I talk to myself. A lot.

Talk to myself 2015

I talk to myself. A lot. Maybe I’m alone in this (and am okay with that if it’s indeed true) but … maybe…just maybe; you will relate? I talk to myself. A lot. This

Talk to myself 1975
Talk to myself 1975

morning I’m out mowing the lawn and my current version of me is telling my younger version of me what I coulda shoulda woulda done for a better today. Stuff like I should have made different

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I’m Enough

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One Day She Said I’m Enough …

SON OF A NUTCRACKER. I’ve gained 20 pounds since my last annual appointment (yes, even after the 10 that I lost the last couple of weeks I’ve still hung onto 20). After a very open and honest conversation with my doctor I figured the same honesty may help some of you, too? So…here we go. Grab a glass of water—this could take a minute to get through.

Life is GREAT and I am ecstatic about my life changes this past year but those life changes had an effect on my health—and not all in great ways. It’s weird to be ridiculously happy and yet depressed in the same breath.

We made the decision for me to go full-time Beachbody last June as I was making myself crazy trying to “do it all”. My Beachbody business lifts my spirits and adds joy to my life—human resources and regularly disciplining and firing people did not. The choice was an obvious one—it was time for me to let go of what I’ve busted my ass to build a reputation and a career on and move onto a healthier mental state. I walked. I didn’t look back and yet didn’t pay attention to the emotional roller coaster that accompanied that decision.

We got married in July and I changed my last name. I did not give this enough emotional credit, either. I dismissed the darker emotions that came with those decisions. I had vehemently stated I was (a) not getting married again and was (b) not changing my name again. “I was born a Hanna and will die a Hanna” was my mantra. Then I fell head over heels in love and decided to do both. They were incredible decisions and I’m proud of both of them—but didn’t allow myself to feel the weight of either choice. You see, sometimes there’s bad stuff mixed in with the best of times. “It was the best of times. It was the worst of times…”

The last half of 2014 was a dark place for me and yet I didn’t want anyone to know it so I stuffed it deep in the wormholes in my mind (not a good idea, by the way). I barely ate. My sleep was haunted by nightmares. I was drinking daily—and often during the day. I stopped exercising. I stopped communicating with friends as I didn’t want them to see me like that. I drank minimal water. I gained weight. I was overwhelmed with the guilt at being a “fitness coach” and overweight. I ate even less food. I drank more alcohol. I drank more caffeine. I hid from all things healthy and trained my brain that food and people were bad and should be avoided. And then…one day I’d had enough.

I’m a “pull myself up by the bootstraps” kinda gal and knew that I had gotten myself into this mess and therefore could get myself out. But not without some really uncomfortably honest conversations with myself, loved ones, doctors—and now you. I’m enough.

I’m down 10 pounds. I’m hand-in-hand with God. I’m eating real food. I’m drinking FAR less booze and caffeine. I’m drinking more water. I’m exercising more often. I’m fully participating in my life again AND IT FEELS GREAT. I’m enough.

I’ve still 20 pounds to lose—but my mind is right and I’m doing the right stuff. When I asked the doctor if she had any recommendations for me other than eat often, move more, and drink more water her reply was, “No.”

There is no magic pill, friend. There is no easy button.

But there is hope. There are choices. You can do this. You are worth it.

I’m enough. I’m here and would love to help you if you can handle my honesty and the kick in the ass that this journey often requires. You in?

Healthier Homemade Macaroni and Cheese

A healthier homemade macaroni and cheese was needed in our family. Needed. I have sons that devour it and I needed a quick on-the-go meal so we found a recipe for healthier homemade macaroni and cheese that would suit all of our needs. Here’s what we modified/created and I hope it blesses you and your family:

 

INGREDIENTS:

  • 1 (16-ounce) package of whole wheat macaroni (we can’t get that here so we used Ronzoni Smart Taste macaroni as that’s the healthiest we can get)
  • 2 Tbs butter (we use an English unsalted butter or Kerrygold Irish butter when we can find it) *I don’t recommend margarine*
  • 2-1/2 Tbs whole wheat flour (or all-purpose)
  • 2 c shredded low-fat Cheddar cheese (we opted for fat-free)
  • 1/2 c grated Parmesan cheese
  • 3 c low-fat milk (we use milk from Shetler Dairy Farms that comes from grass-fed cows with no chemicals added–a local farm near us and I LOVE serving it to the boys).

Shetler Cow

 

 

 

 

 

 

TOPPING:

  • 2 Tbs butter (see above)
  • 1/2 c whole wheat bread crumbs
  • 1 pinch of paprika

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to boil (we use Pink Himalaya Sea Salt). Cook macaroni in bohealthy mac and chziling water, stirring occasionally, until coked through but still has a bit of texture (firm). About 8 minutes. Drain.
  2. Melt 2 Tbs butter in a saucepan over medium heat. Stir in flour. Slowly add milk-stirring constantly. Stir in cheeses and cook over low heat until it’s thick and melted (about 3 minutes). Place macaroni in a large baking dish (we used a glass 9×13 pan) and pour sauce over macaroni. Stir well.
  3. (for the Topping) Melt 2 Tbs butter in a skillet over medium heat. Add breadcrumbs and stir until the butter has soaked into the crumbs (2 to 3 minutes). Spread it on top of noodle/cheese mixture and then sprinkle with Paprika.
  4. Bake until cheese sauce is hot and breadcrumbs are browned (about 30 minutes)

 

 

 

This healthier homemadepyrex macaroni and cheese recipe (modified/adapted from allrecipes.com) has approximately 700 calories and  is divided into 4 servings (175 per serving) and we broke it into 8 servings (at approximately 90 calories per serving). You can ditch the bread crumbs and lighten the cheese (if you are really concerned but…). It took less than an hour to prep and cook and cost us about $10 total for the whole pan.

 

We store it in one-cup Pyrex glass dishes that can go from the freezer to the oven and are dishwasher friendly (the pink ones pictured here).  Storing it this way allows me to grab-and-go and I am far less likely to skip meals knowing I have this alternative that isn’t going to blow my calorie intake for the day. Enjoy!