7 Days of Fulfillment ~ Day 3

images (19)Day 3 Prophecy:

Jesus was betrayed by one of the disciples, Judas. This was a man Jesus chose at the beginning of His ministry, knowing that the end would result in a sellout for 30 pieces of silver. Jesus’ heart is one that is filled with compassion. He longs to see His children repent and run into His arms. So come to the foot of the cross for forgiveness, grace, and mercy.

 Then I said to them, “If it seems good to you, give me my wages; but if not, keep them.” And they weighed out as my wages thirty pieces of silver. Then the Lord said to me, “Throw it to the potter”—the lordly price at which I was priced by them. So I took the thirty pieces of silver and threw them into the house of the Lord, to the potter.

Zech. 11:12-13



And throwing down the pieces of silver into the temple, he departed, and he went and hanged himself. But the chief priests, taking the pieces of silver, said, “It is not lawful to put them into the treasury, since it is blood money.” So they took counsel and bought with them the potter’s field as a burial place for strangers. Mathhew 27:5-7

7 Days of Fulfillment ~ Day 1


We often hear about the Old Testament prophecies being fulfilled in Jesus at Christmas time – those that center around His birth. But, there are many that are also fulfilled through His death. Beginning today, and throughout the rest of Passion Week, we will look at just how some of those Old Testament prophesies were indeed fulfilled completely in Christ.

Day 1 Prophecy:

“And I (God) will put enmity between you (Satan) and the woman, and between your seed and her Seed (Jesus) ; He will bruise your head, and you shall bruise His heel” (Gen. 3:15).

Fulfilled: “ ‘Now is the judgment of this world. Now shall the prince of this world (Satan) be cast out. And if I (Jesus) be lifted up from the earth, I will draw all to Myself.’ But He said this to signify by what death He was about to die” (John 12:31-33).

Mocha Smoothie Bowl (Like having ice cream for breakfast!)

I’m moving my morning smoothie from the glass to the bowl! And since I use frozen banana, this has a thick and creamy texture similar to ice cream. You can top your smoothie bowl with your favorite toppings, sit a spell, and indulge while knowing you’re feeding your body so many good things!

Mocha Smoothie Bowl

  • 1 frozen banana

  • 1 large handful greens

  • 4 oz coffee

  • 2 teaspoons cacao powder

  • Plant-based protein powder (amount used is up to you – I use a combo of brown rice protein and yellow pea protein)

  • Dash of cinnamon

  • Toppings of your choice (I used strawberries and chopped cashews)

Place all ingredients (except toppings) into a blender, and mix on high until banana and greens are completely blended. Pour into a bowl, garnish with toppings, and enjoy!

Other awesome smoothie recipes:

DIY McDonald’s Mango Pineapple Smoothie

Black Forest Smoothie

Purple Rain Smoothie

Mint Chocolate Chip Smoothie

Vanilla Extract ~ Homemade and Easy

 I make my own vanilla extract because it’s just 2 ingredients: vanilla beans and vodka. In the picture above, my new batch is the one on the left. My “almost-all-gone” batch is on the right. All that it takes is some time, but it’s worth it. The extract I started this morning will darken to match my old one in about a month. I buy my whole vanilla beans on Amazon and, as a youth pastor’s wife, I discreetly bought some vodka at Sam’s :) The good news is that the one bottle of vodka will last through a few batches.

Homemade Vanilla Extract

  • 10 whole vanilla beans

  • 1 1/2 cups vodka

Place vodka in a mason jar. Slice each bean lengthwise just to slightly open the bean so the flavor can release. Place beans into vodka and fold if necessary to immerse as much as possible. Place lid on top and seal securely. Shake once a week until it is darkened in color. I leave the beans in until I completely use the extract up. 

Jesus Had Big Biceps and Ate Kale


Ok, so I’m not sure if Jesus ate kale, but I do know he had big biceps! Being a carpenter naturally lends itself to developing one’s physique. With that in mind, take some time to listen to this sermon from Pastor Mark Balmer of Calvary Chapel Melbourne. It is an awesome lesson about taking care of our bodies just as Jesus took care of his. This is the essence of my blog – a mind, body, and spirit approach to living a life for the glory of God the Father! May you be challenged and grow in wisdom.

Mint Chocolate Chip Pancakes for Your St. Patty’s Day

I tried making these about a month ago and accidentally overdosed them with peppermint extract😳 The batter got tossed, and a redo was in store. This time I added a bit of the extract at a time and got the right amount of mintiness. So with spinach, fresh mint, and some extract,  I created the green pancakes I was hoping for.

