5 Tips To Get More Time To Yourself

Do you ever feel like you don't have enough time in the day? Don't blame the 24 hour limit, instead try some new things to free up and de-stress your day! Check out "5 Tips To Get More Time To Yourself" below and find something to do with your new free time!

1. Take time for yourself to start each day.

I can't emphasize enough the importance of doing this to help reduce stress and burnout. You can't give away something you don’t have, so make sure you make time for you. Are you able to get up an hour earlier to devote time to you, undisturbed? Or find an hour each day, just for you? Even if it’s only half that, find whatever time you can somewhere in your day.

The hour I give myself each morning is my hour of power. It’s how I prepare and take on the day. Without it, my day is never the same. The days that I slip and decide not to take that time for myself are the days I feel less energized and motivated, and I’m usually less productive, too. I find that I don’t eat as well as I normally do, so everything is affected.

Whether you use it for exercise, a brisk walk, stretching, meditation or running affirmations through your mind is entirely up to you. Try one or several of these, or find something else that connects with you. Experiment with options until you discover a daily feel-good ritual that gives you the most benefit and enjoyment.

2. Establish a regular routine. 

This doesn't just things like going to bed and getting up at the same time, but also a work and lifestyle routine. When we have no structure or organization, we become distracted and procrastinate, and nothing really gets done. This is when anxiety and stress make themselves known. By attempting to maintain a balanced routine without becoming rigid, you'll find that you’re more at ease, have more time and experience an overall sense of peace and well-being.

3. Think about delegating. 

What are you able to let go of and hand over to someone else to do? No matter how hard we try, we really are unable to do everything ourselves without it affecting other areas of our life. It could be as simple as having your family do some of the household chores or buying your groceries online and having them delivered fresh to your door — especially if you don’t like traveling to and from the store, waiting in lines, finding a parking space and carrying heavy bags.

Delegation is a skill we need to learn not only at home — it’s a critical business skill that, when cultivated, allows for a healthy work-life balance. Even if you’re not comfortable delegating, try it and watch your personal life, business life and well-being all flourish.

4. Make a list or become aware of where you spend most of your time. 

Are you able to find an area where you could spend less time? If you’re in a position to do so, buy back your time and share your wealth: Pay someone else to do the things that take you away from your priorities.

5. Spend less time with consuming media. 

Are you on Facebook, Instagram, Twitter and YouTube, or downloading the latest app at every possible chance? Are you constantly on Google searching the web? Are you able to turn your phone off for an hour a day, or turn it off at a certain time on particular days? Could you check your emails less? Could the television be turned off?

Whatever the solution is, find it and create a system that works for you. Without balance, your life will eventually spiral out of control.

Photo Credit: Shutterstock.com

Original Article Here: http://bit.ly/11mlLvf

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Recipe: The Superfood Baked Potato

Now that's a fully loaded potato! Baked potatoes are great in anyone's diet, but this masterpiece of mealtime might just earn the title 'Superfood'! Check out "Recipe: The Superfood Baked Potato"

The Superfood Baked Potato

Serves 4

4 large baking potatoes, about 3 1/2 pounds
Olive oil
Salt and freshly ground black pepper

For the salmon: 
1/2 pound salmon, preferably wild-caught
1/2 teaspoon green tea leaves
2 cups hot water, about 160°F - 170°F
1 teaspoon light soy sauce
1 teaspoon rice vinegar

For the braised kale: 
10 ounces chopped kale
2 teaspoons coconut oil
4 garlic cloves, minced
1 inch fresh ginger, peeled and minced
1 lemon, juiced
2 tablespoons water

For the yogurt: 
1/2 teaspoon turmeric 
2 tablespoons boiling water
1 teaspoon maple syrup
3/4 cup yogurt

For the toppings: 
2 tablespoons white or golden quinoa
2 tablespoons flax seed
1/2 cup pomegranate arils

To roast the potatoes: Preheat the oven to 425°F. Clean the potatoes thoroughly and pierce several times with a fork. Rub lightly with olive oil and sprinkle with salt and pepper. Place in a foil-lined baking pan and roast for 50 to 60 minutes or until the potato can be easily pierced with a fork all the way to the center. Flip the potatoes once or twice during baking.

To marinate and cook the salmon: Pat the salmon dry and remove any visible pin bones. Steep the tea leaves in the hot water for 5 minutes, then strain them out and stir the soy sauce and rice vinegar in to the green tea. Pour it into a deep dish, such as an 8x8 pan, and place the salmon in it, skin up. Put in the fridge for 30 minutes or until you’re ready to cook it.

