BACKGROUND CHECK

July 22, 2010Read: John 4

"Jesus answered her, 'If you knew the gift of God and who it is that asks you for a drink, you would have asked him and he would have given you living water.'" --John 4:10

I was recently asked to participate as a fitness consultant on a very popular television show. Along with their invitation came paperwork, questionnaires and a background check. Even though an offer was on the table, and I'd been on this show before, I still had to prove I had the chops. And while I was so honored with the invite, I declined due to several scheduling conflicts and commitments.

What if our relationship with Jesus was dependent on our past? What if our ability to approach God was based on a background check of biblical proportions? If it was, the woman at the well might have sought a different source of water. Paul, Jacob, Peter, me, you...all checkered pasts and spotty resumes; the fallen need not apply.

But we serve an approachable Savior. So don't get held up on the blemishes of your resume. His scars are proof He has all the background on us He'll ever need.

--J.P.

HEALTHY EATING MISTAKES PrayFit contributor Dana Angelo White's panel weighs in Cooking isn’t rocket science, but there are mistakes many folks make that keep their foods from being as nutritious as they could be.  Last month, we polled nutrition experts about the foods they avoid; this month we polled more top nutritionists and registered dietitians to find out the most common healthy cooking faux pas.

From Our Experts

“Refrain from peeling your fruits and veggies as the skin is packed with nutrients.  Buy organic and give them a good wash before using, then enjoy the texture and nutrition those peels provide. Don’t boil your veggies as it leaches the nutrients.  Try a quick pan steam with a little bit of water for tasty, tender, yet crisp veggies. Feel the need to boil? Save the water for cooking grains or soups.”

--Katie Cavuto Boyle

“Many of my clients admit they’ll use way too much sauce (teriyaki, sweet and sour, BBQ, etc.) when marinating food or making a stir fry. Typically, the serving size is only 2 tablespoons, but they’ll pour on closer to 1/4 cup, which is filling an otherwise healthy dish with loads of unnecessary calories, sugar and sodium. I recommend using less sauce and adding more flavor with fresh herbs, spices, or lemon zest.”

--Janel Ovrut

Dana Angelo White, MS, RD, ATC is a registered dietitian, certified athletic trainer, and nutrition and fitness consultant for PrayFit, international food companies, restaurants and marketing firms. For the rest of her list, visit her at her Food Network Blog or check out her personal website.