Mint Chocolate Chip Pancakes 

  • 2 cups Bob’s Red Mill High Fiber Pancake and Waffle Mix

  • 3/4 cup almond milk

  • 1/3 cup water

  • 1 large handful of spinach leaves

  • 1 small handful fresh mint leaves

  • 1 egg, beaten

  • 1 Tablespoon ground flax seeds

  • 2 Tablespoons coconut oil, melted

  • 1/8 teaspoon pure peppermint extract

  • Mini chocolate chips

Place spinach, mint leaves, water, milk, and flax in a blender. Blend until completely smooth. In a bowl, combine pancake mix, egg, oil, greens mixture, and extract. Stir until just blended. On a preheated, oiled griddle (I use coconut oil at 375 degrees), pour batter (about 1/3 cup per cake) onto griddle and top with a scattering of mini chips. Allow pancakes to become dry around edges before flipping. Cook an additional 3 minutes or so. Serve warm with a drizzle of pure maple syrup or coconut oil.

Some other minty recipes you will enjoy:

Mint Chocolate Chip Smoothie

Fresh and Minty Cantaloupe and Tomato Salad

Slow Cooker Coq au Vin (Chicken in Wine)

Monday nights are crockpot nights for us. This past Monday I experimented with a dish I’ve only had in French class – Coq au Vin. It turned out so perfect that Aleyah said it smelled like a restaurant when I opened the lid!

Slow Cooker Coq au Vin

  • 4 chicken breasts

  • 3 cups broth

  • 1 cup merlot

  • 1 cup pearl onions (I used frozen)

  • 1 cup diced celery

  • 1 cup diced carrots

  • 1 cup mushrooms, sliced 

  • 2-3 garlic cloves, minced

  • 2 tablespoons whole grain flour

  • 2 teaspoons herbs de Provence

  • 2 sprigs fresh Rosemary

  • 2 sprigs fresh thyme

  • Salt and pepper to taste 

  • Olive oil

Drizzle bottom of slow cooker with olive oil. Add in carrots, celery, onions, mushrooms, and garlic. Stir. Cover and cook on high about 30 min. Season breasts with salt and pepper and herbs de Provence. Whisk flour into broth. Place chicken into crockpot and slowly pour in wine and broth. Place herb sprigs on top of chicken. Cover and cook on low 4-6 hours. 

I served this with my garden fresh ratatouille and whole grain pasta to keep the entire meal in line with traditional French cuisine! 🇫🇷

40,000 Clicks – Thanks! 

I’m just a little blog in the land of health and nutrition sites, but as of last night, my awesome readers pushed me pass 40,000 views! Thanks for reading – you are the best! 

Garden Fresh Ratatouille 

If you didn’t know, I have a small vegetable garden. This season, I planted cherry tomatoes. I never DREAMED I would end up harvesting about 100 of these little guys in just one week! Therefore, I shall share one of the recipes I made this week for dinner. Ratatouille is a traditional French vegetable dish that features tomatoes and several other key ingredients like eggplant, zucchini, onions, and garlic and seasoned with various herbs. I used my mini crockpot for this, and it turned out great! I even had some for breakfast this morning. It is a great filling for an omelet!


  • 2 cups cherry tomatoes, sliced in half

  • 2 cups eggplant, diced

  • 2 cups zucchini, diced

  • 1/2 cup onion, diced

  • 2 garlic cloves, minced

  • 1 sprig rosemary

  • 1 sprig thyme

  • 1 teaspoon herbs de provence

  • 1 tablespoon olive oil

  • Salt and Pepper to taste

  • Parmesan cheese

Place diced eggplant into a strainer. Lightly salt and allow to sit for at least 10 min. Rinse and pat dry. Place all ingredients, except the sprigs of herbs, into a bowl and stir to coat. Pour the vegetables into a crockpot and top with sprigs. Cook on low for about 2-4 hours. Time will vary depending on the cooking temperature of your crockpot and how tender you like your veggies, so it’s best to check after 2 hours and determine if you want them softer or if they are perfect. Serve warm, topped with cheese.

Other Tomato Dishes that we will have had OR will be having very soon:

Tomato and Carrot Balsamic Salad

Green Bean, Tomato and Mozzarella Pesto Salad

Balsamic Chicken, Tomato, and Mozzarella Skewers

Tangy Kale and Sweet Potato Bit Salad for a “Brown Bag” Lunch

I am going on a field trip tomorrow with my oldest. I always like to pack a salad for my lunch, but a dressed salad can be tricky to take for a “brown bag” lunch. My solution is to use a hearty green, like kale, so it doesn’t get soggy and wilt.  It makes the not-so-tender leaves softer and full of flavor.photo(68)

Here is salad #4 in my “A Salad Each Week” series. This super healthy salad can be dressed and saved for a few days since the kale and raw sweet potato actually need time to absorb the dressing so they are tender when eaten. Make a large batch, separate into individual containers, and you have instant meals to pull out and go!

Tangy Kale and Sweet Potato Bit Salad

4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste


Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!


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