soup

THE MOMENT AT HAND

October 26, 2011Read: Philippians 1

“Now I want you to know, brothers, that what has happened to me has really served to advance the gospel.” –Philippians 1:12

You’ve no doubt seen the cartoon depicting a frog in the rain being swallowed by a pelican. Upon closer inspection, you may notice the frog choking the bird on the way down. I love it. The caption reads: “Never Give Up.” From the frog’s perspective, he had the pelican right where he wanted him.

Rain or shine, Paul kept a tight grip on the higher purpose of spreading the good news. Though deep in the belly of prison, Paul figured, “Good, a captive audience.” Can't you just picture him cracking his knuckles and clearing his throat? “Ahem, fellas…glad you’re here.

Turning circumstances into platforms, Paul saw the storms of life as mere downpours of holy water. Let’s find courage in his example today, physically and spiritually. Oh, you may not be in prison, but are you being tested in some way? Perhaps you're behind bars of doubt and discouragement. If so, let's remember Paul and never quit. I say we crack our knuckles, clear our throats and make the most of the moment at hand.

--J.P.

NUTRITION TIP: Smarter Soup

Soup is good comfort food. But it is also a terrific way to get more veggies, so load up your chowder with aromatics like celery, carrots, onions and leeks. To help thicken the soup, sprinkle the veggies with flour and cook for 1 to 2 minutes before adding liquid. Starchy add-ins like potatoes, corn and beans will add texture, while their natural starches will also help thicken the soup.

If your favorite recipe calls for butter, swap half of it for canola or olive oil – you’ll still get the buttery flavor and a boost of the more heart-healthy kinds of fats. Shrink down the portion of bacon or make the switch to turkey bacon and you’ll shave off more calories from saturated fats.

Broth-based chowders have considerably less calories than ones made with cream. But if your moto is like mine -- “go creamy or go home” -- using half-and-half  instead of heavy cream will save 500 calories and 60 grams of fat per cup. Since lighter dairy products (like milk and half and half) don’t stand up to high heat as well as cream, it’s best to add them towards the end of cooking to prevent them from separating and making the soup grainy.

PrayFit contributing nutritionist Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.

NEIGHBORHOOD WATCH

April 6, 2011Read: Mark 12

"Love thy neighbor as yourself." --Mark 12:31

Sitting on our little porch, I'm watching Loretta add potting mix, dirt and water to plants and shrubs. The smell of barbecue from a nearby condo fills the air. Somebody's cookin' out. The neighborhood seems alive tonight. Sun-filled cheeks on neighborhood kids is evidence of a fast-approaching summer. It seems God has dropped me in an episode of Leave it to Beaver. Somehow you'd expect Wally to come strollin' by. But I know better. This is no Pine Street.

I know better because I know myself better. When was the last time we visited a new neighbor? Or went to see the widow down the street? Or invited the single dad to church? Not sure if you can relate, but we have more in common with Mrs. Kravitz than we do June Cleaver. In reality, however, our homes, apartments and condos are as much an opportunity to witness as gyms, offices and schools. Let's make it a point this week to do something in Jesus' name for those we live around.

--J.P.

VIDEO: SPEEDY SOUP

If you're looking for a hearty, healthy soup, look no further than the kitchen of PrayFit contributing nutritionist Dana Angelo White, MS, RD, ATC. In this clip, Dana shows you how to make what she refers to as the "perfect" bowl of soup -- low sodium and loaded with nutrients. So click away and get cookin' -- a quick and nutritious dish awaits!

VIDEO: IN THE KITCHEN WITH DANA ANGELO WHITE

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YOU'RE FREE TO GO

January 7, 2011Read: Hebrews 9

"Without the shedding of blood, there is no remission of sin." --Hebrews 9:22

If you blinked, you missed this story. Earlier this week, a man was released from a Texas prison after spending 30 years behind bars for something he didn't do. Thirty years! I was eight when he began his sentence. This week, based on the evidence, a judge admitted the mistake, and set him free. Unbelievable.

He said he didn't quite know how to respond when the judge said, "You're free to go." I suppose if you've lived trapped your whole life, the reality of living free would be foreign.

But what the judge said to the prisoner, God says to us each day. We may not be in jail, per se, but we often feel imprisoned -- shackled by burdens and trapped by mistakes. Thankfully, God sees all the evidence -- Jesus -- and sets us free. Unbelievable.

--J.P.

SOUP FOR YOU Keep out the winter chill with this healthy broth From Dana Angelo White

Ingredients

1 quart low-sodium chicken broth

1 cup whole-wheat pasta recommended (rotelle or other small shaped pasta recommended)

1 cup frozen green peas

2 cups baby spinach

3/4 cup mushrooms, quartered

1/2 teaspoon kosher salt

Freshly ground black pepper

4 tablespoons shredded Parmesean

Directions

Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.

Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg

>> NUTRITION: For more healthy recipes and nutrition tips, visit our nutrition page.

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>> ORDER: Pick up a copy of "PrayFit: Your Guide to a Healthy Body and a Stronger Faith in 28 Days" from Amazon or Barnes & Noble today!

RIGHT WHERE HE WANTS US

November 3, 2010Read: Philippians 1 “Now I want you to know, brothers, that what has happened to me has really served to advance the gospel.” Philippians 1:12

You’ve probably seen the cartoon depicting a frog in the rain being swallowed by a pelican. Upon closer inspection, you notice the frog choking the bird on the way down. The caption reads: “Never Give Up.” From the frog’s perspective, he had the pelican right where he wanted him.

Rain or shine, Paul kept a tight grip on the higher purpose of spreading the good news. Though deep in the belly of prison, Paul figured, “Good, a captive audience.” Can't you just picture him cracking his knuckles and clearing his throat?: “Fellas…glad you’re here.”

Turning circumstances into platforms, Paul saw the storms of life as downpours of holy water. Let’s find courage in his example today. When God puts us right where He wants us, let’s make the most of the moment at hand.

–J.P.

NUTRITION TIP: Smarter Soup

Soup is a terrific way to get more veggies, so load up your chowder with aromatics like celery, carrots, onions and leeks. To help thicken the soup, sprinkle the veggies with flour and cook for 1 to 2 minutes before adding liquid. Starchy add-ins like potatoes, corn and beans will add texture, while their natural starches will also help thicken the soup.

If your favorite recipe calls for butter, swap half of it for canola or olive oil – you’ll still get the buttery flavor and a boost of the more heart-healthy kinds of fats. Shrink down the portion of bacon or make the switch to turkey bacon and you’ll shave off more calories from saturated fats.

Broth-based chowders have considerably less calories than ones made with cream. But if your moto is like mine “go creamy or go home” using half-and-half  instead of heavy cream will save 500 calories and 60 grams of fat per cup. Since lighter dairy products (like milk and half and half) don’t stand up to high heat as well as cream, it’s best to add them towards the end of cooking to prevent them from separating and making the soup grainy.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition