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Alexa lost 58 pounds | Black Weight Loss Success

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Transformation of the Day: Alexa carried the weight of comparison for years, always seen as the “bigger” twin. Over the years, what started as a simple step toward self-love turned into a lifestyle transformation where she found a love for fitness. As life went on, childbirth came with challenges, and she shared with us how she overcame them. Now, 58 pounds lighter, she’s not just celebrating her transformation – she’s embracing the growth that came with it.

Alexa before and after weight loss

Social Media:
Instagram & Tiktok: @bodiedbyalexa

Q&A

What was your motivation? What inspired you to keep going, even when you wanted to give up?
I have always wanted to change the label that stuck with me since childhood. I was called the “fat one” in comparison to my twin.

How did you change your eating habits? I started being more mindful of my portion sizes and eating intuitively and not out of boredom. 

What is your workout routine? I started with walking ten steps daily and transitioned to strength training.

How often did you work out? I work out five times a week, Monday-Friday.

What was your starting weight? What is your current weight? I started at 208 pounds, and I am down to 150 pounds.

What is your height? I am 5’3″.

When did you start your journey? How long did your transformation take? I started six weeks after I delivered my first baby, and it took me six months.

Is weight loss surgery part of your journey? No, I have not done any surgical procedures.

What is the biggest lesson you’ve learned so far? The change begins with your mindset.

What advice do you have for women who want to lose weight? (You have to believe you can do it, and you will) 

Weight Loss Transformation Story

My name is Alexandra, but friends call me Alexa. I am a 26-year-old mother of two, and I live in Houston, Texas. From an early age, I battled with being compared to my twin and being labeled the “fat one.” This affected my growing confidence even before I became a teenager, and I found myself feeling insecure as early as 11 years old.

I knew deep down I needed to change this label that seemed stuck to me. Years passed, and I lived with this misery for almost a decade until 2018, when I finally found the courage to start, not knowing where it would take me and really do it this time. I finally got it down, shed all the weight, and discovered how passionate I am about fitness because it changed my life. 

My love for fitness blossomed into a lifestyle that not only reshaped my body but also transformed my mindset as a whole. I often sought motivation before I committed to anything. Now, I am more disciplined, dedicated, and resilient. 

As I navigated the ups and downs of life, fitness emerged as my anchor. It instilled a sense of purpose and provided a healthy outlet for my stress and anxiety. Each workout became a mini celebration of my strength, pushing me to break barriers and exceed personal limits. (I found myself fully immersed in yoga and nailing head/handstands, which used to be a childhood dream). I learned to appreciate the journey, understanding that progress isn’t just about physical transformation. It’s also about mental clarity and emotional well-being.

I set out on a path to not just be good at it, but my goal is to achieve Greatness with it. At the beginning of 2019, I scraped my savings and invested in myself to become a Certified Fitness Coach. Not just because I wanted the certification but because I wanted to learn the actual science behind Fitness.

Alexa postpartum weight loss

Along the way, I found love, got married, and before we knew it, we were expecting our first child. Little did I know that postpartum would be a roller coaster of showing up for myself to find ME again. 

Despite my years of training, I felt like my body failed me, and I was almost unrecognizable. I battled with my mind to stop beating myself up and pick up the courage to fight this fight again and overcome it. At six months postpartum, I was happy and thrilled with my results. 

To all the moms who feel the same way I did, this is your reminder that you can find your way again. You have to start with believing it. 

Looking back today, I have just delivered my second child. I’m currently three months postpartum, and I feel amazing. I feel confident and blessed to have experienced the ups and downs of transitioning from a young woman to a mother to further strengthen my mind and abilities. I have learned so much along the way to help a new mom on her journey to discover her new self.




How to Cook with Kale: Delicious Recipes & Health Benefits

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Discover how to cook with kale and explore its numerous health benefits. From easy kale recipes to nutritional tips, learn how this superfood can boost your health and flavor your meals.

Kale is more than just a trendy superfood—it’s a nutrient-packed powerhouse that can easily be incorporated into your everyday meals. Whether you’re adding it to soups, salads, smoothies, or cooking it as a side dish, kale is incredibly versatile and offers an array of nutrition and health benefits. In this guide, I’ll show you how to cook with kale, explore its incredible health benefits, and share some easy, delicious kale recipes to make the most of this leafy green. Get ready to transform your meals and boost your well-being with the power of kale!

It’s hard to believe that kale was once more common as a salad bar garnish than on the menu. No longer content as just a pretty face, kale is now recognized as a nutritional powerhouse! Kale is the epitome of “clean eating” in the form of kale chips and in green smoothies and juices, as well as a standard offering in farmers markets and CSAs, and even fine dining menus. I personally love this rugged vegetable’s flavor, versatility, and nutrition profile, and grow kale in my garden all year long. This green leafy vegetable falls in the cruciferous vegetable category (which includes cabbage, broccoli, and cauliflower, to name a few), known for its antioxidant activity.

Types of Kale

While there are many varieties of kale, there are three main types:

  • Curly kale has bright green curly leaves and is best known as a garnish.
  • Black kale has flat dark blue-green crinkled leaves, and includes Lacinato, Tuscan or dinosaur kale varieties.
  • Red kale has frilly leaves with red or purple stems and is often called Red Russian.
I love featuring kale in hearty bowls, such as this recipe for Brown Rice Chickpea Kale Salad.

