Since 2009
THE PRAYFIT DEVOTION
TIRED OF RUNNING
November 17, 2011Read: Psalm 103
"As far as the east is from the west, so far has he removed our transgressions from us." --Psalm 103:12
As I began my day yesterday, getting organized for another entry of Marathon Week, I decided to work on the admin side of PrayFit. I won't bore you with the details (because I really don't understand them) but let's just say I pressed the wrong button...or two. What I thought would deactivate an old e-mail account, actually deactivated PrayFit.com. Despite being asked a few times, "Are you sure?", I pressed 'enter.' What took years to build was wiped away with a few wrong choices (now there's an entry). So, in that moment, I did what any saint would do...I flipped out. You'd be more likely to find the holy grail in my dishwasher than to see me exercising self-control. But fortunately, in a little less than two hours, my wife and our web expert reestablished three years of content and our connection. We were told that we were one mistake away from losing everything, for good.
If you're like me, despite your best intentions each day, you sometimes feel like you're one mistake away from losing your connection with God. Not sure what you do, but me, I high-tail it. I run to others for reassurance. I run to the gym to sweat it out. But my favorite place to run is into the same old wall of worry. My sin is just too much for God to take. A show of hands for anyone who can relate? Shamefully, it's only when I run out of options that I find myself right back where I started.
Truth is, though at times we may feel disconnected, we can never lose our relationship, and His favorite place to run is to our rescue. So, here I am again Lord, out of breath. I'm tired of running. Aren't you?
--Jimmy Peña
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 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. You can also visit her blog for more recipes at http://blog.foodnetwork.com/healthyeats/.
GOD RAN AHEAD
May 18, 2011Read: 1 Corinthians 10
"And God is faithful; he will not let you be tempted beyond what you can bear." --1 Corinthians 10:13
A couple of weeks ago, my wife Loretta ran the Big Sur Marathon in Central California. Big Sur is arguably one of the most difficult -- and beautiful -- marathons in the country. Known for it's brutal hills as much as its breathtaking views, if there's one race to run each year, this is it. But a month prior to the race, the runners were notified that due to landslides and weather, the course would need to change.
So the day before the race, thousands of runners met to get the new information and to participate in a group Q&A. You could actually feel the apprehension and tension in the air, as thousands of healthy lungs held their breath. After all, running a marathon is tough enough, but an untested course? That's another thing altogether. But it wasn't until the race director himself took the podium that the atmosphere changed. With one brief phrase, panic turned to peace. "I've run the course," he said. "It's tough, it's beautiful, and it's ready for you."
Much like Big Sur, the course of our marathon days is unpredictable. But God ran ahead. He promises we won't run into anything that He doesn't allow. He knows the course. It's tough, it's beautiful. And what's even better, He's made us ready for it!
--J.P.
RECIPE OF THE WEEK: Chicken Sausage & Pepper Flatbread
Serves: 4
Ingredients: 4 pieces whole-wheat flatbread (such as naan bread or pita) 2 teaspoon olive oil 6 ounces chicken sausage, crumbled (casing removed) 1 small yellow onion, thinly sliced ½ jalapeno pepper, finely chopped 2 cups sliced mushrooms ¼ teaspoon salt 2 cups sliced peppers 1 teaspoon fresh chopped thyme ½ cup shredded part-skim mozzarella 2 slices provolone cheese, torn into small pieces
Directions: Preheat oven to 400ºF. Place flatbreads on a baking sheet lined with aluminum foil. Heat oil in a small skillet and brown chicken sausage. Add onion, jalapeno and mushrooms; season with salt and sauté for 3 to 4 minutes. Top flatbreads with sausage mixture, sliced peppers and thyme. Sprinkle with cheeses and bake for 12 to 15 minutes or until cheese is melted and bubbly.
Nutrition Information (per 1 flatbread): Calories: 380 Total Fat: 14.5 grams Saturated Fat: 5 grams Total Carbohydrate: 45 grams Protein: 22 grams Sodium: 925 milligrams Cholesterol: 52 milligrams Fiber: 7 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. You can also visit her blog for more recipes at http://blog.foodnetwork.com/healthyeats/.
