Caregiving

I am helping to facilitate a group of young women as we read and share insights together from a book by Debbie Macomber.  This week’s chapter was about caregiving and the author stated that everyone falls into one of four groups:  those who have been caregivers, those who are caregivers, those who will be caregivers, and those who will need caregivers.  She then asked where do you fall in this continuum?  What advice do you give for those who are called to care for their loved one?

Scripture – I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in.  Matthew 25:35

During my life I have had and will again fall under each of these groups.  By no means is this list extensive but it is much of what I have experienced so far.

Been a caregiver

  • Learn to rest. Sometimes we become so busy caring for others, we forget to care for ourselves.
  • Learn to laugh. Caregiving can be a messy business, full of tasks that are endless and pretty heavy.  Laughter is good medicine and can lighten the heart.
  • Make plans and dream. Your calendar will have space for it.  You lived the past.  Don’t let the past shape your future days.  It is good to remember those we have lost; it is good to feel we have honored our loved one but in most cases that person would want us to move on – be careful that you don’t find yourself 2 years later living as if this time of caregiving is still your reality.
  • Don’t be a martyr. Do what you did because it was the right thing to do not so you can remind others of what a saint you were because more than likely they might see it a little differently than you do.
  • Pray – seek God for next steps in your life.

Are a caregiver

  • Take a long hard look on where you can delegate and ask for help.
  • A tired person often becomes resentful.
  • Keep your doctor’s appointments. You can’t care for others well if you aren’t taking care of yourself.
  • Don’t be a martyr. Do what you do because it was the right thing to do not so you can remind others of what a saint you were because more than likely they might see it a little differently. (This one is worth repeating.)
  • Pray – ask God for strength and wisdom in this role. Stay in His word.  The bible is similar to a well-stocked refrigerator but we often refuse to open the door and nourish ourselves for what the day will bring.
  • Decide what you can let go of and what you can’t. When a person is ill and they are telling a story differently than you remember it, can you be still and let it be – not needing to be right?
  • Do what you do as if you were doing it for the Lord.
  • Treat those you are caring for with respect. Bring them into the conversation about their care when appropriate.

Those who will be a caregiver

  • Start giving of yourself in small ways – there is always someone you can care for. These practices will give you a skill set as a foundation to grow upon.
  • Read a book about caregiving so you have a basic understanding of what others in this role may be going through.  
  • Pray that God would grow a generous nature in you, give you the eyes to see how you might be the legs and arms to someone in need.
  • Come alongside a caregiver who is caring for someone else. They are tired – bring them an unexpected meal, send them a card stating your admiration for what they are doing, leave a bouquet of flowers on their doorstep, listen when they need to process.
  • Spend time in God’s word. There are many distractions but there will come a day when what you have stored in your heart will see you through times that ask much of you.

Who will need a caregiver?

  • The truth is that unless we have an immediate death, all will find themselves in need of someone to look after them.
  • Start now to become a good listener because there will come a time you need to rely on others to make decisions or process with you.
  • Do what is within your power to care for yourself. Take your medicine; do your exercises, eat healthy, don’t over medicate.  Some of the disability in this life has happened because people choose to stay stuck. This will give you confidence and allow you from relying on others more than you need to. 
  • Remember caregivers have other responsibilities.  Be patient about having your needs met.
  • Place good messages into your heart and brain. Instead of too much TV – listen to Christian books, music, or have someone read to you.  The ears are often the last to go – God’s truth is needed as we journey through times of recovery or as we leave this world and go home to Jesus.
  • Remember you may be on pain medication which can slow down or alter our thinking. There will be times you may need to rely on someone else who has a clearer perspective than you can on any given day.
  • Remember God can heal and although today you are in need; it doesn’t necessarily define your tomorrows.

Please feel free to add other insights in this area that may help others.

 

signature

Caramel Cupcakes

img_4175

This weekend a group of my daughter’s friends gathered items (in lieu of a baby shower for our new addition that is due in November.  My daughter decided she didn’t need anything for the baby since this is #3) and wanted to put together 20 Love Bags.  These bags will be given to foster children who are removed from homes for various reasons and arrive with only the clothes on their backs.  

Items were removed from sacks, laid out on the kitchen island and we began walking around filling the bags with toothpaste, a toothbrush, baby wipes, a blanket, Kleenex, coloring book, crayons, a photo album and a storybook.   We saw the truth of how something bigger than ourselves had become a reality.   It is the hope that these bags will not only be a comfort to the children but also the families that are taking in these little ones.

14608844_1420219197992488_8564534544516551036_o-2

After we had completed our project we talked, laughed, shared and, of course, ate.  One of the items I served was a Caramel Cupcake.  I was a bit challenged because I wanted to make sure my daughter, who needs to avoid eggs, could enjoy them.  The solution was found by substituting the egg with milk (I used almond/coconut milk) and apple cider vinegar.  We also had Monster Cookies, Almond Joy Bites and Pumpkin Chocolate Chip Cookies.

