To Love, Live, Learn, and Lauch
I hate losing an argument, don’t you? Maybe it’s the competitor in me. Maybe it’s the winner in me. Frankly — it’s the pride in me.
As I begin to check my pride at the door, then having to argue and fight is no more.
Proverbs 13:10 teaches us that only by pride comes contention. Lose your pride – you won’t have to worry about battling.
Photo on Flickr by yourdon
Feeling stuck? Often, I’ve found that being stuck begins with being stubborn – with God.
God’s Word in Isaiah 64:8 tells us the mindset and heart’s cry we should have:
But now, O LORD, thou art our father; we are the clay, and thou our potter; and we all are the work of thy hand.
If we become hardened to change, are we still pliable clay in God’s masterful hands?
Photo on Flickr by Sarah R
A great man of faith, George Mueller once said,
“The beginning of anxiety is the end of faith, and the beginning of true faith is the end of anxiety.”
Show God you have confidence in Him (Prov 3:26) and you’ll be able to rest that He’s got it covered. As my friend Tony says, “God’s Got This”.
I tried to share this recipe on Facebook, but there’s too much information for what’s allowed, so I’m delivering it here.
Post Office Pumpkin Bars (because they always deliver healthy goodness!). Gluten-Free, Sugar-Free, Dairy-Free, Vegan Treats
Ingredients:
– 1 Banana
– 3 tbs (unsweetened) apple sauce
– 1 tbs pumpkin butter
– 1 cup vegetable oil
– 1 cup coconut sugar
– 15 oz can of pumpkin
– 1.5 cups Gluten Free flour
– 3 tsp baking powder
– 2 tsp ground cinnamon
– 1 tsp salt
– 1 tsp baking soda
Preheat oven to 350 degrees F
Puree the banana, apple sauce, and pumpkin butter. Your goal is to get 3/4 cup. Any remaining would be a great topping (for this batch, I just mixed some Trader Joe’s apple sauce and pumpkin butter for a topping).
In a mixing bowl, combine and mix the puree, coconut sugar, oil, and pumpkin until fluffy and light. In a separate bowl, combine the dry ingredients, and then add to the pumpkin mixture.
Spread batter into a greased cake pan (a 9×9 for a taller bar, 13×10 for a shorter bar). Bake for 30 minutes. Let cool before cutting into bars.
Notes: If you want more fluff, I guess you could add cornstarch. Additionally, I’ve sometimes used a bit of maple syrup – but there’s already plenty of sweetness.