I think I may have been skinny in kindergarten. <laughter> By high school, I knew I was the chunky girl. Nobody had to say it. I just knew. Most of my friends were smaller than my size 9/10, and I only dreamed of being an 8. In junior high, kids made fun of my chest size. That kind of thing sticks with you. I often tell people that I am a girl trapped in my dad’s body — he was a big man. I have his broad shoulders and his bone structure.
Here’s the funny part. I was a runner. I ran cross country, and in track I ran the mile and the 10,000. Still chunky -ish. Always a size 10. I would get asked in high school and college if I was a trainer. True story. The faces would be shocked when I announced I was a runner. This past week, a good friend held up her pinky finger and said, “With all the activities you do, you’d think you’d be like this.” Then she felt awful for saying it– but I told her, “It’s okay! It is literally the story of my life!” I have never been the skinny girl out there doing the things.
Not much has changed since I was in junior high. I can still do all the things. I’ve climbed Katahdin, hiked sections of the AT and I backpack and paddle quite a bit. I do some cycling. I’m just usually one of the chunkiest folks doing it. I joke that I “waddled” up Katahdin. Not really. I did not waddle, but it sure felt that way next to all the skinny minnies on the trail. When I spotted a few girls my size, I wanted to high-five every one of them!
I’ve struggled with my weight my whole life. Part of me still wants to be the girl who can eat anything and burn it all off. I’ve always wanted to be that girl. Giggle. But I have never been– maybe when I was in first grade!? 🤣 At 58, I’m learning to let her go. I visited a friend this weekend and we decided that we are going to be accountability buddies — we have both gotten off track and need to swing the pendulum back a bit. It happens AND when you are in your 50s and 60s, the weight pops on FAST and is so slow coming off. That’s why it is best not to let it creep back on!
So what does healthy look like for me now? Being able to bend over and tie my shoes at 80 is a goal of mine. Paddling 230 miles on the Yukon next year. Climbing mountains, carrying a backpack, and keeping up with Marty and Ghost. Even if I am still on the chunky side of life. I am trying to focus more on my physical health than the number on the scale. That can be hard. That number is something most of us track. When you purchase clothes online, the size guides ask for it. It’s always there, right?
Real life doesn’t always cooperate, even when you give it your best. Last week I only made it to the Y once in Ohio, so I missed my goal of 2 times a week while traveling. I did get in a 2.5-mile walk yesterday. This week I’m on the road again. I’m in Indy this weekend to avoid driving back to NC from OH and then ALL the way back to Green Bay. It was just easier to leave Ohio and stay the weekend in Indy. I was even able to get the oil changed in my car and get it washed. I’m taking the long way around Chicago– to avoid it. <smile> I packed my sneakers, and am aiming for at least two days of lifting this week. Progress, not perfection. Fitting it in while traveling for work is the hardest!
On the hard days, I try to remember that we are made in the image and likeness of God. That includes us chunky girls.
I have fond memories of Green Bay. Many, many years ago, I drove my 3 boys up to watch the Packers play in Lambeau Field. We watched Favre get shut out — against the Bears. It was a magical time despite the loss.
Last week, Marty and I tried this recipe. We had an abundance of jalapeños — so we did add extra. I wanted to make the eggs fluffy and found out that added cream cheese does just that!
Fluffy keto egg bake
This bake is wheat-free and keto, with about 2 net carbs a serving. It reheats well for busy mornings and road trips.
Makes about 6 servings in an 8×8 pan. Takes about 35 minutes.
- 10 eggs
- 1/2 cup heavy cream
- 4 oz cream cheese, softened (the secret to the fluff)
- 1 cup shredded cheddar
- 1/2 lb cooked bacon, crumbled
- 1 jalapeño, diced (optional)
- 1/4 onion, chopped
- 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder
- Heat the oven to 350°F and butter the pan.
- Saute the pepper and onions in a small pan – we used the bacon grease from the bacon.
- Whisk or blend the eggs, cream, cream cheese, and seasonings until smooth and frothy. That air is what makes it fluffy.
- Spread the meat, veggies, and half the cheese in the pan. Pour the egg mixture over the top and sprinkle on the rest of the cheese.
- Bake for 30 to 35 minutes, until it’s puffed and set in the center. Let it rest 5 minutes before you cut it.
Never stop exploring and never give up hope. Life is good.
