My Body: God's Temple

I post quite a bit about healthy (or at least, healthier) recipes, but have never really given a reason for doing so.

 I am sure that many of you who actually read this blog already know that I used to be quite a bit heavier than I am today.  Right now, at the age of 27 and having had two children, I am about 40 lighter than I was in high school and my freshman year of college.  I know it's not all about weight - it's about balance - but for me, weight certainly has a lot to do with my life in so many ways.  It affects the way I view myself, the way others view me, the things that I can do or am willing to do, and so much more.

I have always been "overweight".  I can remember getting a report back from our school nurse when I entered junior high that said I was 200 lbs.  When I think about that, I can hardly believe I was that size at the age of 13!   I struggled with it when I was young - I didn't want to be overweight and unhealthy.  But I also didn't ever believe that I could do much about it.  I remember crying when I was alone, wanting to be a "normal" size like other people, but I don't think I ever let on how much I was hurting.  I just believed I was destined to be that way and nothing I did could change that, so why try?

It wasn't until after my freshman year of college that I saw such a huge need to lose weight and get into shape.  This afternoon as I was looking over some writing I did that first year of college, I reflected on the two experiences that changed my life.  The first was a one-mile hike up an incline in order to reach a castle in Germany.  I wrote about how dreadful that hike was, and how embarrassed I was that the really nice athletic boys that everyone liked had to coach me up that hill.  The second memory is similar; it was a few weeks later in Colorado when I was trying to hike up to Hanging Lake with my college singing team.  A couple of those same guys were nice enough to lag behind in order to help me get to the top.  I was mortified. 

That was the beginning of the end.  The end of the embarrassment, of having to shop in the Women's section, of having to look like an old lady when I was 19.  But it was also just a beginning.  I finally realized that it wasn't my genes that condemned me to this life of shame.  It was myself. 

And something that I didn't even know about then, but have been mulling over lately is that not only is it important to mine and my family's health to be careful about overindulgence and to keep up at least somewhat of an activity level; it is actually pleasing to God. 

Consider these passages:

1 Cor. 6:12 NIV Everything is permissible for me, but not everything is beneficial.  Everything is permissible for me, but I will not be mastered by anything.  (And the love of food was definitely something that mastered me)

1 Cor. 6:19-20 ESV Or do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, for you were bought with a price. So glorify God in your body.

Or, as I was just reading last week in 1 Samuel, there is the example of Eli the priest.  I have always wondered how his sons turned out to be wicked when Eli was so godly.  Then I read it again; Eli was actually reprimanded by God for taking the "choicest meats" from the sacrifice and for overindulging.  He was the one who taught his sons to be so selfish in the first place by his example - his sin of gluttony!

As I am learning more and more of God's desire for us to glorify Him in everything that we do, I am convinced that part of that is in taking care of our physical bodies.  I remember hearing a man who was not a believer during his younger years tell of his disdain for his college president, who stood up front telling the students not to drink or smoke.  He told these students that they must have control over their bodies and what they put into them, yet the president clearly had no control over the food that he put into his own body as he was at least a hundred pounds overweight.  The students listening to him scoffed at his hypocrisy.

So am I opposed to eating some unhealthy foods?  Am I saying that I think we should exercise, exercise, all the time?  Absolutely not!  After all, the key to everything in life is balance.  Any one thing - whether that is food, alcohol, exercise, another person - can become an idol when its value is placed above God. 

My goal in this post is simply to explain my view of health and our bodies at this point in my life.  I adore a good creamy, cheesy dip as much as the next girl.  But I also love that God gave us so many delicious fruits, veggies, and grains to enjoy as well!  I want my testimony to be that of someone who loves God and who believes that her body is a temple - a vessel to be used for His honor and glory.  And from where I stand today, I believe that part of that honor and glory comes when I take care of the vessel that He has given to me.

Weeknight Apple Cake

I had made this recipe once before after finding it in a Taste of Home Cooking School edition magazine and decided to rename it from "Moist Apple Cake" to "Weeknight".  First reason: I'm not a huge fan of the word, "moist".  Second reason: since it's not terrible for you, you don't have to wait to the weekend to eat it! 

 

Samuel went on a walk with Daddy to pick up some ice cream - a reward for finishing his potty training - so Julia and I had some much-needed one-on-one time in the kitchen.  She helped by putting the diced apples into the bowl and helping me stir together all the ingredients.

