St. Patricks Day Recipes

Here is your one-stop Paleo (some non-Paleo) St. Pattys Recipe Shop!

The top section are my recipes (some before I went Paleo but they are so darn delicious and cute..) And the bottom I have included some other delicious recipes to enjoy this St. Pattys while not messing up your Paleo or Whole30 lifestyle!

Here is my delicious Sweet Potato Corned Beef Sliders & Cauliflower Colcannon Food Porn!




Piggy Tummy Recipes

Paleo Sweet Potato Rolls


Paleo Cauliflower Colcannon


Life’s too short to not be Irish (Non-Paleo Recipes)

Irish Potatoes

Bailey’s Irish Cream Chocolate Mousse Cake (Non-Paleo Recipes)

Baileys Cake

Luck O’ The Irish Cupcakes (Non-Paleo Recipes)



Paleo Irish Recipes from Other Sources

St Pattys Day Green Pancakes

Irish Stew

Roasted Cabbage with Lemon

Bacon & Avocado Deviled Eggs

Shamrock Shake

Irish Cabbage Rolls

Avocado & Coconut Grasshopper Bars

Happy St. Patricks!

May the luck of the Irish be with you!

Paleo Cauliflower Colcannon

Keeping up the Paleo Irish foods I have a recipe that will probably have my Irish Card taken away!

With the hype of replacing potatoes with cauliflower I thought it would be fun to do a Cauliflower Colcannon!

Traditionally Colcannon is made with potatoes, cabbage, green onion, and loads of butter and cream.

I have lightened it up with just a touch of Kerrygold butter and some coconut milk and well…cauliflower!

Cauliflower Colcannon

  • 1 head cauliflower, mostly florets, cut into pieces
  • 1/2 head of cabbage, core removed, thinly sliced
  • 1 bunch of green onions, diced
  • 3 Tablespoons Kerrygold butter (or fat of your choice) Divided
  • 1 Tablespoon coconut milk, solids only
  • Salt & White Pepper to taste
  • Parsley for garnish (optional)

Chop up cauliflower into pieces.  Doesn’t have to be too small since it’ll be mashed up anyway.


Add to a steamer or if you do not have a steamer add to a small pot with water only going up halfway.  Cover and cook until fork tender.  Strain any remaining liquid since this will get too watery if excess liquid is left in.  While cauliflower is cooking saute cabbage with half of the butter.  Add some salt and pepper to the mix too.  Don’t mess with it too much, you want it to get some caramelized color to it.  Dice up green onions.


When cauliflower and cabbage is fully cooked combine remaining ingredients


Serve it up and garnish with some chopped parsley for that extra pop of green!


Delicious, right?!

Paleo Sweet Potato Rolls

If your family is anything like mine then St Pattys Day is a big deal!

We cook a big corned beef and every starchy side possible!

You know, because corned beef and cabbage is totally Irish right? Well, not really

but were pretend Irish anyway so pretend Irish meal it is!

I have been really gung-ho on eating Paleo lately so I was wondering how I was going to get around this carb-on-carb-on-carb meal that is oh so delicious?  I am not a baker by any means and have actually not really done a from-scratch baking recipe before but I knew this one had to happen!  And happen it did!  The finished product is sort of a mix between a biscuit and a Hawaiian sweet roll.  Delicious!


Paleo Sweet Potato Rolls

  • 1/2 cup mashed sweet potato
  • 2 1/4-2 1/2 Cups Tapioca Flour
  • 1 Cup Coconut Flour
  • 1 Packet Dry Active Yeast
  • 4 Tablespoons Honey
  • 1/2 Cup Warm Water
  • 2 Eggs
  • 3 Tablespoons Kerrygold Butter (or fat of your choice)
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Ginger

First cook your sweet potatoes.  I used 2 small sweet potatoes, peeled and diced and put in a steamer until fork tender.  I recommend steaming over boiling to avoid excess water getting sucked up into your potatoes.  Mash and let cool.  Combine warm water (about 100 degrees) with yeast and honey.  Mix well to assure the honey is blended in the warm water.

