Eboney Lewis is doing something she loves
by Margaret Anderson
Special to The Star
Jul 31, 2013 | 1519 views |  0 comments | 49 49 recommendations | email to a friend | print
Eboney Lewis loved teaching so much that, when she was growing up in Piedmont, she would line her baby dolls up in her room and teach them.

“That’s all I ever wanted to do,” she said. “Every job I’ve ever had has involved working with children. I started babysitting when I was 12. Then after babysitting, I started working at the Care Center through Piedmont Housing Authority. After working there, I started working at Camp Cottaquilla for six consecutive summers. When the care center closed, I started working for Piedmont City Schools as a substitute teacher and a teacher at the Piedmont Learning Academy. I now work as a teacher at Coosa Valley Regional Youth Detention Center.”

Eboney is going into her third year of teaching at Coosa Valley in Anniston. Students there range in age from 10-18.

“I’m very happy with my job,” she said. “I’m 100 percent sure this is where I’m supposed to be. When I wake up in the morning, I don’t have an uneasy feeling about having to go to work. I know that at 7:30 when I walk through the doors, I’m going to be able to do something that I love to do.”

Eboney graduated from Piedmont High School in 2003, and that’s where she acquired a love of history.

“In my senior year, I had a teacher who made history fun,” she said. “It wasn’t about memorizing facts, reading endless amounts of notes, or using any form of rote memorization. It was different. It was more about applying what you’re learning to real life situations. I wanted to be the kind of teacher she was. She had a big influence on my life.”

That teacher was Lauri Elam.

Eboney, 27, is the daughter of Tiny Lewis and the late Joe Lewis. She was born and reared in Piedmont. She loves her hometown.

“Piedmont is awesome,” she said. “It’s been the best place for me to live. The community is wonderful and supportive. When we’re growing up, we all say things about wanting to move away, but it’s within those couple of years branching out that we realize that Piedmont will always be home.”

She received her BSE (2008) and MSE (2010) in general social science from Jacksonville State University and is currently taking classes at the University of Alabama to get her educational specialist degree.

Eboney is a member of Word Alive International Outreach Church in Coldwater where she is active in Life Group, a Bible study group, and is a second Saturday volunteer to help give out items to those in need.

She’s a Zumba fitness instructor at Bethune Community Center in Piedmont and at Pepper’s Academy of Self Defense in Jacksonville.

Eboney is happy to be where she is in her life right now. She has lost 180 pounds in the past three years by eating right and exercising.

“It wasn’t just Zumba,” she said. “It’s also eating the right food. I feel a lot better. Realizing that health problems ran in my family I knew that if I didn’t get control of it, I would be having the same problems.”

Eboney enjoys reading, writing, playing volleyball and softball and blogging. Anyone wanting to see her blogs can go to www.sparkpeople.com. Her user name is ebielou. She has recently been recognized as an official spark people success story.

She likes to cook and knew that to be able to lose weight and keep her weight off, she’d need to know how to prepare healthy meals. She knew nothing about cooking, so she asked her mother and a friend about their recipes. A friend literally walked her through the first thing she made -- baked pork chops. Eboney served these with corn and yeast rolls, which were frozen, yet healthier than some of the things she’d been eating.

“I’m cooking healthy now,” she said. “It has completely changed my life.”

Eboney encourages others to watch what they eat and to exercise. Some of her favorite recipes are her version of Baked Pork Chops, Chicken Stove Top Pot Pie, Pizza Pasta Casserole and Easy Red Velvet Cookies.

Contact Margaret at pollya922@gmail.com.

Recipes

Baked Pork Chops


6 lean center-cut pork chops, ½” thick
1 egg white
1 c. evaporated skim
¾ c. cornflake crumbs
¼ c fine dry bread crumbs
4 t. paprika
2 t. oregano
¾ t. chili powder
½ t. garlic powder
½ t. black pepper
1/8 t. cayenne pepper
1/8 t. dry mustard
½ t. salt
Nonstick spray coating

Trim all fat from chops. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand five minutes, turning chops once. Meanwhile, mix together cornflake crumbs, bread crumbs, spice and salt. Spray a 9x13 inch baking pan with nonstick spray coating.

Remove chops from milk mixture. Coat thoroughly with crumb mixture. Place chops in pan and bake in 375 degree oven for 20 minutes. Turn chops and bake 15 minutes longer or until no pink remains.

Chicken Stove Top Pot Pie

1 lb. chicken breasts, diced and chopped
1 (5 oz.) box whole wheat chicken Stove Top
1 (10 oz.) Birdseye steam fresh frozen vegetables (corn, carrots, peas, green beans
1 (10.75 oz.) can light cream of chicken soup
1 T. Promise fat free margarine
1 c. hot water
1 t. garlic powder
1 t. onion powder

Preheat oven to 350 degrees. Cook chicken, garlic powder and onion powder in medium pan on stove until all pink is gone. In a large bowl, mix the chicken, vegetables, and cream of chicken soup. Pour into a 9” pie pan.

In a medium bowl mix Stove Top with butter and 1 c. hot water. Spread on top of the vegetable and chicken mixture Bake for 30 minutes. Makes 8 small servings or 4 healthy servings.

Pizza Pasta Casserole

1 lb. ground beef
½ onion, chopped
1 jar spaghetti sauce
½ pkg. 16 oz. spiral pasta, cooked and drained
2 c. shredded low fat mozzarella cheese
4 ozs. Sliced pepperoni

In a large skillet, cook beef until meat is no longer pink. Drain and rinse meat in hot water and set aside. Cook the onion in the same skillet until tender. Add ground beef back to skillet. Stir in spaghetti sauce and pasta.

Transfer to a greased 13x9x2 inch baking dish. Sprinkle with cheese. Arrange pepperoni over the top. Bake uncovered at 350 degrees for 25-30 minutes.

Easy Red Velvet Cookies

1 box Duncan Hines red velvet cake mix
2 lg. eggs
½ c. unsweetened applesauce

Mix all ingredients. Make small balls and bake at 350 degrees for 12 minutes on a greased cookie sheet or one lined with baker’s paper. Makes 4 dozen small cookies, 49 calories each; makes 3 dozen larger cookies, 66 calories each. You can also add cream cheese frosting.
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Eboney Lewis is doing something she loves by Margaret Anderson
Special to The Star

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