"The end of a matter is better than its beginning, and patience is better than pride." --Ecclesiastes 7:8

Read: Ecclesiastes 7

I could hear it in his voice. Dejected, defeated, exhausted, PrayFit founder Jimmy Pena was in his third hour of a commute that should take 45 minutes. Those familiar with Southern California freeways can relate to the emotional roller coaster of emerging from a sea of brake lights with renewed hope, only to pull to a screeching halt a quarter mile ahead. Accidents, curious passersby, construction -- all things beyond his control. Tonight, Jimmy was, as ever, at the mercy of the pace provided.

Life can be the same way. Just when we think that we are ready to meander into the fast lane, we are pinned in by other obstacles and forced to stay put until the traffic eases. In these moments, we may want to lay on the horn or maneuver for the next closest exit but invariably, the best play is to exercise patience and wait it out.

Are you stuck in one of life's jams, physically or spiritually? In need of Godspeed? Stay in your lane and let Him guide you through. Someday the rearview will reveal that there really was no better place on earth, than on the road that led to Heaven.

And oh, for the record, Jimmy made it home just fine. It was much later than he may have wanted but he arrived safely to a smiling wife and a silent embrace that seemed to absorb all of the frustration of the road behind him. Someday, we'll all be so blessed.

--Eric Velazquez

TUNE IN: You can catch PrayFit founder Jimmy Pena on the airwaves with Moody Radio host Nancy Turner, Tuesday (June 26) at 10 am CST on 90.1 WMBI or click here to listen live online!

PRAYFIT RECIPE OF THE WEEK: Quesadilla Lasagna The perfect dish for health-conscious cheese lovers

Serves: 4


1 tsp olive oil 1 pound ground turkey breast 1⁄2 red onion, finely chopped 1 clove garlic, minced 1 tsp cumin 1 tsp chili powder 1 small zucchini, sliced 1 yellow bell pepper, chopped 1 jalapeno pepper, minced (optional) 3 whole wheat flour tortillas 1 cup shredded low fat cheddar cheese 1 avocado, diced 3⁄4 cup salsa Salt and pepper to taste Canola oil spray

Directions: Preheat oven to 375°F. Heat olive oil in a large skillet. Add turkey and sauté for 4 to 5 minutes until browned. Add onion and garlic and cook for an additional 2 minutes. Season with salt, pepper, cumin and chili powder; stir to combine. Add zucchini, bell pepper and jalapeno and cook, stirring continuously until turkey meat is no longer pink and vegetables are slightly tender. Turn off the heat and set the skillet aside.

Spray a 9-inch pie plate or square casserole dish with non-stick spray. Place one flour tortilla on the bottom of the pan and top with half the turkey mixture and 1/4 cup cheese. Create second layer with another tortilla, and add the remaining turkey mixture and another 1/4 cup of cheese. Create top layer with remaining tortilla, 1/4 cup of salsa and the remaining cheese. Bake until cheese is melted, about 15 to 20 minutes. In a small bowl, combine diced avocado with remaining salsa. Slice the lasagna and serve topped with salsa-avocado mixture.

Calories: 437 | Fat: 15 grams | Saturated Fat: 2 grams | Protein: 47 grams | Carbohydrate: 42 grams | Sodium: 892 milligrams

Dana Angelo White, MS, RD, ATC is a registered dietitian and is currently the nutrition expert for the Food, and has worked as a media spokesperson for Cooking Light Magazine. She has appeared on Good Day Street Talk, Food, Access Hollywood and GMA Health. Visit her at