I got an email from one of my professors yesterday that was sent out to our whole class, asking us several questions about ourselves in order to help him get to know us on an individual basis.
I found that as I answered the more deep & introspective questions on the list about my past experiences, I almost felt like I was writing about someone else’s life. It was funny, in a way, because as I wrote about my past struggles & things that I’ve been through, I realized that none of them have vanished. But the strength that I have gained through those challenges? Absolutely immeasurable. And that strength is what has made my load feel less heavy, my “burden made light,” if you will. Those trials I’ve faced no longer determine the outcome of my every day. My past & the things that have happened in it no longer define who I am. They are part of what make me who I am, but they are not my whole story.
I am not the sum of my past.
And realizing that was really empowering for me.
When my life fell apart several years ago, I crawled into a hole with the intention of never getting out. But, I did. Life kept going. And I’m here today in a place I never thought I’d be, with a man I never thought I deserved, and a life far greater and more blessed than I’d ever imagined.
I guess what I’m trying to say is…sometimes, everything in life just seems so overwhelmingly impossible. Like you’re climbing a hill and you legitimately think to yourself that there might not even be a top. It might just be this cruel hill that you will never stop climbing. But if you keep going, there’s beauty beyond all imagining, and a life better than you can ever hope. It might not come tomorrow, or in a year, but it’ll come. And as much as it totally sucks to wait, waiting is worth it.
In the meantime? Keep going. Don’t stop.
Change and healing take time, but it’s time that’s worth taking.
On another note, I made you another salad today 🙂
It’s filled with a combination of fresh & roasted vegetables, a zesty, creamy avocado dressing, & topped with feta cheese, because salads always need cheese.
Thanks for reading today! I appreciate every single one of you that takes the time to read these posts (& make the food 🙂 )
Serves 2 as an entree, 4 as a side
4 heaping handfuls of baby spinach leaves
1 c fresh corn kernels
1 c grape tomatoes, halved
1 small zucchini, diced
1 small yellow squash, diced
1 sweet potato, diced (& peeled, if desired)
2 T olive oil
salt & pepper
for the dressing:
1 c cilantro leaves
1/2 c low fat buttermilk
juice of 1 lime
1/2 t salt
1/2 t sugar
1/2 ripe avocado
a good couple shakes of ground black pepper
Preheat oven to 400.
Toss the zucchini, yellow, squash, and sweet potato in the olive oil and some salt & pepper. Spread out evenly on a baking sheet and roast for 20 minutes. Stir. Crank up the heat to 450 and roast for another 10. Set aside.
For the dressing, combine all ingredients in a food processor or blender and blend until it reaches your desired consistency.
To assemble the salads, combine the roasted vegetables with the fresh corn and tomatoes and toss with the spinach. Sprinkle with feta cheese & drown in dressing & eat like there’s no tomorrow.