When I was first diagnosed with Multiple Sclerosis, it felt like the world shifted beneath my feet. And although I had never heard of MS, my husbands face told me that life as we knew it was going to be changing. Suddenly, everything I had taken for granted — walking without pain or stumbling, thinking clearly, having energy for the day — became uncertain. MS is like a storm that shows up without warning and doesn’t always leave. But here’s the truth I’ve discovered through this journey: I am still standing.
And so are you
Living with MS means waking up to a body that sometimes doesn’t cooperate, a mind that may feel foggy, and a spirit that gets tested — often. But every single day we show up, we fight back in small ways that are sometimes nothing short of remarkable. Making breakfast? That’s a victory. Asking for help when we need it? That’s strength. Laughing on the hard days? That’s resilience.
I’ve learned that I don’t have to “fake” being positive or upbeat, I actually feel that way many many days. I choose hope over fear — sometimes moment by moment. There’s power in owning both the light and the dark. Some days I’m full of gratitude and peace. Other days I’m frustrated, tired, and scared. MS doesn’t follow a script, and neither do I, but I always go back to counting my blessings and honestly, while those blessings have always been there, I am more aware of them now than before my diagnosis – if that isn’t a silver lining, I don’t know what is.
Here’s what I hold on to:
I am not alone, and neither are you.
Our value is not defined by our productivity, challenges, attitude or mobility.
We can inspire others not because we’re perfect, but because we keep going.
One of the most beautiful things I’ve discovered is there is a community of people who understand the challenges we face — fellow warriors who know what it means to fight an invisible battle every day. If you’re reading this, maybe you’re one of them. Maybe you’ve had a hard week, or you’re navigating a new symptom, or you’re just tired of being tired.
Let me tell you something: You are doing better than you think. You are not weak — you are wise. You are not broken — you are brave. And your life, even with MS, still has purpose, joy, and love in it so pat yourself on the back and embrace the journey, wherever it takes you!
This is not the journey we would’ve chosen, but we’re on it. Together. And as long as we keep showing up for ourselves and each other, we are not just surviving — we are rising.
Keep going, my friend.
You’ve got this.
And on the days you don’t? I’ve got you.
After talking about resilience, I can’t help but think about one of my other coping tools: cooking. Creating something warm and wholesome reminds me that even small acts of care can be powerful. Here’s a recipe that’s become a part of my own comfort routine. If you are looking for an easy salad that holds up well in the fridge then look no further!
With strength and love,
Orzo Greek Salad
Ingredients
Salad Ingredients
- 2 Cups Orzo
- 1.5 Cups Red pepper Any colour will do – diced
- 3 Cups Spinach leaves Gently torn into large pieces
- 1 Cup Cucumber Diced & seeded
- 3/4 Cup Red onion Diced
- 5 Oz Green olives Drained & halved
- 5 Oz Kalamata olives If using pitted olives, halve them
- 8 Oz Feta cheese Crumbled
Dressing Ingredients
- 1/2 Cup Canola oil
- 1/4 Cup Olive oil
- 1 Lemon Juiced
- 2 Tsp Greek Seasoning
- 1 Tsp Sea salt
- 1 Tsp Black pepper
- 2 Cloves Garlic Crushed
- 1 Tbsp Dijon Mustard
Instructions
- Bring a pot of water (4 cups) to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.In a small bowl, whisk the canola oil, olive oil, lemon juice, greek seasoning, garlic, dijon and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.
I loved what you wrote in this. It’s been ages since I wrote a blog. Not for lack of subject, more for lack of energy. However, you have said so much of what I would’ve said if I wrote my own. Thank you
/thanks so much for reading! I’ve been off my game as well but it sure does feel good to be back! Thinking of you