I have this tendency to get sucked into things. Once I get going on a project, I have trouble pulling myself away, whether it be redesigning my blog or editing a new podcast episode. I get caught up in TV shows (currently Veronica Mars), obsessed with new-to-me breakfasts (hello, avocado + scrambled eggs on toast) or wrapped up in board games, wanting to play the same one over and over (um, Le Havre).
But this week, I’ve found myself floating from project to project, struggling to actually sit down and commit to doing any one thing for more than 20 minutes. It makes it difficult to actually get anything done.
So I’m focusing on two things:
1. Putting short, actionable items on my to-do list. I’ve been doing a lot of research lately for various projects, but this week the focus just hasn’t been there and what should take me 30 minutes to read about is taking an hour. So when I can’t concentrate, I’m doing all the little tasks I need to catch up on – making phone calls, sending emails, filing paperwork. It gets me into “work mode,” and gives me the momentum to leap into bigger projects.
2. Being mindful of my time and how I’m feeling. This week, I’ve been working what Dan and I call “second shift.” I’ve been more on-task in the evenings lately, so I’m using the mornings to run errands, work out, and relax. I start working mid-afternoon, take a break for dinner, and work until bedtime. I don’t want to make this schedule a regular thing (I’d never get to hang out with Dan or our friends if I did), but mixing up my timeline and working when I have the energy and motivation to do so seems to be helping.
One area where I’m not struggling for motivation? My food. I’ve been all about the whole grains lately. On any given day, we have two or three containers of different leftover cooked whole grains in the refrigerator, ready to be used as the base for any number of meals. At breakfast, I top some brown rice with eggs and avocado, or stir some almond butter, fruit and flax seeds into a bowl of quinoa. I toss some farro with wilted greens and some pork for lunch, or reheat some fried rice. Or, in this case, I mix barley and guacamole with a cilantro and lime-marinated chicken for a quick burrito bowl dinner.
This cilantro lime chicken is flavorful and juicy. Serve it over rice as part of a burrito, in a taco or on top of a salad.
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken breasts
- Whisk the lime juice, oil, cilantro, salt and pepper. Pour the marinade into a large zipped plastic bag.
- Pat the chicken dry and add it to the bag. Zip the bag closed, squeezing out as much air as possible as you do so.
- Marinate at room temperature for 30 minutes.
- Heat a grill or grill pan to medium-high. Add the chicken and grill for 4-6 minutes per side, so that grill marks develop on both sides and the chicken cooks through.