Microwave Molten Lava Cake

Chocolate Love

It’s February: the month of love, flowers, and, most importantly, chocolate. Some people love candies and cookies, but cake, namely chocolate cake, is my favorite dessert; if anyone wanted to speak my love language (gifts), you should gift me with some homemade chocolate cake, and we would probably be BFFLs.

But this isn’t about me. This is about you and your special someone celebrating Valentine’s Day together. Making a cake is always a great way to celebrate! Unfortunately, making a cake is usually time consuming, it’s usually chock full of butter and white sugar, and a whole cake seems kind of daunting sitting on your counter. You may already have a stomach ache, but you don’t want to waste this gorgeous cake. *sigh*

However, this cake is the solution to all of those problems! It is dairy free, flour free, refined sugar free, the perfect size for two lovebirds to share, and it cooks in about two minutes in your microwave! If you are celebrating Valentine’s Day solo this year (which was me 5/7 years my husband and I have been together), never fear! You can totally make this cake just for you, eat the whole thing, or save the other half. Whether you are single, happily coupled, or celebrating with your pals, Microwave Molten Lava Cake is the perfect guilt-free chocolate indulgence!



Microwave Molten Lava Cake

Serves two.



  • Melt two ounces of dark chocolate in a large microwavable bowl, heat 30 seconds, stir, heat another 30, then stir again
  • Add all other ingredients except egg
  • Stir until combined
  • Let cool for a couple minutes before adding egg…otherwise your cake will be streaked with scrambled egg. Not that I speak from experience or anything…
  • Beat and combine egg well (again, you don’t want scrambled egg cake)
  • Press the other ounce of dark chocolate down into the center of the batter
  • Microwave for 1.5 minutes
  • Top with desired toppings
  • Let cool for a few minutes
  • Dive in

I don’t think desserts get much easier than this! If you are looking for another Love Day dessert that’s actually baked in an oven, check out my Wholesome Chocolate Chunk CookiesChocolate Chip Peanut Butter Cookie Bars, or Dark Chocolate Paleo Brownies. If no-bake treats are your thing, I’ve got you covered with my Chocolate Banana “Nice” CreamTwo Layer Paleo Fudge, or my No Bake Chocolate Date Cake.

Go to my “Desserts” menu and use the drop down arrow to see what else I have for you! I am sure you will find something special for this special holiday! Love your family, friends, and chocolate…and enjoy your pinch of crazy!

Zemirah’s Birth Story


In just three short days, our sweet Zemirah Capri will be 2-years-old! I can hardly believe it! It’s true what the wiser and more experienced parents say: the days are long, but the years are short. There have been some difficult and long days (and nights!) these past two years, but there has been so much growth through the difficulty. The Lord has used Zemirah to sanctify both David and I; we have learned so much about ourselves and about our Good Father through this short journey of parenthood. I look back so fondly on her birth day – where the pain, sacrifice, love, and beauty of parenthood started – that I wanted to share her birth story with you all.

Zemirah’s Birth Story

Finding out I was pregnant was an unexpected surprise, but we were excited to become parents, and did looooots of preparing. We read multiple books, went to all the doctor’s appointments, took a couple months worth of classes, re-did the budget, and stocked up on all the essentials. I say “we” in all of this because David is my greatest gift and blessing from the Lord and was the most supportive partner I could have hoped for. Anyways, we felt prepared. However, at 38 weeks pregnant, the midwife asked if I was going to go all natural and I said “I’m going to try.” I did not feel prepared in the area of labor and delivery, but knew I would like to have a natural, un-medicated birth. Sure, I did my yoga and practiced my breathing, and we watched natural birth documentaries together, but it was all so overwhelming and scary.

Cut to January 30th, 2017; I was 39 weeks and 1 day pregnant. I was up around 3 AM because of cramping; I had been cramping for a couple of weeks now so I thought it was still Braxton Hicks. But because of the discomfort I could not go back to sleep, so I finally got out of bed around 4, went to the bathroom, and saw a little blood. Rarely does someone get excited about bleeding, but this was one of those times! I woke David up and said “I think today’s the day!”, called my mom, who instantly started looking up flights, texted my in-laws, sisters, friends, and was so excited just bouncing on my birth ball, drinking coffee, and watching the sun rise with David. He called into work and told them I was in labor (in hindsight, he definitely could have gone to work that day. Ha!) so he could spend the day laboring with me.

