Think Positive and Give Thanks!

Today’s verse:  Colossians 3:17  And whatever you do, in word or deed, do everything in the name of the Lord Jesus, giving thanks to God the Father through him.

My son taught me something today.   He said to wake up every morning, and before I even get out of bed, think of 5-10 things to be thankful for this day.  In doing so,  it starts the day on a positive note. What a great idea!  It seems like a simple idea, but I don’t do it often enough.  We all have so much to be thankful for, even though some days it doesn’t seem like it.

In spite of any issues, addictions or problems we face every day, we can think of things to be thankful for.  To start with, we are still alive, which is the greatest thing to thank God for.  We have many blessings, and it helps to remember them every morning.

We are blessed that everyday is a new day to start over with our lives,  and to right our wrongs.  We should especially be thankful for God’s help in getting us through our addictions. We will be strong enough to fight them, at least for today, because of our positive attitudes.  Being thankful and grateful must always be part of our daily life! It reminds us how good and great our God is, no matter what circumstances we are passing through.

So get up, say a prayer of thanks, or make a list of things to be thankful for, and get on with a positive day!  

Healthy Living Menu (adapted from Prevention Magazine’s 28 day challenge)

Breakfast:   Multi-Grain Pancake

Prepare 5″ frozen or homemade pancake and top with 1/4 cup berries and 2 Tbsp. plain non-fat Greek yogurt.
12 oz. coffee

Lunch:  Chicken Soup and Salad

Simmer 3 oz. diced boneless, skinless chicken breast in 2 cups low sodium fat-free chicken broth with 5 sliced baby carrots, 1 rib sliced celery, and 1 Tbsp chopped fresh parsley until cooked through.
Salad greens with sliced tomatoe
12 oz. green tea


Alternate 4 oz. tofu (or chicken breast if you don’t like tofu), 1 med zucchini, cut into chunks, 1 medium bell pepper, cut into chunks, and 5 mushrooms on metal skewer. Serve with 1/2 cup cooked whole barley or brown rice and 1/2 cup peas
1/8 honeydew melon
12 oz. herbal tea or water


1 oatmeal cookie

Optional Snack:

1 medium sliced tomato
1 oz skim mozzarella
1 Tbsp Balsamic Vinaigrette with 2 tsp olive oil






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