This year is a different environment and feeling this school year; but make the most of it if you are on campus. This time in the world is unconventional but it’s also a learning curve for all. If that’s zoom classes, no sports, no big gatherings, no tailgating; the list goes on..but what we do have is the people around us to lean on.
Being away or having the normal school experience has been restricted to almost nothing. It’s definitely a different experience from 2019; that’s for sure. However, my University has been trying their best to includes some fun activities with the right percussions and protocols for the students to have somewhat of a safe and fun college experience.
It was difficult but when you got into a routine with your schedule it was manageable. From going from on campus classes and events to no-contact events and classes through a screen.
I did survive the school year and graduated in the spring of 2021 with a Bachelor’s in Cinema & Photography.
You can make this recipe in ONE POT in 30 minutes or less. It’s packed with delicious flavors and is the perfect weeknight dinner. Pairing this dish with rice and/or naan bread. A side of roasted carrots or roasted sweet potatoes and pepper pair nicely as well.
When you’re not sure what to make for dinner, this creamy coconut curry chicken recipe always comes through. It is even better the next day as leftovers. It’s fast, flavorful, and healthy!
Coconut Curry Flavor
Today will be using red cut in this dish, alongside yellow curry powder and a good amount of coriander. If you’re wondering what coconut curry tastes like, it’s a bit sweet but mostly savory with hints of spice from the red curry. Red curry is made from crushed red chilies, garlic, lemongrass, shallots, ginger, and fish paste.
So as far as spiciness goes, I would rate this dish as mild, but it does depend on the brand of red curry you use. I’ve found Thai Kitchen is generally quite mild.
What Does Curry Powder Taste Like?
Curry powder has a unique flavor with both savory and sweet spices. Cumin, turmeric, and bay leaf give curry powder a deep, earthy and savory flavor with the sweet spices such as cinnamon and cloves; adds the brightness and sweetness the dish needs to balance out.
With all of the various coconut products, here is a few to use or substitute. If you’re thinking coconut milk or coconut cream, here is what I have found out:
Coconut milk has the liquid consistency of cow’s milk. It’s the basis of most Thai curries and is made by simmering 1 part shredded coconut to 1 part water.
Coconut cream has a much thicker and richer consistency than coconut milk. Coconut cream is made from simmering 4 parts shredded coconut to 1 part water.
Cream of coconut is a sweetened version of coconut cream. It’s generally used in drinks or desserts. With all the added sugar, it’s not a great substitute for coconut cream.
In this coconut curry chicken, I use full-fat coconut milk. Lite coconut milk won’t thicken and give you a rich full flavor like regular will. Coconut cream tends to be too think (and overpoweringly coconut flavored) for this coconut curry chicken and cream of coconut is far too sweet.
3 tablespoons red curry paste (reduce or increase as desired for spice levels)
2 teaspoons ground coriander
1 large red bell pepper
1 pound boneless skinless chicken breast or thighs, cut into 1-inch pieces
Fine sea salt and freshly cracked pepper
1 can (13.5 oz) full-fat coconut milk (NOT lite)
1 tablespoon lime juice
1-2 tablespoons brown sugar
2 teaspoons fish sauce, optional
1/4 cup cilantro and/or basil diced
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
Optional: chopped peanuts or cashews
Instructions:
Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. Tip: To peel ginger use a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
Heat 2 Tbsp coconut oil in a large deep skillet over medium-high heat. Add the onion and sauce for 3-5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
Return the heat to medium high. Add in the remaining 1 Tbsp. coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 tsp. of fine sea salt and 1/2 tsp. pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
Pour in the coconut milk, lime juice, and brown sugar (to taste; I usually start with 1 tsp). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened. (See Note 1). If desired, stir in the fish sauce.
Serve over rice and/or with naan. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.
Note 1:
If you want a thicker sauce, you can remove 1-2 Tbsp of the sauce to a small bowl and (with a fork) whisk in 1 Tbsp cornstarch until smooth. Whisk this mixture back into the curry sauce.