Set oven to 350 degrees

Combine flours(start with only 2 1/4 and add in the other 1/4 cup if needed), salt, ginger.  Add in butter to the flours and start blending in.  I recommend using a mixer with a dough hook but thats not necessary if you do not have access to that.  Add in eggs, sweet potato and then the water & yeast mixture.  Dough should be soft and not sticky.  Add flour only a little at a time until you get a pliable non-sticky dough.

Wet a paper towel with warm water and drape over your mixing bowl.  Let sit for about an hour.  The dough will not rise like a traditional yeast dough but instead it will start to get very airy.  You can start forming small dough balls in the shape of slider buns.  The dough will break really easy so handle with care.  Just cup them gently in your hand and press softly to form small balls.  Place on a greased cookie sheet.  I was able to get 12 rolls out of 1 recipe.

Bake at 350 degrees for 15 minutes.  Gently press the top of the rolls to make sure they dont sink in and are still raw while also checking the bottoms to assure they do not burn.  Because of the honey and the sweet potatoes the bottoms can darken on you pretty quickly so be careful of that.  The rolls will be soft but will harden as they cool into a biscuit-like texture.


I didn’t wait for these babies to cool before I added some Kerrygold butter to enjoy with them!


But here is the best combo for this roll..some delicious salty corned beef!  The sweetness of the roll cuts through the salt of the corned beef and its a match make in Irish heaven!



Irish Kitchen Prayer

“Bless us with good food, the gift of gab and hearty laughter.

May the love and joy we share be with us ever after, amen!”

Pesto Zoodles

Hey all!

So excited to have another video!  My sound quality was really bad on other videos so after some mic hunting I think we’re back in business!  I picked a simple, fresh & fast recipe!  I am so over winter and ready for some light ‘n tasty recipes.  This recipe is similar to one I posted in the past but replaced rotini noodles for zoodles!

Pesto Pasta Recipe (old post if you’d like the carb-a-rific version)


Pesto Zoodles

  • 1/2-1 cup extra virgin olive oil
  • 2 tablespoons Parmesan cheese
  • 2 bunches of Basil, stems removed
  • 1/4 cup blanched unsalted almonds
  • splash of vinegar or lemon juice
  • 2-3 zucchini, spiralized
  • Sun-dried tomato, optional garnish

Spiralize zucchini and set aside.  Add all ingredients to a food processor and turn on low, drizzle in olive oil slowly until it forms a thin/medium consistency sauce.  Not too runny but not too solid.  Toss pesto over zoodles and sprinkle with sun-dried tomato slices.  This will pair well with chicken & seafood.


Nom nom nom!

Yes, those jeans DO make you look fat. (It’s about self-love, I promise!)

Do these jeans make me look fat?
Yes..yes they do.
Throw them out! Burn them!
Whatever you do don’t put those horrible leg prisons back on!  I have had these jeans for years now and have never once liked how I looked or felt in them.  However I decided to hold onto them because I felt that one day I will like them. Why do we do this to ourselves?
Force ourselves into wearing or buying things that don’t make you feel absolutely beautiful for the sake of a reminder that you aren’t there yet??
I was sitting in my car running errands as the waist band was digging into my sides.  I made sure to wear a shirt that was more flowy to hide my protruding gut.  As I kept thinking how gross I look, how bad I feel, guilt for eating that brownie (hey it was paleo at least) I had to stop myself. All these horrible emotions over a pair of jeans?? I decided that moment that when I get home they are going in the trash.
Are these not the worst fitting jeans you've ever seen?  Worst. Muffin. Ever.

Are these not the worst fitting jeans you’ve ever seen? Worst. Muffin. Ever.

How can I possibly work on fixing myself if I don’t love myself? If a friend or family member comes to you asking for help you help them! And why do you help them? Because you love them. The same goes for yourself. How can you possibly change something you don’t feel love for? How can you get that fire little inside you if you don’t feel passionately about it?  These simple pair of jeans became this big road block so in the trash they went.

Garbage pants.

Garbage pants.

My goal for you is to find that road block in your life and kick it to the curb and keep going on your journey!

Saving Time With Meal Prep

“Meal prep takes too much time”

“I don’t have the time for that”

“I don’t have the patience for that”

Excuses no longer!

Yes, I am a firm believer in meal prep being the answer to success but I do understand it’s a time suck.  I choose to do full meal prep since the time it takes during my weekend I gain back during the week days.  After waking up for 5:30am crossfit + full day at work + long commute times, I have no desire to cook when I get home.  When it’s fully done for me I find myself less stressed and less likely to go through a drive-thru.

However I am realistic and know this doesn’t work for everyone.  The answer is partial meal prep!

Since I have been fairly content with my schedule lately I thought I would give this a whirl.  There’s times where eating out of tupperware gets old so I wanted to partial meal prep so the brunt of the work is done for me and I can finish up when I get off work.

First things first…Meal plan. (my favorite part)

I’m a list person almost to a fault..


Pork belly Hash w/ poached eggs



Trail Mix Tuna Salad (Down South Paleo)

Chicken Cacciatore (for the boyfriend)

Blueberry Beef Roast (Adapted from Down South Paleo)

Bone Broth


Southwest Pulled Pork Salads

Fish & Veggies (Swordfish + Tuna)

Crab Stuffed Beef Roulade


Paleo Chocolate Chip Cookies

Marinated Chicken Breast + Bone Broth


RX Bars

So from this list I had to see what can be made or prepped now to make my life easier.

This meant –

  • Starting bone broth
  • Pork roast in the slow cooker
  • Cut all veggies
  • Make crab salad for roulade
  • Make Breakfast Hash
  • Complete Cacciatore for boyfriends work lunches (easy recipe might as well bang it out)

By doing this partial prep it cut my usual meal prep time in half but also allowed me to save time during the week so I did not have to prep the veggies, make the crab salad or worry about the most difficult meal to worry about – breakfast!


Mushrooms & Peppers for Cacciatore, Carrots for Bone Broth, Chives for Crab Salad, Potatoes for Hash


Delicious pork belly for breakfast hash!


Sweet potato hash for me – Regular potato for the boyfriend

I really wanted this to be corned beef hash but the store didn’t have corned beef.  Pork belly is a great substitute in anything, right?

I seared the pork belly on both sides until a nice golden color and since they were pretty thick slices I just tossed them in the oven at 350 degrees for about 10-15 min to cook through.  For the potatoes I small diced them and tossed in olive oil, salt & pepper and roasted them at 400 degrees for about 25 min.  Dice up the pork belly and mix together.  Saute for breakfast and top with a poached egg.  Yum!


For more on bone broth be sure to check out my past post!


One of my quick go-to favorites, Southwest Pulled Pork Salad

Just added a boneless pork roast with my favorite bbq rub and let it go until you can easily pull away the meat with a fork.  Timing will definitely depend on the size of the roast.

Lettuce, tomato, red onion, pulled pork, Annes BBQ sauce & chipotle mayo.  Always a winner!  My pulled pork is ready to go for the yummiest salad ever.  Also great with chicken thighs.


Chicken Cacciatore with Brown Rice for the boyfriend.

Sauteed mushrooms, peppers, garlic then added chicken breast and tomato sauce to the pan once the veggies are soft.  Serve with rice and I added some chopped olives for fun!


Meal prep will normally take me about 4 hours to finish for the week but all this only took about 2.  Especially since 2 of them are slow cooker recipes so it didn’t require much work.  Now during the week I only have to worry about rolling up my crab stuffed beef, tossing another roast in the crockpot and assembling salads!

Did that seem so bad?

If meal prep still intimidates you don’t ever hesitate to shoot me a message on my Contact Me page!

Also to view fully completed meals follow me on instagram @piggytummy or follow my facebook page!

Frankenfood: Convenient For Who? Ep2 Meatloaf & Mashed Potatoes

Hey all! I have another cooking demo for you.  I will apologize for the fuzzy sound in this video but I assure you it will improve!  My boyfriend felt my video and sound could have been better if I am going to keep up this videos so he got me a Go Pro.  Be prepared to be bombarded with cooking and crossfit videos!! Maybe both at the same time?


Today’s video is a simple throw together meal.  The video is really all the prep that went into it so its under 10 min of prep time and about 25-30 min of cooking time.  This recipe makes 6 servings.  Although there is more calories in my version I assure you that you will stay fuller longer and that this recipe is full of quality ingredients and not frankenfood.

