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Silician Beans and Rice

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Sicilian Beans and Rice

Sicilian Beans and Rice

Italy is a placed I've always wanted to visit. In fact, I plan to travel there someday with my husband before we're both too old to enjoy it! One particular region of Italy has a long history of producing noted cuisines. Because of their reputation for quality food, Sicily is often referred to as "God's Kitchen." Some of the best recipes in the world come from this area. This recipe is a tribute to my husband's Italian heritage. I hope I can make the Sicilians proud with this dish. It contains many of their most-loved ingredients - garlic, tomato sauce, basil, parsley, and fennel. You might be surprised to see rice in this recipe, but, believe it or not, Italians do take a break from pasta to enjoy other foods!
3.25 from 12 votes
Print Recipe
Course Main Course
Servings 8
Calories 198 kcal

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 15.5-ounce can black beans, rinsed, drained, slightly mashed
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 teaspoon fennel seed
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups cooked brown rice

Instructions
 

  • Heat olive oil in a large skillet, and add onions. Cook until soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn’t burn. Add remaining ingredients, and cook, uncovered, over low heat for 30 minutes. To serve, place ½ cup rice in a bowl or on a plate, and top with ½ cup beans.
  • Yield: 8 servings (serving size: about ½ cup beans and ½ cup rice)

Notes

  • Instead of brown rice, use quinoa or whole grain pasta.
  • Top with sliced olives.

Nutrition

Calories: 198kcalCarbohydrates: 40gProtein: 7gFat: 2gFiber: 7gSugar: 4gCalcium: 3mg

 

My One Word for 2013

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rejoice mugEach January since 2011, I’ve asked God to give me one word for the year, a word that describes a special work He wants to do in and through me. The first year, my word was SATISFIED. Last year, it was PEACE.

For the past few days, I’ve been praying for my 2013 word. I want to share how the Lord revealed and confirmed it, all in one day:

1) When I woke up Thursday morning, I had the word “REJOICE” on my mind. I distinctly remember seeing the word in my dream, although I can’t tell you anything about the context.

2) Thursday afternoon, I sat in the sauna for about 30 minutes after exercising. I had my headphones on, listening to our local Christian music station. One of the commercials was for a clothing store. I wasn’t really paying too much attention to it until the last sentence of the ad. The final word was REJOICE. I laughed, thinking it was odd, but still not really sure that was my word.

3) Later that night, I was scrolling through the hundreds of photos on my iPhone, and I came across this photo of my REJOICE mug. My friend, Bonnie, gave me the mug in September, after I spoke at the women’s retreat she organized. Little did she know that her present would hold much more significance than a simple “thank you.”

After having these three experiences in one day, I am convinced. My one word for 2013 is REJOICE, which means:

  • to feel or show great joy or delight.
  • to be glad.
  • to fill with joy.

I believe God gave me this word because He wants me to experience and express greater joy this year. Following are ways in which I can grow in this area:

1) To choose joy daily, recognizing that each day is a gift from God.

  • “This is the day the LORD has made; let us rejoice and be glad in it.” – Psalm 118:24

2) To be filled with joy at all times, even in difficult circumstances.

  • “Always be full of joy in the Lord. I say it again–rejoice!”  – Philippians 4:4, NLT

3) To have a glad heart that encourages joy in others, which brings glory to God.

  • “Let us rejoice and be glad and give him glory!” – Revelation 19:7a

I encourage you to spend time seeking out a word for 2013 (for more information on the process, see the links above). Ask God to reveal it to you, and then wait patiently on Him. Don’t get discouraged if you don’t get your word right away, either! The first year, I waited for more than a month. Remember, God is never late. His timing is always perfect.

2013 is going to be full of miracles and answers to prayer. I’m already rejoicing at the great things God is going to do!

