Tips on How to Balance the Busy
As a busy mum of two kids, I know how challenging it can be to balance the demands of work, family and everything in between. However, over time I’ve developed some effective strategies for how I balance the busy that have helped me stay on top of things.
One of the most important things I’ve learned is to be selective about how I spend my time. That means learning to say “No” when necessary and prioritising the things that matter most. Whether it’s declining an invitation to a social event or delegating tasks at work, I’ve found that being intentional about how I use my time helps me stay focused on my priorities and reduces unnecessary stress.
When it comes to mealtime, I’ve also found that being efficient can make a big difference. Rather than spending hours in the kitchen preparing elaborate meals, I focus on making simple, nutritious dishes that can be prepared quickly and easily. For example, when I’m making a salad, I’ll slice up some extra apple pieces and bake them into chips or muffins, or simply just pre-cut slices for my picky eaters. This way, I can make the most of my time in the kitchen and ensure that my family has nutritious meals and snacks throughout the day.
I’ve also found that it’s important to take time for myself, even if it’s just a few minutes a day. Whether it’s going for a quick walk or doing some yoga, taking a little bit of time to recharge can help me stay energised and focused throughout the day.
Overall, balancing the demands of a busy life is never easy, but by being intentional about how I spend my time, being efficient in the kitchen and taking time for myself, I’ve found that I can stay on top of things and feel good about what I’m able to accomplish.
Apple & Blueberry Salad | Serves: 1
- ½ tbsp orange juice
- 1 tbsp avocado oil
- ½ tbsp apple cider vinegar
- ½ tbsp honey
- ⅛ tsp sea salt
- 140g baby spinach & baby kale
- 2 tbsp chopped pecans
- 2 tbsp raw pepitas
- ½ cup fresh blueberries
- ½ Modi Apple, sliced
- 2 tbsp crumbled goat cheese
- In a small bowl, whisk together the orange juice, avocado oil, apple cider vinegar, honey and sea salt. Set aside.
- Roughly chop the baby spinach and baby kale. Place it in a large bowl.
- Pour the dressing over the greens and gently toss until the spinach and kale have been completely coated.
- Finish the salad with the pecans, pepitas, blueberries, sliced apple and goat cheese. Enjoy.