Lately I’ve been feeling like there’s not enough time.
I only have a few hours of free time each day, and there simply haven’t been enough of those hours to do all the things I love: hanging out with Brandon, writing, working out, making phone calls to friends and family, and cooking. (I’d love to have hired help, but I’d have to pay them in baked goods instead of real money – and I’m pretty sure there are labor laws prohibiting stuff like that.)
I wrote last week about how I’m ok with cutting back to 30 minutes of exercise instead of 45-60 in order to give myself more time to write, and that’s the first step in Operation: Time Management. After doing some thinking this weekend, I’m going to run another experiment as well: Crock Pot dinners.
We use our Crock Pot a few times a month, and I’ve found that my life feels a lot easier whenever we do. I have no trouble doing prep work in the mornings – I mean, it basically involves throwing meat, veggies, and sauce into the stoneware, hitting a few buttons, and patting myself on the back for being so productive before the clock strikes 0600 – and I really appreciate that it frees up my evening to chill out and do some writing before Brandon comes home.
Drafting blog posts on the couch > chopping veggies.
With this in mind, we picked up two Crock Pot cookbooks this weekend – and, after reading through them and finding a bajillion delicious-sounding recipes, we agreed to try a week’s worth of Crock Pot dinners to see if it makes our free time a bit easier to manage.
On the menu for this week:
- Chicken with 40 Cloves of Garlic (served with roasted asparagus and carrots)
- Ropa Veija (served with chili, cumin, and lime sweet potatoes)
- Mediterranean Chicken (served with Greek salad)
- Enchilada Casserole (it’s filled with black beans and veggies galore, so I won’t do a veggie dish)
It’s important to me that I have enough time to hang out with my beloved, write, and get my sweat on while also cooking up nutritious food – so if this helps facilitate that goal, then I’ll be all about it!
Another portion of Operation: Time Management involves prepping veggies on Sunday evenings. I’ll gladly concede that this isn’t fun, like, at all. My inner monologue tends to get all kinds of whiny when veggie-prep hour rolls around (Uuuuuuuuuuugh! I don’t waaaaaaaannnnaaaaa dooooo thiiiis!), so I decided to cut myself some slack this week with frozen and pre-chopped onions, frozen veggies, and dried herbs.
Lastly, I’m going to incorporate more high-intensity interval training (HIIT) and strength training into my workout routine so I can maximize my newly-shortened workout times.
I’ve owned a copy of The New Rules of Lifting for Women for aaaaages, and I’d gotten through level one about 18 months ago before going back to mostly cardio workouts. (I went back to long cardio sessions when I enrolled at the Institute for Integrative Nutrition; during the course of the training program I listened to all my class lectures while on the elliptical. I’m all about multi-tasking!)
Now that I don’t need long cardio sessions to give me time to do class work, I’m excited to start lifting again. I love strength training, and I’m looking forward to doing this lifting program again!
And, with all that, I hope everyone has a marvelous (or, shall we say, maaaah-velous) Monday — be sure to stop by Healthy Diva Eats to see the other MIMM posts (and, of course, big thanks to Katie for hosting)!
And, of course, I have questions for y’all:
What are your thoughts on strength training? Have you tried it, and do you like it?
What are your favorite time-saving tips and tricks?