Posted in Uplifting

Broken But not Beyond Repair

Photo by Skitterphoto on

I love to look at old houses that some would look at and say they are broken beyond repair or they are so broken they are passed by and not even noticed.

With these houses my imagination gets to run wild. I can imagine who lived there, happiness and pain that took place in those walls. I also see them as the beautiful building that they once were, and could be again.

This is not much different from what we do with people. We see the outer shell and judge, it is hard not to. I have judged forgetting the real person. I find it is easy to miss treat others if we stay shallow and look at the outward only. Isn’t it so much easier to dismiss them if we can write them off in the story we perceive instead of what is?

We all have a story and some of us show the brokenness more so than others, in fact it’s the ones that push the hurt onto others that are so broken, needing the most repair.

How many times do we pass by the homeless, mentally ill or a person that looks or smells.  We turn the other way not seeing that they once shined. They had a day before the brokenness took over. A day before the lights shut off, the door closed and someone left. A day before the weeds of hurt and pain took over. A day when they had curb appeal.

If only the next time we pass by these people we stop just for one and really see them as someone who is broken but not beyond repair.

I am so thankful that God looked at me, didn’t give up but has compassion sees me in my brokenhearted state. Now I need to show others that compassion.

Psalm 34:18 “The Lord is near to the brokenhearted and saves the crushed in spirit.

Posted in Recipes

Stuffed Zucchini

Zucchini, the vegetable that keeps on giving and giving even when we might not appreciate its generosity. I think we could learn a lot from this hardy, versatile vegetable. I have made stuffed zucchini often and enjoy changing it up a lot but this recipe could basically be featured on “Chopped”. I used half of a zucchini that was left from a different dish and the rest of the stuffing from what I had on hand. The marinara sauce was left over too but just a little short so I added a tomato to kind of help it out.

I am in my happy place cooking when I have to use what I have or improvise. My family wouldn’t always appreciate my creativity but to me its more fun. Now that it’s just me I usually cook for I get to do this without any sighs, blank stares and put on smiles. Yes, my kids were good sports, and I am so blessed.

And blessed to have zucchini so lets get to todays recipe.

As You can see I was not stretching the truth about all the little odds and ends do make it work.

Stuffed Zucchini:

1 or 2 Zucchini depending on size of the squash

1 Green Bell Pepper diced

1small Tomato

1/4 of a white Onion diced

6 cloves of Garlic diced

1 cup a Marinara Sauce

1 cup of cooked Quinoa

1 cup of grated Cheese

1-2 Tablespoon of Olive Oil

Cut the center of the zucchini length into two strips and width slice across all the way down but not all the way through leaving a shallow bottom of the zucchini. Scoop out the bite sized pieces setting aside. Next dice green bell pepper, tomato, zucchini, onion and garlic. Add the olive oil to a skillet and turn on to a med/high, add veggies and sauté until the union is almost translucent then add marinara sauce. Simmer for a few minutes add quinoa cooking just long enough that all ingredients come together. Take of heat spoon into zucchini shells that are in a 13×9 baking dish with water in the bottom then top with cheese. Cover and bake at 350 for about 45 minutes. After 30 minutes take of cover and let cheese brown for the remainder of 15 minutes. The zucchini is done when it is tender and the stuffing is bubbly.

Cut into serving pieces, serve and enjoy.

Posted in Recipes

Butternut Squash Soup

I am bring this older recipe back because it is that time of year for Butternut Squash. You may find that it is in season (for the US) from end of September all the way through late Autumn even early Winter.

I used frozen in this recipe because I made it in the off season and it is easier but with this great squash in season it would make this soup even better. If you choose to use fresh it is very easy to cook just allow about an 40-50 minutes to bake this yummy squash.

Butternut Squash has some pretty amazing health benefits too. It helps boost the immune system, support lung function and who doesn’t need that especial this YEAR! The benefits of this great Veggie go on but just the two I mentioned has me eating this vegetable as often as I can.

Hope you enjoy this as much as I do and maybe eat it in some fuzzy warm cozy socks.

Todays recipe is a very fast way to make butternut squash soup.


As you can see, I have just the basics but this is still full of flavor.

Butternut squash soup:

1  12 ounce bags of cut up butternut squash

( if using fresh squash: cut length ways clean and remove seeds, wash squash then drizzle olive oil salt and pepper on squash. Place face down in pan add enough water around squash so it is steamed not submerged in the water. Bake at 375 for about 40-50 minutes.)

2 cup of veggie broth

1 cup of unsweetened coconut milk

1 Tablespoon of coconut oil

The following seasoning per your taste:

Rosemary, poultry seasoning (or sage and thyme), black pepper mix, parsley

In a hot pan add coconut oil, butternut squash and seasonings. Sauté for a few minutes until fragrant.  Turn down burner to a simmer then add veggie broth. cook for about 10 minutes until squash is done. If you want a smooth soup put soup mixture in a food processor. When I am in the mood for more texture or I don’t feel like cleaning my food processor I just mash-up the squash with a potato masher. Finally add and stir in the coconut milk. Simmer for a few minutes more, then enjoy your quick soup.