My strange descent into disordered-eating hell

My strange descent into disordered-eating hell

I tossed the idea for this post around for weeks. I almost don’t feel right talking about it because really, I have no “reason” to get anywhere near disordered eating. I am naturally thin, and I always have been.

The more I read about disordered eating, though, the more I see people who we would classify as “thin” struggling with this. The truth about any kind of “disorder” is that it can happen to anyone. You don’t need to be a certain “kind” of person to suffer from something like depression, and you don’t have to be a certain weight to suffer from strange, abnormal, obsessive habits and behaviors that we have come to call disordered eating.

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Recipe: Healthy(ish) Baked Macaroni & Cheese with Cauliflower

Recipe: Healthy(ish) Baked Macaroni & Cheese with Cauliflower

First, make no mistake that there is real pasta in this recipe. Anyone who knows me knows that I don’t go for pasta “substitutions” such as cauliflower. Pasta is pasta. Cauliflower is cauliflower. Let that be known.

With that said, that doesn’t mean that the two can’t. Cauliflower AND pasta? Now that I can get behind! I love the idea so much that this recipe for healthy(ish) baked macaroni and cheese was born.

This recipe is a great way to work veggies into your meals, and it’s just as satisfying as any other recipe for macaroni and cheese, because…well…it IS macaroni and cheese (with cauliflower). This recipe makes enough to fill a typical casserole dish, so you’ll have some leftovers (unless you eat it all in one sitting, which you’ve been warned — it may happen).

Ingredients:

8 oz whole wheat pasta of choice (about half of a box)

1 head of cauliflower cut into bite-sized pieces

3 TBSP butter or spread of choice

1 3/4 cups skim milk

2 cups shredded sharp cheddar cheese

2 cups mozzarella cheese

2 TBSP King Arthur all-purpose unbleached flour

1 TBSP Worcestershire sauce (this is where the magic happens!)

1 tsp dried basil

1 TBSP garlic powder

Salt and pepper to taste — Worcestershire sauce can be salty, so easy on the added-salt.

Bring about 4 quarts of water to a boil. Add the pasta and boil according to the time on the box. When the pasta has about six minutes left to boil, toss in the cauliflower and stir. Add a dash of salt to the water. After adding the cauliflower, the water should begin to boil again in about 45-60 seconds.

When finished boiling, the cauliflower should be just tender and the pasta should be al dente. Drain. While the pasta and cauliflower chill in the strainer, add the flour and butter to the pot. Cook on low for about 2 minutes or until the flour and butter are well-combined. Slowly add the skim milk, whisking as you pour it in the pot. Add the Worcestershire sauce and turn the heat to med-high. Wisk at this temp for about five minutes. ProTip: Do NOT stop whisking! Milk can burn easily and stick to the pot.

Reduce the heat to low and continue to whisk the mixture until the bubbling and simmering stops. Slowly add the cheddar cheese 1/2 cup at a time, basil, garlic powder, and salt and pepper. Whisk together. Slowly fold in the pasta and cauliflower mixture. Stir with a spoon (not a whisk) until the pasta and cauliflower are coated evenly.

Grease a casserole dish with cooking spray or butter/spread of choice. Transfer the macaroni and cheese to the casserole dish. Spread the shredded mozzarella evenly across the top of the mixture. Bake for 18-20 minutes. Serve and enjoy! Tag your photos #cookingwithcourt

My Diet-culture Driven Epiphany

My Diet-culture Driven Epiphany

Recently, I spent time briefly discussing “ideal weight” with one of my friends, Meghann. Meghann is a registered dietitian and sports nutritionist (also, another BA mother runner, and you can find her here on Instagram and on her website).

I was curious: If I sat at the same number on the scale for at least a month, would the perpetual number that didn’t change be considered my ideal weight?

I explained to Meghann that I was “eating like crap.” She explained that it could take a few weeks for changes to show on the scale, but I was about 4-5 weeks into my “crap eating” phase.

Two days after this conversation, I realized I lost two pounds. How could this happen if I was eating so terribly AND not working out (marathon recovery + surgery = couch)?

What she said next may have been a much-needed turning point in how I think about food, my own eating, and what constitutes “crap.”

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#FitRunnerProject – TWO WEEK MARK!

#FitRunnerProject – TWO WEEK MARK!

A couple of weeks ago, I decided to make a positive change in my nutrition, health and fitness. Oh, side note: this post will probably be very loooong. Anyway…

I recently spiraled out of control with food. I wasn’t eating a TON of it, but I was eating ALL meals that weren’t really that sustainable or whole. Pancakes, greasy bacon, tons of starchy carbs without and protein to keep me going…I just got into a bad place with it.

I realized that it was not only affecting how I look (which I did not care for), but that it was also affecting my running.

And just like that, I decided that enough was enough.

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Directing A Marathon: Week 1 (oh, and a recipe…)

Directing A Marathon: Week 1 (oh, and a recipe…)

So, most of you have seen my many posts on Instagram about I’m now directing my city’s marathon – the first annual Youngstown Marathon. I’ve definitely been off the grid with blogging, features, etc. A few of you have sent me messages to tell me that you’d like to organize a local 5k or even a half marathon race, so I hope the following advice helps you decide of this might be for you.

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