A woman in one of the classes I was assistant coaching this week said this to me.

I watched her lift during the strength building portion of class and said “nice job, that looked really good.” She just shrugged it off, with an Eeyore-esque look on her face. She always does this.

“Why do you always do that?,” I finally asked her.

“Because I’m not good at anything,” she replied. I told her that wasn’t true; she smiled slightly and then walked away to put her weights up.

It broke my heart because I’ve been her. I hope she begins to realize her abilities and her capabilities. I don’t know if I can help through encouragement, but I can try.

July is BBQ season. OK, it’s always BBQ season, but July especially means BBQ, which means Whitney, AccidentalAthlete’s guest foodie, is bringing readers an ancho chile pulled pork recipe. I’m allowing it, even though it’s a Southern Carolina style sauce.

You will need a large crockpot for this and a fine chunk of meat! This recipe is an oldie but a goodie from Paleospirit.com. If you’re cooking it for the week, just dump the meat back into the pot with the sauce and let it soak up all that goodness!

Some of the ingredients are below. Get the full recipe here:

Dry Rub Ingredients:

2 tablespoons ancho chile powder
2 tablespoons course sea salt
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon dry mustard
1 teaspoon cayenne pepper

For the pork:

1 (7-9 pound) pork roast, either shoulder or butt
1/4 cup water

John Wooden has an amazing TEDTalk, not surprisingly, on the difference between winning and succeeding. His main point, “Never try to be better than someone else.” It’s about being your best.

Check it out here.