6 Questions to Shift Your Thinking and Improve Your Health

It is the time of year to be thankful

But does Thankfulness really help and if so, how?

New Harvard study shows that women were 9%less likely to die if their gratitude score was in the top ⅓ of all participants

Practicing gratitude has proven to improve emotional and social well being, improve sleep patterns and reduce cardiovascular disease and lower depression risks

Science is now catching up with what the Bible has been teaching us for years

The antidote to worry is thankfulness. When worry comes, start making a gratitude list.

Phil 4:6-7

Do not worry about anything but through prayer and petition..present your requests with thanksgiving

Turn the worry into prayer and petition paired with thanksgiving

Struggling to have a heart of gratitude

Try asking these 6 questions

1.What am I taking for granted?

See the day as a gift not a given (Practicing the Way)

2.Who has done something kind for me?

3.What show, reel or book have I seen lately that I have appreciated and why?

4.What am I looking forward to in the next week or month?

5.What is one good thing that has happened in the last 24 hours

6. Where have I seen God provide in the last 3 days?

Simply repeat, ‘thank You’, ‘thank You’, ‘thank You’ in your quiet time. I find it resets my mind to a place of joy as I repeat this as a mantra while praying…

University of Texas study showed writing thank you notes made people generally feel more relaxed and they underestimated how much of an impact the letter would have on recipients

Savor Moment

Write a thank you letter to someone who has done something nice for you while your soup is simmering…

Use some of your leftover turkey (and other veggies, etc) for this creamy, hearty turkey soup…

Ingredients:

1 tablespoon butter

1 tablespoon olive oil or avocado oil

½ cup chopped carrots

½ cup chopped celery

½ cup finely chopped onion

¼ teaspoon dried thyme or 1 teaspoon fresh, chopped

¼ teaspoon crushed dried rosemary or 1 teaspoon fresh, chopped

6 cups chicken or turkey broth/stock, I use low-sodium

½ to ¾ cup rice

2 teaspoons salt, I use coarse, kosher salt

Pinch of black pepper

1 cup half and half 

⅓ cup all-purpose flour

3 to 4 cups cooked, chopped leftover turkey

Instructions:

*In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.

*Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.

*Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.

*Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.