Thursday, July 28, 2016

Peace and Prayer

Today our church is having a day of prayer.
Perhaps you noticed the link on the side.
Our pastor's son is having a surgery today - 
5-6 hours.

It is comforting to have the peace that prayer brings.
I am thankful to know the Prince of Peace and the Great Physician.
I am thankful that nothing escapes the hand of the LORD.
He is in control and orders all of our steps.

If you think of it,
would you pray for Nathan today.
His surgery starts at 7:45 am and will end between 1 and 2 pm.

Wednesday, July 27, 2016

Looking Forward

I just finished reading the book of Isaiah this morning.
You can't help but rejoice in thinking about a future reign of a perfect, righteous leader.
I can't help but be comforted to think about a time when good will be rewarded and evil dealt with justly.

"And when ye see this, your heart shall rejoice,
and your bones shall flourish like an herb:
and the hand of the LORD shall be known toward his servants,
and his indignation toward his enemies."
Isaiah 66:14

God is the just and righteous King.
He is in control of every event and circumstance.
Since it hit me so hard this morning,
I must have really needed this reminder.

Monday, July 25, 2016

Another Fish Recipe

Well, another week got away from me.
Last week we were in Raleigh while hubby had training.
I always enjoy being near a large city and out of the "sticks" for awhile.
I never get quite as much accomplished as I mean to,
I think that the change of schedule doesn't sit well with me.

We did enjoy our time together with a concerted effort to walk together each day.
We celebrated hubby's birthday with a few uncharacteristic treats -
a DQ, Gigi's cupcakes, and a Frosty -
not all on the same day :)

Now we are back on plan after enjoying the break.
Here is another fish recipe for the faint of heart.
It requires no frying which is a positive in my book
and the sweet potato keeps it moist.
It would also be good with some tartar sauce.

Salmon Sweet Potato Cakes

Ingredients (Makes 6 medium cakes)
10 ounces canned wild, skinless, boneless salmon (drained of any liquid)
1/2 cup sweet potato, mashed
1/3 cup almond flour 
1/4 cup celery, finely chopped (can sub bell peppers, carrots, green onions)
1 egg
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
Line a baking sheet with parchment paper and set aside.
Combine all ingredients and mix well.
Place mixture in the fridge for 15 minutes to allow to come together.
Pre-heat oven to 425.
Drop 1/3 cup measures onto baking sheet – forming 6 medium-sized cakes.
Lightly press down in center to flatten.
Bake for 20 minutes.
Remove from oven, flip cakes and bake for another 10 minutes.

Monday, July 11, 2016

Tilapia Tots

We eat fish once or twice a week,
but we were getting burned out on the "usual."
Typically, I put some white fish in a pyrex with coconut oil
and seasoned with pepper, salt and parmesan and cooked.
It's a good recipe, I was just getting tired of it.

So, I went to my friend "google."
We tried Tilapia Tots.

They were a nice change with some homemade tartar sauce.
Little protein bites and low in carbs (if that is important to your diet.)
Not super fishy for those who are a little squeamish.

Tilapia Tots

1 lb tilapia fillets or other white fish
2 eggs 
1/2 cup shredded cheddar cheese
1/2 cup almond meal
1/2 tsp baking powder
1/2 tsp lemon pepper
1/2 tsp garlic powder 
1/4 tsp salt

Bake the fish fillets until they flake with a fork at the thickest point. 
Place fillets in a medium bowl and flake.
Let cool 5 minutes before stirring in the eggs.
Add the cheese to this mixture.
In a small bowl, combine almond meal, baking powder, lemon pepper, garlic powder and salt.
Add the dry ingredients to the wet ingredients and stir.
Use a scoop to place the fish mixture in mini muffin tin.
Bake for 20 minutes at 375*. 
Makes about 18 tots.