5 Tips of Encouragement in the Growth Process to Achieve Your Dreams & Goals (+ What No One Tells You About Growth)

Watch what happens when you don’t give up…

What No One Tells You About Growth

1.) It’s a Marathon, Not a Sprint
The race will not immediately be over, instead it’s about making a commitment to make little steps over a long period of time. It might seem exhausting but with each step you are making a “step” an improvement, a stride towards the finish line and towards your desired goal, so KEEP GOING!
2.) Don’t Focus Solely on Appearances
It may look stagnant at times (but you’re either taking a step forward or backwards; if you’re doing the right thing, then you are taking a step forward so keep on doing the right thing regardless of it you can see the progress immediately.There may be times when it looks like nothing is happening. But keep going anyway. Don’t live based on appearances. If you’re doing the right thing, you might not be rewarded at every moment but keep on doing the right thing.
3.) Stop Comparing Yourself to Other People
Everyone’s journey looks different because we are all so uniquely differently crafted by God. You were not created to look like, sound like, be like, act like, etc. anyone else except you. God expects for you to be the best you not the best replicated version of the person next to you or the person you most admire.
 
4.) It Might Hurt – Growth Can Be Painful
 
There’s a lot of truth when it comes to the word “growing pains.” Often in order to grow and keep growing, we might experience pain in the process. For example, in order for muscles to grow, the muscle fibers must be torn so that they can rebuild themselves to be stronger, in order for a palm tree’s roots to grow deep into the ground, sometimes large weights are placed on top of it to force the trees roots to dig down deeper, and in order for beautiful spring flowers to bloom, they must first start out as a seed buried underground and must push through the soil in order to grow.
5.) Your Growth Can Stimulate Others to Grow
Your personal growth process is about more than just you. Although it may seem so all consuming about yourself, your dreams, your hopes, your future, etc; there is more to it than that. You have the power to positively impact the lives of others through just simply choosing to live a life of integrity as you steadfastly pursue your dreams. You don’t have to be called a “mentor” to be one. There are probably people that already consider you to be one. So keep going forward and don’t give up. In the end, you will reap what you sow.
©All Rights Reserved

Authentic Pico de Gallo (Fresh Mexican Salsa)

Fresh, vibrant and full of flavor; there is nothing quite like Pico de Gallo. With only a few simple ingredients, you’re own your way to Pico de Gallo paradise.

I honestly can’t recall the first time I tried Pico de Gallo. I grew up eating Mexican food so much that it is such an integral part of the food that I crave from my childhood onwards.

I still have a lot to learn about Mexican cooking and the beauty of the variety of dishes, but what I have learned along the way, I absolutely love.

Pico de Gallo is almost like a salad to me. If it’s placed in a bowl, I can dig right in with a spoon or a fork. But truly, it is so full of fresh ingredients that it not only pairs well with tortilla chips (no shame in tortilla chip dipping) but also it tastes really great on top of grilled chicken or fish. Yum.

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Here’s the recipe:

Pico de Gallo (aka Salsa Fresca)

  • 3 tomatoes
  • 1 red onion
  • 1/4 c chopped fresh cilantro
  • 2 T lime juice
  • salt & pepper (to taste)
  • 1 Serrano, habanaro or jalapeno (if spicy salsa is your sort of thing. For me, it’s not so I omitted the peppers)

Preparation:

Finely chop the tomatoes and onions and place them in a bowl.

Add the cilantro and stir.

Drizzle over the lime juice and season with salt and pepper.

Serve immediately or pop it in the fridge for later.*

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*From my experience, I find my Pico de Gallo to be better the next day or even two days later. At this point, the onions have mellowed out a bit more and all of the ingredients have “marinated” together and become well acquainted with each other.

 

Rivulets

via Daily Prompt: Rivulet

Rivulets

by EE Winkler

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Photo by eberhard grossgasteiger on Unsplash

I was walking in darkness I could not see

until I was awakened to His truth about what He has done for me

It was a day that I won’t forget

He was knocking on my heart and I let Him in

He poured out His love like rivulets

and he paid a price that I won’t forget

now I am alive because His spirit lives in me

set free from my bondage now I am free

Within His kingdom there is a place

for anyone and everyone that will profess His name

not as slaves but as children to the Father’s love

a love greater than any other I cannot completely fathom

He poured out His love like rivulets

and he paid a price that I won’t forget

now I am alive because His spirit lives in me

set free from my bondage now I am free

Grace, grace is what He gave

paid by the His body broken and blood poured out to save

Love, love is found in His name

purer than any other all for love to this earth He came

He poured out His love like rivulets

and he paid a price that I won’t forget

now I am alive because His spirit lives in me

set free from my bondage now I am free

©All Rights Reserved

DIY Self-Rising Flour

Don’t forsake your favorite recipe that requires self rising flour, thanks to this simple DIY recipe to make self rising flour in a flash!

Growing up, my mom always had two containers of flour. On one container she labeled it “All Purpose Flour” and on the other she labeled it “Self Rising Flour.” I noticed that there was always less self rising flour than all purpose flour and the main reason for this was simply because she used the self rising flour a lot more. Quite frankly, when she took out the self rising flour, I knew she was going to be making something I loved (e.g. cakes, pumpkin bread, biscuits, etc.)

Living abroad, is always a good reminder for me that it’s important to know how to make self rising flour. So, thus this recipe. It really is quite essential; not only if you can’t find it at your local grocery store but also for the simple reason that if you run out, you do’t have to run to the store right that moment in order to finish off the recipe.

Here’s the long and short of it (“The Recipe):

Self Rising Flour

  • 1 c all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt

Preparation: 

Place all of the ingredients in a bowl, stir, and add to your favorite recipe.

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Note: If you need multiple cups of self rising flour, you can multiply this recipe based on your baking needs.

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So simple.

I love it.

Enjoy!

Guten Appetit!

Curry Chicken

Tender marinated chicken coated in a creamy flavorful curry sauce with mushrooms and sweet red peppers.

I love curry chicken. And I know that curry in general is one of those spices (although it’s actually a combination of spices but that’s a whole other story) that people seem to love or to hate.

As a kid, I had the opportunity to try many different cuisines and flavors. From the first time I tried curry chicken until now, I feel the same — I love it. But I do understand that others don’t love it.

This recipe is simple and delicious. The focus is on the tender marinated chicken and the curry sauce. The combination of these two things makes an unforgettably delicious meal.

Here’s the recipe:

Curry Chicken

  • 1 lb boneless skinless chicken breast
  • 1/2 c thick yogurt
  • 1/2 lemon (juiced)
  • 1 red pepper (sweet or bell)
  • 1.5 inch piece of ginger (minced)
  • 4 garlic cloves (minced)
  • 1.5 onion (diced)
  • 8 oz mushrooms
  • 1.5 T curry powder
  • 1 tsp turmeric
  • 4 tsp cumin
  • 4 tsp oregano
  • 1 tsp red pepper flakes
  • 1/4 – 1/2 c heavy cream
  • 3 T sunflower oil (or any neutral oil)
  • salt & pepper (to taste)

Preparation:

To marinate the chicken: Mix together the yogurt, 1 T oil, half an onion, half an inch piece of ginger, lemon juice, 2 tsp of cumin, salt, pepper and 2 tsp of oregano. Stir and cover with plastic wrap. Place in the refrigerator overnight to marinate.

To prepare the curry chicken: Toast the spices until fragrant (cumin, red pepper flakes, oregano and turmeric).

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Sauté the onions, ginger & garlic.

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Sprinkle over the cumin, red pepper flakes, turmeric, curry powder, salt & pepper.

Add the chicken and sauté.

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Add the diced red pepper & stir until well combined.

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Add the cream and keep stirring until warmed all the way through.

Serve & Enjoy!

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Chicken Tikka Masala

Creamy, flavorful and seasoned masala sauce with tender pieces of marinated chicken.

The perfect blend of spices with tomatoes create a delicious “masala” or sauce for this dish. The chicken is marinated in a thick yogurt mixture and is tender, flavorful and so good. If you think marinades are not worth the work, then you’ll love how simple this one and the final result of the tender chicken.

A classic Indian dish, Chicken Tikka Masala is found on restaurant menus all over the world. But making it at home is a rewarding and delicious treat and perhaps not as complicated as you imagined.

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Here’s the recipe:

Chicken Tikka Masala

  • 1 lb boneless skin-less chicken breasts (diced)
  • 1/2 c thick yogurt
  • 1/2 lemon (juiced)
  • 1.5 onions (diced)
  • 4 garlic cloves (minced)
  • 1.5 inch piece of ginger (diced)
  • 2 T tomato paste
  • 2 tomatoes (peeled and chopped)
  • 2 T cumin powder
  • 1 tsp red pepper flakes
  • 2 T dried oregano
  • 2 tsp turmeric powder
  • 1/4 – 1/2 c cream (if desired)
  • salt & pepper (to taste)

Preparation:

To marinate the chicken: place the chicken, yogurt, lemon juice, half of an onion, a half-inch piece of ginger, 1 T cumin powder, 1 T dried oregano, salt and pepper in a bowl. Stir to combine and then cover with plastic wrap. Place in the refrigerator overnight.

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To make the chicken tikka masala:

Place the spices in a dry frying pan and toast just until they are fragrant.

Sauté the onions, garlic and ginger in a frying pan with the sunflower oil until tender.

Add the spices and stir thoroughly.

Add the chicken and sauté  until cooked through.

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Then add the tomato paste, season with salt and pepper and stir until well coated.

Then add the chopped tomatoes and 1.5 cups of hot water. Stir and then cover with a lid. Simmer for 15 minutes, stirring occasionally.

Then remove from the heat and stir in the cream.

Serve over a bed of rice or with bread.

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Enjoy!

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Guten Appetit!

 

 

Dad’s Cinnamon & Brown Sugar Oatmeal

Creamy, rich and delicious oatmeal, with cinnamon spice and everything nice!

     Growing up, I never realized how blessed I was that both of my parents could cook. They each had their specialties but they always managed to make a great meal to feed our family of seven. Looking back, I am so grateful for this. It really taught me so much!

When my Dad was cooking, breakfast dishes were some of his signature items. In particularly, his cream of wheat or oatmeal. You could always smell it cooking throughout the house because of the aroma of the cinnamon and nutmeg. His dishes were not without flavor and this oatmeal recipe is an excellent testimony.

     I know you might be thinking, what’s so special about oatmeal? Well, I will tell you. It’s simply the way my Dad prepares oatmeal. I actually never had oatmeal any other way until I was much older and I really appreciated his oatmeal even more. 

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     It all starts with milk. Instead of water, he always uses milk and that’s what makes the oatmeal so creamy. To the milk, he adds brown sugar, cinnamon and a pinch of nutmeg. This combination on it’s own is so good that you could pour it in a glass and drink it as a warm beverage. 

     Once it’s had time to simmer, not boil, he adds the oats and stirs. Then he covers it with a lid and allows it to cook for 5-10 minutes. At the very end, he stirs in some raisins and then it’s ready to enjoy. Creamy and delicious, it’s just sweet enough and so good. 

So, thanks Dad for making great food like this oatmeal recipe and teaching me what you know. I would not be who I am today without you, so thank you for all that you are and all that you’ve done!

Happy Birthday!

Here’s the recipe:

Dad’s Cinnamon & Brown Sugar Oatmeal

  • 1 c oats
  • 2 c milk
  • 1/2 T ground cinnamon
  • a pinch of nutmeg
  • 2 T – 1/3 c brown sugar (depending on the sweetness level you prefer)
  • 2 T raisins

Preparation:

Pour the milk into a sauce pot and place over medium heat.

Add in the cinnamon, nutmeg and brown sugar and stir until the brown sugar has dissolved.

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Keep stirring frequently until it comes to a light simmer. Then pour in the oats, stirring constantly.

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Reduce the heat and allow the oatmeal to simmer for 7-15 minutes*

Remove from the heat and stir in the raisins.

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Pour into a large bowl (or two).

Serve and Enjoy!

Soooo good! I made this yesterday and ate the oatmeal so fast I even surprised myself, lol!

Sheer delight!

*The cook time depends on whether you use quick cooking oats or old fashioned oats. Adjust the cooking time depending on which one you use.