It has been quite a year. A roller-coaster political adventure, re-integrating into work, and taking an opportunity to evaluate my goals afresh. I’m working on creating new avenues of opportunity, and focusing on health and wellness. We are back in our walking routine (although 10000+ steps a day campaigning was no holiday), getting around the city and finding pathways to joy and wonder. I’m looking forward to sharing food, wellness and attitude ideas with you again. (Major joy source: I’ll be a grandmother very soon. Stay tuned for news!)
Were you an active kid, and years later, not so much? Or maybe you were always more interested in sitting down with a good book, or watching movies on t.v.
Science has shown that we humans are programmed for activity. We need exercise to give our brains oxygen, not only to be fit, but also to be sharp and productive. That’s why it’s important to find ways to fit action into every day. How can you do this?
- Take a walk – at the beginning of your day, on your lunch break, or after work to decompress and make a clean break between work time and “me time”.
- Play a sport – any game that helps you move is a good game. (While you’re deciding which one, take a quick look at how the Moss Park Hockey League is making our pricey national sport affordable for kids).
- Cycle to work – see the route from a new perspective and get your heart started at the same time.
Next time you’re wrestling with a tricky problem at work, try moving around. Take a walk to a colleague’s desk, go down the stairs and up again, or even just stand up and stretch a bit. Every motion counts.
So here we are, week two. Some weeks there is more time to make a detailed meal plan, involving all three meals. Realistically, though, our breakfasts are similar – smoothie or oatmeal, sometimes granola, and the occasional egg dish. Lunches generally consist of a salad, some soup (made ahead and frozen or in the fridge), or leftovers from the previous night’s dinner. So we just made a list of dinners which we know by heart, or can easily find in a recipe book or favourite website.
Here’s the list:
Mushroom and lentil cottage pie
Country captain chicken
Once again we took stock of what was already in the house (the acorn squash needed to be used up from the holidays, although it will keep almost indefinitely in a cool place – and you might remember the veggie chili from a few days ago, leftover in the freezer). We needed some refreshing in the fridge – greens, salad stuff. We had used up the potatoes, and there was no lamb for the stew or fish for the risotto. Otherwise, most things were on hand.
We also tried this with squash recently, from one of our go-to sites, Cooking Light. It’s very searchable, by ingredient, name, or cooking method, and also, downloadable to apps like Paprika. We did make some adaptations to the recipe, since we hate dirtying extra dishes. First, we chopped the bacon, and put it on the parchment along with the squash rings. It was perfectly done at the same time as the rest of the recipe. Our rating? Delicious! (Also, since we don’t want to waste food, we baked all the leftover squash bits, sprayed with oil and sprinkled with chili powder, on a separate tray to be used in other recipes).
Thanks for visiting! Do you have meal planning challenges you wrestle with, or problems in using things you meant to make, but didn’t? I love to find novel ways to use up things that didn’t quite fit the plan.