Self-limiting beliefs

 

Self-limiting beliefs
Not All Who Wander Are Lost

Self-limiting beliefs are freaking powerful. I mean, if you don’t think you can do something then there’s a really strong chance that you’re gonna see those beliefs grow to fruition and not be able to do “it” (whatever “it” is). Let me tell you a story…

Beliefs and self-limiting beliefs. Before the power of self-limiting beliefs, I was a very optimistic, outgoing, bright, and sunny child. As I grew older in age, I realized that many people were inviting (okay demanding) me to shut up and sit down. After a while, I learned to dim my enthusiasm but my passion still burned brightly inside. I have spent much of my life, if not all, feeling confused as to why my opinions, beliefs, and views were unwelcome or deemed irrelevant by a few key people in my life. Report cards, performance evaluations, criticism on the job, and general comments left me with a huge feeling of inadequacy and that I was simply not enough. That’s a difficult position to be in. Enter Self-limiting beliefs.

beliefs
Circa 1977

Over time, I grew to discern when to let my freak flag fly but generally tried to keep it under wraps or, at a minimum; at half-mast. A couple of years ago I took a HUGE leap of faith and quit my steady full-time income and went full-time commission with Beachbody. The thought of spending my life helping others find their path with financial health, wellness, physical health, and nutrition was a Sirens’ Song to me. I took a leap of faith knowing I’d grow wings on the way

down.

Once I took that leap, paralysis set in and I lost my voice and I was overwhelmed by self-limiting beliefs. I froze. I panicked. I bailed on my fitness, my nutrition, my own financial health, and deemed my goals and visions to be too lofty. As the weight crept on and the debt grew deeper my self-confidence plummeted and the self-limiting beliefs took over. I found that what I perceived others thought of me mattered more than what I believed in me. I abandoned my love of all things fun and exchanged it for processes and systems. I left my proven land of “Just Be You” and moved into the territory of “You’re Doing It Wrong.” Wow. That sucked.

I internalized so much that I made myself physically ill. I’ve been vomiting, nauseated, skipping meals, extremely self-critical to the point of bailing on the mere thought of keeping my body in shape as it’s not going to work anyway as I’ll just quit it like I quit everything else. I’ve neglected my business even more that I’ve neglected my physical well-being.

“Self-limiting beliefs are freaking powerful. I mean, if you don’t think you can do something then there’s a really strong chance that you’re gonna see that to fruition and not be able to do “it” (whatever “it” is).”

unicorns rule
symbol of purity and grace

It has taken a lot of WORK but I am ready. I’m ready to resume ME and let my freak flag fly at full mast and let go of whatever I think you’re thinking of me (did ya follow that?). Why? Cuz I’m uniquely gifted by God and I’m dishonoring Him by injecting my human thinking into His master plan. No matter how hard I work at mastering processes and systems it will never be my gifting. I understand that I want to be proficient in certain processes but am in agreement with myself to let it go and simply be me. Simply. Be. Me.

How ‘bout you? Can you relate? If yes—then we have to connect. Comment below or message me. Let’s make 2016 OUR year to ROAR.

I am enough
I am enough

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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Chicken Breast with Sauteed Mushrooms

Chicken Breast with Sauteed Mushrooms
Chicken Breast with Sauteed Mushrooms

Chicken Breast with Sauteed Mushrooms (Recipe is from our friends at Beachbody).

Y’all know I am not a fan of chicken but I do love me some mushrooms and this dish is delish!

Mushroom lovers, this is for you! These mushrooms sautéed with garlic and sherry vinegar are incredibly flavorful, you’ll want to put them on everything. (Leftovers taste great in an omelet!)

Total Time: 48 min.
Prep Time: 10 min.
Cooking Time: 38 min.
Yield: 4 servings

Ingredients:
1½ tsp. olive oil, divided use

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Healthy Twist on Traditional Stuffing

1 2
healthy twist on stuffing
1 1
nutritional facts

Want a Healthy Twist on Traditional Stuffing? Look no further. We gave traditional bread stuffing a lean makeover. Our healthier version uses whole grain bread and is loaded with colorful veggies!

Total Time: 1 hr.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 10 servings

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
4 medium shallots, chopped
2 medium celery stalks, chopped
2 medium red (or green, orange, or yellow) bell peppers, chopped
4 cloves garlic, finely chopped
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup sliced mushrooms
½ cup chopped fresh parsley
½ cup raisins
8 cups whole-grain bread cubes
3 cups low-sodium organic vegetable (or chicken) broth
2 Tbsp. white wine (optional)
Nonstick cooking spray

Preparation:
1. Heat oven at 350° F.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.
5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.
6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.

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!