The Mothership

”So get rid of all the filth and evil in your lives, and humbly accept the word God has planted in your hearts, for it has the power to save your souls.“ ‭‭James‬ ‭1‬:‭21‬ ‭NLT‬‬ What word has God planted in your heart that has the power to save your soul? A friend of my called me the threader. My family is interconnected through threads. What they pickup from me will determine if they are able to bend and flex or if they will be tight with tension. If my stress and angst is known, then my threads are taut and unable to be flexible. But if I am looking for the peace in all situations, my threads are able to move freely, and yet with intention. Depending on circumstances, my husband or I or even a child help keep the peace. We talk a lot about “keeping the peace” not with the intent to people please. But with the thought of how can we come to each interaction, love the person well, with a lens of boundaries that helps keep the peace in our hearts? Peace is always accessible,

This dish is so easy. It took a total of less than 1 hour to put together, bake, and cool off so you can eat it. If you use regular pasta - I would bake it for an extra 5 minutes. My mom passed this recipe on to me and I doctored it a bit.  Ingredients: 1 - 16oz box of pasta (I used Chickpea pasta) 3 cups of water 16 oz. Of frozen meatballs (I used meatless) Sprinkle of salt 1 - 24 oz jar of pasta sauce 5 oz. Spinach Parmesan cheese 2 cups of mozzarella  Fresh Basil or parsley for the top of the dish Recipe : Turn oven to 450.  Spray a 13x9 dish.  Place noodles, water, meatballs, salt, spinach and just a sprinkle of Parmesan into the dish. Give it a good toss to make sure everything is incorporated.  Cover with aluminum foil. Bake for 30 minutes. Be sure to give a good stir about every 10 minutes.  Take out and sprinkle on the two cups of mozzarella cheese. Bake an additional 5 minutes, uncovered.  Take out and let sit for at least 5 minutes. Sprinkle some torn fresh parsley or basil o

Very tasty and makes a lot so you can freeze for later or give to others.  I usually use a 13x9 and two foil 8x8 pans for freezing when I make this and there is still filling left over which is good for putting on top of salads or giving to little ones:) You can also use a 7x11 and 3 foil containers.  When cooking the chicken, I usually cook it in a crockpot on low that morning with a little salt and a minced clove of garlic and just a little water so that it's easy to shred and prepared for when I come home to make the rest. Or you can bake the chicken at 350 for 30 minutes seasoned with garlic powder and salt. Then shred with two forks after its baked This is not super spicy but you can make it hotter if you like. Just add things like diced jalepenos or Tabasco sauce to the chicken filling.  The tortillas: I use white or yellow corn tortillas. They are smaller than the normal taco tortillas. I have tried wheat tortillas and they just don't hold up as well. They ended

  This is one of those wonderful one pot easy prep meals. No chopping! I made a less lactose version because someone in our family has a sensitivity. Use full lactose items if you feel so inclined Ingredients: 2 lbs. uncooked chicken 1 - 32oz. chicken or vegetable broth 1 - 28 oz. can green enchilada sauce  Salt & Pepper to taste 1 - 14oz. can of corn, drained 1 - 14oz drained & rinsed can of white beans 2 cups shredded Monterey jack cheese 1/4 cup whole milk 3/4 cup almond milk (Or use all whole milk) 1 cup of soy yogurt (or green yogurt or sour cream) 2 oz. cream cheese or cream cheese alternative (cubed and softened) 4 oz. green salsa verde chopped white onion chopped cilantro  tortilla chips ***You could top with chopped avocado. Recipe: In a crockpot add the chicken, broth, and enchilada sauce, Salt & Pepper. Cook on low for 7 hours. Shred the chicken. Add the beans and corn. Stir Add the cheese, milks, yogurt, cream cheese and salsa to the crockpot. Stir as you add th

Sometimes there is nothing I can say or do to help you. Vastly different from the prelude of the season of parenting is where we remain now. Before you’d simply run to me with open arms when you were hurt, weren’t sure of the safety around you or uneasy of emotions that billowed inside. Now I stand here, ready to catch you as you fall, but it seems to me you feel less inclined to share. What stands in your way, baby girl? What keeps you from falling?  And then, just as the wind changes, with my arms outstretched and tired from the endurance of patience, you land ever so softly. As you get older, you have all the words, but for some reason your silence is the loudest. So for now, in this season, I will stand waiting, even annoyingly nudging you, because this is my calling. My roots are grounded deep so that I can sustain the impact. Saddened is my helping heart not be able to fix everything and make it all better, but blessed is my heart to hold the honor of being the constant s

My kids and I went apple picking with some friends and came home with soo many apples. I don't even know all the kinds because the kids were lke squirrels hopping from one row of apple trees to the next. My kids eat apples at an alarming rate so they each brought home a full 2 pound bag. I wanted to make something that the kids would enjoy and settled on this. I added protein powder to it, because, I figured if my kids are gonna eat baked goods, it might as well have an extra boost to it. When you see that you have to peel, core and chop the apples, don't be scared. Take your potato peeler and get rid of the peel. Cut around the core, and then chop the flesh. I only covered this with half walnuts because SOMEBODY doesn’t enjoy the texture. Super easy - no apple corer needed. This recipe has the fiber, the protein, and the carbs! Enjoy! Ingredients: 3 pounds of apples, peeled, cored and chopped juice from 1/2 a lemon 3 teaspoons of cinnamon 1/2 cup of granulated sugar 1 tablespo