I was so proud of myself this week because I started working on this week’s menu and blog last Sunday. (I was going to be so ahead of schedule.). To my complete and utter dismay, when I went to complete my work last night, I realized I hadn’t properly saved it and it was all lost. Hours of labor gone. Which left me with a conundrum. “Should I re-do the work I started last week or should I write about something else?” The subject matter for this week was supposed to be on minerals and the need to be more purposeful in getting these essential nutrients added into our diets. But maybe, God wanted me to share what he’d been challenging my heart with. Mainly, joy, peace and contentment.
As I contemplated, I realized that this week is a particularly poignant week for reflection because it marks the second anniversary of my son Caleb’s death. Two years ago, he was driving the four hour drive home from Cheyenne, WY to Upton, WY when he fell asleep at the wheel and subsequently crashed and died.
The death of a child is a life altering event for many reasons, but one of the reasons is, that, generally, the little things become just that—little. The petty issues, the jealousy, the comparisons just don’t seem that big anymore.
Recently, however, Ive just seemed to be wallowing in the little issues again. How short our memories are. The lessons learned forgotten. We seem doomed to repeat our mistakes. The little things I’ve been struggling with lately? …The 10 pounds that won’t budge, the lack of improvement in my swimming times, the injury I received when I ran last, (which is keeping me from running), other homeschool moms that are doing a better job than I am, the budget I seem to be failing at every week, the mom accomplishing more than me….all the ways I’m not measuring up.
All the little things that can really just rob me of joy and peace because I’m focused on me. And why? In the grand scheme of life, what does it really matter? That is one of the lessons of death. A bigger lesson, not related to death, might be the one that our pastor brought up this morning, from the life of Joseph. It is the truth, that every good thing I can do, or achieve comes from God. When Joseph could have focused on himself and given himself the glory for interpreting the king’s dream, he chose rather to give the glory to God. Joseph had just spent years in prison. What are my trials compared to that? Yet here I am, complaining in my heart. I realized that when I’m discontent with where I’m at, my pride is really just ultimately dissatisfied with God. Ouch. That’s a hard lesson. In humility, all I can do is cry out to God for forgiveness, quiet my heart before him, and “seek first the kingdom of God and his righteousness.”
I realize that has very little to do with magnesium and potassium but maybe this parallel can be drawn. When minerals that are vital for a well functioning body are depleted then the body begins to malfunction. Minerals affect everything from sleep to the ability to think clearly. In similar fashion, we won’t function optimally in our spiritual lives when the focus is on ourselves. Gratefulness to God for everything we achieve and contentment with whatever state we find ourselves is the only place to find peace and joy.
I hope you can find encouragement in knowing that you aren’t alone in the daily struggles of life. My goal is to be as transparent as possible. Guess what? Im an health coach with struggles.
I also hope you enjoy these recipes focused on mineral rich foods like: pumpkin, avocado, butternut squash, Swiss chard, and spinach. Have a blessed week and give God the glory for all the successes.
Monday/Wednesday/Friday
Powerhouse Potassium Smoothie @ markhyman.com
Paleo Butternut Squash Soup with Curry https://www.foodfaithfitness.com/butternut-squash-soup-curry/
Chicken and Swiss Chard Curry https://www.healthyseasonalrecipes.com/about-katie-webster/
Tuesday/Thursday/Saturday
Superfood Breakfast Cereal https://simpleecomama.com/superfood-breakfast-cereal-gluten-free-dairy-free-paleo-vegan/
Avocado Tuna Salad https://cookeatpaleo.com/paleo-avocado-tuna-salad/
Spinach Salad with Roasted Pumpkin
Recipes
Powerhouse Potassium Smoothie
Ingredients: 1 small-medium banana preferably frozen, 1 cup packed fresh baby spinach, 1 small avocado (pit and skin removed) 1 large orange, 1 cup frozen chopped mango, 1 cup coconut water, 1 tsp honey.
Instructions: Combine all the ingredients in a high-speed blender until completely smooth. Serve topped with chia seeds or unsweetened coconut.
Paleo Butternut Squash Soup with Curry https://www.foodfaithfitness.com/butternut-squash-soup-curry/
Ingredients: 1 medium butternut squash peeled and seeded, 3 Tbsp coconut oil, melted, cups white onion, roughly chopped, 1.5 Tbsp garlic, diced, 4 cups sodium-reduced chicken broth, 1 tsp salt, 2.5 tsp yellow curry powder, 3/4 cup light coconut milk, and cilantro for garnish.
