The challenge of life is fascinating; sometimes it comes with its share of growing pains. As a power lifter and a mom you work through these and wear them like battle scars. After nationals, I enter my new training cycle working on scar tissue, real scars and those that emerge in life. Athletic development comes from so many areas and it floors me how much I learn. Patience and change through my children are how to rework areas of the body that need fine tuning as I get stronger. Working to gain endurance, eating more and training hard. My new piece of equipment helps strengthen my back and core (thanks Flaman!)
I cannot imagine being an athlete without my children to shape who I am. They challenge aspects of my training; patience, being able to adapt on the fly, and looking deep into why I train. My oldest daughter wrote an English piece on courage, it brought tears to my eyes because I did not realize she saw me that way. Taking a step back when my girls need me helps me as well. If my youngest needed movies, cookies and bed, so be it. I changed locations of a competition to be "mom" first and still be an athlete. The weight that lifted off my shoulders will make me a better lifter and a better mom.
Having teenagers is more difficult than the heaviest weight you will ever lift. It's something you cannot prepare or train for. But like each training cycle, I grow from everything they share with me, every struggle we get through. I believe I am better because of them.
Dance through your storms, and sometimes you have to eat cookies like a child before you power through again. I will compete in June with a strong body, a happy heart and my family at my side. The great thing about this is I will be on home turf where I first competed. Nothing like inner joy! Funny how sometimes it has to be brought to your attention.
Cheers to kids and cookies
Cranberry Dark Chocolate Cookies
1/2 c softened butter
3/4 c coconut (softened with a bit of honey) or brown sugar
2 heaping tbsp applesauce
1tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1 extra large egg
1 cup dark chocolate chips
1 cup dried cranberries
3/4 cup chopped pecans or walnuts
2.25 c gluten-free flour blend
Cream wet ingredients. Add mix ins. Add flour mixture drop by spoons on to parchment lined cookie sheet. Bake at 350 They will look a little soft in center. Let cool remove from pan, careful as gluten-free cookies are a bit fragile. Freeze well.