Pumpkin Spice Bars

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Pumpkin Spice Bars

Pumpkin Spice Bars

4.36 from 14 votes
Print Recipe
Course Dessert, Snack
Servings 8
Calories 142 kcal

Ingredients
  

  • 1 cup cooked sugar pumpkin
  • 1 cup almond meal
  • ½ cup sliced banana (about 1/2 large banana)
  • ¼ cup Date Honey
  • 1 tablespoon flaxseed meal
  • 1 teaspoon pumpkin pie spice
  • ¼ cup finely chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees. Place pumpkin, almond meal, banana, Date Honey, flaxseed meal, and pumpkin pie spice in a food processor or blender. Purée until smooth. Stir in walnuts, and pour into an 8 x 4 x 2 1/2-inch bread loaf pan (small size). Use a spatula to smooth mixture into an even layer.
  • Bake 45-50 minutes. Remove from oven, and let cool for about 5 minutes. Cut the loaf vertically down the middle, and then horizontally to make 16 bars (2 x 1-inch each).
  • To bake a sugar pumpkin: Preheat oven to 375°F. Remove stem from pumpkin, and cut pumpkin in half. Scoop out pulp and seeds. Discard (or set aside if you want to keep the pumpkin seeds). Using a basting brush, rub olive oil across surface of pumpkin (use about ½ tablespoon total).
  • Place halves on a baking sheet, cut sides up. Bake about 1 hour, or until pumpkin is tender when pierced with a fork. Remove from oven, and let sit on baking sheet until cool enough to handle, about 10-15 minutes.
  • Yield:  8 servings (serving size: about 2 bars)

Notes

  • Use 1 cup canned pumpkin instead of 1 cup cooked sugar pumpkin.
  • If you don’t have a food processor or blender, you can mix the ingredients by hand. Just make sure the pumpkin and banana are well mashed.
  • You can also use an 8 x 8-inch pan. However, your bars will not be as thick, and the baking time will be 30-35 minutes.
  • Substitute pecans for the walnuts.
  • Add raisins or chopped dates.

Nutrition

Calories: 142kcalCarbohydrates: 11gProtein: 4gFat: 10gSugar: 5gCalcium: 4mg

 

Pumpkin-Coconut Soup

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Pumpkin Coconut Soup

Pumpkin-Coconut Soup

When a recipe calls for pumpkin or pumpkin purée, many people resort to opening a can. For a long time, I was guilty of such culinary craziness -- choosing convenience over nutrition and flavor. However, now that I've tasted the difference between canned pumpkin and fresh, I don't think I can ever go back. There is simply no comparison!
Baking a pumpkin isn't difficult at all. Just break off the stem, put the pumpkin in the oven, and cook it for an hour. The best pumpkins for baking are sugar pumpkins, the pint-sized versions of the larger varieties used for jack-o-lanterns. Not only are these orange beauties adorable, they're also wonderfully delicious! This recipe features the sweetness of a roasted sugar pumpkin, combined with the rich, velvety texture of coconut milk.
No ratings yet
Print Recipe
Course Soup
Servings 8
Calories 125 kcal

Ingredients
  

  • 1 small sugar pumpkin, about 2 ½ -3 pounds
  • 1 tablespoon extra-virgin olive oil, divided
  • ½ cup red onion, chopped
  • 1 clove garlic, minced
  • 1 14.5-ounce can coconut milk
  • 1 teaspoon dried ginger
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • Toasted pepitas
  • Finely chopped pistachios

Instructions
 

  • Preheat oven to 375 degrees. Remove stem from pumpkin, and cut pumpkin in half. Scoop out pulp and seeds. Discard (or set aside if you want to keep the pumpkin seeds). Using a basting brush, rub olive oil across surface of pumpkin (use about ½ tablespoon total). Place halves on a baking sheet, cut sides up.
  • Bake about 1 hour, or until pumpkin is tender when pierced with a fork. Remove from oven, and let sit on baking sheet until cool enough to handle, about 10-15 minutes. Using a large spoon, remove pumpkin flesh and place in a food processor or blender. Purée until smooth. Set aside.
  • Heat 1/2 tablespoon olive oil over medium heat in a saucepan, and add onions. Cook until onions are soft and translucent. Add garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.  Add puréed pumpkin, coconut milk, ginger, salt, and pepper. Bring to a boil. Lower to medium heat, and cook, uncovered, about 20 minutes.
  • To serve, sprinkle pumpkin seeds and/or pistachios across surface of soup.
  • Yield: 8 servings (serving size: about 3/4 cup)

Notes

  • For a more intense coconut flavor, sprinkle toasted unsweetened coconut flakes on each serving.
  • Substitute dried ginger for fresh minced ginger root (about 1 1/2 - 2 teaspoons).
  • Use light coconut milk instead of regular and save about 50 calories per serving.

