Loving a Life of Biblical Womanhood
So, I spent most of my adult life in Florida – a place that might as well be its own country it’s so removed from many traditional things I’ve heard of in other parts of the country. I’m sure that has something to do with the lack of seasons. Prior to Florida, I was an Army brat who lived on post – another way that local customs and traditions get diluted.
This is week 2 of my 21-Day Daniel Fast. My blog post about that can be found here, but basically, it’s vegan extreme – and I’m throwing in my own personal restriction to unleavened bread only. I had a weak day at day 4. I didn’t break the fast, but I was tempted for some reason, even dreamt of food that night. At this point, I’m in a steady go, not tempted to cheat, not wishing I hadn’t started the fast in the first place (heh).
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Shopping one day, Scott brought to me a can of kids’ pasta in ABC and 123 shapes. This was an organic version of Chef Boyardee’s famous product, but the ingredient list was as long as my arm and it cost $3. So, I told him, “No.” He put the can back then pointed my attention to pasta made in the same shapes.
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In observing the diet, I will eat only vegetables, fruits, and unleavened bread that does not contain any ingredient that is not made directly from a vegetable or fruit. For instance, I am going to make tortillas out of fresh ground flour and coconut oil (instead of shortening or beef tallow). When I make a salad, I’ll flavor it with olive oil (cold pressed) and lemon juice. I will only drink water. I will allow my kids to eat dairy, but I likely will not be preparing meat for them.
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This week, I begin a 21-Day Daniel Fast. My blog post about that can be found here, but basically, it’s vegan extreme – and I’m throwing in my own personal restriction to unleavened bread only. I’m really looking forward to it. I’m going to allow the kids some meat and dairy, so they’re not doing it with me. I’ll go ahead and list all of the meals so that you can see how I’m doing it.
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You often hear that people eat with their eyes first. When a plate is beautiful, colorful, the appeal of the food speaks to our brain. When it’s dull, brown, boring, the lack of appeal does the same.
What you may not know, and what our brain by God’s perfect design is telling us, is that those colors are good for you. That each color has a purpose, provides specific vitamins and nutrients, and that a diet rich in the rainbow is so good for your overall health.
I heard someone on Twitter say they use their George Foreman grill to make pannini sandwiches, and I immediately thought about stuffed French toast. One morning, I tried it, and it was amazing – and so easy!
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If you remember my Wordless Wednesday from last week, we got a new refrigerator delivered on Tuesday. We actually purchased the fridge in the beginning of August, but they were out of stock and we had to wait for delivery. Gregg measured the fridge, and he and my dad spent a day one weekend cutting the cupboard above the refrigerator to fit the measurements of the new fridge.
Only, it didn’t fit. By 1/4 inch.
Here’s the menu for my family for the week of September 20th. Wow! I can’t believe that Autumn is imminent. I love autumn cooking — rich stews made with root veggies, apples, squashes. YUM! As far as desserts go, I’m making an apple rosetta pie for my friend, Rose. I am mailing Gregg a box so I need to make some Oatmeal Raisin Cinnamon Chip Cookies. I am also going to attempt a Yummy Yellow Cake made with fresh ground whole wheat flour and see how that turns out taste and texturally.
Sunday I’ll be fasting completely, and next week I’ll be observing a Daniel Fast. I’ll write more about that later this week.
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This dish took no time to put together. I used tilapia, because that’s what I had on hand, but just about any white fish will do. The kids loved it, and they loved helping me make it.
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