CHANGING THE GAME AT MEAL TIME #5

I know this is kind of late but I apologize for the late post.  We had a few technical difficulties posting this one. But I still just had to post.

Philippians 3:1-3… Finally, my brethren, rejoice in the Lord.  To write the same things to you, to me indeed is got grievous, but for you it is safe.  Beware of dogs, beware of evil workers, beware of the concision.  For we are the circumcision, which worship God in the spirit, and rejoice in Christ Jesus, and have no confidence in the flesh. 

Some have ceased their fasting at 21 days and others are journeying on to complete 40 days of fasting.  At this point, here is something I would like for us to consider.  People tend to view Daniel’s 21 day fast as an exercise in discipline; an extreme form of physical self-denial.  Jesus’ 40 day fast tends to be viewed as a miracle.  These perceptions could not be further from the truth.  In both cases it’s clear that we judge their experiences based upon our own experience of detoxifying within the first few days of fasting.  Honestly, due the fact that food and cooking practices made for a more natural diet.  Thus, for Daniel and Jesus, their bodies would not have undergone detoxification we endure due to fried, processed, sugary foods.   
Through detoxification our bodies are cleansed and (even though we don’t like the physical feelings associated with this process) they begin to function more efficiently.  I tried to imagine starting a fast with an already “clean” body.  Trust me; I couldn’t get past the thought of that headache I couldn’t get rid of.  However, in my research, I found something interesting.  I writer explained it like this … Fasting with a clean body is nothing like beginning the experience with the process of detoxification.  He says, “The body enters into an extraordinary condition of peace and calm, a rare, quiet space where the inner life takes on vivid reality.  Yes there is weakness, but the mind clears -- to the degree that one can find the feeling of a pleasing relaxed island in a sea of tempestuous bustle.”  All I could say was WOW. 

With that thought in mind, I reconsidered the fasting state of Daniel and Jesus.  They pulled themselves away from the crowds, intentionally being alone with God the Father and demonstrating fierce love.  Their bodies were stilled and their spirits acutely strong as they took the time to pray.  The days served as precious times of prayer, intercession, communion, and intimacy with God.  Being at peace, feeling spiritually strengthened and being fully prepared to move forward with whatever God has for me… Feeling whole, that’s how I want to finish up my fast.

Doesn’t matter if you have already finished or if you are still striving set goals (spiritual, physical, nutritional, financial, relational, and emotional) that lead to a place of wholeness. 

Now on to food matters.  Keep in mind that although we may eat poultry and seafood, we still cannot eat fried foods.  Another thing to keep in mind is that we are still not eating sugars, breads, white rice, dairy products or any of the other things listed on our fasting guide (see the Antioch Ambassador). 

That being said …. It’s Super Bowl week and we are still Changing the Game. 

Game Time!!

1^st QUARTER:

Taco Cornbread Muffins

 

Cornbread muffins with a spicy meatball inside, but adjust the spice to suit your own tastes. 

Turkey Meatballs:

1 pound ground turkey

3/4 cup crushed tortilla chips

1 cup shredded rice/soy cheese (pepperjack, Monterey Jack, or Mexican blend cheese)

1/2 cup prepared salsa (homemade or store-bought, but be careful of the ingredients)

1 (4 oz) can chopped mild green chili peppers  

1/2 cup sliced green onions

1/8 cup minced fresh cilantro (or another parsley); reserve some for garnishing

1 teaspoon dried oregano (crushed between your palms)

3/4 teaspoon salt (or to taste)

3/4 teaspoon ground chili powder (or to taste)

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin powder (optional)

Agave Cornbread:  

1 cup cornmeal

1 cup borwn/whole-wheat flour (pastry flour works really well)

1 tsp salt

1 cup unsweetened applesauce

1 cup almond or soy milk

1/2 cup agave nectar (can use less if you want them less sweet)

1/4 cup canola oil

Directions:

Preheat oven to 325 degrees.  Lightly grease a muffin pan.

Combine the cornmeal, flour, and salt in a large bowl; stir in the applesauce, soy/almond milk, and agave nectar.  Slowly add the oil while stirring.  Pour the mixture into the muffin pan.

