Day 6 — Grateful

Inspiration Bible Verse:
1 Thessalonians 5:16–18, NKJV “Rejoice always, pray without ceasing, in everything give thanks; for this is the will of God in Christ Jesus for you.”

Breakfast: Banana Oat Pancakes

Ingredients:

• 1 cup rolled oats
• 1 ripe banana
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Instructions:

1. Blend oats, banana, almond milk, vanilla extract, and cinnamon until smooth.
2. Heat a non-stick skillet over medium heat and pour batter to form pancakes.
3. Cook until bubbles form, then flip and cook until golden brown.

Lunch: Roasted Vegetable and Hummus Wrap

Ingredients:

• 1 cup mixed vegetables (e.g., bell peppers, zucchini, carrots)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 whole-grain wrap
• 1/4 cup hummus

Instructions:

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper.
2. Roast for 20-25 minutes until tender.
3. Spread hummus on the wrap, add roasted vegetables, and roll up.

Dinner: Eggplant and Chickpea Stew

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, sautéing until soft.
2. Add eggplant, chickpeas, tomatoes, cumin, salt, and pepper.
3. Simmer for 25-30 minutes until eggplant is tender.

Snack: Celery Sticks with Peanut Butter

Ingredients:

• 2 celery stalks, cut into sticks
• 2 tablespoons peanut butter

Instructions:

1. Serve celery sticks with peanut butter for dipping.