MAKE A DECLARATION
Start 2019 by joining our church-wide fast, from January 8-22. By signing up, you join hundreds all across our Inspire Church locations in this 2-week committed time of fasting and prayer, contending for your best year ever in 2019!
SHARE YOUR STORY
We’d love to hear how God is moving in your life! Share your story below and let us know what you’re contending for in 2019!
UNABLE TO PICK UP YOUR COPY OF THE 2019 FAST DEVOTIONAL JOURNAL?
VIEW BELOW ON ISSUU OR DOWNLOAD A PDF
UPCOMING FAST EVENTS
Holy Spirit Night – Waikele/Mililani
Inspire Waikele, 7PM
94-877 Lumiaina St. – Waikele Shopping Center
Holy Spirit Night – Honolulu
Studio 909, 7PM
909 Kapiolani Blvd. – Across from Blaisdell Arena
ATTENDING THE FASt class?
DOWNLOAD THE FAST CLASS BOOKLET
SIGN UP TODAY!
A Year Of Wellness
Nourish your body during a time of fasting by honoring your commitments to fresh and natural foods and juices
Planning a week’s worth of breakfasts, lunches, dinners, and snacks will not only help you comply with a fast or your long-term eating plan, it will also organize your shopping list and save you time at the supermarket.
1. Make a Weekly Menu Plan – follow the steps on the next column to set up a plan for you every week.
2. Prepare for the Unexpected – know when you might end up at a company lunch or eating out with friends and prepare ahead of time. Always have a backup plan to keep yourself nourished!
3. Invest in Planning and Preparation – decide now to invest in meal-time planning and prep work; you may develop a good habit for the new year!
4. Stock the Pantry – out with the old and in with the new you! That means your pantry too! Be mindful of what is fresh in your pantry and set your shopping habits to help you fill it up with useful ingredients for the fast and beyond!
5. Identify your Core Recipes – sometimes, that go-to grilled lemon chicken will have to come in clutch! have simple, delicious, and fast-friendly recipes in your back pocket to help you move along!
P R E P A R E for a successful fast
• Set aside two to three hours each week for meal planning and shopping. Write it on your calendar.
• Review your calendar for the week ahead to determine how many meals you’ll need to prepare.
• Select the recipes you’ll prepare, keeping in mind that you might want to use dinner leftovers for lunch the next day or double a recipe and freeze a portion for later.
• Create a shopping list from the recipes, checking first for what you may already have on hand.
• Shop for your groceries on one day. Most large supermarkets will carry everything you need, though you may occasionally need to visit more than one store for a specialty item. You do not need to shop at a health-food store in order to consume healthy foods.
• Wash produce as soon as you return from the grocery store, and cut up vegetables and fruit so they’re ready to eat or use in recipes.
• Cook one or two large recipes that can be stored in containers and placed in the refrigerator or freezer for easy access during the week.
A Few Recipes to Help You Get Started
Makes 2 Servings (serving size: 3–4 cups)
1 (20-ounce) can pineapple in natural juice or water (not in syrup)
1 (10-ounce) can mandarin oranges in natural juice or water (not in syrup)
1½ cups rolled oats (old-fashioned or quick)
2½ cups (20 ounces) cold water
20 grams (about 2½ tablespoons) soy protein powder
Puree all ingredients in a blender until smooth.
Nutrition (per serving): calories 475; fat 5g (saturated 0g); protein 19g; carbohydrate 90g; fiber 9g; sodium 30mg
Variation: Instead of soy protein powder, use 30 grams (about 4 tablespoons) of vanilla protein powder. This is typically a whey protein isolate or a whey/casein blend, which offers a better quality of protein than soy. Note: this variety is not Daniel Fast compliant due to the use of whey/casein powder.
Nutrition (per serving): calories 500; fat 4g (saturated 0g); protein 24g; carbohydrate 92g; fiber 9g; sodium 30mg
ASPARAGUS-SWEET CORN CASSEROLE
Makes 4 Servings (serving size: about 1 cups)
2 tablespoons olive oil
1 small onion, chopped (about ½ cup)
1 green bell pepper, seeded and chopped
1 (16-ounce) can whole-kernel sweet corn (or frozen and thawed corn kernels)
1 (10-ounce) can asparagus tips
1 (7-ounce) can pimientos, finely sliced
1 cup grated soy cheese
Salt and pepper, to taste
1. Preheat oven to 300°.
2. Heat oil in a stovetop-safe casserole dish or Dutch oven over medium heat. Sauté onion and bell pepper until tender. Add corn, asparagus, pimiento, salt, and pepper, stirring until all ingredients are well warmed. Remove from heat, sprinkle with cheese, and transfer to oven for 30 minutes until cheese lightly browns.
Nutrition (per serving): calories 286; fat 11g (saturated 1g); protein 7g; carbohydrate 40g; sodium 534mg
VEGETABLE MEDLEY PAELLA
Makes 4 Servings (serving size: about 1.5 cups)
3 tablespoons olive oil
½ medium sweet onion, finely chopped (about ½ cup)
1 medium red bell pepper, seeded and cut into bite-sized pieces
1 medium yellow or orange bell pepper, seeded and cut into bite-sized pieces
½ fennel bulb, trimmed and cut into strips
2 cloves garlic, minced
2 bay leaves
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
1 cup short-grain brown rice
1 teaspoon saffron threads
½ teaspoon salt
2 cups organic Vegetable Broth
¾ cup frozen lima beans, thawed
12 medium plum tomatoes, halved
5 artichoke hearts, canned in oil, cut into quarters
¼ cup pitted Kalamata olives, halved lengthwise
2 tablespoons chopped fresh parsley
1 fresh lemon, cut into wedges
1. Heat the oil in a paella pan or large skillet over medium heat. Sauté onions for about 5 minutes; add bell peppers and fennel. Continue to cook for about 6 minutes or until onion and bell peppers are softened. Add garlic and cook for 1 more minute.
2. Add bay leaves, paprika, cayenne, and turmeric to the vegetables and gently blend. Add rice and stir well for about 2 minutes and then add saffron and vegetable stock.
3. Reduce heat to low, add ½ teaspoon salt, and simmer very gently undisturbed in the uncovered pan for about 20 minutes or until the rice has absorbed most of the liquid.
4. Remove the rice from the heat and scatter the lima beans, tomatoes, artichokes, and olives over the top. Cover tightly with foil and allow to rest for 10 minutes.
5. Serve in pan after sprinkling the parsley over the top and arranging the lemon wedges around the sides.
Nutrition (per serving): calories 423; fat 15g (saturated 2g); protein 11g; carbohydrate 68g; sodium 442mg