Events for November 2022

Stacy-Sims-Remnant-cookingIs it really possible to stay thin during this season of office parties, festive celebrations and family gatherings?  According to longtime Remnant member, Stacy Sims, the answer is a resounding “YES!”  Well known in Remnant for her fabulous recipes and gracious hospitality, Stacy shed 65 pounds through WeighDown and has kept it off for 13 years.

 

“I praise God for WeighDown and Remnant!  I know I would not be the same person without learning how to go to God for comfort instead of running to what others call ‘comfort food,’” Stacy explains.  “I am grateful for learning that the 65 extra pounds I carried was not the food’s fault, like Gwen has taught us, but rather due to greed in my heart for more food than I needed.”

 

One step into the Sims’ kitchen on an early December evening proves that this Biblical message taught at WeighDown and Remnant of giving up “greed for more” does not mean giving up the tastes and smells of a wonderful winter meal.  It’s actually quite the opposite!  Surrounded by joy-filled children who are eager to assist, on this particular Tuesday evening Stacy prepares Fettuccine Alfredo, Pistachio Encrusted Trout, and homemade bread.

 

Stacy-Sims-Remnant-cooking-troutThis delightful scene begs the question…how does one not get magnetized by these sights and smells and fall into a catastrophic binge?

 

“God has allowed me to learn to cook and serve in this way, and I know it is not about me!  I love finding God’s recipe ideas and praying over each meal.  I do not dream of what the food tastes like, but rather what God wants it to taste like and how I can please my family and friends to their liking.”

 

Now a mother to four beautiful children, Stacy reports that even after each pregnancy, where she averaged a 50 pound weight gain each time, the weight came off fast, “With each pregnancy, I had the weight off by the the time each baby was 3 to 4 months old. The principles work because they are based on Truth!”

 

Explaining further, “Truthstream is my ‘go-to’ while I am in the kitchen!  I always have it running while I am cooking.  Keeping God’s teaching and music in the air keeps me focused on Him and others.”

 

As Gwen Shamblin taught us through the original WeighDown teachings, God is the “Genius Chef” in the kitchen and it is the laying down of any hint of greed, as described in Ephesians 5, that brings permanent weight loss freedom.  As the cliché goes, the proof is in the pudding…and Stacy Sims is a living example that a fully devoted heart to God is the key to maintaining one’s dress size during this season.

 

“There is no greater joy in the kitchen than finding God and being out of self!”

 

From the Kitchen of Stacy Sims…

 

Fettuccine AlfredoFettuccine Alfredo
1 box fettuccine
1  c heavy cream
1 c + 3 TB butter
1 1/2 c Parmesan Cheese
Cracked Black Pepper
Fresh Parsley for garnish

 

Pistachio Encrusted Trout
1/2-2/3 c crushed pistachios
1 sleeve crushed Ritz Crackers
1/2 c Parmesan Cheese
1/2 tsp Paprika
2 tsp Montreal Steak Seasoning
8-10 Fresh Trout (or fish of choice)
2 eggs
4 TB butter
4 TB Vegetable Oil

 

Combine Ritz, parmesan cheese, and pistachios.  In a separate bowl, mix eggs.  Heat skillet with oil and butter. (Medium heat)
With a paper towel, dab fish to dry.  Place each piece one by one into Ritz mixture.  Then into egg mixture.  Let excess egg drip off the fish and place back in Ritz mixture, pressing mix into the fish.  Place in a large skillet.  Cook fish 5-7 minutes on each side depending on thickness…or until flaky tender (145 degrees).

 

Stacy-Sims-Remnant-cooking-breadSquash Rolls
1 3/4 c warm water
1 1/2 TB yeast
1/2 c sugar

 

Mix and let bubble.  About 8-10 minutes.

 

Add:
1 1/2 c cooked butternut Squash, mashed
1/4 c. Vegetable Oil
6-7 c. Bread flour or High Gluten Flour
1 tsp Salt

 

Mix for 8-10 minutes.  Dough will form a “tacky” (not sticky) ball.  Lightly oil bowl, turn dough to coat, and cover with Plastic Wrap.  Let rise for 2 hours.  Make 1-ounce rolls, let rise for 20 minutes, and bake at 350 degrees for 17 minutes.  Or separate into 6 balls and braid into 2 large loaves.  Cool on wire rack.

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