“Four Identity Myths We Bite Into”
On June 2, we hosted an event called “Walking Bold In Your Identity.” We had a blast! We got to hang out with old friends and made new friends. We love how fitness brings us together. At our event we began with a fun but challenging workout. After our workout, we listened to a video by Kara Osbourne on “Reclaiming and Restoring Body Image.” This wasn’t the first time I listened to this lesson and every time God teaches me something new. Kara talked about how it’s not a body image issue but an identity issue. She shared with us the four identity myths we bite into. Maybe you bite into these as well.
1. My worth is determined by my works.
2. My worth is determined by my beauty.
3. My worth is determined on my relationships.
4. My worth is determined by my performance.
I want to ask you, where do find your worth? What’s your goal? As Kara mentioned “will I be an ornament or an instrument? An ornament for people to look at or an instrument for God’s glory?” The Enemy will keep you focusing inward instead of upward and outward. When we are consumed with our works beauty, relationships, and performance, we become the point. He is to always be the point!
“For from Him and through Him and to Him are all things. To Him be glory forever. Amen. Romans 11:36 ESV
Arugula and Quinoa Waldorf Salad with Creamy Orange Basil Vinaigrette:
This recipe by Lillie Loves Macros is my new fav! You have got to give this a try!
For the Salad:
- 2-3 cups arugula or mixed greens (115 g)
- Chopped celery (30 g)
- Halved cherry tomatoes (80 g)
- Chopped apple (30 g)
- Thinly sliced or chopped red onion (20 g)
- Reduced fat blue cheese (10 g)
- Cooked quinoa (I buy the already cooked from Costco! Makes it so easy.) (60 g)
- Grilled chicken (100 g)
- Marcona Almonds (Trader Joe’s Rosemary Thyme ones are amazing- any favorite nut will do) (10 g)
- 2-3 tbs homemade Creamy Orange Basil Vinaigrette (I did 40 g)
For the Dressing:
- 2 tbs apple cider vinegar (or white balsamic will work)
- 2 tbs fat free greek yogurt (30 g)
- 1 tbs grainy dijon mustard
- 1 tbs chopped shallot
- 2 tbs fresh squeezed orange juice
- 1 tsp honey
- pinch of salt and big pinch of pepper
- 1 tbs olive oil
- 2-3 tbs fresh chopped basil
- Whisk first 7 dressing ingredients together. Then slowly add oil while whisking. Stir in basil.
- OR shake it all in a jar! Mine made 135 grams of dressing so I used almost 1/3.
- Toss all salad ingredients with 40 g of dressing. If you need more but don’t have the macros to spare, squeeze more fresh orange juice or lemon juice in there.
- Finish with a sprinkle of kosher salt and fresh ground pepper.