We bless foster families, at-risk teens, Veterans, families with limited resources, soup kitchens, food pantries and our homeless friends. We offer a hand up, hope and hugs to those in need. We love so radically that they wonder why.
We appreciate the big embrace and may God bless you.
In His Love,
Tracey and Jaxs
FEED MY PEEPS is honored that Becky Stephens has joined as a member on our Board of Directors. She is a cancer survivor with a ginormous heart to serve others. Becky is a Hospice Nurse dedicated to helping families as a loved one crosses over. She also has a seasoned background of working as a Psychiatric Nurse Manager and Emergency Room Nurse. Becky was awarded Employee of the Year for her dedication and love toward her patients.
Becky received a four year diploma from Living Faith Training Center in Manassas, Virginia. She is now leading an Alumnni Class to help graduates continue to stay connected and go deeper in their walk with the Lord.
Becky has served and ministered to the homeless in Manassas and Woodbridge for two years. She brings the message the First Sunday of each month to a homeless camp.
Becky organized a food drive which successfully brought over 1,000 items to a local small trailer park. It was such a blessing to kick start this pantry for a neglected community.
Please welcome and congratulate Becky as she helps to lead our little charity that could in Northern Virginia and Washington, DC.
We’re proud to introduce Jennifer Young to the FEED MY PEEPS family. She will help lead us in our outreach efforts in Northern Virginia and Washington, DC.
Jennifer is a nutrition and health expert based in Virginia. Her focus is on maintaining wellness through natural means and supplementation on resolving issues, such as, gastrointestinal distress, autoimmune distress and food allergies. Her skills are also sought by athletes and parents who participate in competitive sports. Her clientele is diverse, as almost anyone can benefit from her knowledge and services.
Jennifer is passionate to help the homeless community and those struggling with abusive relationships. Jennifer knows first hand how to be a survivor and is fortunate to help in local outreach efforts, civic groups and food pantries. She has a heart for philanthropy.
Congratulations and Welcome!
“I pray this story will inspire others to step out of their comfort zone to serve those less fortunate,” states the author. “One act of kindness can create a ripple effect which can impact a community. Compassion is contagious and does not have a price tag.”
Jacki Lynne Dirksmeyer is the director of FEED MY PEEPS, which originated in St. Louis, Missouri. She has a seasoned background in hospitality, culinary and ministry. Jacki was awarded the Local Food Hero Award from Gardens to Tables at St. Louis University in 2013. FEED MY PEEPS has also expanded to the Northern Virginia and Washington, DC areas. Jacki has sown culinary seeds and the harvest is abundant as the network of chefs and market places generously support the movement of FEED MY PEEPS.
- 1/4 cup (1/2 stick) unsalted butter
- 2/3 +2 teaspoons semi-sweet chocolate chips
- 1 egg
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 Tablespoons almond flour/meal
- 1 Tablespoon Gluten Free all-purpose flour
- Optional ice cream or whipped cream for serving, if desired
- Preheat oven to 325 degrees F and place two 6-ounce ramekins on a baking sheet.
- Melt the butter and 2/3 cup chocolate chips in a medium bowl over simmering water and stir until smooth. Remove the bowl from the pan and let cool.
- Combine the egg and sugar in a medium bowl and whisk until thick and lighter in color.
- While whisking, gradually add the melted chocolate, then whisk in the salt, vanilla, almond meal, and GF flour.
- Divide the batter between the two ramekins and place 1 teaspoon chocolate chips in the center of each ramekin, pressing down lightly.
- Bake at 325 degrees F for 180-22 minutes or until not quite set, and the tops crackle.
- Let cool slightly before serving, topping with ice cream or whipped cream.
- 4 Tilapia Fillets
- 3Tbls Soy Sauce
- 3Tbls Balsamic Vinegar
- 3Tbls Honey
- 1Tbls Minced Garlic
- Fresh Herbs (optional)
- Cracked Black Pepper
- Preheat oven to 375
- Combine Soy, Balsamic Vinegar, Honey, Garlic in a bowl as the marinade
- Place Tilapia in a Zip lock bag with the marinade and fresh herbs (optional)
- Refrigerate for 30 minutes
- Take Tilapia Fillets out of marinade and sprinkle with cracked black pepper
- Place in oven for 15-20 minutes until fish flakes
- If you wish to have a sauce after having made marinade then reserve 1/2 cup of marinate. Place in sauce pan & bring to boil then simmer for 5 minutes until reduced by half. Serve over Tilapia