We definitely should have been taking advantage of the little pain I was having and kept sleeping, but we were too excited. We ended up taking a little nap around 9 AM, but that slowed my contractions down, so after waking up, we went on a two mile walk. On the walk, I noticed a change in my contractions. They felt like when you get a muscle cramp, but in my groin and hips, and I felt a lot of pressure, but they were still very bearable at this point.

Later that afternoon, my mom called to give me her flight information, so we did laundry, got the pull out couch ready, and went to the grocery store all while timing my contractions. They were about six minutes apart at that point and still very mild; however, we felt certain it was real labor. After the grocery store, we just stayed at home watching Netflix, eating light foods, and timing my contractions. David rubbed my back and feet like the wonderfully supportive labor partner he was.

By the time my mom got there that evening, my contractions were about two minutes apart but still mild, but we thought it would be wise to head to the hospital. Around 9 PM we headed to the hospital; we were excited, and I thought I was one of the lucky ones that didn’t have much pain in labor. Wrong! So we (my mom included) carted all of our bags and baby paraphernalia up to the L&D ward and I got checked in triage. What a disappointment to find out I was only three centimeters dilated and 60% effaced! The nurse sent me to walk around and told me to come back in two hours to get checked again. During this walk, things began getting more intense. I could no longer walk through my contractions and was starting to feel nauseated. We walked all around the hospital while my poor mom napped in the waiting room, I would lean on walls for support during contractions, and David would put counter pressure on my hips and remind me that my pain had a purpose. We were going to meet our daughter soon!

At 11:30 PM we went back to triage to get checked again, hopeful they would admit me and we could get comfortable in our room. I was still at a 3… the nurse suggested taking a Benadryll and napping. We went back home disappointed, but I knew things were changing. I almost vomited on the short drive back home because of the pain. When we arrived home, I took a Tylenol PM and David and I laid down. It was midnight at this point and we were exhausted. However, sleep was not in the near future.

I was starting to moan with the contractions and David reminded me not to fear them; they were good, and the pain was temporary and purposeful. Instinctively I knew I needed to get in a warm tub. David drew me a bath and I spent the next two and a half hours in there on my hands and knees “vocalizing” (it was a horrifying, guttural moan that probably sounded like a cow dying) while David, and at one point, my sweet mother, poured warm water on me and whispered prayers of strength over me. I vomited twice and, at one point, felt like I was going to faint. It was at this stage I said, “I can’t do this”, but David reminded me that I was made for this and I COULD do it!

Around 3 or so (no idea of exact time lines at this point hehe) we decided to go to the hospital. I did NOT want to get out of that tub and get in the car, but knew that labor was nearing a close. When we got to the hospital I could barely walk and needed a wheelchair to get down to L&D triage – I’m not sure why the Naval Hospital thought it would be a good idea to have L&D be on the second floor and waaaay down the hallway! I got checked and was at a six so I could be admitted. The nurse asked me, “Do you still want to go natural?” This was my fork in the road… I said “yes”.

As we were getting set up in the room, I asked for something to be sick in; the nurses calmly handed David a barf bag which he frantically tried, and failed, to open. Looking back now, we both laugh about that moment! After thirty excruciating minutes of laboring in the bed so I could receive my antibiotics for Strep B, I could finally get up and get in the shower.

David spent the next hour and a half praying over me, putting lots of counter pressure on my lower back, and spraying me with warm water. I’ve never been so in love with him as I was then. I knew he was so exhausted, yet he was constantly at my side supporting me through my labor; I absolutely could not have done it without him. I was reminded of Jesus washing His disciples’ feet when David knelt down on the cold hospital bathroom floor to lovingly wipe the blood from my legs.

My mom was waiting (well, pacing, really) out in the hall for all of this; she knew it was almost time. She was also incredibly loving and sacrificial in all of this; I know she was praying, too. I definitely could not have done the first week postpartum without her!

I began feeling monumental pressure and felt that I needed to push; David called the nurse, but she said to wait because my water hadn’t broken. Trying to wait and not push was honestly the most painful part of all. At one point, David and I were hugging facing each other and while trying not to push I accidentally BIT him! Another moment we laugh about now haha! Finally, David called the nurse again and said he thought it was time. They checked me and asked “are you sure your water hasn’t broken? Because it’s time!” To this day, I still don’t know when my water broke, but at that point really didn’t care; I was so ready to deliver our sweet Zemirah.