Hope you enjoy making this for yourself or with your family! If you try this recipe, comment how it turned out.
This classic stick-to-your-ribs stew is the ideal meal for a chilly weekend or Sunday dinner. It’s a hearty stew for any occasion but I mostly make it for when it’s chilly or to substitute chili night.
Beef, onion, carrots, potatoes, seasonings, and red wine come together in cozy harmony. If you are feeding a crowd, good news: it doubles (or triples) beautifully.
Servings: 4+
Time: 2 hours 30 minutes
Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 Tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves (if you know someone is allergic today leaves; you can leave them out)
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4- inch cubes
2 teaspoons salt
Directions:
Step 1:
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces sat a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Step 2:
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high hear, craping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, and bay leaves. Bring to a boil, the reduce to a slow simmer.
Step 3:
Cover and cook, stirring broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4+ bowls and serve.
Today is the day for the biggest match in NFL; the Super Bowl! You can just hear the excitement in the air and the anticipation in the veins of fans everywhere. Whether you’re a Bengals fan or a Rams fan or even you regularly root for neither; this game has everyone on their toes.
You don’t want miss this fight!
The tale of David vs Goliath continues today; but we all know the story.
David prevails in the end!
The Rams are favored to win this battle for the trophy in their own house. However, everyone that has played in their own stadium for that last 5 games has lost in their house. Tonight’s battle is in SoFi Stadium, home of the LA Rams, will the outcome be the same?
My team unfortunately is not the ones that are playing tonight however the Bengals will forever hold a place in my heart. My late cousins favorite team of all-time were the Cincinnati Bengals. He passed away in 2019 from cancer and never got to see his precious team make it to the Super Bowl. Today, we are rooting for the Bengals while Ben is rooting from above. When my cousin was playing football in high school he wore the number 9; just like QB Joe Burrow will today. So, my family will be watching #9 play the Super Bowl and thinking that it’s the fighting spirit of Ben playing his forgotten dream.
When I mention the battle of David and Goliath throughout this process of big games like tonight’s match up because if you think about the Bible story of David vs Goliath, it works with any game of the underdog story. The Bengals (David) has always been the underdog of the NFL by pushing the boundaries, shocking people by winning games where that they were already predicted to lose before they stepped on the field, and by their determination and drive to be better the themselves every game. The connection is electrifying.
The songs that come to mind when I think legendary battle are listed below to listen to:
Piña colada cupcakes are a must try dessert! These are soft, moist, fluffy, and brimming with those classic flavors we all crave! So fun for summer but really these are the perfect cupcake for any day of the year. (If you don’t like coconut or pineapples; then these aren’t for you. Highly recommended though.)
Since summer isn’t coming quick enough then let’s pretend it’s summer with these cupcakes. Okay? Great. It’s always about this time of year that I crave the warm sunshine and lake days again. For you, it may be the beach or the pool. Whatever fits your style! So, since I can’t force it, I just have to fake it with food instead. The heat from the hot oven and the blasting lights overhead to imitate the hot heat and the sun. Anyway don’t you just lose foods like this that you can enjoy all year round that give off those summer vibes? I know that I do.
Let’s start!
Make it fun with the kiddos!
How To Make:
Prepare the cupcake batter and fill paper lined muffin cups about 3/4 full.
Bake in a preheated oven until set. Cool on a wire rack completely.