BE STILL AND RUN
April 13, 2011Read: 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 these orders both literally and figuratively.
So welcome to the start of a new day. Find a good place to kneel, bow your head and run.
--J.P.
RECIPE OF THE WEEK: Banana Bread
The smell of a still-baking loaf of banana bread is an olfactory experience that we at PrayFit do not take lightly. Only we know all too well how dangerous this indulgence can be if eaten by the loaf instead of by the slice. Luckily, PrayFit contributing nutritionist Dana Angelo White, MS, RD, ATC, knows how to take the sugary sting out of banana bread without sacrificing flavor.
"There’s no better way to use over-ripe bananas than banana bread, but all the butter and sugar in traditional banana bread recipes can clobber you with calories and fat," she says. "Use our tips to make this breakfast classic more figure friendly."
Nutrition Facts There’s a lot of variation in the nutrition info for banana bread recipes. Those made with butter and eggs come out higher in unhealthy saturated fat and cholesterol, while those made with vegetable oils are still high in fat and calories, but contain more heart-healthy fats. On average, most breads come out to 110 calories and 4-5 grams of fat per ounce — and slices can vary from anywhere from 2-5 or more ounces.
Lighter Options There are numerous ways to tone down your favorite recipe. Try a couple of these easy fixes:
>> Bananas add moisture and sweetness so you can cut back on the fat and sugar. Try using 25 percent less fat and sugar than your usual recipe calls for. >> Applesauce or apple butter can also help replace the fat and added sugar. >> Downsize the portions to muffin or mini-muffin pans. >> Cut a standard loaf pan sized-bread into 12 slices. >> Make a cholesterol-free version using canola oil, apple butter and soy milk. >> Nuts and chocolate chips are great add-ins, but keep portions to no more than one tablespoon per serving.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.
>> FIT READING: Find out what all the buzz is about by picking up your own copy of "PrayFit: Your Guide to a Healthy Body and a Stronger Faith in 28 Days."
In case you missed it...boxer Robert "The Ghost" Guerrero sported PrayFit.com on his trunks for his title-winning performance on HBO Pay-Per-View last Saturday. His 12-round, unanimous decision win over Michael Katsidis puts him in a position for a mega-fight later this summer or fall.
Photo by Tom Hogan - Hoganphotos/Golden Boy Promotions. (www.hoganphotos.com)
THE CLOSER
March 23, 2011Read: Matthew 24
"No one knows about that day or hour, not even the angels in heaven, nor the Son, but only the Father." -- Matthew 24:36
With baseball season approaching, we thought we'd warm everyone up for our favorite time of year by talking about the closer. For those who don't know, the closer is someone who specializes in sealing the deal. See, in baseball you play until the game is over. Not the case in other sports. Take basketball for instance. There's a minute left, you're up five points and rather than drive to the basket, you run out the clock. In football, you take a knee. Soccer, hockey -- you name it. Most major sports have a way to play it safe.
I think we all have the tendency to play it safe on occasion. As Christians, we can get into a mindset of "I'm saved, I can coast, I think I'll run out the clock today." But days can turn into weeks and weeks, years. Which reminds me, in baseball, there is no clock. You don't know how long a life -- I mean -- a game can last. Thus, the need for a closer. Someone who does his best work at the end.
Recently I read that Billy Graham hopes to preach one more time before the Lord takes him home. Even though he struggles to stand, Billy still wants the ball. Talk about a closer.
Now, granted, we're no Billy Grahams, you or I. Nobody's waiting to hear our last words. Or are they? The fact that we're reading this sentence means we're still in the game and the ball is in our hands. So stay warm. We just never know when we'll be needed to take the hill.
--J.P.
5 WAYS TO GET MORE SALMON
Tired of chicken breasts? Add some heart-healthy salmon into your weeknight meal plan. Here are five easy ways to prepare this healthy and sustainable, omega-3-packed fish.