Meatloaf & Mashed Potatoes

  • 1.5 lb meatloaf mix (beef & pork)
  • 1 egg
  • 1 cup quick oats
  • 1 tsp each onion powder, salt, pepper (meatloaf)
  • tablespoon chopped garlic
  • 1 can of hunts fire roasted tomato with garlic
  • about 6 small red skin potatoes, skins on
  • 1/2-1 cup milk (use to get desired thickness)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tablespoon butter
  • 1 package of frozen vegetables of your choice


Set oven for 350 degrees.  Mix meat, egg, dry seasonings and garlic.  Mix until combined but don’t over mix.  Divide meat into 6 portions and form 6 even patties and lay on a greased sheet pan.  Bake at 350 for about 20-25 minutes.

Start potatoes in cold water and boil until fork tender.  Remove from heat and drain.  Add seasoning, butter and add milk in small amounts until you get desired consistency.

Thaw veggies for assembling your meals.

Divide up all food items into 6 containers and enjoy a cooking free week!


And here is Lean Cuisines….mmm…


Here is a ridiculous list of all the frankengredients

Red Skin Potatoes, Beef, Water, Cream, Onions, Tomatoes, 2% Or Less Of: Soy Protein Concentrate (With Caramel Color), Modified Cornstarch, Rolled Oats, Tomato Puree (Water, Tomato Paste), Green Peppers, Beef Flavor (Maltodextrin, Salt, Beef Extract, Rendered Beef Fat, Sesame Oil), Salt, Sour Cream Flavor (Maltodextrin, Sour Cream Solids, Cultured Buttermilk, Natural Flavors, Citric Acid, Yeast Extract), Brown Sugar Syrup, Brown Sugar, Bleached Wheat Flour, Potassium Chloride, Sugar, Dehydrated Onions, Egg Whites, Worcestershire Sauce (Vinegar, Molasses, Water, High Fructose Corn Syrup, Salt, Anchovies, Tamarind, Spices, Natural Flavor, Caramel Color, Onion Powder, Garlic Powder), Soybean Oil, Dehydrated Garlic, Garlic Puree, Spices, Dehydrated Soy Sauce (Soybeans, Salt, Wheat), Seasoning (Tomato Paste, Natural Flavor), Seasoning (Maltodextrin, Flavor, Enzyme Modified Butterfat), Caramel Color, Xanthan Gum, Carrageenan With Dextrose, Natural Flavors, Cultured Whey, Beef Stock, Lactic Acid, Calcium Lactate

Frankenfood: Convenient for who? Ep1 Creamy Basil Tortellini with Chicken

Hello all!  I am so proud to announce I am going to be doing a video series!

It is called Frankenfood: Convenient for who?

The reason for this series is to show everyone how easy it can be to make your own food and not resort to convenience foods.  It is more work and I am not going to deny that.  I want to educate people on what they are putting into their bodies and try to convince them that there can certainly be a better way.  I am taking popular convenience food items and showing you how to make them yourselves with real ingredients.

I hope you enjoy the video.  Recipe and franken-ingredient details below!

Also for the record from looking online sources said they bought it for about $2.75
By following my recipe each portion only costs $2.95.  Not bad if I say so myself..

Creamy Basil Tortellini with Chicken

  • 1 lb ‘taco meat’ cut chicken
  • 1 tsp each kosher salt, garlic powder, black pepper (for chicken)
  • 2 cups snap peas, trimmed
  • 1 yellow pepper, sliced
  • 1 carrot, sliced
  • 1 package tortellini
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 to 1 1/2 cups whole milk
  • dash of hot sauce
  • 1 tablespoon fresh chopped garlic, pre cooked
  • 1 tsp each kosher salt, black pepper, garlic powder, onion powder (for sauce)
  • about 1 tablespoon fresh basil

Instructions on how to cook are in the video but I will do a run down here.

  1. Boil tortellini until they float, drain and set aside
  2. Steam peas, peppers, carrot until tender either on the stove in a steamer tray or in the microwave
  3. Saute chicken with seasonings in just a little bit of olive oil until fully cooked
  4. For the sauce melt butter and add flour and stir until there are not any flour lumps.  Add milk, but not all at once!  Add milk and stir until it becomes thick and keep adding milk slowly and mixing until it becomes a thick Alfredo consistency.  Add seasonings and mix well.
  5. Combine all the ingredients into the pan with the chicken and enjoy!


