Episode #1: Living in the Tension

God calls us to peace even when life feels unsettled. This episode explores living faithfully in seasons of “in-between” and offers encouragement for walking in tension without losing heart.

I’ll also share my recipe for a Garden Grain Soul Bowl, a simple, hearty meal for weary days.

If you’re longing for encouragement, biblical truth, and practical wisdom plus a cozy, hearty, healthy recipe to share with your family, this episode is for you.

Takeaways

• Tension can be a sign of growth, not failure.

• Invite God into your tension for guidance.

• Holding things loosely allows for God's better way.

• Small rhythms of rest can alleviate pressure.

• Stay anchored in the Word during tense times.

• Tension often indicates a transition is coming.

• God's strength meets us in our struggles.

• Trusting God helps navigate through discomfort.

• Tension is where God's Spirit works most deeply.

• His grace is sufficient in our weaknesses.

Reflection Prompts:

1. Where in your life right now do you feel the most tension between “what is” and “what you hope for”?

2. Read Isaiah 26:3. What would it look like to invite God’s perfect peace into that area of tension?

3. Think back to a past season where you lived in uncertainty. How did God show Himself faithful then?

4. How might God be using your current “in-between” to grow your faith and trust in Him?

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Garden Grain Bowl

Ingredients

• Grains:

  • ½ cup uncooked brown rice (yields about 1 ½ cups cooked)

  • ⅓ cup uncooked quinoa (yields about 1 cup cooked)

• Veggies & Garnish:

  • ¾ cup corn kernels (fresh, frozen, or canned, drained)

  • ½ cup cherry tomatoes, halved

  • ½ cup cucumber, diced

  • 2 tbsp fresh parsley, chopped

• Old Bay Vinaigrette (makes about 3 oz, use 2–3 tbsp for bowl):

  • 3 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • ½ tsp Dijon mustard

  • ½ tsp Old Bay seasoning

  • ¼ tsp maple syrup or honey (optional)

  • Pinch salt & pepper

Instructions

Rinse ½ cup brown rice and place in a saucepan with 1 cup water + pinch of salt. Bring to a boil, then reduce to low, cover, and cook about 35–40 minutes until tender. Fluff with a fork.

Rinse ⅓ cup quinoa. Place in small saucepan with ⅔ cup water + pinch of salt. Bring to a boil, reduce to low, cover, and cook about 15 minutes. Let rest 5 minutes, then fluff.

Combine cooked rice and quinoa in a bowl. Allow to cool slightly.

While the grains are cooking, preheat oven to 400°F. Spread ¾ cup corn kernels on a small sheet pan.

Toss with a drizzle of olive oil + pinch of salt. Roast 12–15 minutes until lightly browned. Cool.

In a small jar or bowl, whisk olive oil, apple cider vinegar, Dijon, Old Bay, maple syrup or honey (if using), salt, and pepper until mixed well.

Base: Spoon 1 ½ cups brown rice + 1 cup quinoa blend into your bowl.

Add ¾ cup roasted corn, ½ cup cherry tomatoes, and ½ cup diced cucumber on top.

Garnish with 2 tbsp fresh parsley.

Drizzle with 2–3 tbsp Old Bay vinaigrette.

✨ Serving Tip: Best enjoyed chilled or at room temperature. Enjoy!

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Hi, I’m Regina, the voice behind The Faithful Feast. I'm also a writer, and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.