Bake in the preheated oven until a toothpick or small inserted in the crown of a muffin comes out clean, 15 to 20 minutes.  NOTE:  They will not rise like regular cornbread, but they are still good.

Cook Time: 35 minutes

If you are no longer on the fast, got for what you know with your cornbread : )

Preparation of Muffins:

Preheat oven to 375 F. Line a shallow, rimmed baking tray with non-stick foil.

Combine ground beef, crushed tortilla chips, 1/2 cup of the soy/rice cheese, salsa, 1/2 of the mild green chiles, 1/2 of the sliced green onions, 1/2 of the cilantro, oregano, salt, chili powder, onion powder, garlic powder, and cumin using a large dinner fork. Mix until combined, but do not overmix.

Form the turkey mixture into small meatballs about 1-1/2-inches in diameter, a little larger than the diameter of a quarter (Keep in mind that the meatballs will need to fit in the mini-muffin tins, along with the cornbread base, so don't make them too large).  Place on prepared baking tray, sides not touching.  Bake for 20 minutes.  Let cool to room temperature.

Let meatballs come to room temperature before you proceed to the next step. For you want to prepare the actual muffins later, at this point, you may refrigerate or freeze the cooked meatballs.  

Prepare the cornbread mix according to package directions, stirring with a large fork. The batter should be lumpy. Stir in the remaining chopped green chiles and green onions.  Let rest for 5 minutes.

Grease mini-muffin tins liberally with vegetable spray.  Fill each space 1/3 full with the cornbread mix (if using regular batter) or ½ full with Daniel Fast batter (my need a little more to make up for lack of rising).  Press 1 meatball into the center.  Sprinkle with remaining cheese and top with minced cilantro.   

Bake for 12 to 15 minutes. Serve warm with optional salsa on the side for dipping.

Yield: About 48 pieces

Baked Buffalo Wings

3/4 cup brown flour

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

20 chicken wings

1/2 cup melted coconut oil

1/2 cup hot pepper sauce (like Louisiana Hot Sauce or Tabasco)  

Directions                

Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator.  Refrigerate at least 1 hour.

Preheat oven to 400 degrees F  

Whisk together the melted coconut oil and hot sauce in a small bowl. Dip the wings into mixture, and place back on the baking sheet.  Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

 

Dipper Sauce

Ingredients

1 teaspoon apple cider vinegar

1 teaspoon extra-virgin olive oil

1 tablespoon tomato paste

1 teaspoon Dijon mustard

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 teaspoon smoked paprika

1 cup plain soy yogurt

In a medium bowl, whisk together the vinegar, oil, tomato, mustard, garlic, onion, and paprika.

Add the yogurt and stir until thoroughly combined.

Quick Garlic Wings

 

 

2 to 3 lbs chicken wings

1 cup agave nectar

1/4 cup soy sauce

1 tsp garlic powder

Place wings in dish.  Mix agave, soy sauce, and garlic powder.  Coat wings with mixture and back uncovered at 350 degrees for 1-1/2 hours.  This can be done in a crock pot as well.  

2^nd QUARTER:

Gumbo

Think about gumbo … Yum!!

 

 

Most of us know how to make this, so I won’t include a recipe, but remember to only use seafood, chicken, turkey, etc.  Look for chicken sausage if you want to add that (find chicken sausage at Market Basket).  Also don’t forget you’ll need to make your own roux with brown flour and an alternate oil (olive oil, coconut oil, sunflower oil, etc).  You also need brown rice!!  

Turkey Chili

 

1-1/2 tsp olive oil

1 pound ground turkey

1 chopped onion

2 cups water

1 (28 oz) can of crushed tomatoes

1 (16 oz) can of kidney (or pinto) beans

1 tbsp. garlic (minced)

2 tbsp. chili powder

1/2 tsp. paprika

1/2 tsp. dry oregano

1/2 tsp. cayenne pepper

1/2 tsp. dried cumin

1/2 tsp. salt

1/2 tsp. black pepper

Directions

Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.

Pour water into the pot. Mix in tomatoes, kidney beans, and garlic.  Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.  Bring to a boil.  Reduce heat to low, cover, and simmer 30 minutes.