Frost with coconut buttercream. (I like to pipe it on but you can definitely just spread it over with an offset spatula or butter knife. If you are letting your kiddos do the icing, I recommend the plastic knives or a kids size spatula)
Sprinkle with shredded coconut. (Sweetened or unsweetened will work great)
Don’t forget to decorate! I like to decorate with crest pineapple slices, maraschino cherries. (You can also use a colorful drink umbrella; it’s up to you)
Servings: 12+
Ready in: 1 hr 55 min
Prep: 35 min
Cook: 20 min
Cool: 1 hr
Ingredients:
Cupcakes:
1 2/3 cups all-purpose flour (scoop and level to measure)
1 1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened (Tip: leave it out while you are gathering ingredients and utensils. If you forget, that’s okay. Just take out of wrapper, place the sticks in small microwave safe bowl, microwave for 20 seconds)
3/4 cup granulated sugar
2 large eggs
1/3 cup canned coconut milk; which is only about 1/4 of the can (strain any lumps if there are any)
1/3 cup pineapple juice (from can of crushed pineapple)
1/4 tsp coconut extract
1 cup well drained canned crushed pineapple (you’ll need the large can, the little one doesn’t have enough)
Coconut Buttercream Frosting:
1 cup butter, softened (preferably 3/4 cup unsalted, 1/4 cup salted)
2 Tbsp canned coconut milk (you can use the coconut milk from earlier)
3/4 tsp coconut extract
3 1/2 cups powdered sugar
3/4 cup sweetened shredded coconut
12+ maraschino cherries and fresh pineapple wedges (optional for top)
Instructions:
For the cupcakes:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
In a liquid measuring cup, stir together coconut milk, pineapple juice, and coconut extract.
Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined, then add in 1/2 of the coconut milk mixture and mix until nearly combined. Repeat process with flour and milk mixtures once more, then mix in the 1/3 of the flour mixture.
Fold in crushed pineapple being carful not to over-mix the batter. Divide batter among prepared muffing cups filling each nearly to the tip.
Bake in preheated oven until toothpick inserted into center comes out clean about 19-23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely.
Once cool frost with coconut buttercream, sprinkle with shredded coconut over top (optional), garnish with a maraschino cherry and a small pineapple wedge; if desired.
For the coconut buttercream:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until light and fluffy.
Add in coconut milk, coconut extract, and 1 cup of powdered sugar mix until combined, then add remaining powdered sugar and whip until light and fluffy.
LA Rams vs San Francisco 49ersCincinnati Bengals vs Kanas City Chiefs
These 4 teams have to conquer each other before there is two left standing. Each pairing has a David vs Goliath feel to them. For example, the Bengals have come a really long way this year with Joe Burrow as the QB. The team has really came together and stepped up for their rookie QB. However, it goes both ways when the new QB stayed calm under the pressure with the team, coach, and inner battle of knocking off the Goliath of the AFC. What a heck of an initiation!
On January 30, 2022, the teams were set. For the NFC, the teams were both from the conference west division. The Goliath of this match up was the Los Angeles Rams (formally know as the Saint Louis Rams) vs the David of the West the San Fransisco 49ers. It’s definitely difficult to both play for the same state but the fan bases are definitely a straight split. If you ever see them playing each other, then you can just have to feel the rivalry, the excitement, the friction. The sound is beyond the barrier of loud; it’s exhilarating. The crowd is passionate for those on the field and the organizations.
For the AFC, the Goliath of the West (Kansas City Chiefs) take on the underdog David (Cincinnati Bengals). Kansas City was coming off of a big win at home against Buffalo Bills. Unfortunately, even having home-field advantage the Goliath fell to David. The hopes and dreams of going back to the Super Bowl for the 3rd straight year ended by an impressive field goal in overtime. The Bengals pulled off the upset of the century and are going to the Super Bowl for the first time in 34 years. The fans of both these teams are both faithful and intense. Both are driven with passion and faith for the players and organizations. I have never heard a more louder crowd through television, radio, and in my cousins house for the Bengals than I did Sunday night. This game had everyone on the edge of their seats on both sides of the field.
The teams started off strong and kept it close; fighting back and forth. All of teams were fighting for one of the secured spots for the BIG GAME.
In the end, the stage is set. Los Angeles Rams vs Cincinnati Bengals!!!!
Overnight oats might be an healthy option to your breakfast or anytime of the day really. It’s quick and easy recipes; that anyone can do. Sometimes life is hard, so make breakfast easy.
If you are asking yourself, “What are overnight oats?” It’s basically the no-cook method of making oatmeal. So, instead of cooking oatmeal on the stovetop or in the microwave, you soak the raw oats with milk. The soaking process allows the oats to absorb the liquid and soften them enough to eat uncooked.
