Day 10 — Grateful

Inspiration Bible Verse:
Psalm 69:30, NKJV “I will praise the name of God with a song, and will magnify Him with thanksgiving.”

Breakfast: Coconut Yogurt with Granola

Ingredients:

• 1 cup coconut yogurt
• 1/4 cup granola
• 1/4 cup sliced almonds
• 1/4 cup fresh berries

Instructions:

1. Spoon coconut yogurt into a bowl.
2. Top with granola, almonds, and fresh berries before serving.

Lunch: Quinoa and Roasted Vegetable Bowl

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted vegetables (e.g., zucchini, bell peppers, carrots)
• 2 tablespoons tahini dressing
• 1 tablespoon chopped parsley

Instructions:

1. In a bowl, combine quinoa and roasted vegetables.
2. Drizzle with tahini dressing and sprinkle with parsley before serving.

Dinner: Black Bean and Sweet Potato Enchiladas

Ingredients:

• 2 sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup enchilada sauce
• Corn tortillas
• 1/4 cup chopped cilantro

Instructions:

1. Preheat oven to 375°F (190°C). Toss sweet potatoes with olive oil and roast for 25-30 minutes.
2. In a bowl, mix roasted sweet potatoes, black beans, and half of the enchilada sauce.
3. Fill tortillas with the mixture, roll up, and place in a baking dish.
4. Top with remaining enchilada sauce and bake for 15-20 minutes. Garnish with cilantro.

Snack: Apple Slices with Cinnamon

Ingredients:

• 1 apple, sliced
• 1/4 teaspoon cinnamon

Instructions:

1. Sprinkle apple slices with cinnamon before serving.