Around this time last year I wrote a series of posts about improving productivity and work output through revamping your morning routine, avoiding decision fatigue, and maybe even opting for a fashion uniform to save precious brain space.
This year, I’m focusing on a more holistic approach. Have you ever noticed how much better your brain works when you’re eating healthfully? After a good workout? When you’re actually *gasp* getting the sleep all those doctors keep recommending? Oh, and don’t even get me started on STRESS and writing. Or, if you’re me, not writing.
Over the next month or so, I will be sharing with all you lovelies what I’m learning about balance and harmony…and how it impacts my life, especially on the creative side.
First Step: Food
Food is great. I like it. A lot. I love to cook. I also love to bake. I grow my own herbs and vegetables. I have watched The Great British Bake-Off way too many times. I think food can be beautiful and artistic and even healing. But for me, it’s all about the what and the how.
Sugar crashes and writing? Not friends.
Carb coma and writing? Also not friends.
Overall sluggish grossness from eating things that don’t agree with me? Probably qualifies as the enemy of writing.
Are you seeing a pattern here? Okay, so maybe everyone reading this now thinks I’m a delicate lady with a delicate lady stomach–while that may well be true–there’s more to it than that. What we eat has great impact on our bodies AND our brains, so why wouldn’t that spill over into our creative output? Healthy body, healthy mind, better writing. That’s the dream.
Second Step: Planning
Okay, so I had a bit of a step up on this part, because I’ve been doing menu planning and strategic grocery shopping and all that jazz for years. I started helping my mom when I was in middle school and never really stopped. In case this is all new to you (and even if it’s not!), I’ve included a few awesome resources for you to check out. These people are crazy good at this stuff. I want to be like them when I grow up.
My food this week (roughly):
Breakfast – Fage 2% with blood orange and 1 ounce roasted almonds with sea salt. Tea with splash of milk, no sugar.
Snack – two hard-boiled eggs and two dried apricots.
Lunch – homemade chicken salad with shredded chicken, greek yogurt, chopped pecans, and chia seeds. Served on spiral cut zucchini.
Snack – high fiber protein bar (I like these) and a small apple.
Supper – varies. I cook for my folks a couple times a week and they return the favor twice, so I have a nice variety of home-cooked, healthy suppers during the week without having to cook every night. Lucky me, eh?
Post-gym – 1 cup unsweetened chocolate almond milk and 1 tablespoon almond butter.
Third Step: Prepping
First, arrange cut flowers into vase-like containers. Because beauty is important.
Next, fix yourself a cup of tea. Food prepping takes time, and you’ll appreciate the refreshment. Trust me.
Organize your workspace. I also put the eggs on to boil at this point, but failed to procure photographic evidence. My bad.
And prep, prep, prep! Zucchini. (I used a Veggetti to get these awesome strands, but you do you, okay?)
Chicken salad. Literally shredded chicken, greek yogurt, salt and pepper, and chopped pecans. I add the chia seeds just before eating so they stay crunchy and don’t go all creepy and gelatinous in my salad. You’ve been warned.
Stacked neatly. They really take up very little fridge space. Win!
Eggs are done!
*Hint: I like to save the carton the eggs came in and put them back in it for storage in the fridge. Be sure to let them cool completely and dry them off first.
Bonus: my breakfast this morning, as described above.
Not pictured: apricots, apples, and protein bars for snacks. Or any of the evening meals that don’t yet exist. So sue me.
That’s it for me this week, kiddos! Happy Monday and all that! See you on the flipside.