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Food for the Soul

Updated: Feb 7, 2022


I just finished 21 days of prayer and fasting and it literally, has changed me from the inside out. Not only, was I in complete control of my desire for food but I was able to resist temptation with strength and determination that only God could provide.



My daughter, her hubby Dave, my niece Kelly, her boyfriend Mike and I went to the South Florida fair, as we do every year. Dana and Dave kept reminding me that the fair is only here once a year and this if my chance to indulge in my favorite fair foods.

Get behind me satan!!! Matt.16:23

I was feeling strong and was bound and determined to pray my way through my usual fair delicacies, which consisted of a gyro, corn dog, a funnel cake, and kettle corn. I resisted all of those and didn’t even feel deprived. I was victorious and didn’t surrender to my fleshly desires. Galatians 5:16


During the Daniel fast,I was the master of my mind, moods and attitudes. I prayed without ceasing about everything so my mind and body was in submission to the Lord. I felt empowered and in control. I acquired a peace that surpassed my understanding and maintained a calm spirit. Isaiah 26:3, Phillipians 4:6-7


I read more and watched TV less. I prayed for many people, their needs and for God to reveal Himself to those that don’t know Him. God disclosed many things to me and placed a boldness in my prayer life like never before. I asked for wisdom, knowledge, understanding and discernment. He opened my mind to what His will was for me and I followed. My goal is to continue this new walk and this new me with the Holy Spirit's guidance and to share it with others. God is so good!


I also discovered many new vegetarian dishes that I enjoyed and thought I would share one for anyone interested. I used whatever I had in my fridge but you can create your own dish.


8 oz. whole wheat pasta cooked

2 Tbs olive oil

3 garlic cloves chopped

1/2 onion chopped

saute in the oil till fragrant add

1/2 small eggplant cut up in cubes

1/2 tsp salt and pepper, garlic and onion powder

saute till eggplant slightly cooked

1/2 yellow, or orange pepper

6-8 lg portabello mushrooms sliced thick

saute 5 - 8 min

add in pasta

1 can diced tomates

1 cup of chicken broth or white cooking wine

simmer then add

1 can cannellini beans rinsed and drained

when bubbling add

8 black olives sliced {optional}

1 tsp or Tbl. of Italian seasoning simmer and serve.

Garnish with parsley and parmesan cheese if you like.


Oh, taste and see that the Lord is good;

blessed is the man who trsts in Him! Ps.34:8






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