Caramel Cupcakes
A caramel cupcake with caramel frosting.
Write a review
Print
Ingredients
  1. 1 Tbsp apple cider vinegar
  2. 1 ½ cup almond milk, unsweetened or (your choice of milk)
  3. 2 cups white spelt flour, (or your choice of flour)
  4. 3/4 cup white sugar
  5. 2 tsp baking powder
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. ½ cup coconut oil, melted and cooled
  9. Caramel Liquid Stevia - 6 to 8 drops
  10. Caramel Frosting
  11. 1/2 cup butter, softened
  12. 3-4 cups Powdered Sugar
  13. 1/3 cup almond milk (or milk of your choice)
  14. 8 Kraft Caramels, unwrapped
  15. Caramel Liquid Stevia, 6 drops
Instructions
  1. CAKE
  2. Preheat oven to 350 degrees.
  3. Line two-12-cup muffin pans with muffin cups. Spray lightly with a coconut oil.
  4. Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together. Let sit 5 minutes until curdled (little bubbles will appear on top).
  5. Add stevia in liquid mixture.
  6. In large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
  7. In a separate bowl whisk together the almond milk mixture, oil and stevia.
  8. Pour the wet ingredients into the dry mixture and mix well.
  9. Fill the cupcake liners about 1/2 full. (Do not overfill)
  10. Lightly bang pan against counter to even out batter.
  11. Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
  12. Cool in pan on a cooling rack.
  13. Make frosting below.
  14. When cool – Top with frosting and sprinkles, caramels and chocolate.
  15. Caramel Frosting
  16. Place caramels in microwave-safe dish with milk. Heat in 20 second increments, stopping to stir until well combined. Add in liquid stevia
  17. Place butter in the mixer and whip until smooth.
  18. Add in 2 cups of powdered sugar.
  19. Add in caramel milk mixture.
  20. Continue to add sugar until frosting is the consistency you desire.
Deliciously Inspired http://www.deliciouslyinspired.com/
We hear about so much bad in the world but there are many who are doing what they can to spread kindness to our hurting world.  We live in a world that strives to have our focus remain on the yucky instead of the good. I have been blessed lately by seeing the generation of my daughter stand up and create good – and I am encouraged.  “Do not let kindness and truth leave you.  Bind them around your neck and write them on the table of your heart.”  Proverbs 3:3

img_4166

Frosting Done

img_4170

Ready to Decorate

img_4174

Here are my favorite items for making cupcakes.  

Kitchen Aid Mixer – I would consider going into debt if this kitchen tool broke but I’ve had mine for over 25 years and it’s still going strong.

Rachel Ray Cupcake Pans – I recently replaced my worn-out pans with these and enjoy how easily they clean up.  PS – They are on sale.

Cooling Racks – It is important to cool your cupcakes down before frosting – a cooling rack helps speed the process.  Tip:  I often bake my cupcakes the day before I decorate.  After they have cooled, i place in my cupcake storage containers and refrigerate.

Cupcake Storage Containers – These are my favorite holders because the tray can accommodate 12 regular size cupcakes or 24 miniature cupcakes or be removed entirely to hold a batch of cookies.  They also stack on top of one another.

Disposable Frosting Bags – These are worth the money – cuts down on clean-up.

Frosting Decorating Tips – I am not an expert on decorating but these large tips make my cupcakes better than my skill level.

Large Tip Decorating Coupler – This is made up of two piece – one will go inside the bag and the other will hold your tip onto the outside of bag and connect everything together.

Go to the Thrift Store and buy a cylinder vase or use a large drinking glass.  Place bag in vase/glass, fold the edge over vase/glass.  This makes getting the frosting into the bag much easier.

img_4164

***Deliciously Inspired utilizes affiliate links to help with the cost of the site.

signature

Pumpkin Spice Cookies

This recipe was inspired from a recipe of my Grandma’s Persimmon Cookies. It is a favorite recipe of my mom and dad’s but since they began eating healthier in June, I wanted to see if I could use healthier ingredients and still give them the cake-like cookie.

I didn’t have persimmons but canned pumpkin is similar in texture and it worked fine. I played around with the recipe and there are options for a gluten-free and no-egg.

DeliciouslyInspired.com

Pumpkin Spice Cookies
a healthier spice cookie
Write a review
Print
Ingredients
  1. 1 cup of organic canned pumpkin or 1 cup pureed persimmons (how to prep is in notes)
  2. 1 tsp salt
  3. 1 tsp soda
  4. 1/2 tsp cinnamon
  5. 1/2 tsp cloves
  6. 1/2 tsp nutmeg
  7. 3/4 - 1 cup sugar (I used 1/3 cup organic coconut sugar and 1/2 cup of Wax Orchards Fruit Spread)
  8. 1 cage-free egg
  9. 2 cups of Gluten Free Flour (I used Cup4Cup) or flour of your choice
  10. 1/2 cup of organic coconut oil
  11. Nuts and Raisins, optional
Instructions
  1. 1. Move oven rack to middle and preheat to 375 degrees.
  2. 2. Line cookie sheet with parchment paper.
  3. 3. Warm coconut oil and set aside.
  4. 4. Mix all ingredients (except oil, raisins and nuts) until smooth, scraping sides.
  5. 5. Slowly add in oil until well incorporated.
  6. 6. Add in raisins and nuts, if desired.
  7. 7. Drop by Tbsp or use a small cookie scoop 2 inches apart.
  8. 8. Sprinkle with coconut sugar or sprinkles, if desired.
  9. 9. Bake for 8-11 minutes until golden brown. Will vary by oven.
  10. 9. Move to cooling rack for 5 minutes.
Notes
  1. Note - if you have an egg sensitivity, a flax egg works well. To replace egg, mix 3 Tbsp of water with 1 Tbsp of ground flax seed. Mix well and set aside for 5 minutes.
  2. Prepare the persimmons by washing them and removing their stems. Puree in a Vita-Mix, blender or food processor until smooth and creamy. Measure one cup of pulp out and set aside.
Deliciously Inspired http://www.deliciouslyinspired.com/
These are very good with chopped hazelnuts. Also using gluten-free flour created a rounder cookie.

image

signature