Kale Nutrition

Kale is often considered one of the most nutritious vegetables available, and for good reason! One cup packs over 200% DV (Daily Value) of vitamin A, 134 percent DV of vitamin C, and six times the DV of vitamin K. And that’s not all! Here are some of its key nutritional benefits:

1. Rich in Vitamins and Minerals

  • Vitamin K: Kale is an excellent source of Vitamin K, which is essential for proper blood clotting and bone health.
  • Vitamin A: Thanks to its high beta-carotene content, kale is great for eye health, immune function, and skin health.
  • Vitamin C: Kale provides a significant amount of Vitamin C, which supports the immune system, helps with collagen production, and acts as an antioxidant.
  • Folate (Vitamin B9): Important for DNA synthesis, cell growth, and overall tissue repair.
  • Calcium: Kale is a plant-based source of calcium, important for maintaining strong bones and teeth.

2. High in Antioxidants

  • Kale contains powerful antioxidants, including flavonoids and carotenoids, which help fight oxidative stress and protect the body against chronic diseases.

3. Rich in Fiber

  • Kale is packed with dietary fiber, which helps support healthy digestion, regulate blood sugar levels, and promote a feeling of fullness.
  • It also supports heart health by helping to lower cholesterol levels.

4. Supports Bone Health

  • In addition to calcium, kale contains magnesium and vitamin K, both of which are essential for maintaining strong bones. Vitamin K helps with calcium absorption and bone mineralization.

5. Low in Calories

  • Its high nutrient density makes it a great option for filling up while keeping calorie intake in check.

6. Promotes Heart Health

  • Kale contains potassium, which helps manage blood pressure and supports heart function.
  • The fiber and antioxidants in kale also help reduce the risk of cardiovascular diseases by improving cholesterol levels and reducing inflammation.

7. Good Source of Iron

  • Kale is a good plant-based source of iron, which is important for carrying oxygen through the blood and maintaining energy levels.
Tuscan Kale and White Bean Savory Pie

Cooking with Kale

Kale is so versatile! You can use it raw, blended, sautéed, or simmered in numerous recipes, from tofu scrambles and salads to smoothies and stews. Choose firm, deep green plants with moist, strong stems. The trick to taming raw kale’s bite and texture is to “massage” the leaves with vinaigrette by hand when you’re using it in salads.

Top 5 Ways to Cook with Kale

Try these top 5 tips for cooking with kale to plunge in!

Blood Orange Hazelnut Kale Salad

1. Toss Kale in Salads

Kale is a beautiful base for all manner of salads. Its pungent leaves mellow just right when massaged by hand with a vinaigrette made with flavorful olive oil, citrus juice or vinegar, and your favorite herbs and spices. Kale pairs well with numerous flavors, and its deep green color is stunning with so many salad stars, like persimmon, red grapes, pomegranate, or one of my absolute favorites—blood orange. Try my recipe for Blood Orange Hazelnut Kale Salad for a dish that tastes as gorgeous as it looks.

Turmeric Tofu Scramble with Greens
Sauté greens in your tofu scramble, such as this recipe for Turmeric Tofu Scramble with Greens.

2. Sauté Up Kale

Aren’t the simple recipes so often the best? There truly is nothing as quick to prep and pull together with basic pantry staples as a sauté. Kale is the go-to for this. Chop it up with a fine dice of onion and garlic, toss in any vegetables on hand, herbs, and a dash of spice, sauce it in a skillet, and you’re done! Sautéed kale makes a nice side dish, or mix in cooked rice, farro, or other whole grain or plant protein (such as tofu) for a satisfying main.

Tofu Kale Power Bowl with Tahini Dressing

3. Make it the Basis for Your Power Bowl

You’ve got a team player with this green. Kale enhances the flavor, texture, and beauty of so many ingredients, so it’s the perfect partner in bowls, which are fun orchestrations of vegetables, proteins, nuts and seeds, fruits—anything goes! I pair kale with some other fun ingredients in my Tofu Kale Power Bowl with Tahini Dressing.

Mediterranean Heirloom Bean Soup

4. Pair Kale with Proteins

Kale’s bite is the ideal foil for plant proteins—it’s simply synchronistic. I love to pair this rugged green with whole grains, beans, nuts and seeds, and soy-based tofu, tempeh, and seitan. Barley is an especially good pairing—I’ve done so in two of my favorite salads—Butternut Squash Kale Barley Salad and this cute on-the-go Mason Jar Salad: Chopped Kale and Barley Salad with Pomegranate Vinaigrette. Let your imagination go by cooking up the unexpected, like this Quinoa Kale Risotto with Pistachios, where quinoa plays a new role, while kale’s supporting role is equally impressive. And add kale to soups, such as this recipe for Mediterranean Heirloom Bean Soup.

Add kale to your favorite pesto recipe, such as this recipe for Basic Vegan Basil Pesto.

5. Prepare Pesto with Kale

Yes, pesto! Kale rises to this role, as well as any other leafy green, like spinach, cilantro, or carrot tops. Prepare kale pesto just as you would your go-to recipe, but be prepared to taste it along the way so you can adjust for its different flavor profile. Basically, grab your kale (you can still use some fresh basil, too), a couple garlic cloves, lemon juice, nut of choice, salt, pepper and olive oil and let the food processor do its magic. Try it with bruschetta, with pasta, like my Mushroom Bomb Lentil Pasta, and even on pizza.

Vegan Kale Caesar Salad
Vegan Kale Caesar Salad

Top 10 Kale Recipes

Discover even more ways to cook with kale with my top ten kale recipes, from my kitchen to yours.

Check out more of my plant 101 cooking guides, such as the following:

Can House Republicans Cut $880 Billion Without Slashing Medicaid? It’s Likely Impossible.

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The prospect of deep Medicaid cuts has become a flashpoint in Congress, with leaders of both parties accusing their counterparts of lying.

House Democratic leader Hakeem Jeffries said Feb. 27 that a Republican budget measure would “set in motion the largest cut to Medicaid in American history,” and that Republicans are hiding the consequences.