Smoked Prepared smoked salmon is a great alternative when you don’t have time to cook. Wrap around asparagus stalks for a fancy but effortless appetizer or along with a salad for a light meal.
Poached Cooking salmon in a bath of wine, water and spices infuses it with flavor while keeping it tender and flaky. It keeps the calories low, too!
Grilled Thread chunks of skinless salmon onto skewers and grill for dinner in minutes. Sprinkle with a spice rub to add big flavor without marinating.
Wrapped Wrap salmon fillets in foil packets with lemon and fresh herbs for quick cooking and easy clean up.
Seared Finely chop fresh salmon in the food processor for a tasty burger. Flavor it up with sweet pineapple and spicy chili pepper then give a quick sear in a nonstick skillet.
Tell us your favorite recipe and it just might make our next book, PrayFit Family, due out this fall. Leave your recipe in the comments section below.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.
PREGNANT WITH PURPOSE
February 16, 2011Read: Luke 1
"When Elizabeth heard Mary's greeting, the baby leaped in her womb." --Luke 1:41
Though he couldn't yet see, he was already focused. And though he couldn't yet walk, he jumped. You see, Jesus was in the room, and John knew it. So, let's face it: Elizabeth was pregnant with purpose.
It's true...Jesus in a room makes all the difference. When it comes to our jobs, school and even our health, when our purpose walks in, we know it. Sure, someday we'll all bow, but until then, let's jump.
--J.P.
NUTRITION: STIR-FRY BASICS "Wok" this way for healthy, easy-to-prepare meals
Stir-fry is a quick and easy weeknight dinner. They make a well-balanced meal with a bit of protein, tons of veggies and healthy carbs from rice. We’ll run you through the basic steps to get you started, then share a few ideas to liven things up.
A basic stir-fry is made from a protein and veggies. The slicing and dicing takes a little time; you can do it either the night before or in the morning work to save some time in the evening. In a pinch, look for pre-sliced veggies in your grocery store’s produce section.
Once the ingredients are prepped, here are your basic steps:
Heat oil: Heat up your wok with a touch of oil. Use a flavorless oil with a high smoke point, like canola or grapeseed. This is what makes or breaks the calories of your stir-fry. Remember, every tablespoon of any oil contains 120 calories, so use it sparingly!
Add protein: Raw foods like beef, pork, fish, shrimp, tofu and chicken should be cooked first. Don’t forget to brown all sides of the food to create flavor.
Add veggies: Add veggies and cook them until just tender — overcooking will destroy important vitamins, not to mention flavor. Whatever mixture you choose, cut veggies in so they’ll all finish cooking at the same time. For instance, carrots take longer to cook than snow peas, so they should be cut smaller.
Add flavor: A touch of soy sauce or spices to finish it off.
Serve over carbs: Cook up some healthy carbs like brown rice or rice noodles to serve your stir-fry with.
The Protein If you’re used to using chicken, shake it up by using beef or pork. Or try shrimp, which is ridiculously low in calories. If you’re looking for a Meatless Monday dish, try a using extra-firm tofu. It contains the same amount of protein as chicken or beef, but without the cholesterol.
The Veggies Carrots, broccoli, cauliflower, onions, snap peas, bell peppers, water chestnuts, baby corn or peas…the possibilities are endless! Use as many or as few veggies as you want. If you’re cooking for kids, you may want to choose only a few veggies (younger kids especially like simpler dishes). Remember, the more colors you have, the more vitamins and minerals you’re taking in.
Flavor Some simple flavor enhancers include garlic, ginger, chili sauce, chicken stock, rice vinegar, dry sherry, scallions and hoisin sauce. Dana’s stir-fry secret is to use a tablespoon of natural peanut butter and let it melt in with soy sauce – delicious!
The Carb Choose brown rice for some extra whole grain goodness. Remember to read the cooking instructions as it takes a bit longer to cook up than white rice. For a change of pace, try serving over whole grain pasta or rice noodles. Keep portions to no more than 1 cup per person of whichever cooked carb you choose.
--Dana Angelo White, MS, RD, ATC