My Journey

See that girl on the top right? She is literally hiding behind her boyfriend for a photo. That was in March of 2012. The top middle photo is February of 2013 when I realized I had had enough. Enough of the hiding behind others, comparing myself to others, pretending I didn't care about my weight, and struggling to do things I used to do easily. I was not proud of who I had become and I was ready to put the work in and change. So 2 years ago I made a goal of getting in shape. It has turned out to be the one out best journeys I could have been on. 

It has been a slow journey as I didn't want a "quick fix." Well... who am I joking of COURSE I wanted a quick fix but I wasn't willing to give up things or make changes quickly to do that. And overall? I think that has helped me in the long run. Sure I gain 5 lbs here and lose it again but its 5 lbs and not 30lbs!

I have had some ups and downs and wrong turns along the way but I feel 100% better overall. I have made new friends, surrounded myself with positive people, and helped many more people change themselves for the better as well. I believe in myself and am proud of the person I have become. Am I perfect? Definitely not. But I am a little bit better than I was yesterday, everyday- and that's all anyone can really ask for. This year's goal? To commit to helping even more people reach their potential. 

xoxo, Cassandra

Sautéed Veggies

This was hands down my favorite modified dinner from the reset. I ate it with a baked sweet potato and 1 cup of quinoa for dinner.

Recipe:

Makes two servings

 3 tsp. coconut oil

2 tsp. sesame oil

2 garlic cloves, minced

1 carrot, peeled and sliced diagonally

1/2 cup brocoli florets

1/2 of a medium bell pepper, sliced

1/2 zucchini halved lengthwise and sliced

red pepper flakes- to taste

3 tsp Bragg liquid aminos

juice from 1 lemon

1. Heat the oils in a large skillet over medium high heat.

2. Add garlic and carrot and cook for 1-2 minutes.

3. Add broccoli red pepper flakes and cook, stirring frequently for 4-5 minutes.

4. Add bell pepper and zucchini and cook for 2-3 minutes or until tender crisp.

5. Turn off the heat, season with liquid amines and lemon juice.