The doctor came in around 5 AM and instructed me to do a few “practice pushes”, then left to go check on her other patients. But my body knew what it was doing and didn’t need practice. The nurses raised a bar up on the bed so I could squat. Suddenly they told me to lay down and frantically called the doctor back in. David overheard one of them saying “I’m not about to catch this baby!”

I felt such relief to finally be able to push with all my might that the pain went away, the contractions slowed down, and instead of pain, they came with a wave of power and strength. In between each push, David would give me a sip of water; he was right by my side the whole time, telling me I could do it, and when Zemirah was almost earth side, he looked at me with misty eyes and excitement saying, “babe, I can see her head!” After pushing through the “ring of fire”, at 5:26 AM, she came out in one swift motion, and before I knew it was on my chest. She was finally here!

We spent that first “golden hour” together skin to skin, practicing getting a good latch (thanks to the help of my wonderful mom!), while David and I ooed and awed over the little lady we were finally getting to meet.

Though painful (and long!), I am so thankful for Zemirah’s birth and the way it played out. It is truly only by God’s grace that we had such a wonderful experience; it strengthened our bond and helped us bring our daughter into the world the way we dreamed.

Zemirah’s name means “song of joy” and in those moments immediately after birth we were both truly feeling the joy of the Lord. We were sitting there in awe as the sun rose on the morning of Tuesday, January 31st, 2017 holding our darling Zemirah Capri, our song of joy.

BBQ Chicken, Bacon, Ranch Potatoes


Indulgent Flavors with a Healthy Twist

If you have been reading along with me (either this post or this post), then you know that I love BBQ sauce! I pretty much have to since I was born and raised in Texas, and because of that, baked or grilled BBQ chicken is a staple. A delicious staple. And even more delicious when you combine sweet and tangy BBQ chicken with crispy, salty bacon and cool, creamy ranch. Did I mention it was all dairy free and refined sugar free? Oh, and made in one pan, then stuffed inside a hot baked potato for minimal mess?! It just gets better and better! Flavors so delicious and indulgent, you wouldn’t know it was paleo and Whole30 compliant. Let’s get to the recipe, shall we?

BBQ Chicken, Bacon, Ranch Potatoes

Serves 4


  • 4 large russet or sweet potatoes
  • 2 lbs of chicken (if you have leftover meat from my Roasted Chicken with Carrots this would be the perfect use for it!)
  • 3/4 cup of compliant BBQ sauce (here is mine, and here is my favorite store bought brand)
  • 4 slices of compliant bacon
  • 1/2 of a red onion, thinly sliced
  • Six to eight mushrooms, sliced
  • Ranch dressing (here is mine , and here is my favorite store bought brand)
  • 2 cloves of garlic, minced
  • 1 tsp salt, divided
  • 1 tsp pepper, divided
  • 2 tbsp of avocado oil
  • Optional toppings:
    • sliced avocado
    • chopped scallions
    • an extra drizzle of BBQ sauce


  • Preheat oven to 425 F
  • Pierce potatoes several times with a fork
  • Place in oven to bake for about 45-60 minutes, until easily pierced with a fork
  • Meanwhile, season the chicken with salt and pepper (skip the next few steps if using leftover chicken meat)
  • Cook the chicken in avocado oil in a large pan, over medium-low heat
  • Once cooked through, shred or cube the chicken
  • Set aside
  • In the same pan, cook bacon until desired crispness
  • Set aside on paper towels to drain
  • Crumble bacon once cooled
  • In the same pan, place the sliced onions and mushrooms, season with remaining salt and pepper
  • Cover and cook over low heat until desired tenderness
  • Place cubed or shredded chicken back into the pan with the vegetables
  • Cover with BBQ sauce, stirring to make sure it’s evenly distributed, and cook until warm
  • By now, the potatoes should be done
  • Slice them open and fill with BBQ chicken/veggie mixture
  • Top with crumbled bacon, a generous helping of ranch, and any other desired toppings
  • Leftovers will keep, covered, in the refrigerator for up to a week

For more potato recipes, check out my Taco Stuffed Potatoes with Avocado Chipotle RanchOven Baked FriesCreamy Whole30 Mashed PotatoesMustard Potato Salad, and Roasted Potatoes.

