Love God, Love Yourself: Getting Healthy


Throughout my life, I constantly wanted to be "skinny.” I didn’t grow up in a home with good eating habits, so I was at a loss for how to achieve this goal.

In my teens, I began restricting my diet to only one or two items a meal (sometimes only eating M & M’s for lunch). This gave me low energy, poor skin, and didn’t help with weight loss whatsoever! I was extremely confused and frustrated.

In my 20’s, I began to have friends who understood the importance of being healthy, not skinny. As I embraced a healthy lifestyle, which included purchasing organic produce, cooking meals at home and eating more balanced meals, I noticed a change. Not only did I begin to lose weight and get clearer skin, but I felt better! This change carried over into my marriage, as I had more energy to get out and do things with my husband!  

Since it has helped me so much, I would encourage spouses who have unhealthy habits to make gradual changes to improve their lives. The key thing is: don’t diet! Just begin to add healthy habits and make them a regular part of your life.

One thing you can do today is to cook more meals at home. Though we are nearing the end of fall, I thought I’d share this fall recipe that I love (particularly because it only takes about 30 minutes from start to finish and is great as leftovers!). It not only tastes delicious, I find that it reduces inflammation and provides me with a ton of energy.

Honor God. Honor Your Spouse. Enjoy the gift!

SWEET POTATO SOUP (VEGAN, GLUTEN FREE) – Adapted from Cooking Live



·       1 1/2 cups vegetable broth

·       1 tablespoon light brown sugar

·       1 1/2 cups cooked sweet potatoes (Peel and boil ½ inch cubes in water for 20 minutes. Drain)

·       1/4 teaspoon ground ginger

·       1/8 teaspoon ground cinnamon

·       1/8 teaspoon ground nutmeg

·       1 cup Almond Milk

·       Salt



In a heavy saucepot, add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the cooked sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes. In a blender, puree the soup in batches in the blender and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into bowls and serve.