The Athlete

Where were we? Oh, yes. Under the light of the lamp; mid-letter. As we look over his shoulder, we find Paul telling the people of Corinth about the need for self-discipline. Not in order to earn salvation, but for the eternal rewards of reflecting the Lord in life. "I discipline my body like an athlete..."

In the book of Hebrews, Paul writes, "For they (earthly fathers) disciplined us for a short time as seemed best to them, but He disciplines us for our good, so that we may share His holiness." Paul knew that God wants us to live holy lives, and because we fall and fail, we need to be disciplined like children. And here, what we find Paul proclaiming -- and eventually carving into our hearts -- is a preemptive strike upon his own. As the sports-minded or health-conscious person may appreciate, Paul uses the analogy of an athlete who perseveres through training. He allowed the athlete's life of sacrifice to describe how he lives the sacrificial life of a Christ-follower.

At first glance, it's an incredible parallel drawn by the most influential man the world has ever known this side of Christ. But even more amazing when you consider that the man who wrote these words would be given 39 lashes five times, beaten with rods five times, pelted with stones, shipwrecked three times, and who would go without sleep, food and clothing; all because of his heart for churches, people and the message of Jesus.

In sports or fitness, it's tough for an athlete to go without food or sleep, but this most amazing man of God didn't seek to look like, win medals like, or get adored like an athlete. No, the man we find under the lamp trained his life like one. And when he finishes this sentence, we'll find out why.

--Jimmy Peña

For Discussion: What is your definition of a Christian athlete?

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RECIPE OF THE WEEK: Country Baked Frittata

"I can't call this a true frittata or a true quiche," says PrayFit contributor Kimberly Fuller, NASM-CPT, CES. "It's a mish-mash of both -- the ingredients of a frittata, but baked like a quiche. You can call it whatever you want, I'll just call it good and healthy!"

>> Click here for the mouthwatering recipe!

Feels Like Redemption

"We can rejoice, too, when we run into problems and trials, for we know that they help us develop endurance and endurance produces character, and character produces hope and hope does not disappoint." --Romans 5:3-5

Read: Romans 5

Exercise is not good for you. Yes, you read that right. Strictly speaking, it's downright harmful. Take running, for instance. It's traumatic, and the breakdown puts the body at an extremely vulnerable state. But what? It's only how the body comes back from a beating that proves its worth.

Speaking of tough exercises, try and name one biblical character that didn't run into problems. Do you notice that each person that comes to mind was likely restored to become a more effective God follower?

Healing, repair, growth, strength: descendants of diligence and progenies of prudence. The next time you're sore from a workout or when your soul hurts from tribulation, whisper to yourself, "Feels like redemption".

--Jimmy Peña

RECIPE OF THE WEEK: Roasted Brussels Sprouts with Apples and Onions

Most people don’t eat as many vegetables as they should and an easy way to add a side of veggies at a meal is to roast them. Broccoli, cauliflower, bell peppers, onions, carrots, collards, kale, sweet potatoes, squash –- there are so many options! Starchier veggies (carrots, sweet potatoes, squash) tend to take longer to cook, but the smaller you cut any vegetable, the quicker it will cook. One of my favorite combos for roasting is brussels sprouts with apples and onions. The sweetness of the apples balances the sprouts, which some people find mildly bitter.

Ingredients: • 2 cups fresh brussels sprouts • 1 large apple • 1 medium onion • 1½ tablespoons canola or olive oil • salt and pepper to taste

Directions: Preheat oven to 350ºF and line a jelly roll pan with aluminum foil, then spray the foil with cooking spray. Cut the stem ends off of the sprouts and cut them in half (or quarters if they are large). Core the apple and cut into ½-inch chunks (no need to remove the peel, there are a lot of nutrients in there!). Chop the onion into ½-inch chunks. Put the sprouts, apples, and onions on the aluminum foil in the pan, then drizzle everything with oil and lightly season with salt and pepper, stirring everything together. Roast for approximately 20 minutes, and continue to cook at 5-minute intervals as needed until sprouts are beginning to brown and the apples and vegetables are fork-tender. You may need to cover with foil partway through if they are getting too brown. Serves 4.

