Tuesday, August 25, 2015

Dig into the S.O.I.L!

Here's a simple but effective tool that I'm using to dig into God's Word! I pray that it's helpful for you. Blessings!

Monday, August 17, 2015

The Truth Will Set You Free

The Truth Will Set You Free
25 years ago I broke free from bulimia and today's video is my personal testimony about that struggle. I call it self harm in the video because, for me, fasting was my punishment for binge eating.#bulimia #Truth #MotivationalMonday
Posted by Alida Sharp on Monday, August 17, 2015

Monday, August 10, 2015

Drink Some Water

Draw from TheWell that never will run dry!

Saturday, August 08, 2015

Gluten Free Baking

I've had a taste for Carrot Cake for quite a while now. I've been experimenting with different flours and most recently baking with oats and am really excited about how this turned out. It's dense, moist, and full of flavor. Texture wise it's kind of a cross between a cake and a banana bread. Anyhow, it ticked all the boxes for me and I love it!  If I make any modifications in the future I'll let you know.

Alida's Carrot Cake

2 ½ cups oats
2 ripe bananas
2 eggs
2 cups shredded carrots
1 cup diced pineapple
½ cup raisins
¼ cup coconut oil
¼ cup brown sugar
1 Tbsp cinnamon
1 tsp vanilla
1 tsp pumpkin pie spice
1 tsp baking powder
1 tsp salt

  • Preheat oven to 350 degrees.
  • Mash the ripe bananas and pineapple together in a large bowl. (I used a pastry cutter)
  • Add in carrots and raisins.
  • Add in eggs, vanilla, and oil, mixing thoroughly.
  • Add in oats, baking powder, salt, cinnamon, pumpkin pie spice, and sugar, continuously mixing.
  • The mixture should be a little thicker than normal cake mix. (It's more like a banana bread texture)
  • Pour into pan, greased with coconut oil

  • Bake for 20-30 minutes or until a toothpick comes out clean when poked into the center.
Top with a cream cheese frosting if desired or just eat it plain!

Tuesday, August 04, 2015

God Knows Who You Are

Maybe you don't know who you are...but God knows who you are!