Life is about to get real. I worked every day last week making copies, planning lessons, and prepping my room but now the school year and marathon training are starting and I’m going to have 240 students (and all their work) to keep track of.
It’s a good thing I like to be busy.
The key to the next couple months is going to be PREPARATION. No more dawdling around all morning and then deciding to go on a leisurely stroller run at 11 AM. No more abandoning meal planning because I can drop by the grocery store (it’s around the corner) any time I feel like it. Time will be precious and there is a LOT to squeeze in now! I need to get everything done and make sure I have time to hang out with my favorite people.
Right now my bike is set up on its trainer, my outfit for the work day is ready to go, and my lunch is packed. I’ve talked about my Sunday prep before, but I’m back at it again now (today I baked tofu and cooked up a ton of quinoa). It took me awhile to realize it, but I’m able to get so much more done when my schedule is heavily booked, so I’m actually looking forward to having so much on my plate.
The beauty of this salad is that it’s quick to prepare, and it’s great to make ahead for lunches throughout the week. It’s a little lacking in fresh vegetables, so I serve it over a big bed of greens (unpictured) for a healthy one-bowl meal.