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#PerfectlyImperfect

Not sure where I originally saw this hashtag, #perfectlyimperfect or what it was in
reference to but today it came back to me as I was working hard on my handstand
push ups during a gymnastics clinic. It was the exact moment when I kicked myself
up against the wall and my shirt fell over my head and my not so flat stomach with
stretch marks was fully exposed.  I quickly came off the wall and tucked my shirt
into my shorts and then kinda got mad at myself for wanting to cover up my
#perfectlyimperfect bits and pieces.  I am 3 years into my Crossfit journey and am
only now starting to feel a little more comfortable with my body although I
obviously have moments when I forget.

We are continuously bombarded with images of what society thinks we should look
like and we must break the mold and be examples to our daughters, sisters, etc, that
strong is beautiful, that a thigh gap is not desirable, that muscle is strength and that
a healthy, active life will help promote a positive body image, stretch marks and
jiggly bits included.

Stay fit, eat healthy, try new things, especially things that scare you.  There is
nothing more exhilarating than trying something you’ve never done before – no
matter the result, you’ve tried and that’s winning.  Most importantly, embrace your
#perfectimperfections, they are your battle scars and proof that you are human.

Maki Kusano
Owner 3 Pumkin Designs
www.3pumpkindesigns.com/
www.facebook.com/3PumpkinDesigns

#hurrayforlooseskin #perfectimperfections #strongisthenewskinny

Here’s a simple, healthy snack recipe for kale chips to help keep those munchies at
bay:

Ingredients

1 large bunch of curly kale, stems removed, leaves washed and dried and torn into

bite size pieces

2-3 tbsp of extra virgin olive oil

1 tsp of garlic powder

sea salt

Instructions

1. Preheat oven to 275 degrees.  Line 2 baking sheets with parchment paper.

2. Put the kale in a large bowl and drizzle it with the EVOO.  Add garlic powder
and massage the kale until it is evenly coated.  Spread the kale into a single
layer on the baking sheets and season generously with sea salt.  Depending
on the size of you kale bunch, you may have to do more than 1 batch.  The
most important thing is that the kale pieces are not over lapping.

3. Bake for 15 mins, then rotate the pans.  Bake for another 10 mins longer,
until crispy.  Store in airtight container in the fridge for up to 4 days but trust
me, they won’t make it past 1 day! Enjoy 🙂

 

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