Gods “LOVE” never fails……..


Love is patient, love is kind.  It does not envy, it does not boast, it is not proud.  It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs.  Love does not delight in evil but rejoices with the truth.  It always protects, always trusts, always hopes, always perseveres. Love never fails……”  1 Corinthians 13:4-8

This is one of my favorite bible verses.   I read this and wonder how can I “LOVE” like the GOD above?  I pray that GOD continually shows me how to “Love” my children, my husband, and everyone unconditionally, even myself.  His call to us is that above all we love one another.  “And now these three remain:  faith, hope and love.  But the greatest of these is love.”  1 Corinthians 13:13.

As I started this journey in my life to getting healthy and fit, both spiritually and physically I quickly realized how much of my life I spent not loving the body that God made and created for me.  I based the love for myself on what I saw in the mirror.  Through all of this God has shown me that it’s not about how you look on the outside, but what fills your heart!  When I truly accepted God’s love; my heart was filled with his spirit and everything else fell into place.  He helped me with food.  He helped me want to exercise even when the voice in the back of my head was telling me not too.   It was not until he showed me that when I made him a priority, he helped me accomplish more than I could ever imagined on my own.

As Valentine’s Day fast approaches, I have to share an AMAZING Gluten-Free brownie recipe I recently made for my family!  I found these on one of my favorite websites and I have to say this is the best brownie I have made to date that follows all of my dietary needs.  Everyone loved them and I guarantee they would be a hit to show your family some homemade “LOVE” this weekend!!   Here is a picture of how they turned out!


Love, Becca XXOO

Go to Deliciously Organic for the original recipe!.

Fudgy Brownie Recipe (Grain-Free, Paleo)



Preheat oven to 350 ºF and adjust rack to middle position. Butter an 8-inch glass square pan. Place butter and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract. Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the buttered baking dish and smooth into an even layer. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.

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