I was never someone who enjoyed running. I wasn’t especially into sports; given the choice, I would pick an intense game of tennis over a run any day. Running always felt tedious, and aside from the annual 2.4 km jog required for school fitness tests, running and I were strangers — in fact, I disliked it.
Running felt monotonous and pointless to me. Why do people sign up for marathons? It made no sense, and for years I treated running with mild disdain.
I tried it occasionally — once I joined Juan for a jog around the Jardín Botánico by the apartment we used to live in. That was the only time I ran in three years, and it confirmed my dislike. After that, I shrugged and returned to a life without running.
Then this year, on a whim, I signed up for an annual membership at a sports club on Avenida Cabildo. On my first day the instructor put me on the treadmill.
I braced myself. Surprisingly, I found an unexpected fondness for the machine. I liked watching the timer, and as I moved — walking briskly at first and then into a slow jog — the act of running was still boring, but my perspective had shifted.
Instead of dreading the stitch and discomfort, I began to see running as a challenge to overcome. That made all the difference.
Now I run once a week — not much, but better than nothing after years of inactivity. I still get stitches and struggle to control my breathing, and my stamina is poor: I can’t run more than about six continuous minutes before I need to stop, stretch, and coax myself to continue. If I’m too tired, I walk the rest of the time.
Each time I force myself to jog a little further, even when my muscles protest, I feel like I’m pushing back against resistance. Mentally I need practice to trust that I can go farther than my tired legs suggest, and I’m aware I’m still far from fit.
That repeated practice — showing up and working at something you’re not yet good at, especially something you don’t love — produces small improvements. I’m not aiming to run marathons or race competitively. My simple goal is incremental progress: get 1% better every time, indefinitely.
This idea applies beyond running. To grow in any craft or passion we need discipline: set aside time to practice, keep going even when bored or tired, and treat the work with professionalism. Resistance will show up — every time — and it’s easy to let it stop us. What sets people apart is whether they stand up and keep fighting resistance day after day.
For me that means practicing my writing and food photography regularly, and adding one more minute to each treadmill session. Even when I don’t feel like it. Even when I’m busy. Even when skipping feels easier.
What about you? What are you working on today? In which areas do you face resistance? Are you getting up, showing up and putting in the work?
To help fuel that persistence, here’s a recipe for gluten-free polenta bruschetta — a simple, satisfying snack to keep you energized and motivated.
Made with creamy polenta pan-fried until crisp and golden, then topped with diced onions, cherry tomatoes, fresh basil and olive oil, this gluten-free polenta bruschetta is a tasty, energizing bite to keep you going.
Gluten-free Polenta Bruschetta
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- Author: felicia | Dish by Dish
- Total Time: 55 mins
- Yield: 4 servings 1x
Description
Creamy polenta is cooked, cooled, sliced and pan-fried until crisp, then topped with a bright mix of diced onion, cherry tomatoes, fresh basil and olive oil. This gluten-free polenta bruschetta is flavorful and energizing.
Ingredients
Units
Scale
- 1 cup polenta grain
- 2 cups water
- 2 cups milk
- A generous shake of salt
- 4 tablespoons butter
- 1 cup grated Parmesan cheese
- 1 onion, diced
- 1 1/2 cups cherry tomatoes, diced
- 1/2 cup chopped basil leaves
- 3 tablespoons olive oil
- Salt to taste
Instructions
- Combine milk and water in a pot, add a generous pinch of salt and bring to a boil.
- When the liquid boils, pour the polenta in a slow “rain” while whisking constantly to avoid lumps; continue stirring for 10–15 minutes until smooth and thick.
- Stir in butter, Parmesan and additional salt to taste.
- Spread the polenta into a flat layer on a rectangular tray and allow it to cool and set.
- Once set, cut the polenta into small triangles about the size of bruschetta.
- In a pan with a little oil, pan-fry the polenta triangles on both sides until crisp and golden.
- Combine diced onion, cherry tomatoes, basil, olive oil and salt in a bowl.
- Top the crispy polenta triangles with the tomato-onion-basil mixture and serve.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Snacks
- Cuisine: Gluten-Free