Happy May, friends! May is one of my favorite months of the year, because we always have so many fun things going on. But because our calendar is always packed, May also tends to be one of the more stressful months out of the year for me (it even rivals the chaos that is December).
I’m a healthy living work in progress, and when my to do list and calendar get full, I still tend to revert back to some unhealthy behaviors—namely not taking time to take care of myself. I really struggle with (and I think most of us do) seeing myself as a priority, and that issue is super apparent when I’m feeling overwhelmed.
One particular way that I put myself on the back burner when I’m swamped is by not making it a priority to cook healthy foods. Which, I know, sounds crazy for a healthy food blogger to say, but it’s the truth. When I’m overloaded with to-dos, I’ll often skip meals or grab whatever snacky thing is the nearest—mostly because I convince myself I don’t have time to make myself food. Of course, that’s not the case. It’s not that I don’t have time. It’s that I’m not making it a priority. And those are not the same thing.
Whenever I noticed myself falling into this downward spiral of poor eating (like say, when I had cereal for dinner a few nights ago followed by a bag of granola for lunch the next day), I go back to basics. I go back to freezer cooking and food prepping. I cut myself some slack and stock the kitchen with healthy convenience foods.
And I plan simple, easy, quick meals. Meals that are so fast that it actually takes less time to make them than it would to stare into the depths of the fridge and wonder what I should be making for dinner. And one of those meals that always makes it on the list is a big, fat dinner salad.