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10 words stuck with Mr. Sonnier for 15 years. They turned him from janitor to principal.

There's that person in life that says something to you and it stays with you forever.

For Joseph "Gabe" Sonnier, who was the janitor at Port Barre Elementary School, those words came one day in 1985. The principal of the school pulled him aside.

"I'd rather see you grading papers than picking them up," principal Wesley Jones had said to him, as Sonnier recalled to CBS.

He'd never forget those words. Sonnier continued on with his job as the loving and respected janitor that he was, but 15 years later, he revisited what Jones had said.

All GIFs via "CBS Sunday Morning."

He decided to go for it.

Sonnier decided to go back to school and become a teacher. At 39 years old. All while still working full-time as Port Barre Elementary's janitor.

"I would come to work at like five in the morning and leave at seven and go to school all day, and then come back and finish up my eight hours of work here, and then go home and do homework," he told Fox2Now.

Oof. That's quite a day ... every day. But the hard work paid off in a big way.

He got his Bachelor's degree and became a teacher in one of the very classrooms he used to clean.

And when he later got his master's degree? Well, the best thing happened. Everything came full circle.

Port Barre Elementary announced its new principal in November 2013, and it was their very own Mr. Sonnier.

Hooray, Mr. Sonnier!

Although that definitely didn't stop him from cleaning his own office.

Mr. Sonnier's story just goes to show that if you've got a goal, go for it. And if you believe in someone's potential — tell them.

"Don't let your situation that you're in now define what you're going to become later," he said. "I always tell them it's not where you start, it's how you finish."

I'd go on to add, it's also who you meet and are inspired by along the way.

Hear more about the incredible Mr. Sonnier in this "CBS Sunday Morning" feature:

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10 anti-holiday recipes that prove the season can be tasty and healthy

Balance out heavy holiday eating with some lighter—but still delicious—fare.

Albertson's

Lighten your calorie load with some delicious, nutritious food between big holiday meals.

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The holiday season has arrived with its cozy vibe, joyous celebrations and inevitable indulgences. From Thanksgiving feasts to Christmas cookie exchanges to Aunt Eva’s irresistible jelly donuts—not to mention leftover Halloween candy still lingering—fall and winter can feel like a non-stop gorge fest.

Total resistance is fairly futile—let’s be real—so it’s helpful to arm yourself with ways to mitigate the effects of eating-all-the-things around the holidays. Serving smaller amounts of rich, celebratory foods and focusing on slowly savoring the taste is one way. Another is to counteract those holiday calorie-bomb meals with some lighter fare in between.

Contrary to popular belief, eating “light” doesn’t have to be tasteless, boring or unsatisfying. And contrary to common practice, meals don’t have to fill an entire plate—especially when we’re trying to balance out heavy holiday eating.

It is possible to enjoy the bounties of the season while maintaining a healthy balance. Whether you prefer to eat low-carb or plant-based or gluten-free or everything under the sun, we’ve got you covered with these 10 easy, low-calorie meals from across the dietary spectrum.

Each of these recipes has less than 600 calories (most a lot less) per serving and can be made in less than 30 minutes. And Albertsons has made it easy to find O Organics® ingredients you can put right in your shopping cart to make prepping these meals even simpler.

Enjoy!

eggs and green veggies in a skillet, plate of bacon Not quite green eggs and ham, but closeAlbertsons

Breakfast Skillet of Greens, Eggs & Ham

273 calories | 20 minutes

Ingredients:

1 (5 oz) pkg baby spinach

2 eggs

1 clove garlic

4 slices prosciutto

1/2 medium yellow onion

1 medium zucchini squash

1/8 cup butter, unsalted

1 pinch crushed red pepper

Find full instructions and shopping list here.

bow of cauliflower ham salad Get your cauliflower power on.Albertsons

Creamy Cauliflower Salad with Ham, Celery & Dill

345 calories | 20 minutes

1/2 medium head cauliflower

1 stick celery

1/4 small bunch fresh dill

8 oz. ham steak, boneless

1/2 shallot

1/4 tspblack pepper

1/4 tsp curry powder

2 tsp Dijon mustard

1/4 tsp garlic powder

3 Tbsp mayonnaise

1/8 tsp paprika

2 tsp red wine vinegar

1/2 tsp salt

Find full instructions and shopping list here.

tofu on skewers on a plate with coleslaw Plant-based food fan? This combo looks yums. Albertsons

Grilled Chili Tofu Skewers with Ranch Cabbage, Apple & Cucumber Slaw

568 calories | 20 minutes

1 avocado

1/2 English cucumber

1 (12 oz.) package extra firm tofu

1 Granny Smith apple

3 Tbsp (45 ml) Ranch dressing

1/2 (14 oz bag) shredded cabbage (coleslaw mix)

2 tsp chili powder

1 Tbsp extra virgin olive oil

1/2 tsp garlic powder

1/2 tsp salt

Find full instructions and shopping list here.

frittata in a cast iron skillet Sometimes you just gotta frittata.Albertsons

Bell Pepper, Olive & Sun-Dried Tomato Frittata with Parmesan

513 calories | 25 minutes

6 eggs

1/2 cup Kalamata olives, pitted

2 oz Parmesan cheese

1 red bell pepper

1/2 medium red onion

8 sundried tomatoes, oil-packed

1/4 tsp black pepper

1 Tbsp extra virgin olive oil

1/2 tsp Italian seasoning

1/4 tsp salt

Find full instructions and shopping list here.