Nutrition

Calories: 125kcalCarbohydrates: 7gProtein: 2gFat: 11gSugar: 2gCalcium: 2mg

 

Frozen Banana Bars

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frozen banana bars

Frozen Banana Bars

If I get a craving for something sweet when I'm on a Daniel Fast, I like to whip up a quick batch of these Frozen Banana Bars. It doesn't get much easier than this recipe. Only three ingredients. No baking involved. Minimal clean up. Trust me. This one's a keeper!
3.34 from 3 votes
Print Recipe
Course Dessert, Snack
Servings 12
Calories 111 kcal

Ingredients
  

  • 2 medium bananas, peeled, sliced (about 2 cups)
  • 1 cup roughly chopped dates
  • 1 cup roughly chopped raw cashews

Instructions
 

  • Place bananas, dates, and cashews in a food processor or blender. Process about 30 seconds or until smooth.
  • Transfer to an 8 x 8-inch baking dish. Place in freezer 3-4 hours or until firm. To serve, cut into 2 x 2 1/2 –inch bars and serve. Store in freezer.
  • Yield: 12 servings (serving size: 1 bar)

Nutrition

Calories: 111kcalCarbohydrates: 19gFat: 4gSugar: 12gCalcium: 2mg

 

Eggplant Caviar

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Eggplant Caviar

Eggplant Caviar

I have never eaten caviar, which is considered to be somewhat of a luxury food. Even if I had the chance to try it, I’m not sure I would. I just can’t get past the fact that caviar is “ripe, egg masses of fish.” Fish eggs don’t sound too appetizing, but I’m sure many people would insist they're actually quite good. Even though regular caviar isn’t part of the Daniel Fast, you can easily substitute the eggs with eggplant for a tasty vegan version of this expensive delicacy.
4.20 from 5 votes
Print Recipe
Course Snack
Servings 6

Ingredients
  

  • 1 small eggplant (about 1 – 1 ½ pounds)
  • ½ tablespoon extra-virgin olive oil
  • ¼ cup red onion, diced
  • 1 clove garlic, minced
  • ½ cup canned chickpeas, drained
  • ½ cup chopped fresh tomato, unpeeled and unseeded
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Wash eggplant and dry thoroughly. Poke holes across surface of eggplant with a fork, and place on a baking sheet. Bake 20-25 minutes or until the skin is darkened and eggplant is tender. Remove from oven and set aside until cool enough to touch.
  • While eggplant is cooling, heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring constantly so garlic doesn’t burn. Stir in chickpeas, tomatoes, basil, parsley, lemon juice, and salt.
  • Scoop out pulp from eggplant and add to skillet. Cook about 5 minutes or until heated through. Transfer mixture to a food processor or blender, and puree to reach desired consistency. For a chunkier texture, pulse food processor or blender a few times. For a smoother texture, process about 30 seconds. Serve immediately or let sit at room temperature for a few hours to allow flavors to blend.
  • Yield: 6 servings (serving size: about ¼ cup)

Notes

  • Serve warm or cold.
  • Mix with brown rice or quinoa for a main dish or side dish recipe.
  • Use as a spread with Romaine Wraps.
  • Enjoy as a dip with fresh vegetables.

 

Making Prayer a Priority

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“Pray continually.” – 1 Thessalonians 5:17

School supplies have hit the store shelves, so you know what that means: The lazy days of summer are coming to an end.

What’s the best way to prepare for the inevitable flurry of activity that’s just around the corner? By getting on our knees.

Prayer is what will get us ready for the busy season ahead. If we want God to work out His will in our families, businesses, churches, and ministries, then we must be intentional about praying on a regular basis. Henry Drummond, a Scottish evangelist, once said, “Ten minutes spent in the presence of Christ every day, aye, two minutes, will make the whole day different.”

Henry was right. I know from experience that when I fail to meet with the Lord first thing in the morning, the rest of my day suffers. On my own, I struggle with anger, impatience, and selfishness. However, when I connect with the Lord, meditate on His promises, and rely on His strength, I’m able to rest in His perfect peace.

To keep myself accountable in the area of prayer during the upcoming school year, I’ve decided to set aside a day each week to fast. I’ve chosen Thursdays, beginning August 23rd. I’d like to invite you to join me.