“The Republicans are lying to the American people about Medicaid,” Jeffries said. “I can’t say it any other way. Republicans are lying. Prove me wrong.”

Republicans said Democrats were distorting the Republican budget. Rep. Steve Scalise (R-La.) said, “The word ‘Medicaid’ is not even in this bill.” House Speaker Mike Johnson said on CNN that Republicans don’t want to cut Medicaid, “and the Democrats have been lying about it.”

Republicans are looking for massive budget savings to meet their goal of fully extending President Donald Trump’s 2017 tax cuts. This is a separate process from Congress’ need to pass a continuing resolution to keep the government running by March 14 or face a federal government shutdown.

Here’s what we know so far about potential Medicaid cuts.

The House GOP Budget Plan Seeks $880 Billion in Cuts

Medicaid serves about 1 in 5 Americans. The health care program for low-income people is paid for by the federal government and partly by states. Louisiana, home to Johnson and Scalise, has one of the highest state proportions of Medicaid enrollees.

The House Republican budget plan adopted Feb. 25 opens the door to slashing Medicaid, even though it doesn’t name the program. The plan directs the House Energy and Commerce Committee to find ways to cut the deficit by at least $880 billion over the next decade.

The committee has jurisdiction over Medicaid, Medicare, and the Children’s Health Insurance Program, in addition to much smaller programs. CHIP offers low-cost health coverage to children in families that earn too much money to qualify for Medicaid.

Republicans ruled out cuts to Medicare, the health insurance program for seniors that leaders cut at their political peril. Medicare is about 15% of the federal budget, and Medicaid is about 8.6%.

When Medicare is set aside, Medicaid accounts for 93% of the funding under the committee’s jurisdiction, the nonpartisan Congressional Budget Office found in a March 5 analysis. That means it is impossible for the committee to find enough cuts that don’t affect Medicaid.

“It’s a fantasy to imply that federal Medicaid assistance won’t be cut very deeply,” said Allison Orris, an expert on Medicaid policy at the Center on Budget and Policy Priorities, a left-leaning think tank.

After Medicaid, the next-largest program under the committee’s jurisdiction is CHIP. Lawmakers don’t appear to be planning to wipe out CHIP, but even if they did, they would be only a “fraction of the way there,” said Joan Alker, an expert on Medicaid and CHIP at Georgetown University.

If Medicare cuts are off the table, the only way to achieve $880 billion in savings is through big Medicaid cuts, said Larry Levitt, executive vice president for health policy at KFF, the health policy research, polling, and news organization that includes KFF Health News.

Andy Schneider, a professor at Georgetown University who served in the Obama administration as a senior adviser at the Centers for Medicare & Medicaid Services, said even if the committee eliminated all those “other” programs entirely it could achieve only $381 billion in savings — about 43% of the target.

“In short, if they don’t want to cut Medicaid [or CHIP], and they don’t want to cut Medicare, the goal of cutting $880 billion is impossible,” Schneider said.

The $880 billion cut is not a done deal. House Republicans were able to pass their budget package, but Senate Republicans are taking a different approach, without proposing such significant cuts.

Any finalized budget blueprint would need Senate Republicans’ buy-in. Sen. Josh Hawley (R-Mo.) is among Republicans who have spoken against potential cuts; he told HuffPost, “I would not do severe cuts to Medicaid.”

The numbers are starting points that may lead to negotiation among at least Republicans, said Joseph Antos, a health care expert at the conservative American Enterprise Institute. “We are a long way from final legislation, so it’s not possible to predict how much any program will be cut,” he said.

“If the bill also includes extending the [Trump 2017] tax cuts, we are probably months away from seeing real language,” Antos said.

Once the House and Senate have reached an agreement on language and the resolution passes both chambers, the committees will work on detailed cuts. To enact such cuts, both chambers would need to approve a separate bill and receive Trump’s signature.

Why Eliminating Fraud Doesn’t Solve the Problem

Republican leaders have deflected concerns about Medicaid cuts by talking about a different target: Medicaid fraud.

“I’m not going to touch Social Security, Medicare, Medicaid. Now, we’re going to get fraud out of there,” Trump told Fox News’ Maria Bartiromo on March 9, in keeping with his campaign rhetoric that he would protect those programs.

At the same time, Trump on his Truth Social platform praised the House resolution that would make cuts highly likely: “The House Resolution implements my FULL America First Agenda, EVERYTHING, not just parts of it!”

Would eliminating fraud solve the Medicaid problem? No.

On CNN, Johnson said cutting fraud, waste, and abuse would result in “part of the savings to accomplish this mission.” He said the government loses $50 billion a year in Medicaid payments “just in fraud alone.”

Johnson conflated “fraud” with “improper payments.” The Government Accountability Office, the nonpartisan investigative arm that examines the use of public funds, found about $50 billion in improper payments in Medicaid and the same amount in Medicare in fiscal 2023.

Those improper payments were made in an incorrect amount (overpayment or underpayment), should not have been made at all, or had missing or insufficient documentation. But that doesn’t mean that there was $50 billion in Medicaid fraud, which would involve obtaining something through willful misrepresentation.

The system used to identify improper payments is not designed to measure fraud, so we don’t know what percentage of improper payments were losses due to fraud, said Schneider, the former Obama administration health adviser.

Plus, it’s a drop in the overall bucket of the potential $880 billion in cuts.

High Fat Diets and Memory Loss Linked In New Study

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You probably already know that a high fat diet can lead to a host of physical problems, but did you know that it can lead to memory impairment as we age? A new study from Ohio State University has found that just three days on a high fat diet could crush your cognitive ability if you are a senior. Here’s the (not so) skinny.

A high fat diet is known to cause metabolic changes, and we know that obesity leads to health problems such as heart disease and diabetes, but even relatively healthy older individuals could suffer memory impairment after just three days on a diet consisting of 60% fat if a trial involving rats is anything to go by, and it usually is.