I hope you enjoy this cozy and comforting, healthy, minimal-mess meal! It’s a win-win; happy family with satisfied taste buds and full bellies, and less time cleaning up after dinner! Get out of the kitchen and go relax…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Smoky and Sweet BBQ Sauce


The Stars at Night, are Big and Bright…

All my fellow Texans just clapped in their heads and sang “Deep in the Heart of Texas”. Admit it, you know you did! I’m certainly missing Southern California, but I am happy to be back in my great state. Texans are a proud people, and one of the things we pride ourselves on is our BBQ. You can find at least one little BBQ joint, if not three or four, in pretty much every tiny town in Texas, and probably every single one boasts it’s own “special BBQ sauce”. I love BBQ sauce; I cook with it, dip things in it, and top things with it! It’s so versatile; sweet, spicy, tangy…and loaded down with refined sugar. A popular brand of BBQ sauce has a staggering 16g of sugar in only 2 tbsp of sauce, and the American Heart Association recommends no more than 25g of added sugar for women and around 12 for children, depending on their age. I don’t know about you, but I don’t want nearly all of my sugar consumption for the day to come from a measly 2 tbsp of BBQ sauce.

So what are we supposed to do when we want that sweet, tangy sauce? Make some with no added sugars! This BBQ sauce is sweetened using dates, which are a sweet and sticky fruit, so the sugar content is natural and unrefined. The smokiness comes from charring an onion, and the tangy flavor comes from apple cider vinegar and garlic. This sauce is delicious in my Barbecue Meatloaf, is perfect to top shredded chicken or pork with, or use as a marinade. However you use it, I know you will love the flavor, and relish in the fact that there are no added sugars. Healthy food doesn’t have to be flavorless or boring; enjoy it!

Smoky and Sweet BBQ Sauce

Makes about 2 cups.


  • 1.25 cups of water, or more for a thinner sauce
  • 1/2 cup of apple cider vinegar
  • 1 6 oz can of tomato paste, no salt or sugar added
  • 2 tbsp of Dijon mustard
  • Medjool dates, pitted
  • 1/4 yellow onion, charred either over gas burner or in the broiler
  • 3 cloves of garlic, crushed
  • 1 tsp of salt
  • 1 tsp of paprika
  • 1/2 tsp of pepper
  • 1/4-1/2 tsp of cayenne, depending on taste
  • 1/4-1/2 tsp of chipotle powder, depending on taste


  • Combine all ingredients in a small pot over medium heat
  • Stir until combined and just starting to steam
  • Carefully transfer ingredients to food processor or blender
  • Puree until desired consistency
  • Use immediately, or store covered in fridge for up to 2 weeks

For other flavorful sauces, be sure to check out my Dairy free Garlic Herb RanchSpicy Garlic SalsaClassic Garlic Hummus, and Lemon Garlic Aioli. For creative ideas on how to use this BBQ sauce, check out my Barbecue Meatloaf, or possibly with leftovers from my Roasted Chicken with Carrots. And, of course, all BBQs need a delicious side of Mustard Potato Salad. Yum!

I hope this BBQ sauce inspires you to cut out added sugars and to truly enjoy healthy foods! Cover everything in sauce…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Oven Baked Fries


Delicious AND Nutritious

It’s not often that the words “fries” and “nutritious” are used in the same sentence, but in this case, they are! These fries are baked, not fried (should I call them French Bakes?), and only have one tablespoon of olive oil used, so they aren’t dripping unhealthy grease everywhere. I have said before (here and here) that potatoes aren’t the villains they’re made out to be. No, in fact, they are the hero’s (the hero being vegetables, of course) side kick, a little quiet and plain, but with the right amount of healthy attention, flourishes and compliments the hero quite nicely!

Okay, weird super hero analogies aside, potatoes actually are good for you! They contain plenty of fiber and protein, and sweet potatoes have lots of vitamins A and C in them, which you can read about here. And, I mean, who wouldn’t want to eat a hot, salty, crispy-on-the-outside, soft-on-the-inside french fry?! Dunk it in some homemade or store bought ranch or ketchup and you’ve got the perfect side dish or snack. Let me just wipe the drool off my keyboard and get to the recipe now…

Oven Baked Fries

Serves about 5, but could easily be doubled.


