A Parent’s Lesson in Gift Giving

As a parent of three children, my desires are to give my kids the best of everything, materials and non-materials.  A lot of times, I wonder, how much is too much and what are their little minds thinking about these gifts?  Often, I find myself swinging to the other side of the spectrum and not give them any gifts. So, this is a dilemma for me because Bubba and I want to raise our kids up in a Christ honoring environment where they are thankful for what God has blessed them.

The following article titled, The Gratefulness Principle, helps me understand this topic at a deeper level.  The article talks about how gratefulness increases closeness in relationships and how not to give more than what the child’s character can handle.

Here’s the full article:

Gratitude increases closeness in relationships. As you parent your children, look for opportunities to take advantage of gratefulness to draw closer to your kids. Give your children small gifts of love day after day. Be careful, though, that you don’t confuse the gratefulness principle with the overindulgence trap.

Some parents, wanting their children to like them, recognize giving gifts opens the heart, so they overdo it by giving them too many things. Giving to your kids must be tied into relationship, or the gifts feed selfishness instead of gratefulness. Overindulgence is giving your children more than their character can handle. When children lack gratitude, then the more you give them, the less they appreciate. Parents must restrain themselves or they’ll exceed their children’s ability to manage the blessings.

Overindulged children rarely become grateful when you give them more things. They grow to be more demanding and selfish. Parents then feel unappreciated and become resentful. The hearts of both parents and children harden toward each other, and closeness becomes a thing of the past.

If your children become overindulged rather than grateful, then pull back on the area where you’re giving too much. Look for creative ways to give differently to your child. Teaching the heart gratefulness can be a challenge. Having a child say thank you is just behavior. Gratefulness comes from the heart.

Monitor your child’s response to gifts of love to determine if you’re growing gratitude or overindulgence. As gratefulness increases, you can slowly give blessings in a way that will produce more gratefulness. You’ll know if you’re moving too quickly by your child’s response. This parenting tip comes from the book Parenting is Heart Work by Dr Scott Turansky and Joanne Miller, RN, BSN.

My friend Gilda introduced me to some of these parenting articles and I’m thankful for that. If you’d like to continue to receive tips yourself, you can sign up at www.biblicalparenting.org.

Linking up with The Beauty in His Grip.

 

Related reading:

Gimme, Gimme!

An Attitude of Gratitude

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Free Kindle eBook: Gluten-Free 101: Master Gluten-Free Cooking with 101 Great Recipes

For a limited time you can download Gluten-Free 101: Master Gluten-Free Cooking with 101 Great Recipes for free.This eBook is designed for your Kindle or the Kindle Fire, but you can also download it to your tablet, computer or smart phone.

 

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Thanksgiving Craft Ideas

Can you believe that Thanksgiving is only a week away!  Somehow it’s coming a lot faster this year for me.  This whole year seems to zoomed by with my dad’s cancer and with me helping out the family being 600 miles away.  All in all, I do look forward to this Thanksgiving! For the first time this year, I ordered a brined turkey rubbed with savory blend of herbs and spices from New Seasons, my local whole foods store. All we need to do is pop the bird in the oven and turkey’s ready in a few hours. That will give us lots of time to make some memories with our family. This Thanksgiving, I hope you’ll make time to create some family memories as well. To help, here’s a couple more fun crafts that I came across and thought worth sharing. Just click on the link under each picture to get the things needed and instructions. Have a blessed Thanksgiving!

Pleated Paper Turkey

Chocolate Turkey Fondue 

Easy Peruvian Quinoa Chowder

During the crisp, cold days of fall, one of our favorite meals is soup. We love a variety of soups like Brown Rice Porridge in a Crockpot, and here’s another one that we recently came across and have fallen in love with. My friend Donna introduced me to this Peruvian Quinoa Soup. Did you know that quinoa is a great source of protein? To learn more about quinoa, read How to Cook Quinoa, whfoods.com.

Ingredients

  • 1 pound peeled and deveined raw shrimp, roughly chopped
  • 2 teaspoons sea salt (divided)
  • 2 tablespoons coconut oil or oil of your choice
  • 1 bunch scallions (about 6), whites and green tops thinly sliced
  • 3 cloves minced garlic
  • 1 to 2 jalapeño chiles, seeded and minced
  • 1/4 cup tomato paste
  • 2 teaspoons ground cumin
  • 1 tablespoon dried leaf oregano (not powdered)
  • 2/3 cup quinoa, rinsed and drained
  • 6 cups homemade or purchased gluten-free chicken broth or water
  • 1 cup corn kernels (defrosted if frozen)
  • ¼ cup coconut milk creamer or half-and-half
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions

Put the shrimp in a colander over the sink and toss them with 1 teaspoon of the salt. Let stand until ready to use. (Use within about 30 minutes or refrigerate.)

In a large pot, heat the oil over moderate heat. Add the scallions and cook until starting to soften, about 2 minutes. Add the garlic and jalapeños and cook 1 minute longer. Stir in the tomato paste, cumin and oregano and cook until fragrant, about 2 minutes more.

Add the quinoa and chicken broth to the pot. Bring to a boil. Reduce the heat and simmer, covered, until the quinoa is cooked, about 12 minutes. Stir in the corn, half-and-half and the remaining 1 teaspoon of salt. Simmer gently until the corn is cooked, about 5 minutes.

Stir in the shrimp and the black pepper. Cook until the shrimp just turns pink, about 3 minutes. Stir in the cilantro. Serve the soup with a squeeze of fresh lime juice. Served alone or with your favorite fall salad.

Makes 6 servings.

Note: you can substitute chicken for shrimp. To make it spicier, add extra jalapeno at the end.

Adapted from the Oregonian Food Day.

For porridge recipe, click Brow Rice Chicken Porridge in a Crock Pot. For a kale soup recipe, click Zuppa Soup.