Would you be willing to abstain from one or two meals on Thursdays to pray for your children, grandchildren, other family members, and/or friends? If so, mark your calendar for August 23rd. I believe we will see the Lord do mighty, miraculous things as we seek His face and persevere in prayer!

Note: If Thursdays don’t work with your schedule, you can always choose another day!

Syd’s Story: The Sweet Taste of Freedom

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The following article first appeared in the July 15, 2012, issue of Pentecostal Evangel and is a true testimony of the power of the Lord Jesus Christ to bring healing to the deepest wounds of our hearts. No matter how painful your past, God can restore your joy and bring hope to your life once again.

I’m extremely humbled and thankful to have been given the opportunity to write this story. It is my prayer (and Syd’s as well) that the Lord receives all glory, honor, and praise from what you are about to read. May you be strengthened and encouraged to trust God with every part of your heart so you, too, can know the sweet taste of freedom.

Syd’s Story: The Sweet Taste of Freedom
by Kristen Feola

When Associate Pastor Syd Osenbaugh stood to address her congregation at Nashville (Ill.) Assembly of God, she knew her message would be difficult to deliver. The subject matter was extremely sensitive, not one you’d expect to hear in a typical Sunday morning sermon.

She began with the story of a 9-year-old girl whose closest playmates were three brothers. Since their mothers were friends, the children were together often, sometimes every day during the summer. At first, the girl enjoyed spending time with the boys, but soon she became uncomfortable with the games they wanted to play.

The touching began innocently enough — a casual brush across her arm or a slight bump against her body. At first, the girl didn’t think anything of it. After all, the boys were her friends. She trusted them. Over time, though, their physical contact grew more intense. Even though the girl knew what was happening was wrong, she felt powerless to stop it. When she protested, they insisted no one would like her if she didn’t participate. She dreaded the days when her mom took her to the boys’ house. Several times she even lied about needing to finish homework just so she wouldn’t have to go.

One day, when the children were left alone while their mothers went out, the “games” escalated into a horrific experience. All three boys raped her. As she cried, they laughed at her tears, saying she must be a lesbian if she didn’t like what they were doing.

Once the girl got home, she took a series of showers, trying desperately to scrub away the disgust. All the water in the world couldn’t have washed away the devastation she felt in her body and soul.

When Pastor Syd came to this point in her message, she looked up from her notes. Despite the nervous churning in her stomach, she took a deep breath and said with surprising strength, “What you have just heard is my story. I was that scared little girl.”

Seeking Comfort

Syd was a slender child who loved to dance. However, after the abuse began, her appearance gradually changed as she turned to food for comfort. Food became her escape, her hiding place. Syd also purposely gained weight to make herself unattractive.

“I thought if I was ugly enough, boys would stop hurting me,” she says.

No one else knew about the ongoing molestation, not even her parents. By the time Syd was 14 years old, her secret shame became almost unbearable.

“I just wanted it to be all over,” she says. “I stood in my backyard one night, crying my heart out. I looked up at the sky and wondered if God was really up there, and if He was, why didn’t He stop what was happening to me?”

Although Syd was familiar with John 3:16, and she knew God loved the whole world, she didn’t believe His affection extended to someone like her. After all, she saw herself as damaged and dirty. Broken and beyond repair. Hopeless and all used up. Instead of resting in the arms of the Lord, she raced to the refrigerator, thinking if she ate enough, her shame would eventually go away.

Letting Go

“I always knew I had a problem with food, but I blamed it on hormone imbalance,” Syd jokes. Humor was a mask she wore over the years to deflect attention from her increasing size. “I thought if people were laughing with me, they wouldn’t laugh at me,” she says.

Syd pretended her weight didn’t bother her, but it did, especially when the number on the scale hovered near 400 pounds.

“My pain was buried inside mounds of flesh. I was trapped inside a 385-pound prison,” she says.

Sharing her story with her church family proved to be the catalyst that propelled Syd to take action. Even though she was terrified to revisit the traumatic memories of her childhood, she knew it was time to trust the Lord for help. Her life depended on it.

At first, Syd held onto her past tightly, like a closed fist. As the Lord gently tried to loosen her firm grip, Syd pulled back in panic. “No, God. It hurts too much!” she cried.

