Many are called, but few are chosen.

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Cardigan: Community via Aritzia; Top: ASOS; Boots: Locale (similar here & here)

I needed some refreshment and empowerment this week and I’m glad to say that’s what I received yesterday. I was reminded to agree with the truth and act upon it. It’s common for our past issues/iniquities to come up in times of stress. And I find this to be a recurring event for me. It really is a battle of the mind. The devil uses the same boring tricks and now that I’m aware of them, I’m letting go of the lies and choosing to believe in truth instead. The demons have already been defeated. I won’t let my fears overcome me. I will use every opportunity to confront my fears.

No one can take away your calling, but your character can stray you out of your path. There’s no need to wait for a platform. My feet are all I need and everywhere I go is a chance to influence. If you think you’re sustaining with what you have, then that’s all you’d get. You get what you ask for. I will not block my blessings with unbelief. I’m choosing to say ‘yes’ today and being open to receive more. It’s time for the dry bones to wake up.

Photos by Jackie Lau

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Recipe: Gluten Free Lemon Tart Dessert

Gluten Free Lemon TartGluten Free Lemon Tart Dessert

Ingredients:

For the crust:
2 cups almond flour
½ teaspoon sea salt
2 tablespoons melted coconut oil (plus extra for greasing)
1 large egg

For the filling:
3 eggs
¼ cup raw honey
¼ cup coconut oil
1/2 fresh squeezed lemon juice

Gluten Free Lemon Tart Dessert

Directions:
Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease with coconut oil. In a food processor (I used my nutribullet), blend the almond flour and salt until combined. Add coconut oil and egg and blend until a dough forms.

Transfer the dough to the tart pan. Using your hands, press the dough out into an even crust. Bake in the oven for 8 to 10 minutes, until it begins to brown. Remove and let cool.

In the meantime, make the filling. In a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is melted (about 2 minutes). Add the lemon juice and continue cooking and whisking, until the mixture begins to thicken (about 5 minutes). Remove from the heat and continue whisking to avoid any clumps.

Transfer the filling to the cooked crust and smooth into an even layer with a spatula. Let it cool so the filling sets and serve at room temperature.

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Recipe: Cauliflower Pizza Crust

Cauliflower Pizza CrustCauliflower Pizza Crust

Ingredients: (Makes ~2 servings)
1 cup cooked, riced cauliflower
1 cup grated parmesan cheese
1 egg
Italian seasonings (I used basil, oregano & garlic powder)
1.5 tbp organic pesto sauce
1 can tuna (150g)
11-12 cherry tomatoes
1 cup sliced mushrooms

Cauliflower Pizza Crust

DIRECTIONS:

Cut cauliflower into chunks and pulse in a food processor (I used my nutribullet.) You can also use a cheese grater.

Cauliflower Pizza Crust

Microwave the grated/processed cauliflower in a bowl for 3-4 minutes. After microwaving, transfer cauliflower to a fine mesh strainer and drain fully. Once drained, transfer cauliflower to a clean dish towel and press out excess water.

Preheat oven to 450 degrees. Line a pan with parchment paper. In a medium bowl, combine cauliflower, egg, cheese and seasoning. After mixing, place your dough on the pan and press out into a flat square/circle. Make sure to not press it too thin.

Cauliflower Pizza Crust

Bake your dough at 450 degrees for 15 minutes.

Remove from oven. Add pesto sauce, cheese, and pre-cooked toppings to your pizza. Sprinkle some cheese on top and place pizza under broiler until cheese is melted.

Cauliflower Pizza Crust

Cauliflower Pizza Crust

This is an awesome low carb, healthy meal. Eating healthy doesn’t have to be boring! Hope you enjoy!

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