Isn’t it sad how we view the work week? I’ll be the first to say, I used to HATE Mondays. Let’s play a game of ‘would you rather?’… In the past, I would rather walk over hot coals while listening to this than go to work on a Monday. Okay, so that was a slight exaggeration, but you get the point. I used to spend my Sundays counting down the hours before I would plod into work. Isn’t that horrible?! I wasted a completely perfect day off to worry and stress about the upcoming!
That all has changed. Yes, my profession has changed drastically and I’m doing something in which I find fulfillment and happiness, but no matter how you slice it, a Monday is still a Monday. I took myself up on a little challenge — to view each work day as an opportunity. It sounds tough to do but once you get yourself into that mindset, you’d be surprised what you can accomplish. Once doing that, I realized that I put more effort and pride into my work. I get lost in what I’m doing to the point that I lose track of time. Cooking several meals simultaneously in a hot kitchen doesn’t leave for very much ‘dilly-dally’, but my attitude going in makes a huge difference.
So I challenge you, if you’re one of those people who absolutely dreads work, try to look at it as an opportunity — an opportunity to prove yourself, to produce something, to grow, and at the very least make money. I promise, it works!
On that note, I made a pretty fantastic meal this evening. It is a meal that is perfect for Mondays! It’s quick, easy, and incredibly healthy. Take a look, try it out, and let me know your thoughts!
1 lb raw shrimp, pealed and deveined
1.5 lb fresh green beans, ends trimmed
1- 14.5oz can lite coconut milk
1 tbs curry
2 tsp paprika
2 tbs all purpose flour (corn meal or tapioca meal will do)
2 tbs extra virgin olive oil
2 cloves garlic, pressed or minced
1 cup brown rice
2 cups water
dash of salt and pepper
In a small sauce pan, add 1/2 tbs olive oil, rice, a pinch of salt (amount you grasp with your index finger and thumb) and water. Stir gently, cover, and bring to a boil. Check on it after 15 minutes to make sure it doesn’t overcook. Meanwhile, cook the remaining olive oil and green beans in a large skillet over medium-high heat. Stir consistently to ensure the green beans are cooked evenly. After about 5 minutes, add the garlic. Cook for another minute, reduce the heat to medium. Add the flour stir, then add coconut milk, and seasoning. Bring to a boil. Add the shrimp and let it cook for 4-5 more minutes. Serve the shrimp mixture alongside or on the rice.