God waited patiently for her to gain strength and courage to proceed. As the Lord spoke to Syd through His Word, she began to believe His promises and receive His unconditional love. Finally, she surrendered everything to the Lord.

“Holding onto that dark past was worse than the pain and fear of letting it go,” she says. Finally, Syd was free from the burdens she’d carried and buried for more than 40 years.

One experience was instrumental in Syd’s healing process. “I had a vision that settled the ‘why’ issue for me once and for all. I was a little girl again, and I saw the boys who were such a painful part of those years. Jesus was there, too. He was watching with tears in His eyes. His arms were outstretched, wanting to pick up the pieces and heal my hurts.”

Syd knew God never wanted her to suffer. Those boys had made evil choices, making her an unwilling participant in their sin. Once she understood this concept of free will, she was able to forgive her perpetrators.

“Nothing in my circumstances was different,” she says. “The facts of those ugly years of my life were unchanged. However, the difference was in me. I made a choice to release that offense, and with that release was a freedom I had never known before.”

Walking in Victory

Syd’s first step toward breaking her food addiction was to establish a plan. She knew long-term success wouldn’t be possible without a system of accountability.

“I gave myself an allowance of $100 per week for food,” she says, “and each penny represented one calorie. When I reached my daily limit, which was around $15, or 1,500 calories, I wouldn’t eat anymore,” she explains.

Instead of being overwhelmed by the amount she needed to lose, Syd was energized by the challenge of meeting her short-term goals each week.

After faithfully adhering to her program for the past four years, Syd Osenbaugh is a new woman — a 145-pound woman. She gives all glory to the Lord.

“I couldn’t have done it on my own,” she insists. “I often quoted Philippians 4:13 — ‘I can do all things through Christ who strengthens me’ (NKJV). God helped me every step of the way.”

One way the Lord has redeemed Syd’s past is by providing her with opportunities to help other victims of sexual abuse. She considers it a privilege to point women to the only One who can heal their broken hearts and restore their joy.

“It always astounds me to see the number of girls who come up to me after I’ve shared my experiences to say, ‘That’s my story too.’ Even though I’m a member of a club that no one wants to belong to, I’m thankful the Lord has used my painful past to help set others free. And believe me, freedom tastes better than any food I’ve ever enjoyed.”

Syd – Before trusting God with the traumatic events of her childhood.
Syd – After letting go and letting God bring hope and healing to her heart.
Photos used with permission.

Divine Appointment

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“Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have.” – 1 Peter 3:15

“Do you smoke?”

The voice came from above my head. I sat in the driver’s seat of my car with the door ajar, buckling up my Rollerblades for a morning skate on the trail.

“No,” I replied to the twenty-something girl standing beside me. Her question seemed rather odd, especially since I was obviously getting ready to exercise. She walked away without saying another word.

That was weird, I thought. She must be looking for someone who has a lighter. I finished putting on my gear, locked my car, and started toward the trail. The young woman was coming back in my direction. She was sweating profusely and had a distressed look on her face. I sensed the Lord saying, “Talk to her.”

“Are you OK?” I asked.

“Yes,” she said, although I wasn’t convinced.

“Are you sure?” I prodded.

“I need a cigarette,” she told me as she walked away. That was the extent of our conversation. However, I continued to think about her as I skated, wishing I’d said more. About 30 minutes later, I saw her on the trail. I smiled and said, “Hi.” She didn’t respond.

When I got back to my car, instead of leaving to go home, I put on my shoes and headed down the trail in her direction. Immediately, I started praying and quoting Scripture, asking God to give me the words to say. I was excited to see what the Lord was going to do.

The girl was nowhere to be found. It was as if she disappeared. I was upset because I knew I should have stopped when I saw her the second time. “I’m sorry, Lord!” I cried.

Today’s experience was a sobering reminder of how important it is to act quickly when God prompts our hearts to speak to someone. Moments of opportunity are fleeting. When they’re gone, they’re gone forever.

I pray the young woman I saw today will find fulfillment in a personal relationship with the Lord. I pray, too, for another opportunity to reach out to someone else like her this week. This time, with God’s help, I won’t miss it.

