WHAT IS SELF-IMAGE?

Self-image is the mental picture we hold of ourselves, shaped by our own beliefs and those projected onto us by others. Once accepted, these ideas—true or not—become woven into our identity.

It is a mosaic of experiences: how we interpret words, actions, and our inner dialogue. Everything from the car we drive, the job we hold, the clothes we wear, to the relationships and lifestyle we choose reflects this image we present to the world.

Notice what you wore today, how you styled your hair, or whether your shoes shine. These choices stem from a deep-seated belief about who you are—whether authentic or an idealized version you think the world demands.

A belief is simply something we accept as true, even if it is not.

Most beliefs form in childhood, absorbed from family, friends, teachers, and authority figures we trust. We adopt their words as truth, letting them root deeply, shaping attitudes and life experiences. Over time, they harden into core beliefs—resistant to change.

But are they your truth?

Imagine being told you would never be a good dancer. Many carry that label lifelong. Yet what if you took a class? Challenged the story?

Countless people have become exactly what others said they couldn’t—by questioning the belief.

Awareness is power. When you recognize limiting beliefs, you can rewrite them—and transform your life. Is your self-image accurate? Or is it quietly holding you back?

RECIPE OF THE MONTH

LASAGNA

Ingredients:

1-pound bulk Italian Sausage

Perfectly seasoned and crafted with care.

1 1/2 pounds lean ground beef

1 (8 ounce) package fresh mushrooms, coarsely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried Italian herb seasoning (optional)

1/4 teaspoon red pepper flakes

6 cups prepared marinara sauce

Ragu Robusto Parmesan & Romano Pasta Sauce 24 oz.

2 pounds whole-milk ricotta cheese

1 (8 ounce) container fresh mozzarella cheese, diced

2/3 cup freshly shredded Parmigiano-Reggiano cheese

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pinch cayenne pepper, or to taste

1/4 cup chopped fresh parsley

1 (16 ounce) package lasagna noodles

1 (8 ounce) container fresh mozzarella cheese, diced

1/2 cup freshly shredded Parmigiano-Reggiano cheese

Directions:

Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.

Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.

Preheat oven to 375 degrees F (190 degrees C).

Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.

Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.

Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.

Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.

Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.