Was yesterday a hard day for you? It seemed to be for me and a lot of my friends. I don’t know if it was because we are about half way through or because of the weather or what. I was talking to someone who said I didn’t realize how much I used food as a “go to” for comfort. But we know God is the only one who can comfort us, no matter what we are going through.
So, if your feel yourself becoming overwhelmed with thinking about what you can’t have, go and open your Bible and begin to Praise God and let him be your comfort. Let Him be the one you run to and not food. God is breaking some strongholds in our lives!!
Fasting is a biblical way to truly humble yourself in the sight of God. King David said, “I humble myself through fasting.” Ezra 8:21
On your eleventh day of fasting, remember:
1. Drink water or juice throughout the day
2. Rest and relax
3. Go to your prayer time and prayer place
4. Write your experience in your prayer journal
5. Continue to meditate and listen to God
6. Share with others how you are doing and what your struggles are.
Thoughts for your Journal:
Humility is a discipline and not something that just comes naturally. Fasting places us truly in the hands of God, dependent upon Him for spiritual nourishment in the absence of physical nourishment. Journal how this experience has humbled you and made you trust God more.
Enjoy the sunshine today,
Warm Black bean and corn Salad
2 Tbls. Extra virgin olive oil
1 med. onion chopped
2 large garlic cloves, chopped
1/2 tsp. – 1 tsp. crushed red pepper flakes
1 tsp. ground cumin
Salt and freshly ground black pepper
Juice of 1 lime
1 red bell pepper, cored, seeded, and chopped
1 10oz. box frozen corn kernels, defrosted
1/2 cup vegetable broth
1 15 oz can black beans, rinsed and drained
2-3 Tbls. fresh cilantro leaves, chopped
6 cups baby spinach
Preheat a mediium skillet over medium heat with 2 tablespoons of the Extra-virgin olive oil. Add the onions,garlic, red pepper flakes, cumin, salt, and pepper. Cook stirring occasionally, for 3 minutes. Add to the cooked onions, bell peppers and corn kernels and cook for 1 minute. Add the vegetable stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach.