Newsletter

Newsletter

November 2008

Dear Friends by Carole Lewis

Is it just me or is time really flying by as fast as it feels? Here we are almost at the end of 2008, and it seems like the year just began a few weeks ago. So much has happened this year. We have a brand new First Place 4 Health program. We had a record number of FP4H leaders at our annual Leadership Summit the end of July. Hurricane Ike hit on September 13, destroying our home on Galveston Bay. I cannot believe it has been seven weeks since the storm and we are still at “square one” in our recovery efforts. As I have thought about how quickly our lives fly by, I am acutely aware that we all need to make every minute of every day count.

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Blessings to you,
Carole Lewis
First Place 4 Health National Director
carole.lewis@firstplace4health.com

Leadership Training by Vicki Heath

My Thankfulness Top Ten

If you are using our new materials for First Place 4 Health classes, you have no doubt been introduced to our “Top Ten” lists. Erin DuBroc shared her Nutrition Top Ten to ensure our success in the area of eating, and I introduced my Fitness Top Ten to help encourage you to keep your exercise commitments. As we enter into this holiday season, I want to share with you ten things that have made my personal Top Ten Thanksgiving list.

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For the Kingdom,

Vicki Heath
vicki.health@firstplace4health.com

Balanced Living-Physical by Jeannie Blocher

Fitness Stress Reduction Plan
What do you do when you are stressed out? Do you shop? This may be fun, but it’s not a good idea in tight economic times. Do you eat? We all know this is a temptation we must resist; we must find better ways to reduce our stress than eating! Do you just zone out in front of T.V.? That might work to temporarily keep your mind occupied, but after that show or movie is over—then what do you do, watch more? And you know in your heart that too much inactivity is not a good thing.

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Jeannie Blocher
www.bodyandsoul.org

Balanced Living-Emotional by Bill Heston

Why don’t we do what we know to do? – Part 3
This is the third in a series that explores the many reasons why we do not have as much success in the Christian life as we think we should.

As long as we have the great host of ‘ordinary people’ who know who they are and are not caught up in the temptation to become what they are not, we can take comfort that God is yet at work bringing blessedness to coming generations.
[Myron D Madden, Blessing: Giving the Gift of Power, p, 185]

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Bill Heston
bheston@fpchouston.org

Nutrition Notes by Erin DuBroc

My Thankfulness Top Ten
Since I already strive to emulate Vicki Heath in so many other ways, I figured it wouldn’t be unusual to follow her lead with regards to her newsletter article topic this month. Imitation is the highest form of flattery, is it not? What a great idea to create a thankfulness top ten list – something I think I should do way more often! Be sure to read her and Carole’s articles – you will be inspired to create a list of your own!

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To good health,

Erin DuBroc, MPH, RD, LD
First Place 4 Health Registered Dietitian
erin.dubroc@firstplace4health.com

Inspiration: Motivating Yourself for Change

The thief cometh not, but for to steal, and to kill, and to destroy: I am come
that they might have life, and that they might have it more abundantly.
(John 10:10) KJV

Most of us know we need to get healthier, but the problem is getting motivated. I want to discuss how to get inspired and how to stay motivated to achieve a healthy lifestyle. The four keys to a better body fit into the acrostic D.I.E.T. The first was Dedication. Now, we turn our attention to key number two: Inspiration: I want to share with you what has inspired me.

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Steve Reynolds
sreynolds@capitalbaptist.org

Devotional

A Thankful Heart

For the Mighty One has done great things for me—holy is his name.

LUKE 1:40

My book, A Thankful Heart, came to be because of the lessons I learned through times of great loss. My husband, Johnny and I have experienced financial losses, Johnny’s cancer and the death of our daughter Shari. We have survived a fire in our home, which necessitated moving out for three months. We woke up one morning to a flooded house, when our washer got stuck on the fill cycle and water poured in all night.

As I thought of all these losses and challenges of the last 25 years, I realized that through it all and in it all, God has done great things for us. Every single event has been a time we learned more about God and His will for our lives. He has done great things for us, because we are His children. He restored our financial ruin and turned it into financial stability. He has sustained Johnny’s life for eight years after being told he might live for two years. He has helped my son-in-law, Jeff, finish raising their three wonderful girls after the death of Shari in 2001. Cara, the oldest, is now married and expecting her first child. Christen is in college and Amanda is a junior in high school.

Our God is Holy and worthy of our praise and thankfulness. He does great things for us, because of His character. He is love, righteousness, holiness, patience, kindness, goodness, grace and mercy personified. Yes, God has done great things for me and He has also done great things for you. Why not thank Him today?

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Recipes

Sweet Potato and Black Bean Enchiladas
Serves: 4

Green Chile Sauce
• 1 cup light vegetable broth
• 1 green pepper, chopped
• 1 tablespoon flour dissolved in a little cold water
• 1 cup chopped roasted green Chiles, hot or mild
  
• 2 to 3 cloves garlic, minced
• 1 teaspoon cumin or chili powder, hot or mild,
  

Enchilada Filling
• 1 15-ounce can black beans, rinsed, drained
• 4 cloves garlic, minced
• Fresh lime juice from 1 large lime
• 2 heaping cups cooked diced sweet potatoes
  
• 1/2 cup chopped roasted mild green Chiles
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon chili powder mild or spicy
  
• Sea salt and black pepper to taste
  
• 2 tablespoons chopped fresh cilantro
  
• 8 white or yellow corn tortillas
  
• 4 oz. shredded Reduced Fat Monterey Jack cheese
  

Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green Chiles; add the spices and season with sea salt and pepper. Pour about 1/4 cup of the green Chile sauce into the bottom of the baking dish.

