In this world where the media shows us more bad than good, more sorrow than joy, and more problem than solution, we can work ourselves into a spiraling mess of woe. On any given day we see shootings, hunger, terrorism, abuse, and bullying. Some of us see the snippet of news and let it pass by, never to rest in our consciousness while others of us are very affected by what has been told.
Whether you’re affected in a big way or you let it pass by you, the bigger issue is what can you do about it? What can one person do with such large problems? Let me offer some suggestions. You can be involved in the Power of One. Read on friend. My small solution might be tantamount to a larger solution. Continue reading →
Change is a true constant in our lives. It begins the moment we’re born and ends when we take our last breath. While change can bring such joy, it can also bring fear and pain. How we respond to change is the key to thriving and growth.
Situations fall upon us by choices. And it’s not always our choice that causes the problem. What is solely your decision, is your personal reaction to the change. Somehow when you stop fighting it, you begin your journey of growth. Easy? Hardly ever. Scary? You bet. You’ve got to accept it and look for the good, the blessings, the opportunities. But, you also have to look for the lessons.
I am the master of my fate and the captain of my destiny. Nelson Mandela
This baked oatmeal is gluten free, dairy free and egg free and FULL of great texture and wonderful flavors. Eat it hot or cold! You can even eat it with ice cream!
2 c oats (gluten-free certified if necessary)
2 T whole chia seeds (ground flaxseeds can be substituted)
1 t baking powder
1/2 t sea salt
1 1/2 t cinnamon
1 can coconut milk (You can use either light or heavy)
1 T vanilla extract
1/3 c maple syrup or 2 T agave nectar or 2 t stevia extract or ¼ c Honey
3/4 c dried cranberries
3/4 c chopped pecans
1 banana (optional)
1 1/2 c berries
1. Preheat oven to 375 degrees.
2. Grease 8×8 ovenproof dish
3. In a bowl, mix oats, chia seeds, dried cranberries, pecans, baking powder, salt, and cinnamon. Add sweetener of choice and vanilla extract while stirring.
4. Slice a banana (optional) to cover bottom of dish in layer. Top with one cup of berries and then oatmeal mixture. Pour coconut milk over the top of the oat mixture. (Be sure that coconut milk is distributed evenly). Top with remainder of berries.
5. Bake 40 minutes. Let cool 10 minutes before serving. Refrigerate the leftovers to be eaten cold or reheated the next day.
PS This can be doubled into a 9×13 pan – I recommend it because you’ll want to eat more!
In all of my wanderings throughout life, kindness has been such an important part of my journey. I have had examples of kindness throughout my life. From teachers to family members, kindness is always remembered. Not necessarily remembered by what they said but in how they made me feel. I can go back almost 50 years and feel the warmth created by those who made me feel like I was worth their time. Of course I can say the opposite about the neighbor lady who was never kind and always made me feel inferior to her children. We’ve all felt that way. Some like me, as children and some of you, even now. Continue reading →
This is a SIMPLE Italian veggie soup that I always have the ingredients in stock. I haven’t met a person yet who didn’t rave about it!
2 cans white beans, such as Great Northern or cannellini
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon (optional)
2 cups chopped yellow onions (2 onions)
1 1/2 cup chopped carrots (5 carrots)
A defining moment can come at any time. My moment came in the early morning hours while a gentle snow fell from a dark sky. Oversized Chair. Warm Fire. Cozy Blanket. Bold Coffee. And Max Lucado’s book, Come Thirsty.
Oh Yes! It’s winter and we love to eat something hearty that provides some leftovers for lunches.
1 medium zucchini,chopped2 medium onions, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1/4 cup olive oil4 garlic cloves, minced2 cups frozen corn2 cans (28 ounces each) Italian stewed tomatoes, cut up 1 can (15 ounces) tomato sauce1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained
1 can (15-ounce) white (cannellini) beans, rinsed and drained