So much for the “it’s not just rainbows and unicorns here” disclaimer. It’s raining rainbows today.

I shared Ruby’s Rainbow with you in March, and you all helped them raise the roof on their fundraising for the 3-21 Pledge campaign. Because of that, 32 individuals with Down syndrome received letters this week, informing them that Ruby’s Rainbow would help send them to college. Liz, Ruby’s Rainbow founder, texted me a picture of the rainbow-colored envelopes the day they went out–a text now wedged between a hundred other texts filled with recipient photos, ideas for growth, words from recipient’s families and new goals. Two time zones behind me, she’s often the first to text me in the morning and the last to text at night, her mission always the same: let’s send more people with Down syndrome to college. Let’s reach more people. “I’m sorry if I’m bothering you with all these! I promise I’ll stop,” she recently texted. But I can’t let her stop.

Ruby’s Rainbow is on fire.

Remember Zach?

Zach graduated from WCU’s UP Program this summer and is now living independently in his own apartment. He also finished his half marathon this year.

Ruby’s Rainbow just launched their 2015 RainBOWL auction online this morning. There are over 100 items in the boutique, sales of which will help provide more higher education opportunities to people with Down syndrome. Some of my favorite shops generously donated products, and there is plenty more (including many local shops and restaurants in the Austin, Texas area if you live nearby).

Brandon Gruber (a 2015 Ruby’s Rainbow participant) is an artist and donated some of his artwork to the auction.

And more Ruby’s Rainbow Auction items from some of my favorites:

1. Mark Poulin Sloth Family Necklace Set
2. Sophie & Lili Handmade Doll
3. Brandon Lack Original “Flower Garden”
4. The Measure Designs Sunsuit
5. Charlottesville Necklace from Sookie Sookie
6. Handmade Lion Mobile from Pink Cheeks Studio
7. North American Bear Company ABC Activity Mat
8. Detention Tees $20 Gift Card
9. Livie & Luca Your Pick Shoes
10. North American Bear 3 Little Pigs Nesting Puppets

Go check it out, shop and know that your purchases are providing opportunities for individuals with Down syndrome. I need more texts from Liz. Let’s help them continue to grow!

 We love the way Lean Cuisine is using their brand power to promote celebrating a woman’s true worth. This post is written by me and sponsored by Lean Cuisine.

It was adolescence for me—when something shifted and how I valued myself no longer simply included how much fun I was having or how loved I felt. Unbeknownst to my mom, I checked out a stack of Seventeen magazines from the library, read them cover to cover, ripped out a few pages where no one would notice and started a supermodel folder that would slowly grow while my worth shrunk. I made new rules for myself based on the pictures I saved of girls who were prettier than me, and my goals now included straighter teeth, whiter teeth, tanner skin, clearer skin, nails that weren’t bitten, straighter hair, blond hair, longer hair and a number I memorized and can still recall—Niki Taylor’s weight when Seventeen interviewed her for an article that would leave a lasting impression on a young teen girl.

That ridiculous number became part of my value system, and even when I outgrew teen magazines and felt embarrassed about the blue folder stuffed with pictures of waifish girls and Cover Girl models, I hung on to it, applauding myself when I felt comparable and later in college, feeling less than for how my weight had changed. I gained, I lost, I ate, I ran, I binged, I starved and I climbed onto scales—the one in my bedroom at my dad’s house and the one under the counter in my grandma’s bathroom— to measure who I thought I was. And when you’re using fluctuating numbers to quantify precious immeasurable worth, here’s how it usually pans out: not good enough.

I don’t know exactly when it changed for me, but I do know that in between scale-stepping days and today, I discovered a lot of other ways to weigh myself. I found out that I would not crumble and die if I moved 1200 miles away from home on my own. I realized that I was a pretty good teacher and that pouring myself into creative lessons made me happy. I met friends, fell in love and observed my amazing body naturally change over time. I lost pregnancies, healed and welcomed three beautiful children—the way they value themselves a constant responsibility in these early worth-shaping years. I grieved over the news of a diagnosis, discovered deep truths about the power of perspective and learned more about the potential we each possess to use our voice and talents and love to help make someone else’s life better. I read more books and wrote more words and felt how both improved my outlook. And somewhere through all of it, I lost my scale. I can’t remember the last time I weighed myself with numbers.

The number game that starts with an Apgar score moments after we’re born snowballs into a quantitative mess where worth can get tangled up in meaningless numbers—standardized test scores, Facebook followers, Instagram likes, salaries, hits, weight and dress size—if we don’t fight to keep it free.

So WEIGH THIS:

I don’t know how much I weigh, but I know that I can write about 4 pages in my journal every morning, save 15 minutes of my day to talk to my sister, recognize 8 new words my daughter says and run 1 more block than I usually can today—because I’m feeling feisty—before stopping to catch my breath. I don’t know how much I weigh but I’ll tell you how good it felt to hold Nella in my lap this week in a cozy theater for a movie that lasted 1 hour and 42 minutes.