To assemble the enchiladas, Warm the tortillas in the microwave just to soften. Lay the first hot tortilla in the baking dish with the Chile sauce mixture; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Nutrition Facts: 421 Calories; 7g Fat (14.0% calories from fat); 21g Protein; 70g Carbohydrate; 12g Dietary Fiber; 11mg Cholesterol; 984mg Sodium.

Portabello Mushroom Sandwich
Serves: 2

• 2 large portabello mushrooms, stems removed
• ¼ cup Balsamic Vinaigrette
  
• 2 pieces focaccia bread, about 6x6” each
• 2 sliced provolone cheese
• 2 jarred roasted red peppers, drained well
• Handful arugula leaves

Marinate the mushrooms at room temperature in ¼ cup vinaigrette for 20 minutes. Broil mushrooms about 6-7 minutes per side, until lightly browned. Halve the focaccia or roll horizontally, and place the cheese on one side of the bread. Cut the broiled mushrooms into 1” slices diagonally, and arranged them of the cheese. Place the peppers over the mushrooms, and top with arugula. If you like, sprinkle a little vinaigrette over the arugula, and close up the sandwiches.

Nutrition Facts: 320 calories (90 from fat), 10g fat, 5g saturated fat, 20mg cholesterol, 860 mg sodium, 39g carbohydrates, 17g protein.

Butternut Squash Soup
Serves: 8

• 1 (approx.) 2-lb. butternut squash, sliced in half lengthwise
• 10 fresh sage leaves
• 2 c. chopped onion
• 1/3 cup apple cider
• 1 leek, minced, white part only
• 2 Granny Smith apples, peeled and chopped
• 4 c. chicken broth
• Salt to taste
• Nonstick cooking spray

Place five sage leaves on each half of squash; cover halves with plastic wrap and microwave on high until soft, rotating every 3 minutes. Remove sage; discard. Remove seeds; discard. Scoop out squash; set aside. Over medium heat, sauté onions, leek and apples until tender in large pot coated with cooking spray. Add squash and cover with chicken broth. Pour mixture into blender 3/4 full. Very carefully puree. Pour pureed soup into large bowl; repeat until all soup is pureed and then pour back into soup pot. Keep warm until serving.

Nutrition Facts: 152 Calories; 1g Fat (5.5% calories from fat); 5g Protein; 34g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 394mg Sodium.

Pumpkin Pudding with Candied Pecans
Serves: 6

• 6 ounces firm silken tofu
• 6 tablespoons fat-free sweetened condensed milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon grated whole nutmeg
• Dash of salt
• 1 (15-ounce) can pumpkin
  
• 1 cup frozen fat-free whipped topping, thawed
• 1/2 cup pecans
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 6 tablespoons frozen fat-free whipped topping, thawed

To prepare pudding, place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 10 minutes. Combine tofu, condensed milk, syrup, and vanilla extract in a blender, and process until smooth. Add cinnamon and next 4 ingredients (cinnamon through pumpkin); process until smooth. Pour the pumpkin mixture into a large bowl, and fold in 1 cup whipped topping. Cover and chill at least 8 hours or overnight.

To prepare pecans, heat a medium nonstick skillet over medium heat. Add pecans, sugar, and 1/8 teaspoon salt. Cook 3 minutes or until sugar melts and coats pecans, shaking pan to evenly coat. Pour pecans onto a parchment-lined baking sheet. Let cool; coarsely chop.

To assemble desserts, spoon 2/3 cup pudding into each of 6 (6-ounce) custard cups; top each serving with 1 tablespoon whipped topping. Sprinkle about 1 1/2 tablespoons pecans over each serving.

Nutrition Facts: Calories: 240 (29% from fat) Fat: 7.7g (sat 0.8g,mono 4.1g,poly 2.3g) Protein: 5.2g Carbohydrate: 38.2g Fiber: 3.2g Cholesterol: 1mg Iron: 1.7mg Sodium: 133mg Calcium: 103mg

In This Issue

• Dear Friends

• Leadership Training:My Thankfulness Top Ten

• Balanced Living - Physical: Fitness Stress Reduction Plan

• Balanced Living - Emotional: Why don't we do what we know to do?-Part 3

• Nutrition Notes: My Thankfulness Top Ten

• Dedication: Honoring God With Your Body

• Devotional

• Recipes

Change Your Life Event
November 15, 2008
Community of Christ Lutheran Church,
Toledo, OH
Speaker: Erin DuBroc and Vicki Heath

Change Your Life Event
January 10, 2009
Brandon, MS
Crossgates Baptist Church
Speaker: Vicki Heath & Carole Lewis

Change Your Life Event
January 31, 2009
Shreveport, LA
Speakers: Carole Lewis & Dr. Dick Couey

Change Your Life Event
February 21, 2009
Raleigh-Durham, NC Area
First Christian Church - Kernersville, NC
Speaker: Carole Lewis and Vicki Heath

Area Leaders Meeting
December 13 2008
Farmborough Heights,
New South Wales
AUSTRALIA
Contact: Barb Lukies
Email: firstplaceaustralia@yahoo.com.au

Area Leaders Meeting
February 28, 2009
King's Baptist Church
Vero Beach, FL
Contact: Laura Hartness
Email: firstplacegroup@gmail.com

13-DAY BIBLICAL TOUR OF ISRAEL Join us as we visit the Mount of Olives, Bethlehem, Hezekiah’s Tunnel, Church of the Holy Sepulcher, Caesarea by the Sea and so much more!
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First Place 4 Health Trip to the Holy Land
3/16/09-3/28/09
Hosted By First Place 4 Health
National Director – Carole Lewis
Bible Leader – Rob Heath

For more information about First Place 4 Health events, click here.

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