You can put the cake batter into a regular 9x13 pan, or into a bundt pan, which is how I like to do it - the presentation is so much prettier!

When the boys got home we ate dinner, and then had an unexpected party.  We didn't really mean to have the whole shebang in celebration, but since David and Samuel were picking up ice cream and I already had the cake on the menu . . . we decided to have a party.



Happy Big Boy Underwear, Samuel! 

Weeknight Apple Cake

1 1/2 c. sugar (I only use about half that)

1/2 c. applesauce

4 c. (appx. 2 lbs) apples, diced

2 large eggs, lightly beaten

1/2 c. chopped walnuts, optional

2 c. flour

2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

Preheat oven to 350.  Combine sugar, applesauce, and apples in a large bowl.  Mix in eggs and nuts. 

In another bowl, stir together dry ingredients.  Add to apple mixture and stir until combined.  Pour into a greased baking dish.  Bake for 1 hour.  Sprinkle with additional sugar or powdered sugar if desired. 



Blackened Chicken and Beans

Here is one of our most favorite healthy recipes ever!  No allergens here, people!  Just chicken, spices, beans, corn, and some salsa.  And the best part: it can easily be recycled to make the leftovers into something totally different. 

I should have recorded the process . . . but it was such a nice day when I made these on Tuesday, here is what I was taking pictures of instead:

 

David brought the dump truck home so he could sleep a little later and not have to back track.  Samuel was one thrilled little boy, and I'm happy I got these and the chicken didn't burn!

Next time I make this dish, I think I'll double the bean and corn mixture.  My family really loved it so I only had one serving left, which I mixed in with taco meat today.  A little more would have been even better!  And the chicken - I made a little extra and saved half back immediately after cooking it, and I plan to use that for quick fajitas on Saturday.  I also cut the breast halves into strips so that it would cook a little faster and it would be easier for the kids to eat.

Blackened Chicken and Beans

2 tsp. chili powder

1/4 tsp. salt

1/4 tsp. pepper

4 boneless skinless chicken breast halves

1 Tbsp. olive oil

1 can black beans, rinsed and drained

1 c. frozen corn

1 c. chunky salsa

Combine the chili powder, salt and pepper; rub over both sides of chicken.  In a large nonstick skillet, cook chicken in oil over medium heat for abouat 6 minutes on each side or until cooked through.  Remove and keep warm.

Add the beans, corn, and salsa to skillet; bring to a boil.  Reduce heat; cover and simmer for 2-3 minutes or until heated through.  Transfer to a serving dish and serve with chicken.

What a refreshingly simple and healthy dish.  Definitely a keeper - can't wait to make it again!

Skinny Enchiladas

I've been looking for at least somewhat healthy on Pinterest.  It's not that easy to find them sometimes!  After an enchilada experiment that had my whole family turning their noses (so the sauce was green, who cares?!), they were relieved when this one turned out quite well.  We had just enough left for lunch the next day!

I thought I turned this picture . . . oh well.  I started by grilling the chicken on our beloved indoor grill for great flavor!

While that cooked, I mixed up the sauce - just some salsa and some Greek yogurt.  So easy!

Shred the chicken with two forks.

Mix sauteed veggies with some Greek yogurt for the filling.

Fill tortillas, top with sauce and cheese, and bake!

So really, the only differences I made from the original recipe were in the cheese.  I used full-fat, because I'm not really a low-fat kinda girl.  And I also (obviously) used more than 1/4 cup on the top.  But all things considered, it was still a pretty healthy meal.  

Skinny Enchiladas

Filling:

1 1/2 c. shredded cooked chicken breast

1 c. chopped onion

1 c. chopped bell pepper

1/2 c. nonfat Greek yogurt

1/2 c. low-fat shredded Mexican or cheddar cheese

Sauce:

3/4 c. salsa

1/4 c. nonfat Greek yogurt

1/4 c. low-fat shredded cheese

1. Preheat oven to 350 and lightly spray a 9x13 baking dish with Pam spray

2. Saute onions and peppers in olive oil until onions are brown

3. Mix veggies with nonfat yogurt, chicken, and cheese

4. Spread appx. 1/4 c. chicken mixture in each tortilla, roll up, and place seam down in dish

5. Mix salsa and Greek yogurt in a bowl and spread evenly onto tortillas.  Sprinkle with cheese.

6. Place foil over dish and bake for 15-20 minutes.