How Was the High Fat Study Carried Out?

Researchers fed groups of young and old rats with a high fat diet for terms lasting between three days to three months. They then compared the results with the groups that had been eating a lower fat diet.

Person eating an unhealthy fast food burger thats considered part of high fat diet
Ground Picture/Shutterstock

What Were the Results of the High Fat Diet Study?

The scientists found that independent of age, all of the rats on the 60% fat diets took on gut inflammation and metabolic problems after three months, but the older rats performed poorly on memory tests and showed concerning inflammation levels in the brain too. Alarmingly, these mental side-effects were noticeable after just three days, although they were not present in the younger rats, meaning that as we age, a high fat diet could be more problematic to our cognitive health.

For reference, a McDonald’s Double Smoky BLT Quarter Pounder with Cheese or a Burger King Double Whopper with Cheese both consist of 60% fat.

The two types of memory that showed rapid decline on the high fat diets were contextual memory and cued-fear memory. Both of these are associated with dementia. “A departure from baseline inflammatory markers is a negative response and has been shown to impair learning and memory functions,” said Ruth Barrientos, who is an investigator in the Institute for Behavioral Medicine Research at The Ohio State University.

“These diets lead to obesity-related changes in both young and old animals, yet young animals appear more resilient to the high-fat diet’s effects on memory. We think it is likely due to their ability to activate compensatory anti-inflammatory responses, which the aged animals lack.”

In terms of humans, more work needs to be done to determine what age is high risk on a high fat diet as far as our memory is concerned, but since we already know that excessive fat intake is linked to poor health outcomes, the effects that it has on our brain is another reason to re-balance our diets. And, with this emerging knowledge, we may be able to improve our mental performance as we age by reducing a reliance on fast or fatty foods. It’s certainly food for thought.

Black Bean Tacos Recipe – Love and Lemons

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Need an easy, flavorful dinner idea? Try these black bean tacos! They’re topped with tangy pickled cabbage and a delicious cilantro lime sauce.


Black bean tacos


These black bean tacos are a really easy, SUPER flavorful dinner. They’re packed with a delicious combination of simple ingredients: black beans, pickled cabbage, cilantro, jalapeños, and Cotija cheese. A hefty drizzle of my cilantro lime crema takes them over the top.

I love the balance of textures and flavors here. These black bean tacos are creamy AND crunchy, earthy AND bright. The component that really makes them pop is the pickled cabbage. It adds a burst of sweet, tangy flavor that, if you’re me, will keep you piling on more and more.

I recommend prepping the pickled cabbage ahead. It’s super quick to make, but the flavor gets better and better as it sits in the fridge. Once you have it on hand, throwing together this black bean taco recipe on a weeknight is a breeze. I hope you love it as much as I do!


Black bean tacos ingredients


Black Bean Tacos Ingredients

Here’s what you’ll need to make this recipe:

  • Black beans, of course! Because I generally make these tacos on weeknights, I tend to use canned beans in them. That said, you can totally cook dried beans from scratch if you want to! For instructions, check out my Instant Pot black beans recipe or my guide to how to cook black beans on the stovetop.
  • White onion, garlic, and diced jalapeño – You’ll sauté them to add fresh, savory flavor to the beans.
  • Avocado oil – For cooking the beans and veggies. Feel free to use another neutral oil or olive oil if you prefer!
  • Taco seasoning – Use store-bought, or mix up your own using my taco seasoning recipe. I also like to add a pinch of cayenne pepper for heat, but you can skip it if you’re sensitive to spice.
  • Fresh lime juice – It gives the beans a bright, zesty kick.
  • Tortillas – Any kind you like! 100% corn tortillas are a great gluten-free option. My homemade flour tortillas would be delicious here too!
  • Pickled cabbage – The real star of these easy black bean tacos! Feel free to make it with red or green cabbage. Prep it at least 2 hours in advance.
  • Cilantro lime crema – This creamy, zesty sauce is easy to whiz together in the food processor. Get ahead by making it up to 3 days in advance.
  • And fun fixings like cilantro, jalapeños, and Cotija cheese. These fresh, flavorful toppings really make the tacos pop!

Find the complete recipe with measurements below.


Sautéing onion and jalapeno with spices


How to Cook the Black Beans

I’ve made plenty of vegetarian tacos where I’ve added black beans straight from the can.

That’s not what we’re doing here.

Instead, the beans are lightly refried, cooked with aromatic veggies, spices, and a little bean cooking liquid to make a creamy, flavorful taco filling.

It only takes a few minutes! Here’s how I do it:

  • First, DON’T drain the beans! Measure 1/2 cup of the liquid in the can (or the bean cooking liquid, if you cooked your beans from scratch). Set it aside before you drain and rinse the beans.
  • Next, sauté the aromatics. Heat the avocado oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic. Season with salt and cook until the vegetables soften, about 8 minutes. Stir in the taco seasoning and cayenne and cook for another minute.
  • Then, add the beans and 1/4 cup of the reserved bean liquid. Cook, stirring, until the vegetables are totally soft and the black bean mixture is thick. If the pan becomes too dry, add the remaining bean liquid.
  • Finally, mash some of the beans to make the black bean filling lightly creamy.

Stir in the lime juice and season to taste before assembling the tacos!


