Self-Examination, For Health & For Spirit


I hate going to the doctor. No, seriously…I really hate it for so many reasons. So, I only go when it’s absolutely necessary. Like during the summer when I got into a patch of poison oak and had a very serious reaction, or when I feel my winter asthma might be slipping into bronchitis. I’m really faithful with my eye doctor appointments, too, because I have multiple diagnoses and I’d definitely like to see what’s left of my life!

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Food For Thought

You may have guessed, I am not good with regular check-ups “just because.” This makes it extremely important to be aware of my own body and take notice of anything that may be feeling out of the ordinary. Self-examination is critical. Does that lump or bump feel normal? Is that pain beyond a normal strain? How long has that been feeling unusual? Is it time to get this checked professionally?

Please don’t follow my poor example of avoiding the doctor and life-saving medical checks that can take care of anything from glaucoma to diabetes. But I do recommend you become familiar with your anatomy and physiology by doing health self-examination. There is a valid reason doctors recommend women do breast self-exams. Something as simple as that personal check can alert you to an issue that needs immediate attention. Self-examination for health can save your life!

But we’re not going to stop there with our external body parts. We’re going to go deeper to a self-examination that can be even more crucial, the self-examination of your soul.

A printable version of this question sheet is available on my Freebies page.

As we are closing out another year (already!), I want everyone to take some time and examine their souls. In what ways did you grow closer to God this year? Where did you see God’s hand working directly in your life? What were some of the answered prayers you experienced? What spiritual areas do you feel you fell short in? What spiritual goals do you want to set for 2019?

Just like we need to be aware of odd feelings with our physical heart, I think it is so very important that we examine our spiritual heart. Is my heart in the right place? What are the true desires of my heart? Do I love God first and others next, and do my actions reflect those priorities? Am I guarding my heart? Do I trust the Lord with all my heart? Am I thankful with all my heart?

There is no doubt I need to take better care of my physical body. But this is what I know as truth: this body will not last forever. It will die away and all that will be left is my “heart and soul.” When the Great Physician examines these things, I pray He finds them in peak condition and welcomes me aboard His eternal team. Amen!

Today’s Scripture

Today’s Recipe

I don’t know about you, but my physical self-examination is saying I have over-indulged during this holiday season. My body is begging me to feed it some more healthful recipes as part of a “recovery” plan. But just because we’re eating a little more healthy doesn’t mean it can’t be flavorful and tasty. Today I’m sharing one of my favorite meatless recipes. There are two parts to the recipe because I make a homemade Roasted Red Pepper Hummus Spread to put on the Roasted Vegetable Pita Wraps.

The first recipe is for the Roasted Red Pepper Hummus Spread and Dip. I add “spread and dip” to the name because it has the addition of cream cheese and it does not have the same texture of straight-up hummus. In addition to being delicious on these veggie wraps, it’s great as a dip for pita or tortilla chips and veggies. This recipe makes a lot, so you can use it for all kinds of meals and snacks!

Roasted Red Pepper Hummus Spread and Dip


  • 1/4 cup olive oil
  • 2 TBS minced garlic
  • 1 8-oz block cream cheese
  • 2 16-oz jars roasted red peppers, drained very well
  • 2 15.5-oz cans garbanzo beans, drained very well
  • 1 1/2 tsp salt
  • 1 tsp black pepper


  • In a small covered container, place the olive oil and garlic. Shake and set aside for up to 48 hours.
  • When ready to prepare the spread, place the cream cheese and garlic oil in food processor. Process until cream cheese is smooth.
  • Add well-drained peppers and beans, salt and pepper. Process until smooth and creamy. Taste and adjust seasonings as desired. Place in large container, covered, in refrigerator until ready to use.

Roasted Vegetable Pita Wraps


  • 1 head cauliflower, cut into small pieces
  • 1 large onion, cut into wedges
  • 2 medium zucchini, cubed
  • 1 large sweet potato, cubed
  • 1/4 cup olive oil
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp allspice
  • 1/2 tsp black pepper
  • 2 pkgs refrigerated pita bread (about 10 pitas)
  • 1 6-oz pkg feta cheese
  • Roasted Red Pepper Spread and Dip (from previous recipe)


  • Turn oven to 400 degrees. Line two rimmed baking sheets with aluminum foil and spray with nonstick cooking spray.
  • Place all washed and cut vegetables in large mixing bowl.
  • Pour olive oil over vegetables and toss to coat.
  • Sprinkle all seasonings over the vegetables and toss again.
  • Spread the vegetables out evenly over the two prepared baking sheets.
  • Roast vegetables in oven at 400 degrees for 50 minutes.
  • Wrap pita bread in foil and place in oven for about 15 minutes.
  • To serve, spread a pita bread with about a tablespoon of roasted red pepper spread. Top with roasted vegetables and feta cheese. Fold pita taco-style and enjoy.

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