Approximate nutrition information per serving: 105 calories, 5.5g fat (0.5g of which is saturated), 15mg sodium, 14g carbohydrate, 3g fiber, 2g protein. (Adding ½ tsp. salt adds 290mg sodium/serving, adding ¼ tsp. salt adds 145mg sodium/serving.)

Emily Ann Miller, MPH, RD is a registered dietitian and works at a Washington, DC-based independent, nonprofit science organization, where her work is currently focused on environmental and policy solutions to obesity prevention. She also speaks to groups about health and nutrition and provides nutrition education to patients at a free medical clinic that serves low-income, uninsured adults in the Washington, DC area. You can view more of Emily’s nutrition tips and updates by following her on Twitter, @EmilyAMillerRD.

Feels Like Redemption

"We can rejoice, too, when we run into problems and trials, for we know that they help us develop endurance and endurance produces character, and character produces hope and hope does not disappoint." --Romans 5:3-5

Read: Romans 5

Exercise is not good for you. Yes, you read that right. Strictly speaking, it's downright harmful. Take running, for instance. It's traumatic, and the breakdown puts the body at an extremely vulnerable state. But what? It's only how the body comes back from a beating that proves its worth.

Speaking of tough exercises, try and name one biblical character that didn't run into problems. (Go ahead and save your breath). But did you notice that each person that came to mind was likely restored to become a more effective God follower?

Healing, repair, growth, strength: descendants of diligence and progenies of prudence. The next time you're sore from a workout or when your soul hurts from tribulation, whisper to yourself, "Feels like redemption".

--Jimmy Peña

RECIPE OF THE WEEK: Roasted Brussels Sprouts with Apples and Onions

Most people don’t eat as many vegetables as they should and an easy way to add a side of veggies at a meal is to roast them. Broccoli, cauliflower, bell peppers, onions, carrots, collards, kale, sweet potatoes, squash –- there are so many options! Starchier veggies (carrots, sweet potatoes, squash) tend to take longer to cook, but the smaller you cut any vegetable, the quicker it will cook. One of my favorite combos for roasting is brussels sprouts with apples and onions. The sweetness of the apples balances the sprouts, which some people find mildly bitter.

Ingredients: • 2 cups fresh brussels sprouts • 1 large apple • 1 medium onion • 1½ tablespoons canola or olive oil • salt and pepper to taste

Directions: Preheat oven to 350ºF and line a jelly roll pan with aluminum foil, then spray the foil with cooking spray. Cut the stem ends off of the sprouts and cut them in half (or quarters if they are large). Core the apple and cut into ½-inch chunks (no need to remove the peel, there are a lot of nutrients in there!). Chop the onion into ½-inch chunks. Put the sprouts, apples, and onions on the aluminum foil in the pan, then drizzle everything with oil and lightly season with salt and pepper, stirring everything together. Roast for approximately 20 minutes, and continue to cook at 5-minute intervals as needed until sprouts are beginning to brown and the apples and vegetables are fork-tender. You may need to cover with foil partway through if they are getting too brown. Serves 4.

Approximate nutrition information per serving: 105 calories, 5.5g fat (0.5g of which is saturated), 15mg sodium, 14g carbohydrate, 3g fiber, 2g protein. (Adding ½ tsp. salt adds 290mg sodium/serving, adding ¼ tsp. salt adds 145mg sodium/serving.)

Emily Ann Miller, MPH, RD is a registered dietitian and works at a Washington, DC-based independent, nonprofit science organization, where her work is currently focused on environmental and policy solutions to obesity prevention. She also speaks to groups about health and nutrition and provides nutrition education to patients at a free medical clinic that serves low-income, uninsured adults in the Washington, DC area. You can view more of Emily’s nutrition tips and updates by following her on Twitter, @EmilyAMillerRD.