Cooking black beans in skillet with onions, jalapenos, and spices


Black Bean Tacos Variations

This recipe is delicious as written, but it’s also super flexible. Feel free to change it up! Here are a few variations to get you started:

  • Make pinto bean tacos by replacing the black beans with pintos.
  • Add a roasted veggie like roasted sweet potatoes, roasted cauliflower, or roasted butternut squash.
  • Use pickled red onions instead of pickled cabbage.
  • Make a quick cabbage slaw with shredded cabbage, a drizzle of oil, fresh lime juice, and salt if you haven’t prepped the pickled cabbage ahead.
  • Or swap the sauce. This avocado sauce would be fantastic, and my chipotle sauce would be delicious too. In a pinch, simply top the tacos with a scoop of sour cream and a squeeze of lime juice!

Let me know what variations you try!


Black bean tacos recipe


Serving Suggestions

We often enjoy these tacos for dinner on their own. But if you’re craving a larger meal, you have plenty of side dish options! They’d pair perfectly with any of these recipes:

Don’t forget the margaritas to drink!

Black Bean Tacos

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves 3 to 4

These black bean tacos are an easy, delicious dinner! To make them quick to assemble on a weeknight, prep the pickled cabbage and cilantro lime crema in advance. The cabbage keeps well for 2 weeks in the fridge, and the crema keeps for 5 days. If you like, you could even make the beans ahead and store them in the fridge for up to 3 days.

Prevent your screen from going dark

  • Heat the avocado oil in a medium pot or large skillet over medium heat. Add the onion, jalapeño, garlic, and salt and cook, stirring occasionally, for 8 minutes, or until softened.

  • Stir in the taco seasoning and cayenne, if using, and cook for 1 minute. Add the beans and ¼ cup of the reserved bean liquid and cook for 5 to 8 minutes, or until the vegetables are totally soft and the mixture is thick. If the pan becomes dry, add the remaining ¼ cup bean liquid.

  • Mash some of the beans with the back of a wooden spoon to make the mixture lightly creamy. Stir in the lime juice and season to taste.

  • Assemble tacos in the tortillas with the beans, pickled cabbage, crema, Cotija cheese, jalapeños, and cilantro.

*To make this recipe vegan, skip the cheese and replace the crema with guacamole or this avocado sauce made with vegan mayo.

Nancy Stanley and the Art of Running – iRunFar

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I met Nancy Stanley when I was running the 2022 Hardrock 100. She walked out of the Ouray aid station with me in the pouring rain, and I loved that not knowing me, she took that moment to say hello! Nancy I consider one of those old souls who — despite being younger than me — I look up to so much.

She runs long distances, has traveled the world, and works as an emergency medical technician — currently studying to be a paramedic — on the local ambulance here where she and I live in Silverton, Colorado. What more?! She’s an amazingly talented artist, putting herself out there and hustling her makings alongside work, school, and training. So, without further ado, here’s Nancy. Also check out her Instagram and Etsy shop if you’re in need of some fun, creative work in your life!

Nancy Stanley - on a run

Nancy Stanley on a run. All photos courtesy of Nancy Stanley.

When/where/how did it all start — making art and running long distances?

I have been drawing since I was a kid, but started painting on longer runs during the COVID-19 pandemic. I found myself wanting to break up a run by making something, especially based on what I had been thinking about on the run.

Tell us about your first 100-mile experience. I like this story!

I was lucky enough to pace my friend Brandon Worthington (an incredible runner and person) at the Cocodona 250 Mile, where I decided to make it my first 100 miler. It was atypical, and it was perfect. I really enjoy the adventure that pacing offers, it’s almost better than racing for me.

What attracted you to painting?

Painting specifically is a stubborn medium, in my opinion. Acrylic paints allow layering, whereas watercolors are thinner but adaptable after drying. I enjoy the versatility of each kind of paint. It’s fun to continually reinvent yourself depending on the medium — your style in a different paint is a different style.

Nancy Stanley - mountains painting

Are there any artists or athletes who have influenced and inspired you?

I have been awestruck by San Juan County locals. The gentle propensity for philanthropy and well-roundedness is very apparent, working in Silverton. The local explorers in this area walk and play in quiet ways, and nothing is more powerful than intentionality.

I enjoy Beau Miles. The first video of his that I saw was one where he went on a 13-mile jaunt with a wheelbarrow to dig up and deliver a boulder his friend had broken his foot on. Seeing how he perceived ultrarunning as connective instead of goal-based was revolutionary for me. He thinks of genius ways to get outside and shift how seriously we take the sport.

All of the folks at Footprints Running are doing incredible work using their voices in running for good pertaining to the environment, which I have immense respect for.

As far as artists, I am a sucker for Renaissance art — many stories in one painting.

What’s the relationship between art and running/being outside for you?

The “so what” of running always comes up — running is a selfish thing. We all like running, have the time and resources to run a lot … so what? Storytelling and using notoriety to try to do good for the environment is a powerful answer. How we interact with our environment matters. How we make discussions with others who may interact or understand differently matters.

Making art while I am outside has come to be a practice to remember why I started running in the first place. I began running more when I needed to get outside when getting my Ethics and Politics degree. I felt overwhelmed, and though the run itself helped significantly, I was left with a “so what?” feeling.

To me, the career pivot away from humanities and urban living was eased by creating and doing. Sometimes, stopping to smell the flowers by painting one is a great way to remember what really matters. And one thing is for sure: taking care of yourself, and the ideas you give energy to and perpetuate, matters.

Nancy Stanley - bear painting

As a young creative, how do you keep motivation flowing? And likewise, what’s the impetus behind your running?

Motivation ebbs and flows, like most things. Lately, I am inspired by the changing of the seasons, as well as the people I interact with at work. Usually, what gets me on the easel is an itch to describe something wordless. Just as equally, running feels like an itch. Both are like airing out the laundry after being saturated by a full day.

How has landscape informed your art and your running?

The landscape is good at telling us what to do. As distraught as modern politics can make me, I know nature will be there to offer gestures of guidance.