  • Two large potatoes, russet or sweet, or a combo, cut into fry shaped strips (quick tutorial on my Instagram)
  • 1 tbsp of olive oil or avocado oil
  • 1 tsp of salt
  • 1 tsp of dried parsley
  • 1 tsp of nutritional yeast
  • 1/2 tsp of garlic powder
  • 1/4 tsp of black pepper
  • 1/4 tsp of paprika


  • Preheat oven to 425 F
  • Prepare a large, rimmed baking sheet with parchment paper
  • Place sliced potatoes on prepared baking sheet
  • Drizzle with oil of choice
  • Evenly sprinkle seasonings
  • Using your hands, mix potato slices so they are all evenly coated with oil and seasonings
  • Arrange the potatoes in an even layer, so that each slice is on the tray
  • Bake in preheated oven for 20-25 minutes
  • Remove from oven and flip each fry
  • Return to oven and bake for another 15-25 minutes, depending on your desired crispy-ness
  • Eat hot with sauces
  • Leftovers will keep covered in fridge for 5-7 days, I suggest reheating in the oven or in a hot skillet

For other potato sides, be sure to check out my Creamy Whole30 Mashed Potatoes, Mustard Potato Salad, or Roasted Potatoes, and for main dish potato recipes, I have Taco Stuffed Potatoes with Avocado Chipotle Ranch or Slow Cooker Potato and Kale Soup; all of which I’m sure you will love! After all, who doesn’t love a super hero sidekick?!

I hope your family, kiddos included, love these fries as much as mine does, and that they can become a weeknight staple for you. Fries that don’t leave you feeling greasy and regretful – woo! Go on, dunk away…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Kale Chips Two Ways

Cheap, Clean Snacking

My husband and I were just talking the other day about how drastically our snacking habits have changed. It’s embarrassing to admit, but I kid you not, between the two of us, we could sit down to watch a movie and eat an entire bag of salt and vinegar chips… and then because we were basically human salt licks, would follow that *light* snack with something sweet. So, yeah, we were the icons of health. (read more about our food journey here) After doing Whole30, we pretty much stopped snacking altogether because when you fill your body up on nutritious food you’re not hungry 30 minutes later! I know…shocker!

Sometimes, though, the munchie monster comes around, usually with my dreaded Aunt Flo, and I have to have something salty and crunchy. I was perusing the health aisle at the store for something healthier to munch on, and picked up a bag of kale chips… then promptly put them back down when I saw the price! Convenience isn’t worth my daughter’s college fund. Slightly hyperbolic, obviously, but if you buy a $6 bag of kale chips every week, that will add up! You can get one big bunch of kale at almost any grocery store for around $1, and you likely already have a bottle of olive oil and some salt in your pantry, right? If so, you can make your own kale chips!

My whole family loves crispy, salty kale chips for snacking, but they are also delicious atop a taco salad or to add texture to a creamy soup. Kale is high in vitamins A and C, and has been called a “super food”; so why not eat your super food in chip form?!

Kale Chips Two Ways

Makes about 3 loose cups.


  • Four cups (about 2 small bunches, or one large bunch) of fresh kale, de-stemmed, and roughly chopped
  • 1 tbsp light olive oil (any other light oil would be fine, too, like grapeseed or avocado, a more robust oil will change the flavor)
  • 1 tsp kosher salt
  • For Chili Garlic Kale Chips:
    • all ingredients listed above plus
    • 2 tsp of garlic powder
    • 2 tsp of chili powder
    • 1/4-1/2 tsp cayenne


  • Preheat oven to 400 F
  • Grease a large, rimmed baking sheet
  • Lay kale out on prepared baking sheet
  • Drizzle with oil
  • Sprinkle with kosher salt
  • Massage kale until slightly wilted and softened
  • Add remaining seasonings if you’re doing Chili Garlic Kale Chips, ensuring all the greens are evenly coated in seasoning
  • Lay kale out in an even layer on baking sheet
  • Bake in preheated oven for 10-12 minutes, until dark green and crisp
  • Keep an eye on them – they burn quickly!
  • Once completely cooled, kale chips will keep in a sealed container or bag at room temperature for 3-5 days

For delicious dips to combine with your newfound love of veggie chips, check out my Spicy Garlic SalsaDairy free Garlic Herb Ranch, and Classic Garlic Hummus. And if you need a little something sweet to follow your salty snack, I’ve got you covered with my Wholesome Chocolate Chunk CookiesBanana Bread with Granola CrumbleChocolate Chip Peanut Butter Cookie Bars, and Dark Chocolate Paleo Brownies to name a few. See what other sweets I have by using the drop down arrow on my “desserts” menu. Don’t forget to pin all your favorites by using the “Pinterest” button at the bottom of the post!