You can let them soak for a couple of hours but it’s ideal if you soak them overnight… hence the name of overnight oats. The next morning you will have ready-to-eat, delicious, creamy bowl or jar of “oatmeal.” You can use the optional chia seeds. Top it with your favorite fruits and other toppings.
Hands-On Time: 10 minutes
Chill: 6 hours
Recipe:
2 cups regular rolled oats
2 cups low-fat milk or unsweetened non-dairy milk, or 13.66-oz. can of unsweetened light coconut milk
2 Tbsp. ground flaxseed (optional)
4 tsp. honey, maple syrup, or agave syrup (your choice)
1 tsp. vanilla
1/2 cup desired-flavor yogurt toppers (such as fruit, toasted nuts, and/or unsweetened large coconut flakes)
Directions:
In a medium bowl combine oats, milk, flaxseeds (if desired), honey, vanilla, and yogurt. Divide mixture among for half-pint jars.
Cover and chill at least 6 hours or overnight. Serve with tippers.
Makes 4 servings (2/3 cup each)
Per serving: 248 cal., 4 g fat (2 g sat. fat), 8 mg cool., 78 mg sodium, 42 g carb., 4 g fiber, 15 g sugars, 11 g pro.
Others to try with same recipe:
Chocolate-Peanut Butter Banana:
Prepare as directed, except stir 2 Tbsp. each unsweetened cocoa powder and powered peanut butter or nut butter and 1 tsp. ground cinnamon into oat mixture. Layer oat mixture with sliced banana and top with additional sliced banana and chopped walnuts or peanuts.
Maple Apple:
Prepare as directed, using maple syrup and stir 1/2 cup apple butter, 1/4 cup raisins, and 1 tsp. ground cinnamon into oat mixture. Divide among jars and top with chopped apple or pear and additional maple syrup and /or cinnamon.
(Warning ⚠️: Made for over 21+. Legal drinking age)
We always have that one family member around the holidays that is either drunk before noon or is cooking with spiced/homemade alcohol. Well, this recipe is supposed to be no mistake but a BOOZY affair! This cake is moist, tender, and is hard-to-stop-eating kind of cake. The flavors blend and really soak into the cake days after the cake is made. By day three, the cake is still good but will start to dry out. If you’re not planning to finish it in the first few days, here’s a tip to keep it lasting longer. (Tip: tightly wrap it and put it in the freezer)
Prep: 45 min
Cook: 35 min
Total: 1 h 5 min
Servings: 10
Equipment:
One 10-cup or 12-cup Bundt pan or two 6-cup Bundt pans
Small and medium bowl
Stand mixer with paddle attachment
Spatula
Measuring cups and spoons
Small saucepan (for making glaze)
Wooden skewer or toothpick
Resting rack
Ingredients:
US Metric
For the bourbon cake:
3 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks (8 oz) unsalted butter, at room temperature
1 1/2. cups granulated sugar
1/2 cup firmly packed brown sugar
4 large eggs, at room temperature
1/4 cup real quite smooth and decent bourbon (I like Maker’s Mark or Jim Beam Apple
1 cup buttermilk, at room temperature
For the glaze:
6 tablespoons (3 oz) unsalted butter
3/4 cup granulated sugar
1/4 cup real quite smooth and decent bourbon (I like Maker’s Mark or Jim Beam Apple
*Don’t worry the alcohol will cook out of the cake when you bake it; it won’t be too boozy that it becomes overbearing. It gives it flavor and the spice kick*
Directions:
Preheat the oven to 350 F (180 C). Adjust an oven rack the the center position. Generously butter 10- or 12 cup Bundt pan or fluted metal tube pan or two 6-cup Bundt pans.
In a medium bowl, sift together the flour, baking powder, soda, and salt. Then whisk the mixture by hand to ensure that the ingredients are well mixed.