You also work as an emergency medical technician — studying to be a paramedic — for Silverton Medical Rescue and previously as a wilderness therapy guide. How has running and art helped you in those roles?

Oh man, who would I be without running and art? I think those outlets help me process and make things much more sustainable. Silverton Medical Rescue is unique, because it’s one of the only combined search and rescue and ambulance operations in the country — and, on top of that, we operate in San Juan County, a truly wild and dangerous place. Every shift is a new story.

Emergency medical services are about being there for people on, likely, the worst days of their lives. Wilderness therapy was very similar. Without creativity and movement, their stories would be stagnant. The least I can do is try to transform that grief into something else — an adventure to see my friend the next town over on a hard day, a journey to clean up barbed wire where it shouldn’t be, a ski tour to paint a place I’ve only known well in the summer, or from a hard call. If we heal ourselves, we can see each other, and that’s what’s going to make all of this sustainable.

People die from doing what they love in nature. Last year, I gave a talk about mountain runner safety during the Hardrock 100, to make more of a discussion on planning long days responsibly, and what tends to go wrong. We plan for safety in ski touring, but there’s no known structure for what that looks like for running, because we assume that we can run out of any problem.

If you could give any advice to the struggling artist or aspiring ultrarunner, what would you say?

Thinking through it won’t make it any easier! Sometimes you just have to start. Having softness — like walking when you need to — is the best way to get into ultrarunning. Same goes for making art: draw a doodle, and that’s enough. Start somewhere.

Nancy Stanley - mountain lion

Any art projects or run/outdoor projects you’re excited about now?

I’ve been having a good time making silly stickers.

I am excited to continue to bring a painting setup with me when I backcountry ski, backpack, or run. Nothing like carrying it obligates you to use it!

And last (very random) question that I ask everyone, if you could be a tree, what kind of tree would you be?

I would be a banyan tree — a fig that develops accessory trunks from adjacent prop roots, allowing the tree to spread outwards indefinitely. I enjoyed hanging out near them during my time in India.

Call for Comments

  • Are you familiar with Nancy Stanley and her work?
  • What other artist-runners would you like to see featured in this column?



Top 5 Most possessive zodiac in relationships

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Top 5 Most Possessive Zodiac Signs in Relationships

♏ Scorpio (October 23 – November 21), Possessiveness Level: Extremely High

Scorpio is widely recognized as the most possessive zodiac sign in relationships. Governed by Pluto, the planet of power and transformation, Scorpios are deeply passionate and intense lovers. Their desire to maintain control over their partner often leads to possessiveness. They may become jealous or suspicious when their partner interacts with others, as they fear losing the one they love.

Why Are Scorpios Possessive?

  • They have a deep fear of betrayal.
  • Scorpios are highly passionate and attached to their partners.
  • They value loyalty and expect the same from their partner.

♉ Taurus (April 20 – May 20), Possessiveness Level: High

Taurus, ruled by Venus, the planet of love and beauty, craves stability in relationships. Their strong desire for security often makes them possessive and territorial. When a Taurus falls in love, they consider their partner as their prized possession, which can sometimes lead to controlling behavior.

Why Are Taurus Possessive?

  • They fear instability or losing their loved one.
  • Taurus seeks a lifelong commitment.
  • They value routine and consistency.

MAN v FAT launches dual sport club in Nottingham

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MAN v FAT is breaking new ground with the launch of our first-ever joint Rugby and Football club, now up and running in Nottingham.

This opportunity allows men to take part in either sport on the same night, at the same time, in a supportive and community-driven environment.

As part of our ongoing mission to provide accessible and engaging weight-loss opportunities for men, the MAN v FAT Nottingham South club offers participants the chance to choose between rugby or football while still benefiting from the camaraderie, accountability, and structured support that MAN v FAT is known for.

A Game-Changing Initiative for Nottingham

Nottingham has long been a home for passionate sports fans, with a host of professional and amateur sport played across the city. We’re thrilled to bring this first-of-its-kind club to the city with our weight loss and wellbeing focus acting as an opportunity for men of all ages to get back into regular physical activity.

Whether you’re more at home on the pitch with a rugby ball in hand or prefer the beautiful game of football, you now have the opportunity to take part in a sport that suits you—while working towards your fitness and weight-loss goals.

What makes this club even more exciting is that both rugby and football sessions run simultaneously on the same evening, meaning friends and teammates can enjoy the experience together, regardless of their sport of choice. This inclusive approach fosters a strong sense of community, allowing men to stay active in a way that works best for them.

Support Through Thriving Nottingham

To make this opportunity even more accessible, Nottingham City residents can receive funding for their first 14 weeks at either the rugby or football club, thanks to our partnership with Thriving Nottingham. This funding ensures that cost is not a barrier for those looking to make a positive change in their health and wellbeing.

If you’ve been considering joining MAN v FAT but weren’t sure whether football or rugby was the right fit for you—this is your chance to get involved and give it a go. With expert coaching, a welcoming atmosphere, and a focus on community, there’s no better time to take that first step.

How to Get Involved

Are you ready to be part of this exciting new club? Whether you want to lace up your boots for football or take to the field for rugby, MAN v FAT Nottingham has a place for you.

For more details and to sign up, visit either our Football or Rugby sites for more information!

Diet Culture Will F*ck You Up: How Chasing Skinny Steals Your Health and Sanity

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Close-up of a tape measure and Bathroom scale, Diet Culture LiesClose-up of a tape measure and Bathroom scale, Diet Culture Lies

There’s a reason you might feel like you’re constantly failing at this whole “health and fitness” thing. And no, it’s not because you lack willpower, discipline, or knowledge. It’s not because you’re “doing it wrong” or because you haven’t found the right workout, meal plan, or supplement stack.

It’s because the system is designed for you to fail. And keep failing.

