On mornings when an eight-mile run feels impossible and all I can imagine is sitting at my desk with a jar of cookie butter and a spoon, I have to remind myself: this is a long fight. When I set out, I aim to change my life.
Ordinary measures don’t overcome decades of genetics, habits, and slow accumulation of unhealthy choices. Simple willpower alone won’t erase a family history of central obesity, high blood pressure, type II diabetes, or the risk of cognitive decline. This battle calls for deliberate, sustained effort—the kind that uses every tool available.
Our ammunition is the everyday progress: the steps we take, the vegetables we choose, the times we say “no” to extra sugar, butter, and flour. Every generation hopes to improve on the last. For me, that hope is urgent. I don’t want a life bound to a couch or defined by limitations brought on by poor health.
I want to push myself to the limit, every day. I refuse to accept a life that I’m not proud of. Sometimes the victories are monumental, and sometimes they are quiet and small—but each one matters.
Small victories add up. This weekend I ran a four-mile race at an average pace of 7:58 per mile. I hadn’t been that fast in years—back when I was naturally skinny, my speed wasn’t built on strength or training. This time felt different: I earned it. I built muscle, made strategic choices, and faced the reality of my family history and the odds stacked against me. I worked hard, and on Sunday morning at 8:30 AM, I won that day. I felt like I had saved my life, if only for a moment.
When you’re fighting patterns ingrained in your cells and chromosomes, there’s no final victory—only moments, choices, and what you decide to do next. You either keep fighting or you don’t. I may be a pacifist at heart, but on this front I won’t give up.
Exercise is one way to resist fate; food is another. This enchilada casserole is packed with nutrient-dense vegetables, delivering flavor without the greasy takeout heaviness. It’s a perfect healthy option for a celebration like Cinco de Mayo or any time you want Mexican-inspired comfort without sacrificing nourishment.
Stacked Roasted Vegetable Enchiladas
Serves 4, adapted from The Roasted Vegetable via Perry’s Plate
Ingredients
- 1 poblano chile, cut into matchsticks
- 2 red bell peppers, cut into matchsticks
- 1/2 head cauliflower, cut into 1/2-inch chunks
- 1 sweet potato, peeled and cut into 1/2-inch cubes
- 1 medium onion, halved and slivered
- 2 tbsp coconut oil (or another heat-stable oil)
- 1 1/2 tsp ground cumin
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 1/2 cup minced fresh cilantro
- 2 cups salsa
- 2 oz chopped kale (about two big handfuls)
- 8–10 corn tortillas, halved
- 4 oz shredded cheese (cheddar, Monterey Jack, or a quesadilla blend)
- Sour cream and thinly sliced scallions for garnish, optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the poblano, red peppers, cauliflower, sweet potato, and onion. Drizzle with oil, then add cumin, minced garlic, salt, and black pepper. Toss until the vegetables are evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 30–40 minutes, until tender and beginning to brown, stirring or shaking the pan every 10 minutes for even roasting. When done, remove the pan and lower the oven temperature to 350°F.
- Prepare an 8×8 or 9×9 inch baking dish with a light spray of nonstick oil. In a small bowl, stir the cilantro into the salsa. Spread about 1/4 cup of salsa across the bottom of the dish, then layer tortillas to cover the salsa. Top with one-third of the roasted vegetables, a handful of kale, and one-third of the cheese. Repeat to form a second layer, then finish with a final layer of tortillas, salsa, vegetables, and cheese. Cover the dish with foil (or parchment if you prefer) and bake for 20 minutes. Remove the cover and bake an additional 10 minutes, until the cheese is melted and everything is heated through.
- Let the dish rest for about five minutes, then cut into squares. Garnish with sour cream and scallions if desired, and serve warm.
This casserole blends roasted vegetables and Mexican flavors into a satisfying, nutrient-rich meal that supports a healthier lifestyle without sacrificing taste. It’s an example of how small, consistent choices—like choosing vegetables and whole foods—add up to meaningful change over time.
I swing between strict health goals and the occasional indulgence; balance is part of the journey. Celebrate the wins, keep moving forward, and let food be one of the tools that helps you live the life you want.