The Gift of Georgia

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“Every good and perfect gift is from above.” – James 1:17

Today is Miss Georgia’s 78th birthday. For those of you who aren’t familiar with Georgia’s story, she’s a precious lady the Lord brought into my life a little more than a year ago. If you want to get to know her a little bit, I’ve written about her on my blog (see my Devotions page for the series, “Her Name is Georgia”).

Last night I shared with a friend how I met Georgia. It was a bitterly cold December afternoon, and I saw her walking down the street, trying to shield herself from the wind. She looked miserable, so I pulled the car over and offered her a ride. Little did I know that when she got into my car that day, she also made her way into my heart.

Long story short, Georgia is now an extended member of our family, and I am her legal guardian. Each Friday, I take her shopping, and, let me tell you, Georgia loves to shop! She especially likes Walgreens because the employees there know her by name. When she walks in, they call out, “Well, hello, Miss Georgia!” and that makes her feel special.

Georgia is a true gift from God, and tonight, we will celebrate her big day with a party!

My first thought when I saw Georgia walking was to keep driving. I’m not proud of that fact, but it’s true. I was headed home and didn’t want to be inconvenienced. However, the prompting (and conviction) of the Holy Spirit was so strong that I couldn’t ignore Him. God was inviting me to lay aside my selfishness and help someone in need. I’m thankful I did.

My prayer today is that your eyes will be open and your heart will be willing to receive whatever gift the Lord may have for you. Perhaps there is a Georgia He wants to bring into your life, someone who is waiting to be seen, longing to be known, and aching to be loved. When God asks you to step out in faith, just say, “Yes.” You’ll never regret it.

Summer Breeze Salad

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Summer Breeze Salad

Summer Breeze Salad

When it comes to holiday gatherings with my family, I'm often asked to bring some sort of salad, and it's usually Mandarin Orange Salad. Even though it's healthy, it does contain vinegar and sugar. Summer Breeze Salad is the Daniel Fast friendly version of my signature dish.
3 from 9 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 2 cups chopped romaine lettuce, packed packed
  • 2 cups spinach leaves, stems removed, torn, packed stems removed, torn, packed
  • 3 clementines, peeled, separated into segments, halved (about 2 ½ cups)
  • ½ cup sliced celery
  • ¼ cup chopped green onions
  • ¼ cup slivered almonds
  • 2 tablespoons raw sunflower seed kernels

Lemon-Parsley Salad Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried parsley flakes (or 1 tablespoon chopped fresh parsley)
  • 1/8 teaspoon salt

Instructions
 

  • In a large bowl, combine lettuce, spinach, clementine segments, celery, green onions, almonds, and sunflower seed kernels. Set aside.
  • To make dressing, all ingredients to a glass bowl, and use a whisk to stir. Pour dressing over salad, and toss before serving.
  • Yield: 4 servings (serving size: about 1 ½ cups)

Notes

  • Substitute clementines with fresh mandarin or navel oranges.
  • Another option is to use Orange-Poppy Seed Salad Dressing.
  • Use raw pumpkin seeds (pepitas) instead of sunflower seeds (or use both).

Choose to Live – Easter Daniel Fast

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It’s hard to believe March is well underway. Seems like only a few weeks ago, we were ringing in the New Year. I’m glad Spring is near, though. I’m ready for warmer weather!

In less than two weeks, I will begin another online Daniel Fast, this time for the 21 days leading up to Easter, March 18 to April 7. Although we’ll be praying for our own needs on this fast, the focus will be to intercede for the lost.

The theme is “Choose to Live,” based upon Deuteronomy 30:19-20, which says:

“I have set before you life and death, blessings and curses. Now choose life, so that you and your children may live and that you may love the LORD your God, listen to his voice, and hold fast to him. For the LORD is your life.”

Throughout the fast, we’ll explore the meaning of this verse and how it applies to our lives. We’ll also pray that family and friends who don’t yet know the Lord would choose life this Easter!

Would you commit to fasting and praying with me? To sign up, go to the right sidebar on the blog. By subscribing to the “Choose to Live” newsletter, you’ll receive daily emails to encourage you, access to new Daniel Fast recipes not published in my book or blog, chances to win prizes, and more!

Also, if you haven’t gotten a copy of my book, The Ultimate Guide to the Daniel Fast, you should try to do that before the fast begins. It will help you tremendously as you prepare and participate in the Daniel Fast.

Let’s join together in praying for lives to be changed this Easter season!