I’m conducting an experiment. I have shared with you my weakness for all ice cream-related things — that I cannot keep ice cream at my house without eating it. In recent days, I’ve come to realize that I’ve used that as a crutch. It’s huge cop-out. At this point in my relationship with my body and my decision to be healthy, I should be able to store a little ice cream in my freezer without it controlling me body, mind, and spirit.
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My treat this past Sunday was Ben & Jerry’s “Red Velvet Cake” ice cream. It was on sale at the grocery store two pints for $5.00. So, I bought them. I hadn’t had ice cream as a treat for over a month. My experiment is two-fold: to see if I can keep from eating that second pint and to see if I can keep the fact that it’s in there from completely controlling my thoughts.
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It’s not enough to just not eat it. If I’m constantly thinking of it being there, opening the freezer, contemplating the eating of it, and shutting the door again without tearing it opening and consuming it in an ice cream frenzy, then I still lose. I lose myself to worldly thoughts — thoughts that are not God-centered, thoughts that will eventually lead me down the path of over-indulgence. I’ve been there before. You know the thought, “If I just go ahead and eat it, it’ll be gone and it won’t tempt me.”
Sow righteousness, reap love. It’s time to till the ready earth, it’s time to dig in with God, until he arrives with righteousness ripe for harvest. (Hosea 10:12, The Message)
I’ve decided that in order to keep my mind on God, I’m making a choice to “sow righteousness and reap love.” I am pursuing Him and what He wants me to do. I’m going about my business as if that pint of ice cream in my freezer didn’t exist. I believe that if I do this, God’s going to give me His thoughts and His actions — and that neither will have anything to do with Ben & Jerry’s.
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Will I be able to do it? I’m going with a big, resounding “Yes!” It’s been there for nearly three days. I’ll let you know if I’m successful or not. While we’re waiting to find out, let me share with you some words that have enlightened me about my journey to health:
“As we make an offering of our work, we find the truth of a principle Jesus taught: fulfillment is not a goal to achieve, but always the by-product of sacrifice.” Elisabeth Elliot
“Although God causes all things to work together for good for His children, He still holds us accountable for our behavior.” Kay Arthur“
“Action springs not from thought, but from a readiness for responsibility.” Dietrich Bonhoeffer
I’ve written these words of wisdom on colorful index cards and placed them in various places around my house that I frequent as I do housework and spend leisure time. And no, one of those places is NOT on the freezer!
What thoughts are keeping you from making the transition from wherever you’re at now and the pathway to a healthier you? I’d love to hear from you.
shr
P. S. Here’s a little treat I made on Monday night. I promise you it’s good. It passed the taste-test with my family! My father, who isn’t even a pizza fan, loved it. So make it, enjoy it, and feel good about you! (Coming Friday: Crock Pot Rotisserie Chicken and Skinny Chinese Chicken Salad)
Low-Carb Pepperoni Pizza (4 servings)
Ingredients for Crust:
3 cups very finely grated cauliflower (about 1 medium head)
1 cup finely shredded mozzarella cheese
1/2 cup finely shredded Parmesan cheese
1 Tablespoon garlic powder
1 teaspoon salt
6 Tablespoons liquid egg white
Ingredients for Pizza Topping:
17 slices, Hormel Turkey Pepperoni
1 cup Prego Spaghetti Sauce, Original
1 cup finely shredded mozzarella cheese
1/2 cup finely shredded Parmesan cheese
Directions:
Photo Source: Sandra Hall Rosser
1. Pre-heat oven to 450 degrees.
2. Put cauliflower in a microwave safe bowl, cover loosely with a paper towel and microwave for 7-8 minutes (cauliflower will appear translucent). Let cool completely.
3. Mix cauliflower, liquid egg whites, cheeses, garlic powder, and salt. Make sure the egg whites are well-distributed in mixture.
2. Turn crust mixture onto nonstick pizza pan. Pat into a 10-12″ round. Press firmly, cleaning up edges, and make the crust as thin as you possibly can.*
4. Bake crust for 5-8 minutes or until golden brown.
5. Remove from oven and let cool.
6. Before adding pizza toppings, loosen the edges of crust with a spatula, moving spatula underneath crust until all of crust is loose.
1. Reduce oven to 350 degrees.
2. Make sure crust is in the center of pizza pan.
3. Spread 1 cup Prego spaghetti sauce onto crust using the back of a large spoon. Make sure crust has sauce, even out to the edges.
4. Sprinkle 1 cup mozzarella and 1/2 cup Parmesan cheese evenly across pizza crust.
5. Top with turkey pepperoni.
6. Return to oven and cook for another 5-10 minutes or until cheese is melted and pepperoni is crisp.
7. Cool slightly on rack. Cut into 8 slices.
- Turkey Sausage and Turkey Pepperoni Pizza (beatcancer2010.wordpress.com)
- Pizza: past, present, and pepperoni (addapinchofeverything.wordpress.com)
- What’s Up With Cauliflower Pizza Crust? (thekitchn.com)
- The week I survived without grains, plus my recipe for cauliflower crust pizza (marissakabroad.wordpress.com)
Loved by the King 