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  • Tuesday, August 23, 2016

    Let's face it. We all know that we are supposed to be reading our bibles. 

    Raise your hand if sometimes that seems like a chore. Or you're just not "feeling it." 

    Me too.

    But those times we just don't feel like it are precisely the times we should be reading God's word. I ran across a quote once that I wrote down as a reminder to dive in anyway:

    "I read my bible whenever I feel like it. And when I don't feel like it, I read it until I do."

    If you're not feeling moved, or motivated or inspired... open your bible anyway. God's got something for you today!

  • Tuesday, August 23, 2016

    Just because school has started and mornings are chaotic doesn't mean you can't have a quick and nutritious grab-and-go breakfast!

    All you need is a banana, an egg and a little whole wheat flour. And a hot griddle or skillet. What you don't need? Sticky, sugary syrup. These hotcakes hold their own in the sweet department!

    For me, this is my after-workout treat - they've got 10 grams of protein!

    I make a big batch of these Three-Ingredient Banana Pancakes on the weekend, and then freeze a bunch. {If you're making a large batch, use a blender or food processor to make things even easier.}

    A minute in the microwave is all they need as you head out the door.


    1 medium ripe banana*
    2 tablespoons whole-wheat flour
    1 large egg, lightly beaten

    Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet, using one-third of batter for each pancake. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.

    * Quick Tip! Your bananas aren't quite ripe? Just place unpeeled bananas on a cookie sheet in a 350º oven for about 7 minutes, until the skins turn black and they're soft to the touch… and voila! Ripe bananas!