True Testimony

“It was now about the sixth hour, and there was darkness over the whole land until the ninth hour, while the sun’s light failed. And the curtain in the temple was torn two. Then Jesus, calling out with a loud voice, said, “Father, into your hands I commit my spirit!” And having said this, he breathed his last.” Luke 23:44-46

“And Jesus cried out again with a loud voice and yielded up his spirit. And behold, the curtain of the temple was torn in two, from top to bottom. And the earth shook, and the rocks were split. The tombs also were opened. And many bodies of the saints who had fallen asleep were raised.” Matthew 27:50-52

Rainy Day Pancakes

Rainy mornings call for pancakes. I wanted to experiment with different flours… trying to get in more fiber, iron, and protein while reducing carbs. After comparing flours, I decided to go with Almond (low carb, good fiber and iron, high fat), oat, and sweet sorghum (higher carb, low fat, good fiber and iron).

Almond Flour Compared to…

General purpose gluten free flour (which is still great for cakes, but I’m trying for “cleaner” baking).

Here were the oh-so-very delicious and filling results.

The recipe:

To make these nut free, use either sorghum or oat flour in place of the almond meal and coconut milk for the almond milk. Also watch the consistency of the batter. Extra milk might be needed with the nut-free version.

I used slightly less than three cups milk for the above recipe.

They bake up so nice and thick, even without a lid on the skillet.

Recipe makes about 18 4-5 inch pancakes. Serving size is pancakes. If you put syrup on them, you might want to go for 2 to start. These are super filling!

Here you can see me trying to figure out the nutrition facts:

Best as I can tell… without factoring in the less than 1tsp. Honey for each pancake, here are some basic facts:

For 3 Pancakes:

419 cal.

15.25 g. fat

60.3 carbs (about 20%)

8.6 g. dietary fiber (about 33%)

13 g. protein

22.7% daily iron

Easy to whip up, even easier to eat! 😋 Enjoy!

Monday Meals: Butternut Squash and Brussel Sprouts

This new quick meal idea is definitely a keeper!

Ingredients:

  • One package shredded butternut squash (mine was one sale for 1.50… otherwise they can be pricy)
  • Cumin
  • Olive oil
  • Salt
  • 1 package frozen brussel sprouts

Directions:

  • Sauté butternut squash in olive oil. Add salt and cumin to taste. Start off at medium heat until the “noodles” start to get soft, then increase the heat to get it crunchy.
  • Microwave brussel sprouts according to package.

All should be done in 20 min or less. Add in a rotisserie chicken and you have a healthy meal for 2 in no time (or clean up)!