Today’s verse: James 1: 2-3 Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds, because you know that the testing of your faith produces perseverance.
Today is a good day! I always start the week on a positive note. A lot of people hate Mondays, but I see it as a fresh start, where nothing has gone wrong yet. I come off the weekend ready to face another round of whatever the week brings me. This week, I will stick to my goals, day by day.
One way to stick to your healthy eating plan-start the week by making a menu for the whole week. Then go to the grocery store and purchase only what is on the list to make your menu items. It is then easy to stick to the plan and not deviate or cheat. You don’t have to come home at the end of a work day and worry about what to cook – it’s already been planned. The only thing better would be to have a chef do it all for you – wouldn’t that be great!
I look at every Monday as a chance to re-evaluate my progress on my healthy living campaign. If I didn’t do so well last week, that’s ok because it’s in the past. There is nothing gained by looking backward. We must move onward and upward!
Looking backward and worrying about the past hurts us. God forgives our sins and then they are washed away. We do not need to continually worry about them. Sins can be large or small. If you start your day by promising God to do something, or not do something, it is easier to perservere. But if you fall, ask for forgiveness and move on. Don’t look back – you are already forgiven. Jesus will never fail you and has already suffered for our sins.
So go out, start a brand new week today, and remember to move ever onward. I wish you the best of luck in reaching your goals, whatever they may be.
Healthy Living Menu (adapted from Prevention Magazine’s 28 day challenge)
Breakfast: Lox and Bagel
Spread 1 oz. reduced fat cream cheese on 1/2 whole wheat bagel. Top with 1 oz. smoked salmon and 2 slices tomato and cucumber.
12 oz. coffee
Lunch: Hearty Bean Soup
Combine 1/2 cup rinsed and drained low sodium canned pinto beans or navy beans, 1 Tbsp diced onion, 5 baby carrots, 1 cup low sodium vegetable broth in saucepan and heat through.
1 small whole grain roll
1 medium nectarine
12 oz. green tea
Dinner: Vegetarian Lasagna
Make lasagna according to directions on box of lasagna noodles, but instead of meat add zucchini, onions, carrot slices, mushrooms and layer alternating with cottage cheese and marinara sauce.
Serve with 2 cups romaine lettuce tossed with 1/4 cup chopped mushrooms and 1 tsp basil vinaigrette.
12 oz. herbal tea
1 oatmeal cookie
12 oz herbal tea
1 Pita bread stuffed with:
2 slices tomato
1 oz low-fat turkey breast
1 leave lettuce
1 tsp Dijon mustard