In the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, beat the butter sugars together until fluffy (about 5 minutes). As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs 1 at a time.
In a small bowl, combine the bourbon and buttermilk. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the buttermilk-bourbon mixture in 2 additions, beginning and ending with the flour mixture. After each addition, mix until just barely blended and stop and scrape the bowl. Before the last of the flour has been incorporated, stop the mixer and complete the blending by hand with a rubber spatula. The batter should be sooth and shiny, like liquid silk.
Scrape the batter into the prepared pan and spread it evenly. Place the pan in the oven and bake until the cake is golden and springs back when gently pressed. It’ll be about 40 to 45 minutes if using a 10 -or 12- cup Bundt pan and 30 to 35 minutes if using a 6- cup Bundt pan.
Make the glaze:
In a small saucepan over low heat, combine the butter, sugar, and bourbon just until the butter melts and the sugar dissolves, whisking to combine.
Remove the cake from the oven but leave it in the pan. Poke holes all over the tip of the cake with a wooden skewer. Pour 3/4 of the glaze slowly over the cake, saving the remaining glaze. Let cake to cool for 30 minutes.
Invert the cake pan and glazed cake onto a cake stand or serving plate and gently remove the pan. If desired, brush the top of the cake wit hither remaining glaze. (If the glaze has thickened to the point where it doesn’t want to budge, simply rewarm it over low heat.) Slice and serve.
We are pressed on every side by troubles, but we are not crushed. We are perplexed, but not driven to despair. We are hunted down, but never abandoned by God. We get knocked down, but we are not destroyed.
2 Corinthians 4:8-9
God Has Eternity For Us
There’s an old saying attributed to Benjamin Franklin that says there are only two certainties in life—death and taxes. Of all the people who’ve ever lived or will ever live on this earth, 100% of them will die. In case math isn’t your strong suit, that means all of us.
Everyone will spend their eternity somewhere. But many don’t really consider this truth while living on earth. There are those who think life in the here and now is why we’re here. They think this is their home. But as followers of Jesus, we know this isn’t our home. The Apostle Paul tells us that our “citizenship is inheaven” (Philippians 3:20 NIV). We weren’t made for earth but to dwell on earth temporarily for God’s glory.
It feels odd to say that a person’s life is a temporary time frame, doesn’t it? Surely, someone who lives 80 or 90 years on this earth has lived a good, long life. Well, when you measure that next to eternity. it’s not long at all. So, how long is eternity? Very long. It’s actually something way beyond our mental grasp. It’s like infinity with numbers and it just keeps going and never stops. That’s eternity.
For the person who has accepted Jesus as Savior and made Him Lord of their life, eternity in heaven with God is an awe-inspiring and hope-filled reality. Yet, even with the joy of eternity in our future, the current stresses and worries in this world can often sidetrack us and keep our eyes on what’s happening in the here and now. That’s why Paul told us in 2 Corinthians 4:17 that our “present troubles are small and won’t last very long.” Then a verse later, he goes on to say that we should “fix our gaze on things that cannot be seen,” which is our future in heaven, because the “things we see now will soon be gone, but the things we cannot see will last forever.” What hope this should bring us!
One of the most popular Christian hymns is Amazing Grace. The final verse of the song says:
When we've been there ten thousand years, bright shining as the sun. We've no less days to sing God's praise, than when we first began.
Imagine that! After 10,000 years into our eternity, we haven’t even scratched the surface of what’s ahead. It’s absolutely mind-boggling! What’s happening in the here and now is just a small portion of our lives that won’t even be noticeable once we’re 10,000 years into our eternity.
Let’s adjust our sights from earth’s struggles to the hope of heaven for when we do, all else will pale in comparison to what God has in store for those of us who call Him our Lord.
But we have this treasure in jars of clay to show that his all-surpassing power is from God and not from us. We are hard pressed on every side, but not crushed; perplexed, but not in despair; persecuted, but not abandoned; struck down, but not destroyed. We always carry around in our body the death of Jesus, so that the life of Jesus may also be revealed in our body. For we who are alive are always being given over to death for Jesus’ sake, so that his life may also be revealed in our mortal body. So then, death is at work in us, but life is at work in you.