plate with slices of grilled chicken and a caprese salad Caprese, if you please.Albertsons

Balsamic Grilled Chicken with Classic Caprese Salad

509 calories | 25 minutes

3/4 lb chicken breasts, boneless skinless

1/2 small pkg fresh basil

1/2 (8 oz pkg) fresh mozzarella cheese

1 clove garlic

3 tomatoes

1 Tbsp balsamic vinegar

4 3/4 pinches black pepper

1 1/2 tsp extra virgin olive oil

3/4 tsp salt

Find full instructions and shopping list here.

four stuffed mushrooms on a plate These mushrooms look positively poppable.Albertsons

Warm Goat Cheese, Parmesan & Sun-Dried Tomato Stuffed Mushrooms

187 calories | 35 minutes

1/2 lb cremini mushrooms

1 clove garlic

1/2 (4 oz) log goat cheese

1/4 cup Parmesan cheese, shredded

2 sundried tomatoes, oil-packed

1 1/4 pinches crushed red pepper

1 tsp extra virgin olive oil

1/4 tsp Italian seasoning

2 pinches salt

Find full instructions and shopping list here.

plate with open English muffin with goat cheese and sliced baby tomatoes on top Move over, avocado toast. English muffin pizzas have arrived.Albertsons

English Muffin Pizzas with Basil Pesto, Goat Cheese & Tomatoes

327 calories | 10 minutes

3 Tbsp (45 ml) basil pesto

2 English muffins

1/2 (4 oz) log goat cheese

1/2 pint grape tomatoes

3/4 pinch black pepper

2 pinches salt

Find full instructions and shopping list here.

pita pocket on a plate filled with veggies, meat and cheese This pita pocket packs a colorful punch.Albertsons

Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley

313 calories | 20 minutes

1/4 (8 oz) block cheddar cheese

1/2 bunch Italian (flat-leaf) parsley

4 oz oven roasted turkey breast, sliced

1/2 (12 oz) jar roasted red bell peppers

1 whole grain pita

3/4 pinch black pepper

1/2 tsp Dijon mustard

2 tsp mayonnaise

Find full instructions and shopping list here.

plate with toast smeared with avocado and topped with prosciutto Did we say, "Move over, avocado toast?" What we meant was "Throw some prosciutto on it!" Albertsons

Avocado Toast with Crispy Prosciutto

283 calories | 10 minutes

1 avocado

2 slices prosciutto

2 slices whole grain bread

1 5/8 tsp black pepper

1/2 tsp extra virgin olive oil

1/8 tsp garlic powder

1/8 tsp onion powder

Find full instructions and shopping list here.

bowl of chili with cheese and green onions on top Vegetarian chili with a fall twistAlbertsons

Black Bean & Pumpkin Chili with Cheddar

444 calories | 30 minutes

2 (15 oz can) black beans

1/2 (8 oz ) block cheddar cheese

2 (14.5 oz) cans diced tomatoes

2 cloves garlic

2 green bell peppers

1 small bunch green onions (scallions)

1 (15 oz) can pure pumpkin purée

1 medium yellow onion

1/2 tsp black pepper

5 7/8 tsp chili powder

1/2 tsp cinnamon

2 tsp cumin, ground

1 tsp salt

1 Tbsp virgin coconut oil

Find full instructions and shopping list here.

For more delicious and nutritious recipes, visit albertsons.com/recipes.

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10 words stuck with Mr. Sonnier for 15 years. They turned him from janitor to principal.

There's that person in life that says something to you and it stays with you forever.

Sonnier decided to go back to school and become a teacher. At 39 years old. All while still working full-time as Port Barre Elementary's janitor.

He got his Bachelor's degree and became a teacher in one of the very classrooms he used to clean.

Port Barre Elementary announced its new principal in November 2013, and it was their very own Mr. Sonnier.

Mr. Sonnier's story just goes to show that if you've got a goal, go for it. And if you believe in someone's potential — tell them.

Balance out heavy holiday eating with some lighter—but still delicious—fare.

Breakfast Skillet of Greens, Eggs & Ham

273 calories | 20 minutes

Creamy Cauliflower Salad with Ham, Celery & Dill

345 calories | 20 minutes

Grilled Chili Tofu Skewers with Ranch Cabbage, Apple & Cucumber Slaw

568 calories | 20 minutes

Bell Pepper, Olive & Sun-Dried Tomato Frittata with Parmesan

513 calories | 25 minutes

Balsamic Grilled Chicken with Classic Caprese Salad

509 calories | 25 minutes

Warm Goat Cheese, Parmesan & Sun-Dried Tomato Stuffed Mushrooms

187 calories | 35 minutes

English Muffin Pizzas with Basil Pesto, Goat Cheese & Tomatoes

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Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley

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Some users, however, questioned why there needs to be a difference between vacation time and sick days; after all, one asked, aren't vacations intended to improve our mental well-being?

Many users were astounded that a CEO would be that understanding of an employee's mental health needs.

Ben Congleton, the CEO of Parker's company, Olark, even joined the conversation himself.

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The Lonely Funeral project was started by poet Frank Starik, who wrote, "Everyone—and this is the point—every person deserves respect."

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