Yesterday I visited my sister. She is an athletic trainer, and the nearly identical taller version of me. She’s gorgeous, funny, heavy into fitness, and in great shape. As it usually is between females, our conversation quickly steered in the direction of weight. We lamented the few pounds we had gained during the holiday season and talked about how hard it is to lose them.
Abruptly we stopped in a sisterly fashion. At the same time, we turned the conversation around. Why was this so important to us? Why did we feel tied to a certain weight? It seems like we are always 5-10 pounds away from happiness, but the truth is when you get there you are still the same, insecure person. Kayla talked about how she went through her fitness instagram and unfollowed everyone who made her feel bad about herself. Every girl with 10% body fat flashing those perfect abs and skinny legs. Great for them, because that kind of body requires a very restricted diet, hours of gym time and an iron will. Good for them that they were able to achieve what our society has dubbed to be the ideal beauty. When the rest of us compare ourselves to this, however, it is really harmful to our psyche. Kayla put it best with a great observation.
When I look around, I don’t see those girls anywhere. I see normal people of all shapes and sizes. So why am I putting myself down and comparing myself to a standard which is not only impossible for my body but is something I’ve never actually seen in real life?
This is a major problem, a mind set that affects more than just your body image. It’s your sense of self, your self worth, your value as a woman. If you don’t acknowledge your own uniqueness, and celebrate what makes you beautiful, how can you be happy? How can you help others, love others, enjoy your life or reach your full potential? 5, 10, 30 pounds won’t give you that sense of worth, that satisfaction. Only you can give that to yourself.
Its not about weight or body shape. It’s about being healthy. For some, sure, losing weight will be necessary to get healthy. But it shouldn’t be the goal. The goal should be to pursue an overall healthy, educated, balanced lifestyle versus an ignorant, convenient and unhealthy one. A healthy lifestyle should be viewed as an opportunity to explore the world around you, explore what food is, what our bodies need, what food can do for us. It is not a diet – short term, restrictive, or negative. It’s being active, eating clean, feeling great and loving yourself. It is a re-education, a way of life.
You are beautiful and you deserve to be happy. Now, let’s eat.
This salad was wonderful. The star is the cider brined pork tenderloin with a lovely mustard crust. It is not difficult to make, but requires a little work the night before in preparing the brine. I wanted something rather simple to accompany the pork, and found greens tossed in a light and sweet red wine to be perfect. Some cranberries, some almonds, and maybe even a piece of crusty white bread would be nice.
Lightly dressed is the key here. I like to make the dressing in a large bowl and swirl it around the sides. It will seem like a small amount of dressing, but really that’s all you need. Place all the greens in the bowl and toss. The result is a wonderful compliment to the pork. Don’t be deterred by the time requirement – the marinade is quick to prepare and, once seared, it just needs to roast.
A few other pork recipes you should probably check out are Garlic Herb Pork Roast, Pork Tenderloin Mojo de Ajo & the Best Baked Beans of Your Life and Curried Pork Tenderloin & Honey Roasted Carrots!
Cider Dijon Pork Roast & GreensPrint Recipe
- 6 cups apple cider
- 2 tbsp peppercorns
- 2 tbsp coriander seed
- 1 tbsp Italian seasoning
- 2 bay leaves
- 1/2 cup dark brown sugar, packed
- 1 cup kosher salt
- Pork loin, 5 lbs
- 2 tablespoons olive oil
- 1/4 cup Dijon mustard
- 1/4 cup stone ground mustard
- 3 tbsp red wine vinegar
- 1 tbsp honey
- 8 - 10 cups spring greens
- 1 cups dried cranberries
- 1 cup sliced almonds
The day before you wish you eat, prepare the brine. Combine 2 cups cider, 2 cups water, peppercorns, coriander, Italian seasoning, bay leaves, brown sugar and 1 cup salt into a large sauce pan. Bring to a boil, stirring until sugar and salt have dissolved. Once they have dissolved, remove from heat. Add 2 more cups cider as well as 2 cups of ice cubes. Allow to return to room temperature. Submerge pork loin in brine. Refrigerate for at least 8 hours.
One hour prior to cooking, remove pork from brine. Pat dry. Allow to sit and come to room temperature.
Preheat the oven to 400F. Heat a large skillet over high heat. Rub pork with salt and pepper. Add oil to pan, and sear pork on all sides, about 10 minutes total.
Pour 2 cups apple cider in the bottom of a roasting pan. Combine mustards in a bowl. Brush over seared roast, place roast in pan and pan in oven. Roast for 50 - 75 minutes, depending on the size of your roast. Temperature is the better indicator- Your roast needs to reach 140F.
Allow to rest for 10 minutes before slicing thinly.
Combine greens, dried cranberries, almond slices, and red onion. Combine Red wine vinegar, honey and salt and pepper. Slowly add olive oil, whisking to combine. Pour dressing into a large bowl, swirling to coat sides. Toss salad with inside lightly to coat.
Serve sliced pork over salad. Sprinkle with cranberries and almonds.