Diet culture, a tool of the patriarchy, was never built to make you healthy, strong, or thriving. It was designed to keep you exhausted, hating your body, and endlessly distracted from what actually works.

Why? Because the worse your body image, the more likely you are to spend money on the millions of “solutions” the wellness industry has to sell you.

In short, the wellness industry’s goal is to make you a consumer for life, always chasing the pot of gold at the end of the rainbow instead of doing the things that actually work but don’t make them shit loads of money.

What is Diet Culture, Really?

Diet culture is a system of beliefs that worships thinness, equates it with health, and places morality on food and body size. It thrives on the false promise that if you just eat less, exercise more, and chase the ever-elusive “ideal body,” you’ll finally be happy, worthy, and accepted.

But here’s what diet culture doesn’t want you to know:

  • Skinny is not the same as health.
  • Losing weight won’t necessarily make you happier.
  • The “health” industry is a multi-billion dollar machine profiting off your insecurities.

Diet culture has roots deep in racism, patriarchy, and capitalism. It was built on the idea that self-denial is virtuous, that larger bodies are inferior, and that women should remain small—physically, mentally, and emotionally. And now, in its modern form, it morphs into new disguises: wellness trends, biohacking fads, “clean eating” obsessions, and fat-burning workouts that leave you depleted rather than empowered.

The Cost of Believing the Lie

Let’s talk about what happens when you buy into diet culture’s rules:

  1. You waste money on things that don’t work. Every year, people spend thousands of dollars on green powders, supplements, meal plans, weight-loss programs, and boutique fitness memberships that promise transformation but leave them burnt out and empty-handed.
  2. You spend time obsessing over things that don’t really move the needle. Trying to eliminate all “chemicals” and “toxins” from your diet, doing “problem area” exercises to “snatch your waist” and “tone your thighs,” and following some influencer’s “hormone-balancing” protocol—meanwhile, you’re still exhausted, hungry, and wondering why nothing’s working.
  3. You lose connection with your body. Diet culture teaches you to ignore hunger cues, skip meals, focus purely on calorie burn, and override what your body actually needs. It tells us to mindlessly follow strict rules and relentlessly pursue “optimization” to the point where there’s no joy or spontaneity in life.
  4. You get caught in the burnout cycle. Extreme workouts, food restriction, and the relentless pursuit of weight loss create a vicious cycle of exhaustion and self-blame. White-knuckling your way to health won’t work. If you can’t keep doing it, it can’t help you in the long-term.

And the worst part? None of this crap makes you stronger, more resilient, or more capable. In fact, most of it will only lead you further from physical and mental health.

The Alternative: Work Smarter, Not Harder

If you want real health, real strength, and real energy, you have to reject diet culture’s bullshit and focus on what actually works:

  • Train for strength and durability. Stop chasing calorie burn and start lifting, sprinting, hopping, and moving in ways that make you more resilient.
  • Eat for energy and performance. Ditch the obsession with slashing calories, cutting carbs, demonizing foods you enjoy, and “clean eating” and instead focus on fueling your body properly.
  • Prioritize recovery and sleep. The most overlooked, most effective tools for real health. If you’re not getting enough rest, a cold plunge or green powder isn’t going to make a difference in your life.
  • Play the long game. Real results don’t come from quick fixes. They come from consistent, intelligent, REPEATABLE effort over time.

The Forecast: We’re in a New Era of Women’s Health

For decades, women have been sold the same recycled diet culture garbage—just wrapped in new, more palatable packaging. But it’s clear we’ve entered a new era.

More women are rejecting diet culture and demanding better. They want strength, endurance, and vitality. They want training that builds them up instead of breaking them down. They want nutrition that supports their energy instead of depleting it.

And it’s time we demand the wellness industry change by rejecting their body-shaming, “get skinny at any cost” approach to marketing and the development of “solutions” that aren’t likely to make any difference in our lives—except perhaps lightening our wallets.

Your Choice: Keep Playing the Game or Opt Out

So here’s the real question: Are you ready to stop playing the game that was designed for you to lose? Are you ready to shift your focus to the things that actually matter—your strength, your energy, your resilience?

If you’re nodding along, if this is hitting home, then welcome. You’re exactly where you need to be.

And come check out our 1:1 and group coaching programs at Miles To Go Athletics where the principles outlined in this piece are our core tenets and are integrated into every aspect of our coaching and our community.

Because we don’t have to do diet culture. We can do strong, capable, and unshakeable.

The choice is yours. Are you in? —Alison

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Alison Heilig is the Editor-in-Chief at FBG and Head Hypewoman at Miles To Go Athletics. She divides her time between running, lifting, hiking with her dogs, snuggling with her dogs, and supporting strong women in the world (and coaching up those who aspire to be). You can find and connect with her on IG @itsalisonheilig.



Pork Steak | Diethood

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This juicy, pan-seared pork steak recipe takes 10 minutes and one skillet on the stovetop! The pork comes out tender and flavorful, with a crisp, caramelized crust. Feel free to adapt the spice rub to suit your tastes.

Pork steak is the perfect level-up from pan-fried pork chops. Also, try my pork medallions with pan sauce for another easy one-pan dinner!

Overhead view of a fork resting next to a sliced pork steak with a side of mashed potatoes and green beans on a plate.Overhead view of a fork resting next to a sliced pork steak with a side of mashed potatoes and green beans on a plate.

 

Today, we’re cooking up some thick, pan-seared pork steak and I’m sharing my secrets for a perfect sear, every time! My husband loves grilling pork steaks, but when I want a quick and juicy pork dinner without firing up the grill, I go straight to my cast-iron skillet.