Instructions: 1. Preheat oven to 400 degrees. 2. Chop the squash into 2 inch chunks and toss with 2 Tbsp. of melted coconut oil. 3. Spread the squash evenly on a baking sheet, and bake for 30-35 minutes, util for tender. 4. While the squash roasts, roughly chop the onion and garlic and heat the remaining 1 Tbsp of melted coconut oil in a large pan over medium heat. 5. Sautee the onion and garlic until they are soft about 3 minutes. 6. Add in 4 cups of chicken broth, salt, curry powder and the roasted saush. Simmer until squash begins to break down about 10 minutes. 7. Using a large spoon, break down the squash and mix until it is well combined. In batches, transfer the soup to a blender (or you could use and immersion blender) and puree until smooth. 9. Pour the soup back into the pot and stir in the 3/4 cup of coconut milk. 10. Garnish with cilantro and devour.
Chicken and Swiss Chard Curry https://www.healthyseasonalrecipes.com/about-katie-webster/
Ingredients: 1 Tbsp plus 1 tsp avocado oil, 1 lb boneless skinless chicken breast, cut into bite-sized cubes, 3/4 tsp salt, divided, 1 large bunch rainbow chard, leaves and stems separated and chopped, 1 cup chopped onion, 1 jalapeño, seeded and minced, 2 tsp curry powder, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 cup water, 3/4 cup light coconut milk, 1/4 cup dried currants, Tbsp lime juice or to taste.
Instructions: 1. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Spread chicken out in one layer, sprinkle with 1/4 tsp salt and cook, stirring occasionally until browned, 4 to 6 minutes. Remove to a plate. Note: the chicken will not be fully cooked at this point and will continue cooking in a later step. 2. Add the remaining 1 Tbsp oil to the skillet. Add chopped chard stems, onion, jalapeno and the remaining 1/2 tsp salt and cook, stirring often until the vegetables are softenened. Sprinkle the curry powder, coriander and cumin over the vegetable mixture. Continue cooking, stirring constantly until the spices are fragrant, 30 to 90 seconds. Add 1/4 cup water and the chopped chard leaves, cover and let wilt, 2 to 3 minutes. The skillet will seem very full at first. 3. Increase to high heat, stir in coconut milk, currants, the chicken and any accumulated juice from the plate and bring to a simmer uncovered. Reduce heat to maintain a lively simmer and cook, stirring often until the sauce is thick and the chicken is cooked through and hot, 3 to 5 minutes. Stir in lime juice before serving.
Superfood Breakfast Cereal https://simpleecomama.com/superfood-breakfast-cereal-gluten-free-dairy-free-paleo-vegan/
Ingredients: 1 Ripe Banana, 1/4 tsp Cinnamon, 2 Tbsp hemp seeds, 1 Tbsp Chia Seeds, 1 Tbsp Pumpkin Seeds, Tbsp chopped raw nuts, 1/2 cup dairy-free milk, 1 Tbsp nut butter, 1-2 cups fresh berries or 1 cup frozen berries thawed, 1/2 Tbsp cacao nibs.
Instructions: 1. Add cinnamon, hemp seeds, chia seeds, pumpkin seeds, and raw nuts and stir until well incorporated. 2. Add your dairy-free milk of choice to the bowl and stir well. Add half of the berries and gently combine. Top with nut butter, remaining berries, and optional toppings. Enjoy!
Avocado Tuna Salad https://cookeatpaleo.com/paleo-avocado-tuna-salad/
Ingredients: 1 avocado, 1 lemon juiced, 1 Tbsp chopped onion to taste, 5 oz cooked or canned, sea salt to taste, fresh pepper to taste.
Instructions: 1. Cut the avocado in half and scoop the middle of both avocado halves into the bowl, leaving a shell of avocado flesh about 1/4 inch thick on each half. 2. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Spinach Salad with Roasted Pumpkin
Ingredients: 4 large handfuls of spinach, 1 cup chopped purple cabbage, 1/2 cup sliced red cherry tomatoes, 1 piece of bacon, 1 Tbsp olive oil and 4-6 oz of salmon.
Instructions: 1. Bake the salmon in the oven (season with salt and pepper) 2. Meanwhile prepare your salad. 3. Cook the bacon, chop and set aside. 4. Once the salmon is baked, place atop the salad. Sprinkle with bacon and drizzle with olive oil.
Deep Roots Wellness 