It's okay to be busy and it's okay to not be. Learning how to be both AND happy is key.
You may have noticed that I'm about 5 days late for a new blog post! HAHAHAHA! Well, that happens, because at the end of the day, my kids are my first priority, then somewhere in no determinate order fall me, my husband, and my work. My blog simply isn't my first priority, and probably not in my top 5, but writing is important to me, so I'm back after a VERY busy weekend and settling back into a rhythm.
When was the last time you sat down and wrote out your priorities in order of importance? Or made a 1 month goal, 6 month goal, 1 year goal, and 5 year goal list? If it's been a while, I highly recommend it. And here's why....
How often do you say these words, or hear other people say "I'm just so busy!" or "I'd love to, but I just can't right now because I'm so busy!" I won't lie, those words are like nails on a chalkboard to me. AND truth be told, I catch myself saying them occasionally. The trouble with saying "I'm too busy" is that it implies that the other person isn't. And I KNOW for a fact that the majority of women in my sphere right now, especially the moms are ALL busy. Hard stop. All of them. There isn't a single one that isn't busy. But what differs greatly is our priorities and that's okay.
When you have a really clear picture of what your priorities and goals for the future are, it makes saying "yes" or "no" to something that much easier. And instead of saying "I'm too busy" what if we were honest and said instead "that sounds really lovely, but it's just not a priority of mine right now and I need to focus my limited amount of time and energy on the things at the top of my list." And what if we could all say and hear those words without judgement.
For instance, if you've been reading my blog and you're thinking, "Nope, I'm way too busy to cook in the evenings." What if you were able to mentally look at your goals and priorities lists and then make an actual call about your "ability" to cook meals at home. If maybe losing weight, being healthier, setting good food habits for your kids, learning about cooking, eating dairy free, etc are NOT at the top of your priority list, then that's okay! Own that shit! But if those things ARE in fact at the top of your list, could you ask yourself what is NOT, but is getting in the way of your priorities. We oftimes allow things that are in fact way down our priority list to get in the way of our real goals and priorities and this leads to a sense of busy-ness, a detachment from our purpose, and even feelings of depression and anxiety. Cooking like this is NOT always at the top of my lists. I didn't cook a single meal outside the occasional piece of toast in the 6 weeks after I had my son (Thank goodness for dear friends and my meal train). And for the first 6 months post partum we ordered a LOT of food from Uber Eats and I subscribed to Sun Basket for the rest of our meals. I didn't have the mental energy to put into meal planning and cooking and it simply didn't fall high enough on my list to do so. But right now it is. Neither is wrong, and neither is right. It's either wrong or right for right now.
We should not have to apologize or atone for a differing set of priorities. We are all in different seasons of our lives which all carry with them different focuses.
So here's a meal that I feel serves both ends of the spectrum! I made these on Thursday night after a full day of playing with the kids, running errands, cleaning, working in the garden and found myself having had a very full day, but with nothing "prepped" for dinner. This meal comes together in 15 minutes, maybe 20. If you're a vegan or just want a really fast meal, you could sub in warmed black or pinto beans for the salmon and have a meal in under 10 minutes!
4 5-6oz portions of wild salmon, skin on
2-3 avocados, cut into quarters then sliced thinly
1/4 of a green cabbage finely sliced
green onions, chopped
A few leaves of crunchy green lettuce, chopped fine
Chipotle "Just Mayo" (this is vegan deliciousness!)
8-12 medium sized tortillas of your choice, or sub in butter lettuce leaves for a carb-free dinner
Salt and Pepper
1. Pat your salmon dry with a paper towel or cloth then liberally salt and pepper both sides
2. Heat a cast iron griddle or large pan on high then spray liberally with olive oil spray
3. Place salmon skin side down on your hot griddle and cook without turning for about 5-7 minutes
4. While salmon is cooking, warm the tortillas in the oven at 250 degree and chop greens if you haven't already
5. Turn over the salmon once the skin is crispy and lightly browned, cook for 1-2 minutes then turn off the heat but leave the salmon in the pan to finish cooking.
6. Lay out your tortillas on your plates and spread the chipotle mayo, then your salmon, avocado slices, cabbage, lettuce and green onions. Sprinkle with a little salt and pepper and serve.