Changing the Game at Mealtime #2

Philippians 1:6 …. Being confident of this very thing, that He which hath begun a good work in you will perform it until the day of Jesus Christ.

Congratulations on making it through the first 3 days of the corporate fast.  It doesn’t matter whether you started with the liquid only portion, went directly to the full Daniel fast, or if you have modified because of particular circumstances, the point is that you have taken great spiritual steps.  Fasting combined with prayer together make up the most critical weapons of spiritual warfare and deliverance in our lives.  While fasting has been called the greatest spiritual disciplines for seeking God’s intervention, we must be clear that it is not simply a religious activity performed to influence God.  Fasting moves God to fulfill HIS intended will over our matters. 

Fasting is the greatest spiritual discipline for seeking God's intervention. Combined with prayer they together make up the most critical weapons of spiritual warfare and deliverance in our lives. While we cannot manipulate God to fulfill our desires exactly as laid out to him fasting always (when done the biblical way) moves God to fulfill his intended will over the matters.

As we seek God during our time of fasting and praying, we must be mindful that the mind, body and soul work together.  Fasting itself may be unpleasant since our bodies and minds are conditioned to be our masters. When they cry for food, television, the Wii, the internet, or social media activities we quickly feed them. When we deny our minds and bodies, they tend to scream at us in their own way and the screaming can get louder and louder.  Feed yourself spiritually with the Word of God and our lessons from Pastor, in I’m Changing the Game.  Also take the time to feed yourself well physically even though we are fasting.

Here are some great ideas for adding to your corporate fast menu:

MAIN COURSE:

Sweet-n-Saucy Kabobs

 

Make about 20 meatballs from soy ground meat and soy pan sausage (might say “breakfast sausage”).  Mix the two and add whatever seasoning you like, plus a little onion and garlic (kinda like making meatloaf), then form your meatballs.   

1 red pepper (cut 1” squares),

1 green pepper (1” squares),

1 Purple onion (cut into slices or wedges)

1/4 cup apricot Allfruit (your choice:  peach, strawberry, or blackberry – my fav.)     

1/4 cup BBQ sauce (substitute)

Thread meatballs and peppers alternating onto 8 skewers

Microwave preserves 15 seconds. Stir n BBQ sauce substitute until combined. OR – I have just used the Allfruit/Paloner as a sauce. 

Brush half on kabobs.   Grill/broil 8-10 mins or until heated.  Turn and brush for even cooking.   Use remaining sauce last 2 mins.  This can be done on your George Foreman grill as well. 

Note 1:  Kabobs can be prepared early and refrigerated.  You can baste and grill at party time.   

COOKING NOTE: Soy meats are pasty and don’t have much taste of their own, so season with this in mind.  I buy the soy meats in the tube (looks like a tube of pan sausage).  This way I can better affect the taste when cooking.   

Barbecue Sauce Substitute

Here is a recipe for a substitute sauce (but you can always come up with your own sugar-free sauces)

 

15- to 16-ounce can tomato sauce

4 tablespoons agave nectar

2 tablespoons apple cider vinegar

2 to 3 tablespoons reduced-sodium soy sauce or to taste

1 teaspoon sweet or smoked paprika

1 teaspoon chili powder

1 teaspoon dried oregano or basil

Combine in a mixing bowl and whisk together.  Better if allowed to sit for about an hour.

Makes: about 2- 1/2 cups

Corn Muffins

Many people are eating vegetable soups – here is a recipe that might add to the hardiness of your meal. 

1 1/2 cups yellow cornmeal
1/2 cup unsweetened almond or rice milk
1/4 cup water
1 tablespoon agave nectar (increase if you want them a bit sweeter)

1 tablespoon extra-virgin olive oil
3/4 cup fresh or frozen corn kernels
1/4 cup chopped green onions (green parts/tops only)

Note: (Can use 1 1/2 tablespoons dried chives instead of green onion)
1/2 teaspoon salt

Preheat oven to 400 degrees. 

