“What can separate us from the love of God? Nothing. Absolutely nothing. And as we share God’s love with our brothers and sisters, God’s other children, there is no tyrant who can resist us, no opposition that cannot be ended, no hunger that cannot be fed, no wound that cannot be healed, no hatred that cannot be turned into love, no dream that cannot be fulfilled.” — Desmond Tutu [Source: God Has a Dream]
Thought for Today
“Consider the lilies how they grow: they toil not, they spin not; and yet I say unto you that Solomon in all his glory was not arrayed like one of these.” —Luke 12:27 The Bible (KJV)
An Espirational Cinco de Mayo Progressive Dinner
Today is Cinco de Mayo. May is also Celiac Disease Awareness Month. Sounds like two good reasons to celebrate to me. Let’s Party! I invited Shirley Braden of Gluten Free Easily, Anne-Marie Bacon of My Sweet Marie and Carrie Niesen of Gluten Free Fabulous to join me in an online Progressive Dinner. Instead of going from house to house for each course, we will be going from blog to blog.
What I love about this is that we all came up with recipes that are naturally gluten free. Yes, even gluten eaters will love these dishes that include lots of naturally gluten free whole foods. How good is that?!
I am hosting the entrée and we are having fajitas. This is an easy way to serve a group and accommodate various dietary needs. I serve buffet style with corn tortillas (you could also purchase special gluten free tortillas), grilled beef, chicken and veggies and lots of lettuce (Bob likes to make a salad and skip the tortillas) along with salsa, sour cream and guacamole. Everyone can then choose ingredients to make their own. Fajitas are also traditionally served with rice and refried beans, but you can choose to serve them with something else if you wish.
Beef, Chicken or Veggie Fajitas with Corn Tortillas
Serves 4 to 6 but is easily converted to a larger recipe to serve more.
Copyright 2014 by R.A. Robbins
The Marinade: 2 Tablespoons lime juice ¼ cup olive oil 1/2 teaspoon cumin 1 teaspoon chili powder 2 cloves garlic minced Pour marinade over the steak and refrigerate for up to 24 hours. You are using a tougher cut of meat so this is necessary. Pour marinade over the chicken and refrigerate for 1 to 3 hours. If you marinate chicken too long it will turn to mush.
The Meat Steak (skirt steak is traditional but you may also use round steak) — allow 1/4 pound per person Boneless skinless chicken breasts — allow 1/4 pound per person If you are going to grill the meat leave it whole and slice thinly against the grain after it is cooked. You may also cut your meat into strips against the grain first and pan fry on top- of the stove in a little oil.
The Veggies 1 green bell pepper, seeded and sliced 1 red bell pepper, seeded and sliced 1 onion, sliced thin 1 yellow squash sliced (if squash is large cut slices in half) 1 zucchini squash sliced The peppers and onion are traditional. I like to add the squash for a vegetarian fajita. I like to marinate my veggies for about an hour. The veggies may be grilled using a special grill pan or stir fried on top of the stove.
The Tortillas I use corn tortillas. Of course flour tortillas are traditional but will not work for a gluten free diet. You may also purchase specialty gluten free tortillas. Keep in mind that these are going to be a little pricey so you offer them only to your gluten free guests if desired.
The Flair Shredded lettuce may also be used to make a salad by those who prefer to skip the tortillas, so be sure to have plenty on hand. This is one tasty gluten free option that Bob usually chooses. Sour cream is a nice addition for differences in texture as well as to cool down the heat if you make your fajitas spicy but it can be left off. If you know you have a guest who does not eat dairy you may provide a dairy free substitute if you wish. Guacamole may be found in the refrigerator case (read the label), but guacamole is really easy to make. Just remember the lime juice and don’t make it too far ahead or it will turn black.) Salsa or Pico de Gallo may be homemade or use your favorite from a jar. Be sure to read the label.
—————————————————————–
Don’t forget to check out the other courses of our progressive dinner.
Soup – Shirley Braden of Gluten Free Easily http://glutenfreeeasily.com/gluten-free-chicken-tortilla-soup/
Salad – Anne-Marie Bacon of My Sweet Marie https://mysweetmarie.wordpress.com/2014/05/05/ensalada-por-cinco-de-mayo/
Dessert – Carrie Niesen of Gluten Free Fabulous https://carriegf.wordpress.com/2014/05/05/arroz-con-leche/
———————————————————–
Rogene Robbins loves the gluten free life. She is the author of the eBook The Gluten Free Good Life available in the Amazon Kindle store.
———————————————————
This post is linked to:
Moonlight and Mason Jars link party at http://www.thenewlywedpilgrimage.com/moonlight-mason-jars/link-party-196-mexican-entrees/
Sugar and Spice Link Party #156 at http://sugarspiceandfamilylife.com/2017/05/sugar-spice-link-party-156.html
Thought for Today
“The greatest miracle on Earth is the human body. It is stronger and wiser than you may realize, and improving its ability to self heal is within your control.” ~Dr Fabrizio Mancini
Thought for Today
“When we are no longer able to change a situation, we are challenged to change ourselves.” ― Viktor E. Frankl, Man’s Search for Meaning
Thought for Today
“The secret of health for both mind and body is not to mourn for the past, not to worry about the future, or not to anticipate troubles, but to live the present moment wisely and earnestly.” ~Siddartha Guatama Buddha
May is Celiac Disease Awareness Month
May is Celiac Disease Awareness Month and I’m ready to party. The gluten free life has been life changing for me. I see the lifestyle as one of health and wellness, not deprivation. So I have a few things planned for this month.
May 5th — Gluten Free Progressive Dinner with Shirley Braden of Gluten Free Easily, Anne-Marie Bacon of My Sweet Marie and Carrie Niesen of Gluten Free Fabulous joining me. We will be moving from blog to blog for each course. This is going to be fun! Did I mention this is also Cinco de Mayo? My eBook The Gluten Free Good Life will be marked down to 99 cents on May 5th only in the Kindle Store.
May 12th — 10 Alternatives to Gluten Free Bread
May 15th — Gluten Free by Choice Given the choice between sickness and health, wouldn’t you choose health?
May 19th — 10 Reasons to Enjoy Gluten Free Life
May 26th — The Celiac Disease Awareness Campaign
May 31st — Celiac Disease Awareness Month Wrap-Up
It’s a busy month here at Espirational, but don’t worry we will still have espirational quotes and videos during the month. Healthy Living A to Z will also continue as usual.
TED Talk by Dr. Dean Ornish
Thought for Today
“Life is a risk; adventure is radical innovation;
creation comes about day after day,
it is something absolutely new and unforeseeable”. — Raimon Panikkar
[Source: http://raimon-panikkar.org/%5D
Making Home a Sacred Space
It is important to create a sacred space to retreat and recover from the world. For me that is our home. These are a few ways to make home sacred space.
1) Allow only people, thoughts, ideas, images, etc. into our homes through media that we would let in the front door. You would be surprised what can slip in on the computer.
2) Begin the day in peace. Create time to stretch, listen to the early morning silence, pray, read spiritual writings, and eat a nutritious light meal.
3) Set an atmosphere of peace and balance using color, positioning of furniture, lighting, music, keeping clutter to a minimum, etc. Spiritual practices such as prayer, scripture, affirmations or burning sage may also be used.
4) What we put in our bodies matter. Home is a good place to focus on nutritious whole foods.
5) Make time for family sit down meals. This is not just about food. This is about connecting and communicating. Close family connections don’t just happen, they take work.
How do you make your home a sacred space to retreat from the world?
espirational.com 