Daddy, Daddy

"He fell with his face to the ground and prayed, 'My Father, if it is possible, may this cup be taken from me.'" --Matthew 26:39

Read: Matthew 26

Ella's scream has a way of piercing ears but this morning, it broke my heart. In the arms of her swim instructor, who was imparting what my wife and I know are vital and potentially life-saving skills, a hysterical Ella reached out to me. "Daddy, daddy!" she cried, over and over. All I wanted to do was to take her hand, to let her know it would be okay, to reassure her that I would never let any harm come to her. Instead, I walked out.

I swallowed the lump of parental guilt in my throat when I remembered how important this lesson would be. She would have to suffer so that she could be taught. Turning away, in this case, was how I could best protect her.

God could have saved His son. He could have taken the cup (v. 39) as Jesus begged Him to do. With his only Son "overwhelmed with sorrow to the point of death," God could have easily interceded on his behalf. Instead, against every paternal instinct and with His heart breaking, He did nothing.

When her 15 minutes were up, she sat smiling in Wendy's lap, feasting on a lollipop, the reward for her brief aquatic ordeal. At the pool, I turned away so that Ella could learn. In the garden, God turned away so that we could live.

--Eric Velazquez 

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.

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SIDE SHOW

May 11, 2011Read: Psalm 148

"Let them praise the name of the Lord, for his name is exalted..." --Psalm 148:13

"The kid's got skills," I said to myself as I sat at a traffic light. Waiting my turn, I looked to my right to see this kid on the corner. He was dancing with one of those big cardboard ads, flipping and turning it with ease. Effortlessly, he'd toss it up and catch without even looking. He had all the drivers mesmerized. He probably flipped it a dozen times while I sat there and never once did he drop it.

Well, the light changed, and I went on my way. "The kid's got skills", I said again with a half smile as I drove off, but then it hit me. I have no idea what he was advertising. Talented? Absolutely. Dedicated? Unquestionable. But for the life of me, I couldn't tell you what he stood (there) for. All I know is that whatever he was asked to promote took a back seat to his show.

I couldn't help but think that we're sometimes like that kid on the corner. We've been called to share the truth of Jesus, but we often do our own song and dance, amusing or confusing those around us. Lord, help us remember that you're the star of the show, and we'd be wise to drop the act.

--J.P.

RECIPE OF THE WEEK: Roasted Tofu In need of a small departure from the norm? Try this delicious, low-fat vegetarian dish

Serves 4

Ingredients: 1 package extra firm tofu 2 tablespoons canola oil 2 teaspoons rice vinegar 2 teaspoons honey 2 teaspoons soy sauce 1 teaspoon sesame oil 1 teaspoon chili sauce (such as sriracha)

Directions: Slice tofu into pieces approximately ½ inch thick and 2 inches long (domino sized pieces). Place pieces in a bowl lined with paper towels and refrigerate for 15-20 minutes to remove excess water.

Preheat oven to 425°F. In a large bowl whisk canola oil, vinegar, honey, soy sauce, sesame oil and chili sauce. Add tofu and gently toss to coat. Transfer to a sheet pan and bake for 20-25 minutes (turning once), until golden brown.

Nutrition Info Per Serving: Calories: 105 Total Fat: 5 grams Saturated Fat: 1 gram Carbohydrate: 4 grams Protein: 10 grams Cholesterol: 0 milligrams Sodium: 172 milligrams Fiber: 1 gram

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.

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