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/.
THE ACT TO FOLLOW
June 22, 2011Read: Luke 3
“…one is coming who is more powerful than I, and I’m not worthy to untie his sandal straps.” –Luke 3:16
Sitting in a music studio recently, I had the unique privilege of listening to a young, talented band who opens the show for another very popular group of musicians. Their task is simple: set the stage and prepare the audience for the main attraction. You know, something tells me John the Baptist would understand their job. It’s a role he played until the day he died.
Sitting there listening to them, I got to thinking about John; what he said, how he acted. But I think of all his many traits, his best quality was knowing it wasn’t his show; that the act to follow was really the act to follow.
Yes indeed, John showed us that our primary job is to invite a crowd, pull back the curtain and get out of the way.
–J.P.
RECIPE OF THE WEEK: Arugula Pesto
Enliven your pasta repertoire with this healthier summer sauce from PrayFit and Food Network contributor Dana Angelo White
Yield: 1 cup
Ingredients: 3 cups fresh arugula 2 cloves garlic, chopped 1/4 cup toasted pine nuts Juice and zest of a lemon 1/2 cup extra virgin olive oil 1/2 teaspoon each kosher salt and freshly ground black pepper
Directions:
Combine arugula, garlic, pine nuts, lemon juice, zest, salt and pepper in a food processor fitted with a steel blade. Pulse until smooth. With the machine on, slowly pour in olive oil. Blend until smooth. Serve immediately or refrigerate for up to one week.
Nutrition Info (per tablespoon):
Calories: 76 Total Fat: 8 grams Saturated Fat: 1 gram Total Carbohydrate: 1 gram Protein: 0 gram Sodium: 36 milligrams Cholesterol: 0 milligrams Fiber: 0 grams