I hope your family enjoys these kale chips as much as my family does. Don’t let the munchie monster get you down! Happy snacking…and enjoy your pinch of crazy!

This Body

I wrote this poem after one day putting on a new dress and critiquing my arms; I felt the Holy Spirit reminding me of my worth in Him, and all that my body is capable of because of Him. It is an eternal struggle with women: finding our worth not in our looks, our capabilities, our accomplishments, our body, but in Christ Jesus. The fact that we are His chosen daughters should be our most important identity and thought about ourselves, yet, so often, we fall into the trap of obsessing over our careers, our appearance, and even service to our families. A book that helped me realize my worth in Him when I was younger, and a book that I shared with a special group of middle school girls many years ago, was His Princess Bride: Love Letters from Your Prince. The more mature version is His Princess: Love Letters from Your King; both are simple and sweet, filled with scripture and words to remind you Whose you are! If you are feeling down about your appearances or body type, I pray this poem can remind you of how amazing you are because of God’s grace. Use your amazingness (don’t worry, it’s a word) for Him, and never forget Whose you are!

This Body

I put on a pretty new dress, and immediately thought, “I hate my arms.”

The Holy Spirit whispered to my heart, “Beloved, speak words of gentleness and not harm.

You are made in the image of Me – just like all my daughters and sons.

Remember all the great things those arms have done.”


His words were like balm to my self-conscious spirit,

and I thought of all I’ve accomplished using this body He’s given.


These arms have cradled my nursing baby, comforting her all through the night,

now they catch her when she falls, and make everything alright.

These arms have embraced my husband time and again,

and held him tight when I welcomed him home safe from deployment.

These arms are attached to the hands that have taught students to sing and play piano.

These arms have accomplished amazing things, but it is by His grace alone, that much I know.


I also loathe my stomach… I hate the flab, hate the way it sags.

But the Spirit reminded me once again,

This body, including my stomach, glorifies Him, not man.


This stomach has stretched until the muscles nearly ripped,

which is proven by the ample stretch marks on my hips.

I’ve carried life inside my womb,

My sweet daughter, being knit together, grew

safe and warm inside this stomach.

This stomach also houses my lungs, which allow me to breathe

and allow me to sing.

I’ve sung many arias, art songs, and countless choral pieces,

now, I hum lullabies to my little girl,

which is simply the sweetest.

Yes, this stomach, too, has accomplished many great things.

Thanks only to my Creator and King.


  Oh, but these legs…

They’re short and fat.

How could I possibly not hate that?

God speaks to my heart and reminds me that’s not true.

These legs, though short, have accomplished amazing things, too.

A hurtful person once told me that I could never run a mile, I shouldn’t even try.

These legs proved him wrong as they ran across the half marathon finish line.

These legs held me up as I was birthing my baby girl;

I squatted down to bring her into the world.

Even after twenty five hours of long, hard laboring,

these legs supported me, never wavering.

These legs are full of power and strength,

but only because of Jesus Christ and His amazing grace.


I look in the mirror and constantly critique,

always looking for the next wrong thing,

and the next thing to fix.

What I don’t think often think about is this:

I am made in His image, I carry His presence with me

Which means this body is so much more than any eye can see.


My body is a temple, a holy dwelling that deserves respect and care.

I would never degrade God’s temple; I wouldn’t dare.

And yet, I do it every day…

with every thought and every negative word I say

about this body, His temple, His precious work of art.

I know that must break God’s fathering heart.


So I will remember from this moment on,

every time the devil sings his age old song,

to remind myself that I am a unique masterpiece.

I’m unique like my hair texture, body type, and fingerprint

 there is no one else like me.


I will take care of myself, enjoy healthy foods and exercise,

and, most importantly, I won’t listen to Satan’s lies.

I am Christ’s temple, so I will glorify Him,

and I won’t ever say I’m sorry

for loving and taking care of myself, His work, this body.

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

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