December 1, 2010Read: Psalm 46 & Hebrews 12 "Be still and know that I am God." --Psalm 46:10 "Let us run with perseverance the race that is set before us." --Hebrews 12:1-2

If you've ever watched a track meet on TV, you've noticed that as the runners enter the starting blocks, there's a moment of absolute silence. After the athletes find their place, they kneel, bow their heads, then -- pow! -- off they go.

Well, if you're new to PrayFit, we're a lot like that. In a sense, we represent two bookends of the day -- stillness and movement in one. We believe God was as serious when He said "be still" as He was when He said "run the race." And at PrayFit, we take both orders literally and figuratively.

So welcome to the start of a new day. Find a good place to kneel, bow your head then run.

Lord, we love you. Give us clean hearts. Renew in us a longing to spend time with you, reading and studying your word and talking to you. We just need you. Amen.

--J.P.

RECIPE OF THE WEEK: Spicy Pulled Pork

Serves: 6

This pork is wonderful served with rice and beans, on grilled flatbread with cheese or in warm corn tortillas topped with shredded cabbage and diced avocado.

Ingredients: 2 pork tenderloin, trimmed (about 3 pounds) 6 fl oz dark beer ¼ cup apple cider or 2 tablespoons maple syrup Juice of ½ a lemon ¼ cup ketchup ¼ cup Worcestershire sauce 1 cup barbecue sauce 2 teaspoons adobo seasoning* 2 teaspoons chipotle pepper puree (recipe below) ½ yellow onion, thinly sliced ½ bulb fennel, thinly sliced

Directions: Cut each tenderloin into 3 large pieces – set aside. In a large soup pot, combine beer, cider, lemon juice, ketchup, Worcestershire, barbecue sauce, adobo, chipotle, onion and fennel.

Bring mixture to a simmer over medium high heat – add pork, cover and simmer for 40 minutes, turning occasionally. Transfer pork to a clean cutting board and shred using 2 forks. Place shredded pork back into pot and continue to cook on medium-low heat, uncovered for an additional 20 minutes.

Bonus: Chipotle Pepper Puree 1 can chipotle peppers in adobo

Place peppers into a blender or mini food processor and puree. Store in a sealed glass container in the refrigerator for up to 4 months. Add small amounts to sauces, dips and marinades for a smoky and spicy flavor

*1 tsp of garlic powder can be used in place of adobo, but adobo seasoning can be found in the international foods section of most grocery stores

Nutrition Info Per Serving: Calories: 305 Total Fat: 5 Saturated Fat: 1.5 Carbohydrate: 14 Protein: 48 Cholesterol: 147 Sodium: 510 Fiber: 1

Dana Angelo White, MS, RD, ATC is a registered dietitian, certified athletic trainer, and nutrition and fitness consultant for international food companies, restaurants and marketing firm. Dana is also the nutrition advisor to The Food Network.

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