Have you ever wished you could start over? Wished you would have made a different decision? Have you thought it sure would be nice to reboot and start fresh?
December and January were very busy travel months for me. In December we were out of town two weekends in a row. After Christmas we had another 6 day road trip. Then the end of January we traveled to Maryland to spend two weeks with my daughter and her family in Maryland. (Here is the link to details on our travel) Our plans for travel to Maryland coincided with the big snow storm that hit the east coast January 22nd. We arrived two days later than planned. I’m very thankful for the family who welcomed us into their home on short notice.
Sleeping in different beds, eating food that was different than the fare I’m used to, adjusting to different time zones (only missed CST during the two months), being out of my usual daily routine. The effect of these irregularities, though each individual one was benign, added up. I arrived home feeling exhausted mentally, physically, and spiritually. I needed to hit the reset button.
I chose to follow Pure Living, a 10 day reset ~ physically, emotionally and spiritually. It is whole food based program, modeled after Daniel 1:12-15
“Please test your servants for 10 days. Let us be given vegetables to eat and water to drink. Then examine our appearance and the appearance of the young men who are eating the king’s food, and deal with your servants based on what you see.” He agreed with them about this and tested them for 10 days. At the end of 10 days they looked better and healthier[g] than all the young men who were eating the king’s food.”
Today was day ten. I am feeling more rested, my energy is higher, and honestly I was rarely hungry. I admit, the first day I obsessed over what I was going to eat. Each day got easier. It surprised me how little I focused on the next meal as the week progressed.
Are you ready to invest in your health?
Sign up for PURE LIVING today and reset your mind, body and spirit!
Enjoy this recipe from PURE LIVING
Stuffed Peppers with Veggies (serves 4)
1+1⁄3 cup water
1+1⁄3 tablespoon olive oil
2⁄3 small onion diced
1+1⁄3 cloves garlic minced
1 zucchini diced
1 small eggplant diced
2⁄3 tomato diced
1 cup tomato paste
4 bell peppers tops cut off and seeded
Preheat oven to 350 degrees. Line a deep baking dish with aluminum foil. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic for approx. 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato paste into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
Fill bell peppers with vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil. Bake in the preheated oven until bell peppers are slightly tender, about 15- 18 minutes. Serve.
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