Today’s Devotion: “Rejoice Evermore-- Psalms 118:24 ‘This is the day which the LORD hath made; we will rejoice and be glad in it.’ Phil.4: 4 ‘Rejoice in the Lord always: and again I say, Rejoice!’ Rejoice is a very interesting word. It comes from the French word Rejoir. Re-means do again, and joir means be joyful. In the apostle Paul’s exhortation to the Philippians he admonished them to rejoice in the Lord always and he not only told them once, but repeated it, again I say, Rejoice. He is actually saying to them, be joyful all the time. You might be thinking to yourself who can do this all the time? Everyone has troubles & adversity come their way & some days are better than others, but the thing that separates this joy from others is “The Lord.” Our rejoicing is in nothing other than the Lord & the word declares, He never changes, He is the same yesterday, today & forever. Therefore, circumstances or bad situations cannot steal our praise. I will rejoice in the Lord always.”
Today was definitely rejoice-worthy. Got to sleep in, watch some TV in bed, then make a late breakfast!
(1/2 tomato w/ salt & pepper, and pan-fried potatoes…YUM. One of my favorite breakfast foods, even though I don’t get to make them very often)
1 Tbsp olive oil
1 large (or two medium) potatoes, thinly sliced
1/2 tsp onion powder
1/2 tsp garlic powder
salt & pepper to taste
Heat the olive oil over medium heat in a large skillet, then place the potato slices in a single layer in the bottom of the skillet. Season with onion powder, garlic powder, salt & pepper. Flip with a spatula when the bottom of the potatoes start to get golden brown, about 3-5 minutes. When potatoes are brown on both sides & tender, serve!
Mid-Morning Snack: handful of frozen grapes
Lunch: My parents came into town, so we ate with them at Chipotle. Had a Burrito Bowl with brown cilantro rice, black beans, fajita veggies, pico, corn salsa, medium salsa, & lettuce. Very good stuff!
We ate “lunch” fairly late (around 3pm), so we weren’t up for a big dinner…especially since Chipotle is a LOT of food! So we just snacked around a bit (sugar-free salsa & corn chips). And some girls had cupcakes with them at Chipotle, which really got me craving something sweet, so I decided to make us a little “sweet-ish” treat. I got the idea from my friend Monica who has her family on a whole food diet, but she makes her kids this “fake” ice cream for dessert.
Couldn’t be simpler: 1 ripe banana, mashed’ 1.5 tsp unsweetened cocoa powder; 2 dashes cinnamon; 1 Tbsp unsweetened almond milk. Mix together well, and then put in the freezer until frozen! (If you’re not doing the Daniel Fast plan, you could also add some vanilla extract—but I didn’t because it’s primarily alcohol.)
Completely demolished any chocolate cravings!