I’ve been running since I was a young girl, that’s all I really did. I did track team for some time in junior high school, but didn’t wish to continue in high school. I was never a fast runner, slow and steady was always more my speed. I liked the longer distances, where I could just settle in and enjoy the solitude out on the road. I was devastated and completely stressed, when I thought I’d never be able to run again. I definitely went through a very hard time emotionally and soothed myself with way too much food and wine.
Crawling out from the mess I made has been particularly hard this time. I’m not getting any younger and the older I get, the harder it is to rectify months of poor eating choices. Gone are the days where I could just burn it all off in a month. It seems these days, no matter how hard I work or clean I eat, the pounds stay put. But, if nothing else, I am a very determined woman. I will get myself back to a comfortable running weight no matter how long it takes.
Long time readers, know that I am not a huge fan of change when it comes to exercise and nutrition. I like things to stay the way they are and love to get into a routine. My military/police dad really did drill routine and structure into my brothers and I, especially around our meals. To change my workout routine and my nutrition at the same time is a huge undertaking for me, but at this point what have I got to lose – except a few inches and pounds.
Instead of running and risking yet another injury, I decided to give Crossfit a try. I started going at the end of June and have been going at least 4 times a week. This month, I’ve tried to up it to 5 times and if I can’t make it to the gym, I do the WOD at home. Remember, we have a full gym set up in our basement, so with my husband spotting me I can do the work – no excuses. It’s hard, but oh so motivating to do these workouts each day. They are always different and you never know what you will get, other than drenched in sweat and spent. They really break up the monotony of doing the same workout over and over again – think running. The most interesting thing that happened is the more I go, the less I miss those grueling long runs. I’m truly not at a long run weight right now anyway, so I’ve just been sticking to 3 and 4 mile runs when I can fit them in.
As for my nutrition, I just couldn’t get that darn scale to move no matter what I did. I know from reading The Plant Paradox: The Hidden Dangers in “Healthy” Foods That Cause Disease and Weight Gain
Today, it is pouring rain outside. After I came home from the gym, I decided to make three meals to have some pickings for the week. I roasted some sweet potatoes with onions and garlic to be used as a nice base for poached eggs during the week. 
I also have the crock pot going (which I haven’t used in forever) to cook some nice boneless chicken thighs with homemade BBQ sauce. Finally, I’m roasting a tray of vegetables. These vegetables include butternut squash, sweet potatoes and spinach with cauliflower cream sauce (dairy free). It smells incredible in my house right now and I’m looking forward to dinner later.
Sometimes, change is good for the soul. Instead of feeling sorry for myself, I feel rejuvenated and ready to keep pushing through this rough patch. Each day I feel that much stronger mentally and physically. If you are stuck in a rut, like I was, try something new. You don’t have to try it all at once like I did, but believe me you will find that spark again. Here is the recipe for the roasted vegetables I made today in case you want to give them a try.
Squash Gratin
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 large sweet potato, peeled and thinly sliced
- 6 cups fresh spinach
- 1 tbsp extra virgin olive oil
- 2 large shallots, diced
- 4 cloves garlic, chopped
- Salt and pepper, to taste
- Pinch of nutmeg
For the sauce:
- 1/2 head of caulifower, cut into florets
- 1 cup almond milk
- 1/2 cup chicken stock
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp nutmeg
Directions:
- Preheat the oven to 375 degrees F.
- To make the cream sauce, place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender.
- Drain and return cauliflower to the pot. Add the almond milk, stock, nutmeg, salt, and pepper to the pot.
- Use an immersion blender or food processor to combine the ingredients until smooth. Set aside.
- Meanwhile, bring a separate pot of water to a boil. Add the butternut squash and cook for 4 minutes. Drain and set aside.
- Heat the oil in a small pan over medium heat. Add the shallots and garlic and cook for 4-5 minutes until soft .
- Stir in the spinach to wilt. Season with salt and pepper.
To Assemble:
- To assemble, grease a large baking dish with coconut oil spray.
- Spoon a thin layer of the cream sauce over the bottom of the pan.
- Arrange a layer of half of the butternut squash.
- Top with half of the spinach mixture, and then all of the sliced sweet potato.
- Drizzle with the cream sauce.
- Add the remaining half of the spinach, followed by the rest of the butternut squash.
- Drizzle the rest of the cream sauce over the top.
- Sprinkle with salt, pepper, and nutmeg.
- Bake for 50-60 minutes until browned. Allow to cool for 10 minutes before serving.
*Recipe courtesy of PaleoGrubs.com
Check out The Plant Paradox to rethink some of what you thought you knew about healthy eating. I find it very interesting and does make sense with the struggles I’ve gone through.
Reclaiming My Health 
Agreed, change is always good as long it it a positive change:)
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Thanks for reading. I’m hoping these changes will be good!
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