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In the social media age, we are pressured to craft facades of perfection. A perfect life. A perfect job. A perfect wardrobe. A perfect body. In other words, the 21st century is an exceedingly difficult time to nurture vulnerability.

Yet to become vulnerable is to become Christ-like.

The path to vulnerability is not for the faint of heart. It requires sharing things we’d rather not share. Opening up the most tender parts of ourselves to others. And even more frightening…stepping into uncertainty.

Someone who knows and does vulnerability so well is my friend, Jamie Ivey. She’s the author of If You Only Knew, and she points out that guarding our stories and struggles comes at a cost. It’s exhausting.

On the other hand, she says transparency brings freedom.

If you’re someone who struggles to risk, to trust, to allow yourself to be known, you can’t afford to miss this conversation.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH JAMIE

Jamie’s Website // Facebook // Instagram // Twitter
(Use these links to tell Jamie how much you appreciate her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

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Taste and See by Margaret Feinberg

SHOW NOTES

Jamie’s book: If You Only Knew

RECIPES FROM THE SHOW

Chicken Zoodle Salsa Soup

This play on the comfort food of chicken noodle is a favorite for us, and super healthy. If there’s a bowl of soup for your kids to get a ton of veggies in their bodies, this is one of them! Not only is this soup good for you, but it’s also super easy, and there are many ways that your kids can help out in the kitchen.

Soup Ingredients:
1.5 – 2lbs of boneless, skinless chicken breast
3 bell peppers, rough chopped (red, green, and yellow)
1 yellow onion, rough chopped
1 package of zucchini spirals (or make your own!)
8 cups of chicken stock
3 stalks of celery, rough chopped
3 carrots chopped
1-2 handfuls of chopped kale
salt + pepper
3 garlic cloves, finely chopped
olive oil
soup condiments (optional), such as chopped cilantro, sour cream, diced yellow onions, and shredded cheddar cheese

Salsa Ingredients:
6 vine-ripe tomatoes, halved
2 white onions, quartered
6-8 cloves of garlic
1 jalapeno, halved with the end trimmed
1/2 cup olive oil
Salt & Pepper
2 tsp cumin
1 tsp ancho chili powder

First up is making your soup, and while it’s cooking and making your house smell amazing, whip up some salsa to go in the soup.

1. Slice chicken breast into bite-sized, one-inch pieces. Put pieces into a bowl, add salt and pepper, then stir.
2. In a large stockpot, heat up 2 TB of olive oil, then sauté chicken, chopped onion, and garlic until chicken has browned.
3. Add peppers, carrots, and celery to the pot, and continue cooking.
4. When pepper and celery have softened, add chicken broth and zucchini spirals. If soup needs more water, add more stock or water.
5. Bring soup to a simmer, then cook over medium-low heat for at least an hour.
6. Add the kale about 30 minutes before eating, and add the salsa right before serving.

Now, let’s make the salsa that will give the soup a beautifully roasted flavor!

1. If you have a broiler on your oven, turn it on. If not, set the oven to the highest temperature setting.
2. Place tomatoes, onion, garlic, jalapeno, olive oil, salt and pepper on a sheet pan. Stir until well coated, then place into oven until heavily charred. (20 minutes or so).
3. Place ingredients into Vitamix or blender, add salt, pepper, cumin and chili powder, and pulse till smooth.
4. Add cilantro and lime juice and pulse gently until incorporated.

When your soup has simmered for at least an hour, and your salsa has been whipped up to perfect, it’s time to combine and enjoy!

Add all the salsa contents into the soup, and stir until blended. Remove from heat.

Serve soup in large bowls then top with yummy condiments like sour cream, chopped cilantro, shredded cheese, and diced onions.

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