It is written: “I believed; therefore I have spoken.” Since we have that same spirit of faith, we also believe and therefore speak, because we know that the one who raised the Lord Jesus from the dead will also raise us with Jesus and present us with you to himself. All this is for your benefit, so that the grace that is reaching more and more people may casue thanksgiving to overflow to the glory of God.
Therefore we do not lose heart. Though outwardly we are wasting away, yet inwardly we are being renewed day by day. For our light and momentary troubles are achieving for us an eternal glory that far outweighs them all. So we fix our eyes not on what is seen, but on what is unseen, since what is seen is temporary, but what is unseen is eternal.
2 Corinthians 4:7-18
Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever!
One of the biggest concerns that many people have in common is worrying over their finances. Whether we spend too much or earn too little, at some point in our lives most of us will fret over this. We may worry about clothes, food, a place to live, or all of them. With money, we can meet those needs, and when we don’t have enough, we wonder if God will provide for us.
Wouldn’t it be great to get to a place where we truly trust God to be our Provider and not worry about money? Is that even possible? Let’s take a look at what Jesus said about this subject.
"Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they?" Matthew 6:26 NIV
One way to truly trust God as our Provider is remembering how much he cares for birds and flowers. Simple, right? God provides for them, and yet, He values us far more! He didn’t send Jesus to die on the cross for the birds and flowers—He did that for us! So, why wouldn’t He meet our needs? It can be very difficult to remember this in the middle of our worry. However, let every bird in the sky or flower that you see remind you the God is our Provider.
Another way to trust God as our Provider is by choosing to seek the Kingdom of God and His righteousness first. When we seek Him first “all these things will be given to you as well” (Matthew 6:33 NIV). The Greek word for seeking in Matthew 6:33 is zetêo, and it means to “seek after, seek for, aim, strive after.” So, when we seek after God, aim for God, and strive after God first, all “these things” such as good, clothing, and other basic needs will be given to us. Seeking God first frees us from the worries and pressures of each because our eyes are fixed on Him instead of the temporary things that weigh us down.
Think about it this way. When we worry, we tend to sit in it. We could even say we feel paralyzed by it. So, don’t worry, but do something instead. By something, I mean seek God. Read the Bible. Write our your prayers. Worship through song. Practice seeking God not because you’re trying to earn His love because you already have that. Seek Him, for when you do, your mind won’t sit in worry about His provision over your life.
God is very capable of meeting our needs of basic provision. He met our greatest need by sending Jesus to save us. Why would we think He wouldn’t provide for our lesser needs?
“Do not store up for yourselves treasures on earth, where moths and vermin destroy, and where thieves break in and steal. But store up for yourselves treasures in heaven, where moths and vermin do not destroy, and where thieves do not bark in and steal. For where your treasure is, there your heart will be also.
“The eye is the lamp of the body. If your eyes are healthy, your whole body will be full of light. But if your eyes are unhealthy, your whole body will be full of darkness. If then the light within you is darkness, how great is that darkness!”
“No one can serve two masters. Either you will hate the one and love the other, or you will be devoted to the one and despise the other. You can’t serve both God and money.
“Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more then food, and the body more than clothes? Look at the birds or the air; they do not sow or reap or store away in barns, and yet your heavenly Father feed them. Are you not much more valuable than they? Can any one of you by worrying add a single hour to your life?
“And why do you worry about clothes? See how the flowers of the field grow. They do not labor or spin. Yet, I tell you that not even Solomon in all his plendor was dressed like one of these. If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will he not much more clothe you—you of little faith? So do not worry, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or What shall we wear?’
For the pagans run after all thes things, and your heavenly Father knows that you need them. But seek first his kingdom and his righteousness, and all these things will be given to you as well. Therefore do not worry about tomorrow will worry about itself. Each day has enough trouble of its own.
Break The Comfort Box! 