Gumption
"Therefore I do not run like a man running aimlessly; I do not fight like a man beating the air."—1 Corinthians 9:26
Read: 1 Corinithans 9
I'm definitely old-fashioned, but who reading this remembers tryouts? I thought of it yesterday when I asked, "Who won?" to a young boy and his mom as they came back from his soccer game. They replied, "Oh, we don't keep score. In this league, we don't keep score and everybody plays." Hmm. I tried to hide my confusion, but had she replied in Yiddish it would have made as much sense.
You know, if Paul were in sports, I think he would have enjoyed keeping score. The way he talked of disciplining his body like an athlete, or how passionately he wrote of running the race. Something tells me, Paul would have understood the "thrill of victory and the agony of defeat." Of course, Paul would be the first person to teach us of grace and forgiveness, but a record of wrongs is not the issue at stake. The issue is more about the kind of fight we have in us for the faith, as well as for the body. Like Paul, it's time to follow our instincts.
Truth be told, if our health was required for Heaven, well, we'd be in bad shape. And if God kept score on our day's losses, we'd lose outright every time. But it's because of those things that we might as well toughen up. Who knows how effective we could be for the kingdom if we exercised a little more Godly gumption. Not in order to win favor, but because we have favor.
Oh, and I have to report, as my neighbor disappeared into her home, the little boy stuck his head out the front door, put his hand up to the side of his mouth as if to tell me a secret from across the street: "We won 11 to nothin'!" he yelled with a whisper. Atta boy, I thought. Gumption. He's a carrier. And so are you.
--Jimmy Peña
PRAYFIT RECIPE OF THE WEEK: Roasted Tomato Sauce
Makes 10 servings (1/2 cup each)
Ingredients:
6-8 large tomatoes cut into large chunks 1/2 large red onion, roughly chopped 1 red chili pepper, chopped 3 cloves garlic, whole 2 tablespoons extra virgin olive oil, divided 1 teaspoon kosher salt 1 teaspoon dried oregano Freshly ground black pepper 1 can (15 ounces) canned tomato sauce, no salt added 1 tablespoon tomato paste 1/2 cup red wine 1/2 cup fresh basil leaves, chopped 1/4 cup fresh parsley, chopped
Preheat oven to 425 degrees F. Place tomatoes, onion, chili and garlic on a large sheet pan; add 1 tablespoon olive oil, salt, oregano and pepper and toss to coat. Roast vegetables for 25-30 minutes or until tomatoes just begin to char; set aside to cool slightly. In a large pot, heat remaining 1 tablespoon of olive oil and then add the roasted tomato mixture, tomato sauce, tomato paste and wine. Stir to combine and bring to a simmer. Cook, uncovered, for 20 minutes, stirring occasionally. Add basil and parsley; season with additional salt and pepper to taste. Puree sauce using an immersion blender* until smooth.
*If you do not have an immersion blender, puree in a countertop blender in small batches. Make sure to hold the top of the blender closed with a dish towel while the machine is on.
Nutrition Information Per Serving: Calories: 80 calories Total Fat: 3 grams Saturated Fat: 0 grams Total Carbohydrate: 11 grams Protein: 2 grams Sodium: 139 milligrams Cholesterol: 0 milligrams Fiber: 3 grams
Dana Angelo White, MS, RD, ATC is a registered dietitian and is currently a nutrition expert for the Food Network, and has worked as a media spokesperson for Cooking Light Magazine. She has appeared on Good Day Street Talk, Food Network.com, Access Hollywood and GMA Health. Visit her at Dana White Nutrition.