Pork steaks are thicker than pork chops, but they’re super easy to cook. And compared to beef, pork steak is relatively affordable and just as juicy. Especially when it’s rubbed with spices and thrown flat into a hot skillet. It turns out, all you need is 10 minutes to cook a perfect pork steak on the stovetop!

Reasons to Love This Pork Steak Recipe

  • Quick stovetop method. This pan-seared pork steak cooks in just 10 minutes in one skillet on the stove. It’s a fast, easy method that’s perfect for any night of the week.
  • Extra juicy. I can’t get over how ridiculously juicy this pork is. Searing gets the edges crisp and browned, while the inside of the steaks stay moist and tender.
  • Any occasion. I’m already thinking that pork steak would make a delicious, romantic steak dinner. It’s fancy without really trying, and great with so many sides. It’s also a good recipe for entertaining, since there’s hardly any prep involved.
Pork steak ingredients with text labels overlaying each ingredient.Pork steak ingredients with text labels overlaying each ingredient.

What You’ll Need

You only need three things to cook a perfect pork steak on the stovetop: the steaks, oil, and seasoning. I’ve included some recipe notes below. Scroll down to the printable recipe card for the full details, followed by a photo step-by-step.

  • Pork Steaks – Pork steaks, or pork blade steaks, are cut from the shoulder of the pig. You’ll find bone-in and boneless pork steak. I usually try to find steaks that are about 1” thick. You’ll season the pork with salt and pepper before adding the spice rub.
  • Cooking Oil – Avocado oil, or another cooking oil with a high smoke point for searing. You could also use ghee (clarified butter) or light/refined olive oil (not extra virgin).

Easy Pork Seasoning Rub

I make a quick pork rub with brown sugar, paprika, garlic powder, onion powder, and mustard powder (see the recipe card for details). You can season the pork steaks any way you’d like. Try rubbing them with Montreal steak seasoning or Mediterranean steak seasoning. Another option is the homemade Jamaican jerk seasoning I use for my grilled jerk pork chops.

Two seared pork steaks in a cast iron skillet with fresh thyme sprigs.Two seared pork steaks in a cast iron skillet with fresh thyme sprigs.

Katerina’s Recipe Tips

  • Let the steak come to room temperature. For best results and even cooking, take the pork steaks out of the fridge ahead of time. Let them rest for 20-30 minutes at room temperature before you season and sear them.
  • Get the pan nice and hot. Whether you’re pan-searing pork steak or regular sirloin steak, a sizzling hot pan is a must. If the steak doesn’t sizzle the second it hits the pan, that’s a sign it isn’t hot enough yet. High heat is key for a crisp, caramelized crust.
  • Leave space between the steaks. Don’t overcrowd the skillet or the pork steaks will steam instead of sear. Cook 1-2 steaks at a time depending on the size of your pan.
  • Check for doneness. I swear by my instant-read thermometer to know when meat is done cooking! The pork steaks are done when the internal temperature reads 165ºF.
  • Rest after cooking. Allow the pork steak to rest for 5-10 minutes after it leaves the pan. This way, the steak finishes cooking off the heat and the juices have a chance to redistribute throughout the meat.
Close up of pork chop cut into slices.Close up of pork chop cut into slices.

Storing and Reheating Leftovers

  • Refrigerate. Store leftover pork steak airtight in the fridge and reheat within 4 days.
  • Reheat. Warm the steaks in a skillet on the stovetop with a splash of water to keep the meat moist.

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  • Mix the rub. Combine brown sugar, smoked paprika, garlic powder, onion powder, and mustard powder in a bowl. Set it aside.

  • Prepare the pork. Pat dry the pork with paper towels. Season the pork steaks with salt and pepper to taste, then season them on all sides with the prepared pork rub.

  • Heat the skillet. Heat the cooking oil in a cast iron skillet set over medium-high heat.

  • Cook the pork. Add the steaks to the skillet and cook for 4-5 minutes per side or until the internal temperature of the steaks registers at 165˚F.

  • Rest. Remove the pork steaks from the skillet and allow them to rest for 5 minutes before serving.

  • Hot skillet. For this recipe, you need a sizzling hot pan. This is a key step to achieving a caramelized crust on top.
  • Room temperature pork. Make sure your steak is at room temperature before cooking so it can cook evenly.
  • Use your favorite seasoning. For a different flavor profile, you can use Montreal steak seasoning or Mediterranean steak seasoning.

Calories: 322kcal | Carbohydrates: 8g | Protein: 32g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 115mg | Potassium: 637mg | Fiber: 1g | Sugar: 6g | Vitamin A: 493IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

How to Cook Pork Steak

Searing in a skillet is the best way to cook this cut of pork, IMHO. It gets a perfect caramelized crust outside and locks in all the juiciness. I highly recommend using a cast-iron pan for the best results!

  • Season the pork steaks. Combine the rub ingredients in a bowl. Pat the steaks dry with a paper towel, season them with salt and pepper, and then rub the pork on all sides with the prepared seasoning.
  • Cook. Heat oil in a skillet, and then sear the pork steaks over medium-high heat for 4-5 minutes per side. The pork is cooked when the internal temperature reaches 165ºF.
  • Rest. Afterward, move the pork steaks to a plate and let them rest for 5 minutes before serving.

Pro Tip: Baste With Butter!

For even more flavor, baste the pork steaks with butter after you’ve flipped them. Drop 1-2 pats of tablespoons into the hot pan, let it melt, and spoon the butter over the pork steaks as they finish cooking. Cowboy butter would be incredible here! You can also toss in fresh thyme or rosemary for extra flavor and aromatics.

I use this method when I cook tomahawk pork chops. It’s AMAZING. You can also do this with garlic butter or a compound butter, like the herb butter I use to baste my tomahawk steaks.

Promo image for Diethood 2025 calendar.Promo image for Diethood 2025 calendar.