Mix cornmeal, almond milk, water, agave, and olive oil.  Stir until smooth.  Add corn, green onions, and salt.  Stir till combined.  Lightly rub muffin tin with olive oil. 

Mini cupcake tin – Fill 24 cups about 3/4 full.  Bake 15 minutes. 

Regular cupcake tin - Fill 12 cups about 3/4 full.  Bake 20 minutes.

Rice Cheese Tortilla 

1 corn or whole wheat tortilla

1 can black beans

Rice Cheese

Salsa

Soy ground meat (optional – season, crumble and brown)

Build your Cheese Tortilla (Can make single serving and multiples)

Put the tortilla on a plate, put cheese on half of the tortilla, spoon cooked black beans on the cheese, spoon on salsa, add more cheese over the beans and salsa, fold the empty side of the tortilla over the cheese.

Microwave for 30 seconds. 

SALAD:

 Pineapple-Kiwifruit Salad  

6 cups fresh spinach leaves, torn, stems removed, lightly packed
1 (8-ounce) can pineapple tidbits, drained, juice reserved
5-6 kiwifruit, peeled, cut into half moons
1/4 cup diced red onion

Wash spinach leaves well, and place in a large serving bowl.  Top with pineapple, kiwifruit, and red onion.  Pour a little pineapple juice over it and then toss gently.

Makes 6 servings

NOTE:   Spinach is better, but romaine or red leaf lettuce can be substituted.  

SWEET TREATS:

Poached Pears in Raspberry Sauce

4  Large pears

¼ tsp. cinnamon

2 cups raspberries (fresh or frozen)

1/4 cup apple juice

11/2 tsps orange juice

4-5 tbsp. agave nectar (to taste) 

Peel the pears and trim the bottoms flat so that they stand upright.  Put them in a microwave-safe casserole dish, drizzle them with about 2 tablespoons of agave and sprinkle them with cinnamon.  Cover tightly with plastic wrap.  Cook on high power until they are tender, but not mushy, about 8-10 minutes.  When done, lift them out of the dish and place them on serving plates.  NOTE:  Reserve any of their juices they make to add to the raspberry sauce later.

If the raspberries are frozen, heat them in a saucepan until thawed.  Put the raspberries and orange juice in a blender, and add any juices from the pears.  Puree until completely blended.  Set a strainer over the saucepan, and pour the raspberry mixture through it, stirring and pressing on it to force the juices into the pan while removing the seeds.  Add the orange juice and additional agave to taste.  Heat, stirring, until mixture thickens slightly, about 5-10 minutes.

Serve the pear on a dessert plate or bowl surrounded by raspberry sauce.  Garnish, if you wish, with extra raspberries.

Peach Cobbler without the Crust

1 - 16oz package frozen peach slices ( can use canned or even fresh peaches)

½ cup Agave Nectar

2 tbsp cinnamon

Dash of Nutmeg (optional)

Dash of salt 

Preheat a grill for medium heat (some have indoor or stove top grills… it works!)

Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the agave over the peaches, and sprinkle with cinnamon and a dash of salt. Close up the foil, sealing tightly.

Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through. Carefully open the packet, and serve.

NOTE:  This could be done with pears as well. 

  

Easy Fruit Salad Pops

I got a lot of feedback and questions about the popsicles, so here is another way of doing them. 

2 cans coconut juice (with or without pulp – can also use other 100% juices)

1 cup blueberries

1 cup pineapple (diced)

1 cup strawberries (sliced or chopped)

Popsicle sticks (add as the mixtures begins to freeze) 

Styrofoam coffee cups

This is an alternative if you don’t have popsicle molds, just place the fruit into the bottom of your cups and add juice and place in the freezer.  When the mixture begins to freeze, place the sticks and finish freezing. 

NOTE:  You can do with and ice tray as well.  Put fruit in the tray, add juice, allow to freeze and you have a smaller bite sized treat. 

We can do this -- We’re changing the game!  Comment on your experience and encourage others to try.

By: Sonya Briscoe