In the last 20 minutes of baking the potatoes, remove the salmon from the marinade and pat dry. Sprinkle lightly with salt and pepper, and roast, skin-down, in the upper third of the oven for 12 minutes or until it can easily be flaked with a fork. Remove from the oven, remove the skin, and shred the cooked salmon for serving.

To make the braised kale: Wash the chopped kale thoroughly then pat dry. Over medium heat, heat the coconut oil in a deep sauté pan or wok large enough to hold the kale. Add the minced garlic and ginger and cook, stirring constantly, for 1 minute or until fragrant. Add the kale in big handfuls, stirring to wilt down a handful before adding the next, if necessary. Sprinkle salt and pepper over the kale and stir. Pour in the lemon juice and water, cover the pan, and cook for 10 minutes or until the kale is cooked and tender but still toothsome. Taste and season with additional salt and pepper if necessary.

To make the turmeric yogurt: Whisk the turmeric into the boiling water, then whisk in the maple syrup. Whisk into the yogurt, making sure the turmeric is completely stirred in.

To make the popped quinoa: Heat a deep pan over medium heat. Add 2 tablespoons quinoa and cook undisturbed for 1 minute or until you hear a tiny pop. The quinoa will not pop up like popcorn, but it will bounce in the pan and the kernel will expand slightly. Shake the pan and watch for all the seeds to pop lightly and turn a darker golden color. Remove and cool. Popped quinoa can be stored in an airtight container for up to 2 weeks.

To serve: Split a baked potato down the center and top with the turmeric yogurt, kale, salmon, popped quinoa, flax seeds, and pomegranate arils.

(Image credits: Faith Durand)

Original Article Here: http://www.thekitchn.com/recipe-the-superfood-baked-potato-recipes-from-the-kitchn-201261

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Potato Nachos with Smoked Raclette & Easy Lavender Honey Chicken

Why have one recipe to try when you could have four!? Each of these looks great to us, so take a look yourself and choose from "Potato Nachos with Smoked Raclette & Easy Lavender Honey Chicken"!

Beetroot chocolate protein bars; chickpeas and chorizo stew; and easy lavender honey chicken in today's Delicious Links.

• Potato “Nachos” with Smoked Raclette, Wilted Spinach and Caramelized Red Onion - Food & Style

• Easy Lavender Honey Chicken - The Messy Baker

• Chickpeas & Chorizo Stew - Sugar et al

• Beetroot Chocolate Protein Balls - Veggie Desserts

Original Article Here: http://www.thekitchn.com/potato-nachos-with-smoked-raclette-easy-lavender-honey-chicken-delicious-links-199622

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Two Easy Hacks for "Vacuum-Sealing" Bags Without a Vacuum Sealer

Have you seen those infomercials on TV advertising a vacuum sealer to keep your food fresh? If so, you'll probably know how expensive those things can get. Instead, try a cheaper option and check out "Two Easy Hacks for "Vacuum-Sealing" Bags Without a Vacuum Sealer"!

A vacuum sealer is in the "Want, But Do Not Need" category in my small kitchen. One day, maybe, I'll get my hands on one. For now, when I need to package up abatch of berries or some stir-fry ingredients for the freezer and want to press as much air out of the plastic bag as I can, there are two tricks I keep up my sleeve.

My favorite way is to use a simple plastic straw to suck out as much air as I can. First, press out as much air as possible by hand, then insert the straw in a corner of the bag and seal the bag around it. Suck out the air through the straw until you see the bag collapse around the contents of the bag, then — while still maintaining suction — slowly pull out the straw and quickly seal the rest of the bag.

I recently learned a second method from Joe Yonan in his book Eat Your Vegetables. Joe suggests submerging the bag in a bowl of water and then sealing it up. The pressure of the water will push out the air and mold the bag around the food. This method requires less huffing and puffing, but you'll need to dry the bag thoroughly before putting it in the freezer.

While not as perfect as an actual vacuum sealer, reducing the amount of air in your freezer bags with either of these methods will help slow down freezer burn and keep foods at their best while in their frozen state.

Do you have another favorite method for "vacuum-sealing" your freezer bags?

(Image: Emma Christensen)

Original Article Here: http://www.thekitchn.com/two-tricks-for-vacuumsealing-freezer-bags-without-a-vacuum-sealer-tips-from-the-kitchn-194038

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