Disclaimer: This post was written as a part of the GoodLife Fitness Blogger Ambassador Program, however all opinions expressed are my own.
As much fun as being unemployed for the past seven and a half months has been, I’m excited to get back into the routine of working. I think that’s what I found the most difficult about not working: the lack of a schedule.
I devoted a good chunk of my time (other than job hunting of course) to this blog, but I found it difficult to put myself on any kind of schedule. I guess because in the back of my mind, I knew I didn’t really have to.
I’m the kind of person that works well when I’m busy. When I know I have a lot on my plate, I am really good at dividing my time, making a schedule, and getting ‘er done. Which is good because I know I’m going to be busy come mid March when I start my job.
I’ll be working the standard 40 hour work week with a 40 minute commute each way on most days. Plus keeping up two posts a week (maybe one – we’ll see). Plus cooking, chores, and – fingers crossed – a healthy dose of leisure time. For my health and sanity, I also want to keep up working out at GoodLife Fitness hopefully four times a week. JZ is going to join the gym too, so I think that will be a great motivator for both of us to keep active despite our busy schedules.
Like I talked about it my post about packing a healthy lunch, one of the best ways to stay on top of my game during busy times is weekend food prep. I usually like to make one big batch meal, plus a pot of grains, some baked meat or tofu, and homemade snack bars. And I almost always have some sort of homemade dip on hand because they’re great for snacks and also as a simple packed lunch when paired with chopped veggies, crackers, and cheese.
This miso edamame dip, inspired by a dip I once tried by Sunflower Kitchen, is my latest favourite. I’m usually a hummus kind of girl, but I’m loving the change of using edamame and lentils instead. The edamame has a slight sweetness to it, which when combined with the salty miso and bitter tahini makes for one fantastic dip. Plus it’s vegan, gluten free, and nut free too so it’s great for parties. Or just devouring by yourself in the span of three days like I did!
- 1 cup edamame
- ½ cup cooked green lentils
- 1.5 tbsp miso
- 1 clove garlic, minced
- 2 tbsp water
- 2 tbsp extra virgin olive oil
- 4 tsp tahini
- 1 tbsp lemon juice
- ¼ - ½ tsp salt
- Combine the edamame, lentils, miso, garlic, water, olive oil, tahini, lemon juice and salt in a food processor and blend until smooth. Add more salt as needed. Top with freshly ground pepper, cilantro, and a drizzle of olive oil for serving.
How do you stay on your A game and get everything done when you’re busy?