Above is my version of the Lean Cuisine dish ^^


This is a picture of the original dish made by Lean Cuisine..Which would you rather eat?
(Photo provided by

Here are all the ingredients in the Lean Cuisine version of this dish


Holy cow!

Here are some details about some of these ingredients..

MODIFIED CORNSTARCH – There are probably more than 100 different types of starches available for use as food ingredients, and all have been tweaked in some way through various chemical or physical reactions, to make them more useful. Starches are used for thickening—pudding, gravies, etc. (hooray for chemicals in our food!) Resource –

YEAST EXTRACT – Yeast extract has replaced monosodium glutamate, or MSG, as a taste-booster in most processed foods because it appears to be a natural ingredient on food labels. However, yeast extract contains the same concentrated free glutamic acid as MSG. The increasing use of yeast extracts in foods ranging from soups and sauces to meats and canned fish is due to its distinctive taste, resulting from the peptides and amino acids formed by autolysis of yeast protein.
Resource -

POTASSIUM CHLORIDE – You should not use potassium chloride if you have kidney failure, Addison’s disease, severe burns or other tissue injury, if you are dehydrated, if you take certain diuretics (water pills), or if you have high levels of potassium in your blood (hyperkalemia). Do not crush, chew, break, or suck on an extended-release tablet or capsule. Swallow the pill whole. Breaking or crushing the pill may cause too much of the drug to be released at one time. Sucking on a potassium tablet can irritate your mouth or throat. Take potassium chloride with food or just after a meal. I dont know about you but I dont want drug facts for my food ingredients!
Resource –

XANTHAN GUM – It is produced by fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum. Oh Hello sugar sugar and sugar!
Resource –

EXTRACTS OF ANNATTO – Is made from achiote tree. It is mostly used to color cheeses orange (like cheddar). In its pure form it tastes lightly sweet and peppery. Some people say that it tastes similar to nutmeg.  Annatto is one of the top 10 food allergens in America. Although this is a natural item, why do we need to add color to our food?!
Resource –

NATURAL FLAVOR – Here is an excellent read on ‘Natural’ Flavor

Broccoli Pesto

This recipe is an adaptation I learned when I was working in the culinary program at College of DuPage.  I had the pleasure of meeting a phenomenal chef named Gianluca Pardini.  He is a Certified Master Chef who was visiting us from Italy.  His recipe of course was beyond amazing and it seemed so simple I felt I could do it again at home.  Of course months went by and I still never made it.  I finally decided it was time to recreate it but now I have to go off the memory of something I saw made a year ago.  Hooray!  I think it still turned out pretty well.  It was different from his because I had to make it Paleo but its still pretty darn tasty.

Broccoli Pesto

  • 1 head of fresh broccoli (not frozen, important)
  • 1 carton chicken stock (homemade is better, at least 6 cups)
  • 1/2 small can anchovies
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1 tablespoon coconut milk (optional)

The method is just as important as following the exact ingredients.  This is a recipe that does require some patience and you can’t skip over steps to get it done sooner.  That being’s what you gotta do.  In a sauce pan heat up your chicken stock.  Don’t let it come to a rapid boil, if you see it starting to bubble up just turn it down to low.  Chop up your broccoli so they are relatively the same size and mostly florets over stems.  You can still keep stems but your end result may not be as creamy then.  Add your broccoli to a hide sided sautee pan.  Here is the important part..only add the stock a cup or two at a time.  You do not want the broccoli to be fully submerged and boiling in the stock.  You want the broccoli to slowly suck up the stock and eventually it’ll end up being so creamy that you wont even have to blend it, just stir it gently with a spoon.  Keep repeating this step until you achieve creamy broccoli sauce.  Let the stock cook off slowly before adding more stock.  Also make sure to not run of of stock and the broccoli ends up burning.  It wont be ruined but it just might have a bitter flavor.  When your broccoli gets to the point where you can stir it with a spoon and it turns into a sauce its time to season.  Chop up a couple anchovy fillets into tiny pieces and add to the sauce and stir.  Do not be afraid of this step!! It does not end up tasting fishy or funky.  This is that Umami flavor you always hear about on food network!  Add salt and red pepper flakes and just simmer to let the flavors meld, about 5 minutes.  Feel free to add Parmesan if your diet allows.

