One of my goals for 2013 is to start to meditate regularly. For many years, from many sources, I’ve heard how meditation can aid with health and happiness. So I want to find a way to work a few minutes of regular, quiet mindfulness into my life.
My attempts to add meditation into my morning routine were a failure. I jump out of bed as soon as my alarm goes off and don’t slow down until I get to work four hours later. Not even one time in the week I was on the morning mediation plan did I pause for a deep breath before I got to work.
Ditto with the “as soon as I walk in the door after work” approach. I thought maybe I could sit quietly for a few minutes after I changed my clothes but before I launched into evening activities. I abandoned that approach after one week in which I had a zero percent success rate.
Next, after brainstorming with my sister Lauren, I downloaded a well-reviewed guided meditation app and tried to use it on my 45 minute bus ride to and from Boulder. No luck. I either fell asleep (in the morning) or couldn’t relax (in the afternoon.)
For the past two weeks, I’ve been using the app and meditating right before bed. Actually, I’m doing it in bed in the dark so you could argue I am falling asleep rather than meditating but I’m going to take it for now. It’s very relaxing. But if you have any suggestions or tips on how you’ve worked meditation into your life, I’d love to hear them.
In return, I will share with you this delicious recipe. Yowza! It was really good.
I’m obsessed lately with these kinds of dishes that you can make quickly, taste amazing and make great leftovers for lunch the next day. I served this with Crispy Brussels Sprouts, drizzling some of the sauce over the sprouts as well.
A note on Dijon mustard – I read labels in the mustard section at Whole Foods until I found one that contained no sugar or ingredients I didn’t recognize. One day soon, I may branch out into making my own Dijon mustard. Dana at Cavewoman Café makes it seem like a fun and easy thing to do.
Chicken with Dijon Sauce
Coconut oil, 2 tablespoons
Chicken breast cutlets, 4 (about a pound)
Shallots, 2, about ½ cup diced
Chicken broth , ½ cup
Coconut milk, ½ cup
Dijon mustard, 2 tablespoons
Salt and pepper, to taste
To garnish: Green onions
- Add 1 tablespoon of coconut oil to pan on stove over high heat. When oil has melted, place chicken in pan. Cook for about 4 minutes on each side or until done. Check for doneness by cutting into one or using a meat thermometer. Remove from pan and cover to keep warm.
- Reduce heat to medium. Add diced shallot and remaining tablespoon of coconut oil to pan over medium heat. Saute until shallots are soft, about 3-4 minutes.
- Add chicken broth, coconut milk, Dijon mustard, salt and pepper to pan. Stir together until heated, about a minute or two.
- Add chicken back into pan to reheat and coat with sauce.
- Serve chicken (and any veggies you are serving) topped with sauce. Garnish with chopped green onion, if desired. Enjoy!