HE KNOWS YOU BEST
August 3, 2011Read: Mark 9
"I tell you the truth, anyone who gives you a cup of water in my name because you belong to Christ, will certainly not lose his reward." --Mark 9:41
All week long, I've had this familiar thought running through my mind: He who knows us best, loves us most. I'd like to break it down, if I may.
"He who knows us." Have you ever considered that God actually knows you? If someone famous knew you, how would that make you feel? You'd likely want to do a little name-dropping now and then, huh? You know, over the course of my career, I've met some pretty big stars, but I bet not one of them can actually look up and count them.
"He who knows us best." We all have close friends, spouses, parents, and siblings. Some of us even have twins! But nobody, and I mean nobody under the sun knows you better than the Son Himself. From thoughts we haven't thought, to the ones we wish to forget, He knows us best.
"He who knows us best, loves us most." Here's the kicker. He actually loves us. He doesn't like us or tolerate us. He doesn't excuse us or simply endure us. He loves us. More than you love your kids, your husband or grandmother. Imagine?
You know, it's really not a matter of how far we'll go in this life, but more about where we'd be without Him.
I feel like name-dropping today. How 'bout you?
RECIPE OF THE WEEK: Protein-Packed Crustless Spinach Quiche
Getting enough protein is critical for building or maintaining muscle and burning more bodyfat. But in your quest to get enough of the stuff -- avid exercisers can aim for 0.75-1.0 grams of protein per pound of bodyweight per day -- do you find yourself running out of good, high-protein ideas? Try adding this one in.
"This is a crowd-pleaser every time I serve it, and it even satisfies meat lovers even though it’s vegetarian!" says PrayFit contributing nutritionist Emily Ann Miller, MPH, RD. "It’s great for breakfast, lunch, or dinner."
16 ounces low-fat cottage cheese, no salt/sodium added
1 cup shredded part-skim mozzarella cheese
1/3 cup parmesan cheese
1 teaspoon dried oregano
10 ounces frozen chopped spinach, thawed and squeezed of all excess water
Choose as many add-ins as you’d like, adding up to two cups of them: chopped bell peppers, chopped tomatoes, roasted peppers, artichokes, mushrooms
Preheat oven to 350ºF and spray a standard pie plate with cooking spray. Lightly beat eggs in a large mixing bowl. Stir in remaining ingredients. Make sure that you squeeze as much water as possible out of the spinach before adding it to the mixing bowl. Pour mixture into pie plate and bake for approximately 45-60 minutes. The quiche is done when the top is golden brown and the middle is set. Let sit approximately 10 minutes before serving. Serves 6-8.
NUTRITION FACTS: (based on 6 servings and addition of 1 cup tomatoes) 200 calories, 10 g fat (5g saturated), 276 mg sodium, 6g carbohydrate, 2g fiber, 22g protein
Emily Ann Miller, MPH, RD is a registered dietitian and works at a Washington, D.C.-based independent, nonprofit science organization, where her work is currently focused on environmental and policy solutions to obesity prevention. She also speaks to groups about health and nutrition and provides nutrition education to patients at a free medical clinic that serves low-income, uninsured adults in the D.C. area. You can view more of Emily’s nutrition tips and updates by following her on Twitter, @EmilyAMillerRD.