to person. For me, it was sugar. I first discovered this when I decided to eat a glazed donut in 2015.

Within five minutes, a severe panic attack came on, I felt like I was going to hit the roof. The only thing that would help my system to calm down was drinking an excess amount of water, and then deep breathing, and a lot of prayer. Taking multivitamins has helped , but it is still not the same.

My system has improved a little. However, it can’t handle what it once was able to. Sometimes, I get frustrated with this fact. It is what it is. I have learned to accept the fact that a few moments of pleasure for an hour or more of panic just isn’t worth it.

How has PTSD/trauma affected your digestion? What are some of the ways that you use to cope with it?

God bless,

Katina

Elijah and the Widow

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Background on Elijah and the Widow

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Photo by Dana Tentis on Pexels.com

The last poem that I wrote was entitled Blessings, Blessings. That poem can be found here. This poem retells the story of Elijah and the widow.

Elijah and the Widow

God sent me here.

That’s why I’ve come.

Cause I was told you are the one.

Please feed me now.

I mustn’t starve.

Have no more food.

Barely got lard.

What do you have?

Please look and see!

Some bread and oil,

Not fit for three.

Please feed me first.

Then you will see,

How God provides,

So bountifully.

And she obeyed, until it hurt.

Then God came down,

And proved her worth.

See she forgot that God provides.

The oil increased.

The bread did rise.

Elijah and the Widow at Zarephath

Some time later the brook dried up because there had been no rain in the land. Then the word of the Lord came to him: “Go at once to Zarephath in the region of Sidon and stay there. I have directed a widowthere to supply you with food.” 10 So he went to Zarephath. When he came to the town gate, a widow was there gathering sticks. He called to her and asked, “Would you bring me a little water in a jar so I may have a drink?” 11 As she was going to get it, he called, “And bring me, please, a piece of bread.”

12 “As surely as the Lord your God lives,” she replied, “I don’t have any bread—only a handful of flour in a jar and a little olive oil in a jug. I am gathering a few sticks to take home and make a meal for myself and my son, that we may eat it—and die.”

13 Elijah said to her, “Don’t be afraid. Go home and do as you have said. But first make a small loaf of bread for me from what you have and bring it to me, and then make something for yourself and your son.14 For this is what the Lord, the God of Israel, says: ‘The jar of flour will not be used up and the jug of oil will not run dry until the day the Lordsends rain on the land.’”

15 She went away and did as Elijah had told her. So there was food every day for Elijah and for the woman and her family. 16 For the jar of flour was not used up and the jug of oil did not run dry, in keeping with the word of the Lord spoken by Elijah.


Simple Stuffing

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Background on Simple Stuffing

For the last five days, I have been reading Remember God by Annie F. Downs. It is good. I believe that it is a combination of things that pulls the reader in: the style of writing, the rawness of emotions, and then the fact that it is written in story form. I can’t believe that I am already on page 130 after just a few days.

There are several things that resonated with me while reading this book. I am going to discuss two: I was deep into the story of her Job experience, where everything seemed to go wrong right before Thanksgiving. Why? Because that is exactly what happened to me this year. You can find that whole story here by listening to the podcast: Dancing in the Rain.

The second thing is when she talked about the sweet spot of her life at that time. I heard one particular message on the sweet spot about three years ago, and it still resonates now. Basically, our sweet spot is the spot where we push past our comfort zone into the pain and hard work, but right where God can use this pain and tension for his glory.

I made the recipe below for a Christmas Eve get-together that I had with some dear friends who are just like family to me. Have a blessed week!

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Activity: Making Simple Stuffing

Total Prepping and Cooking Time: 45 minutes

Ingredients:

  • cumin – two tablespoons
  • basil – two tablespoons
  • onion powder – two tablespoons
  • garlic powder – two tablespoons
  • minced garlic – two tablespoons
  • two zucchinis
  • two carrots
  • one onion
  • one piece of a celery stalk
  • two boxes of cornbread stuffing
  • 6 slices of honey wheat bread
  • 2 cups of broth

Directions:

  • Boil two cups of water with butter.
  • Saute the carrots, zucchini, and onions.
  • While the vegetables are sauteing, cut up six slices of bread into cubes.
  • Season with basil, and then place in the oven for 10 minutes.
  • Add the two boxes of cornbread stuffing mix and cubed bread cubes to the water.
  • Add the sauteed vegetables, celery, garlic, seasonings, and broth.
  • Throw it into a casserole pan at 425 degrees for 25 minutes.