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Thursday, March 24, 2011

Hurry up and slow down

The message has been loud and clear to me recently- SLOW DOWN. I am a serial multi-tasker. I talk on the phone while doing dishes, laundry, checking email...I text multiple conversations at the same time. I cook dinner, while emptying the dishwasher, taking out the trash, and loading the dryer...at the same time. But, who doesn't?? There are only 24 hours in the day, and I need to get as much done in those hours as humanly possible. Right?

After hearing a sermon a few weeks ago about "single-tasking" and being more present in every moment, I have paid closer attention to what happens when I am multi-tasking. I have always been absent-minded, misplaced things, zoned out while people are talking to me, and I am notoriously distractable. Could this all be a result of my multi-tasking ways? Likely...

I can't say that I am yet a recovering multi-tasker. But, I am working on it. Baby steps.

I am aiming to stop forcing my family to join in my multi-tasking by being over-booked and not allowing down time. I mean, what kid wants to rush from school to home, to hurry up and rest up before a rigorous gymnastics class, after which we rush home and eat dinner (hurriedly), and then rush upstairs for bath and bedtime, before which we hurry through a book? "Stop the madness!", I am telling myself. I am trying to relax, because life is NOT a race.

So, ironically, I am bringing you the world's fastest healthy dinner recipe. I love this one because I can step away from the stove and have some down time with my family after dinner. Time for a game of Chutes and Ladders, a bike ride, playing at the park, swinging on the rope swing in the backyard...and I guess we will let the kids tag along too.


The world's quickest Chicken (or vegetarian) tortilla soup
(As always, my measurements are not exact. Adjust to your liking. You know, just eyeball it)

1 box chicken or veggie broth

1 serving cooked brown rice (I use instant)

1 can rotelle diced tomatoes and green chiles

1/2 can corn

1 cooked chicken breast, cut into small cubes (or omit this, if making the vegetarian option)

4 oz. shredded cheddar, colby jack, or monterrey jack cheese

1 avocado, cut into small cubes (to garnish)

a palm full of cilantro, chopped (to garnish)

a few handfuls of tortilla chips


In a soup pot, combine all ingredients (except avocado and cilantro), and heat until cheese is melty. Before serving in soup bowls, crunch a handful of tortilla chips and fill bottom of bowls. Ladle soup over chips, garnish and serve.

Then, relax, since that whole process took only 10 minutes!


We did...








2 comments:

  1. I am a multi tasker and I have always been told multi taskers get less done, I need to work on that.

    ReplyDelete
  2. It's so hard to stop once it's become habit! :)

    ReplyDelete