Super Easy Guacamole

4-5 medium avocados
2 tablespoons lime juice
½ – 1 teaspoon salt (according to taste)

Cut the avocados in half and remove the pit (gently squeeze till it pops out).  Scoop the fruit into a medium-sized bowl and add the lime juice and salt.  Mash with a fork to creamy consistency (or you can leave it a bit more lumpy if you prefer).
If you like yours more hardy, stir in some chopped onion, garlic, diced tomato, salt and pepper (Season to taste). Chilling for half an hour will help the flavors to blend better.
Notice you can use veggies to deep with or you can use baked tortilla chips, etc. 
Makes about 8 servings (1/4 each)
NOTE:  You can serve with chips or with veggies (see past blogs for chip/tortilla recipe). 
CHIPS AND SALSA is also a good treat for Super Bowl Sunday. 
   

3rd QUARTER:

  

Healthy Strawberry Lemon Smoothie

 
 

1 handful of strawberries (stems cut off)

Lemon Juice (of 1/2 of a lemon)

1-2 handfuls of ice (about 3/4 cup)

1 cup ice cubes

2 Tbsp Agave   

Blueberries (Optional garnish) 

Place all ingredients in blender and blend until smooth and icy.  Adjust agave to taste, and garnish with blueberries. 

Banana and Pineapple Smoothie

 

4 ice cubes

1/4 fresh pineapple - peeled, cored and cubed

1 large banana, cut into chunks

1 cup pineapple or apple juice

Directions

Place ice cubes, pineapple, banana, and pineapple juice into the blender.  Puree on high until smooth.

Banana Pineapple and Spinach Smoothie 

Adding a little spinach gives you greater nutrition and a little more color, but doesn’t really change the flavor : )

4^th QUARTER:

Almond Butter Bites

½ cup almond butter
¼ cup raw sunflower seeds
¼ cup raisins
¼ cup chopped almonds
2 tablespoons unsweetened shredded coconut
¼ teaspoon cinnamon

Combine all ingredients in a bowl – mix well.  Use a 1/2 tablespoon measuring spoon (or a large melon ball scoop or ice cream scoop) to form mixture into small balls.  Place in an 8 by 8-inch baking dish, and freeze until firm. Serve frozen or just slightly thawed.

Yield: 6-8 servings (serving size: 2-3 balls)

Coconut Snowballs

 

1-3/4 cups unsweetened shredded coconut, divided
2 teaspoons melted coconut oil
3 tablespoons agave nectar (or to taste)
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt

Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a pasty consistency (Does not have to be completely smooth like butter; some coconut texture is good).

Add the agave (to taste), coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.

Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days, but better if you allow them to set out and become room temperature before eating.

 

 

Strawberry Fruit Shots

Like making a smoothie kinda – then pouring it into a hollowed out strawberry.  Make a “Daniel Fast” shot!! : ))

1 cup of frozen (or fresh) strawberries

1 ½ tablespoons Orange Juice

2 teaspoons of agave nectar

1 cup of water (maybe 1 ½ if too thick)

Slash of lime juice (optional)

Fresh Strawberries (the LARGER the better – hollow/scoop out and set aside)

You may even “salt” the edges (NO SUGAR!!) and use sliced lime to garnish.  I really like adding lime juice to the strawberry mixture for a sweet and tangy taste. 

Here’s some help on the strawberry cups 

Directions:

1.    Blend frozen strawberries, agave, orange juice and water in a blender.  Blend until smooth puree.

2.    Pour it into strawberry cups. Optionally garnish with lime wedge (Slice lime and make little wedges, to set just inside the strawberry wall as you chill).  

Alternate Ingredients:

- 1 cup frozen strawberries
- 1 banana
- 1 cup apple juice 

Directions:
Put all ingredients into blender.  Blend until smooth.  Add agave to your liking, pour into strawberry cups and add garnish.  

Don’t forget to look back at some of the previous blogs.  There’s chips, barbeque sauce and many other great ideas that will keep you full and still fasting.  Enjoy the game and happy snacking.

Day 32 -- Don’t tap out now… We’re changing the game! 

By: Sonya Briscoe