Process –a continuous action, operation, or series of changes taking place in a definite manner.
Trust the process the article on muscle gain tells me. Although this was an article on strength training and muscle gain it got me to thinking and applying this principle with trusting the process to more than just my workout. I’ve come a long way since I started the adventure of strength training at the first of this year. I’ve gone from a broken-hearted, gaunt and bony girl who used to cry herself to sleep at night to a bold and confident girl who feels stronger in more ways than just physically!
God continues to amaze me at just how He can bring such strength, growth and healing through the things in our lives that bring us pain. When you are walking through hurt it’s hard to see the possibility of how the shrapnel pieces of your broken heart could ever heal but God does and he too simply whispers in our ears to say”Trust the process”. Easy to do? NO! Worth it? You bet!
Throughout life we are always going to be called on to trust the process and it’s not always going to be easy but I believe you have to make a resolve with yourself and say I will press through, I will look forward and not look back, and I will not give up! When you make those proclamations to yourself there is nothing you can not accomplish and you will see the fruits of your labor even if it is simply gaining muscle definition you never had. 😉
I’m trusting the process and proceeding to all the great things that God has planned for me!
I couldn’t leave you without sharing something I created in the process 😉 of preparing my lunch for tomorrow.
If you continue to follow my blog I must warn you I turn into this mad scientist or at least this crazy blond with nerdy glasses who goes into her kitchen often with the hopes of creating a food masterpiece or at least something edible.
The creation…. Roasted Eggplant Parmesan Salad
Approx. 2 cups sliced eggplant
1 small sliced zucchini
1/2 cup frozen or fresh corn
1/4 cup chopped scallions
2 crushed rice cakes (you could do bread crumbs I’m just on a no bread thing at the moment)
3 -4 Tbsp marinara sauce ( Your choice I used Bertolli)
A variety of italian seasoning ( garlic salt, oregano, basil,etc)
1- 2 Tbsp Olive oil
1/4 cup chopped basil
Drizzle olive oil and seasonings over veggies and spread onto baking sheet.
I roasted the eggplant, zucchini, corn and scallions at 425 for 35 minutes turning over half way through.
Remove from oven and mix veggies with crushed rice cakes, and marinara sauce and spoon over chopped spinach and basil.
Garnish with black olives and fresh tomatoes if desired!
Now I can’t wait until lunch tomorrow!
This crazy blond with nerdy glasses is signing off for now but remember keep going, keep dreaming, keep trying, keep making healthy choices and Trust The Process!