Archives for the month of: May, 2011

Like clockwork, it’s yet another time of the year when the pathetic excuse for my normal day to day balance implodes.   What is it this time?  Normal work stuff combined with trying to wrap up my last CFA exam.  After this, there will be no more standardized, 300-study hour exams.

Yet after all this time, you’d think I’d have learned some coping strategies to not let things get too overwhelming, right?   Eat right, exercise, get plenty of sleep.

Even with all that, I still suck.   I’ve only got 2% of my brain able to function on something other than the exam and work. 

I realized that I posted two quinoa recipes in a row.  I’m really a newcomer to quinoa, so I did not intend for that to happen.  I guess the 2% of my functional brain couldn’t put two and two together. 

Last week, I took a break one evening  after studying to make an adaptation of a bean salad in Cooking Light.  (yes, I have a thing for beans. There is no explaining this).  It was delicious – AND DH even had it for lunch the desk day and enjoyed it as well. 

Steak and Edamame Salad Adapted from Cooking Light

Very easy - and who doesn't love cucumbers in soy and ginger?


3 cups frozen edamame, cooked according to instructions
2 Tbsp light soy sauce
1 Tbsp minced ginger
1 Tbsp Light Miracle Whip
1 Tbsp Dijon Mustard
2 tsp rice wine vinegar
1 tsp sesame oil
1 1/2 cups diced cucumber
green onions, diced
1 Tbsp olive oil
8 oz flank steak, sliced thin
salt and pepper

Heat oil in skillet over high heat.  Add steak pieces, salt, and pepper, cook five minutes until done and slightly crispy. 

Combine dressing ingredients (soy sauce through oil) in a bowl with a whisk.  Stir in edamame, cucumber, green onions, and steak.  It will be even better the next day.

Back to it unfortunately.

Beth
Advertisements

We have had so much rain the past month that I think it’s going to take until August before our basement dries out 😦

A little depressing, but I’ve been at the office so much I haven’t really noticed. 

Found an interesting article on Ms.JD discussing how to manage stress long term.  I tend to think my job is a little like an attorney’s – as a consultant, I work every day with clients, juggle multiple projects, and have an unlimited number of ways to get myself over-committed.   The toughest part of my job right now isn’t necessarily working with my clients, but helping other consultants work with their clients!  An entire group of people who are equally (if not more) neurotic than me!

Right now, I’m more interested in thinking about WHY I try to do so many things to the point where my mind runs non-stop.  I know and practice all of the day to day coping strategies, but what I’m trying to figure out is how you balance your professional and personal life long-term to balance the up and down cycle so that the potential for burn-out is limited.

Currently, my progress is an epic fail. I’ll keep you updated.

In the meantime, a stressed-out girl has to eat something other than chocolate and wine (they really don’t approve of wine during the workday).  This was a simple salad I was able to make quickly for lunch during the week and it was lovely.  

Nothing fancy, but vastly superior to take-out


Quinoa and Black Bean Salad
2 cups of low-salt vegetable broth
1 cup quinoa, rinsed
1 tbsp canola oil
1 yellow onion, diced
3 cloves garlic, diced
1 can black beans, rinsed
1/2 red pepper, diced
1 cup frozen corn, thawed
2 tsp cumin and 1 TBSP olive oil for dressing

Bring veggie broth to a boil in a saucepan.  Add quinoa, cover, and simmer for 30 minutes until the quinoa has absorbed the liquid.  Limit the urge to peek!

Heat the canola oil and cook the onion  for 5 – 7 minutes, until translucent.  Add the garlic and cook for 30 second.  Stir in all the ingredients in a bowl – will keep for 3-4 days in the fridge.

Off to get some work done, of course just as the sun is coming out.  Blah.

Beth