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| Pastor Scott opening the kick-off session. |
Remember, this 40 Day Renewal is not just about health, not just about losing weight, or just about you. What it is about is renewing and rebuilding the temple God gave you. It is ALL about a renewing of one's self to drive this church community as a whole to the next era at Christ Lutheran in the year to come. It is ALL about rebuilding the temple God gave you so that you can be a driving force as we near completion of our new building and a fresh start at CLC. We hope you will encourage others to join you on this journey. Find a buddy to support you along the way. An accountability partner will make a world of difference as you gain health and grow closer to Him together!
In case you missed Sunday's kick-off, you can download the Goals card and Action Steps worksheet here and here. We highly recommend filling these out before tomorrow. The Goals card will define you "Big Why" (what drives you to do what you do) and overall main goal that you want to acheive in these 40 days. The Action Steps are the things you are committing to doing over these next 40 days to bring you to your goal successfully. Start it off right! And feel free to make adjustments along the way as needed.
Here are the recipes, as promised, with pictures so you know what we had at the kick-off event and can recreate in your kitchen. Remember, these are "foods from God," healing foods that will provide nutrition to your body in the way you were designed.
1.) Bumble Bars - gluten-free, dairy-free, refined sugar-free, soy-free (a good breakfast or snack choice): http://www.healingcuisinebyelise.com/2011/10/bumble-bars.html
2.) Healing Cuisine Chili - gluten-free, dairy-free, sugar-free, soy-free: http://www.healingcuisinebyelise.com/2010/08/healing-cuisine-chili.html
3.) Blueberry Loaf - gluten-free, dairy-free, sugar-free, soy-free (a good breakfast or snack choice): http://www.healingcuisinebyelise.com/2011/08/gluten-free-blueberry-loaf.html
4.) Lemon Garlic Hummus - gluten-free, dairy-free, sugar-free, soy-free (a great snack choice):
Makes 6 Servings
Add 3 Tbsp lemon juice, 2 cups chick peas, 4 cloves raw garlic, 1/4 cup tahini (sesame seed butter), 1/4 tsp sea salt and 1/8 tsp cayenne pepper to food processor. Pulse until combined. While running, stream in 3/4 cup olive oil and run on High until smooth (scrape down sides as needed). Serve immediately or chill up to three days in fridge.
5.) Whole Wheat Brownies - dairy-free, soy-free (a healthier dessert option for picky eaters):
Makes 2 Dozen
1 cup unsalted butter
1 cup brown sugar
1 cup xylitol
3/4 cup cocoa powder
1/2 tsp sea salt
1 Tbsp vanilla extract
4 free-range eggs
1 1/2 cups whole wheat flour
2 cups chopped 73+% dark chocolate
Preheat oven to 350 degrees F. Line 9x13" baking pan with parchment paper and grease sides with butter or coconut oil.
In a medium sized saucepan, melt butter. Stir in brown sugar and xylitol until smooth. Transfer to bowl and stir in the cocoa powder, sea salt, and vanilla until smooth. Stir in the eggs, one at a time, until smooth. Lastly, stir in the whole wheat flour and dark chocolate chunks just until smooth.
Pour batter into 9x13" pan. Bake at 350'F for 30 minutes or until knife comes out clean when inserted into center. Remove from oven, let cool, cut and remove from pan.
6.) Mediterranean Chicken-Quinoa Salad - gluten-free, dairy-free, sugar-free, soy-free (a great lunch or dinner option):
Makes 4 Servings
1 cup dry quinoa
2 cups sodium-free vegetable stock
3 cups cooked chicken, diced
1/2 cup red onion, diced
3/4 cup cucumber, diced
1/2 cup artichoke hearts, diced
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/3 cup olive oil
3 garlic cloves, minced
1 Tbsp dried oregano
1/4 cup dried parsley flakes
1 tsp sea salt
1/2 tsp fresh black pepper
Bring vegetable stock to a boil in a large pot. Rinse quinoa until water runs clear. Add to boiling stock. Lower heat and cover at a simmer. Let cook for about 20 minutes, or until all liquid is absorbed. Remove from heat. Fluff with a fork.
In a large bowl, add quinoa, chicken, onion, cucumber, and artichoke. (Is also great with added capers, tomatoes and garbanzo beans.) In a small bowl, whisk together vinegar, lemon juice, olive oil, garlic, oregano, parsley, sea salt, and pepper. Pour over quinoa mixture and toss to coat. Serve warm or cold.
7.) Lemon Pepper Kale Salad - gluten-free, dairy-free, refined sugar-free, soy-free (lunch or dinner side):
Makes 6 Servings
1 large bunch of kale, rinsed and shredded
4 carrots, peeled and shredded
2 tsp lemon zest
juice of 2 lemons
2 Tbsp olive oil
1 tsp apple cider vinegar
1 tsp fresh black pepper
1 tsp sea salt
Add everything to a large bowl with tight fitting lid. Cover and shake until evenly coated. Set in fridge for at least 24 hours (up to 72 hours) before serving.
8.) Orange-Pumpkin Dip - gluten-free, dairy-free, refined sugar-free, soy-free (great snack or dessert choice):
Makes 3 Cups
2 cups organic cooked pumpkin, pureed
1 tsp orange zest
1 small organic orange, segmented
1/3 cup raw cashews
1/3 cup raw sunflower seeds
3 tsp spoonable stevia powder
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg
1/8 tsp ground cloves
Add all ingredients to food processor and blend until smooth, about 3 minutes, scraping down sides as needed. Serve with sliced apples or sprouted crackers.