I know how many sea stars we collected the other night—11—before pushing them back out to sea and how many books I’ve saved to read this summer—more than I’ll probably get to. I understand that numbers in life fluctuate, and I accept that because I know I’m not a number, and I certainly want my children to know that they aren’t either.

So naturally, I love what Lean Cuisine is promoting right now: that women should be valued by their accomplishments instead of their appearances. Watch this.

Going to let a scale tell you what you’re worth? Hell no. We are so much more than that.

So what is it? What do you wish people would weigh you on besides your weight? What are you most proud of? Put it out there! Share what really matters to you with hashtag #WeighThis. I’ll collect some favorites and share your words in another upcoming post. Show your scale who’s boss.

What do I weigh?
I’m most proud of my self talk voice within that, over the past few years, has grown more powerful and steady. When I’m challenged, when I fail, when I feel insecure, scared, sad, unsure, this voice has some pretty good things to say and I’m listening more and more. I want the weight of that voice to grow stronger and louder—to tip the scale, and I’m proud of the way that’s happening.

Thank you Lean Cuisine for initiating such important conversation and for using your brand to celebrate the most meaningful things in life.

I can’t wait to hear how you all weigh in! #WeighTHIS

This post is sponsored by Blue Apron.

Last week, Lainey helped me turn our kitchen into a restaurant for some dinner fun with Blue Apron. I realized there are four words which quickly transform making dinner from chore to fun: “Hey, wanna play restaurant?” Menu-making, sign-designing and table-setting immediately followed along with delegations for dinner prep roles. I did not make supervisor.

It also helped that the ingredients for our meal and easy instructions for preparing it arrived on our doorstep in our Blue Apron refrigerated box earlier that day–and thanks to this week’s recipe, completely changed the way I’ll make pizza. We’ve always followed the basic pizza method of red sauce/mozzarella/pepperoni, but the pizza gods enlightened in the form of Spring Asparagus Pizza. I didn’t think I’d like the asparagus on pizza, but with the lemony ricotta mixture, it was amazing. And our simple salad had a tangy dressing that balanced it all perfectly.

Spring Asparagus Pizza with Butter Lettuce & Pea Tip Salad

1 1/2 pounds pizza dough
1 cup part-skim ricotta cheese
1 bunch asparagus
1 red onion
1 lemon
1 bunch basil
1/2 cup grated Parmesan cheese
2 teaspoons asparagus pizza spice blend (Italian seasoning & garlic powder–use half for pizza and half for salad)

Salad

1 head butter lettuce
2 ounces pea tips
2 tbs red wine vinegar
1 shallot
(other half of Italian seasoning + garlic powder mixture)

Prepare ingredients and preheat oven to 475° F. Like always, our farm-fresh pizza ingredients came in just the right proportions (no waste!).
Wash and dry produce. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 2-inch pieces.

Lainey snapped the asparagus…
(I tape butcher paper to our table for anything that makes a big mess now because it makes clean-up with kid helpers so easy–just leave all the scraps, roll up paper and throw away.)

…and was able to follow the recipe on her own thanks to easy directions and step-by-step photos.

Combine ricotta cheese, half of spice blend, and juice of the entire lemon (cut into 4 wedges). Season with salt and pepper to taste.

Lightly oil a large sheet pan. Gently stretch the dough to  a 1/4-inch thickness and transfer to oiled sheet pan. Carefully rub the dough into the pan to oil the bottom. Spread the lemon ricotta onto the dough. Top with the asparagus and as much the onion (sliced) as you’d like. Sprinkle with Parmesan cheese and season with salt and pepper. Look at that creamy ricotta mixture!

Pause for menu creation. Very important step.

Bake, turning halfway through, 14-16 minutes, or until lightly browned.  Remove from oven and let stand for at least 2 minutes before serving. Garnish with basil.

I love “Pizza Ria.” I mean, it makes perfect sense. Also note: the tiny bottle of antibacterial wash for her dad. She knows him well.

Brett fell in love with this easy salad dressing: Mix the red wine vinegar with the rest of the spice blend and add the shallot, minced. Season with salt and pepper and whisk in 2 tablespoons of olive oil. Just before serving, combine the pea tips and lettuce and coat with vinaigrette mixture.

The pizza was divine. The whole family loved it–the kids, with the asparagus and onion pulled off (hey, we tried), but Brett and I loved the toppings. Other than the ease of cooking, my favorite thing about Blue Apron is how it’s challenged our family to explore new tastes.

The first 100 readers will get 2 meals off their first Blue Apron order free when you sign up here.

Blue Apron has many more delicious chef-created recipes we’re anxious to try. Next on our summer list: Thai Chicken Meatballs and
Pan-fried Orange Shrimp.

Thank you Blue Apron!