If you are adding this to pasta then just cook your pasta to al dente and toss in the broccoli sauce.  I made mine with zoodles (zucchini noodles).  For zucchini noodles I spiralized a whole zucchini and added it to already heated sauce on the stove and just tossed it until heated through.  Enjoy!


Excuses, excuses


My intentions of this post isn’t to be rude but to just be blatantly honest.  This isn’t just against others out there but this is a reflection of my own situations that I have been able to push through.  Today was a really good day and I need to have something to remind myself that when I free myself of excuses I can do really amazing things.

I have mentioned in past posts that I am really..really..really..bad at box jumps.  I can do them but it takes all my power and strength to jump on that box and get back down.  Once I am down I stare at that box pretending that I am floating back up on it.  I adjust my clothes..since you know, jumping 9 inches up in the air just messes up the entire wardrobe..I take deep breaths, get a sip of water..and maybe at some point I will jump and repeat.

When I saw that this weeks Lurong Challenge was to do 50 box jumps with a 16″ box I laughed!  Well first I was ticked because I said to myself “but the first workout had box jumps! WTH!”  I told myself there’s no way around it you’re going to have to just do it or face the fact your score is gonna suck.  Last night I noticed that step-ups are allowed and that sort of soothed me.  However, I couldn’t shake the feeling that I didn’t want to be the heavy chick that can only step up on a box and not jump so I had my heart set on at the very least – trying.

Also just to set the scene..I have literally avoided workouts with long runs because I am slow as all hell when running and never want to embarrass myself.

So now that the scene is set..lets just say I killed it today.  I did all 50 16″ box jumps and the 50 KB swings and then finished off with a mile run with a fellow crossfitter who also tackled the challenge today.  I would love to thank her for her support today cause I nailed 2 things that I have previously been making excuses for.

Since I was in such a good mood after how well the morning went and how I tackled two major fears of mine I really had to reflect on my journey.  I have had a bad couple of weeks.  I got out of my daily crossfitting because I was having a very bad AI flare.  I was very down that I couldn’t do my usual workouts but I was able to walk! So walk I did!  I walked the dog, I walked at work..walk walk walk.  In the past I would have said “im sick…i just can’t” but where would that get me?  So that people understand and don’t leave comments “if youre sick then don’t workout!” I am sick all the time.  I have an auto immune disease and my body hates me.  If I just always took a break when I got sick..I would never workout.   I do know that when I flare though that crossfit is out.   If I was deathly sick well that’s another story.

  Who are the excuses for anyway?  To make yourself feel better or to try to prove to others you can’t accomplish your goals?  Either way you’re only hurting yourself.  I wanted to list recent excuses/negativity and how I squashed them.  Maybe you too can find a way to squash your excuses.

I can’t do box jumps – I haven’t tried to improve my box jumps

I am a really bad runner – A bad runner is still a runner.  I at least try

I am too tired to workout – it’s 5am..everyones tired.  Sleeping in doesn’t get you any closer to your goal

I dont want to workout today – Why? If there’s no real excuse, remember how good you feel when you do

I don’t have enough money to eat healthy this week – Hello Aldi

It’s too cold/hot/rainy/snowy – Good thing the gym is inside…

I won’t ever achieve my final goal – You’re halfway there

The WOD is too difficult to go today – Theres always a scale and no one will judge you

But I am craving XYZ – It will still be there later

No one else around me eats healthy – That’s on them.  It’s called willpower

No one else works out with me – See above.

Honestly there is so much more that I have conjured up in my brain that has tried to stay in my way.  The best way I can explain it is that I have to treat myself like I would treat a child.  Lots of positive reinforcement but tough love when it counts.  If a child keeps on doing the same thing wrong over and over and all it’s doing is hurting them..are  you just going to keep saying “it’s okay..maybe next time you’ll do better” or will you finally start to put your foot down and possibly recommend another approach?  I can’t keep telling myself “you know its okay you ate that cake..theres always tomorrow!”  Yes..and then another tomorrow and another tomorrow and so on.  At some point it’s just time to be honest to yourself.  Pack away those excuses, negativity and coddling.  Get it done 😉