Trying to reset my body clock due to recently starting working nights. Aches and pains galore but my recovery time is better than it was in the first week.
Posture is important! Walking many miles and picking items from floor to ceiling means I have to strengthen my core and ensure I’m using the correct muscle groups. It’s also very important to work from a stable base. Feet shoulder width apart with a slightly bent knee. Also essentialis to pick everything square on with a straight back. It’s all I think about as I’m walking the length of 15 football pitches, stopping along the way frequently to pick items at different levels. The pain I get currently is between my shoulder blades so I’m constantly reminding myself to roll my shoulders back and tuck in my chin. This will eventually become an automatic action I am sure. Peak time (Christmas) is upon us, so the level of work is inevitably going to increase. I am so thankful that I overhauled my health in terms of what I eat. I know by eating wfpbno I am giving my body all the minerals, vitamins and micronutrients it needs to be as healthy as possible, while minimising the foods that cause inflammation in the body.
I’ve discovered that I need to make a variety of foods to see me through my night shifts. I have breaks at 10pm and 2am and so far have been taking one prepared meal, eating half each break. Not entirely happy with eating the same thing on both occasions so need to do more batch cooking of different recipes to keep my food interesting. I already have a few ideas.
I love wild rice, it has a rich nutty flavour and a satisfying texture. It can be difficult to cook and get it exactly right, but no problem when cooking in the Instant Pot. Rinse one cup of wild rice in a strainer under cold water. Put in the Instant Pot and add one and a third cups of water. Cook at high pressure for 20 minutes and let the pressure naturally release for 10 minutes. Fluff the rice with a fork and add as a side dish or put into a recipe. What could be simpler?
Just been to the fridge to see what veg I need to use up before it’s no longer edible! Broccoli, celery and a red pepper fall into that category so I’ve thrown together a quick stir fry.
- 1 medium onion, diced
- 3 garlic cloves, crushed
- 3 ribs celery, finely sliced
- 1 red pepper, chopped into bite size chunks
- 1 head of broccoli, sliced finely
- Half cup soy sauce
- Half cup maple syrup
- Half cup water
- 1 tablespoon corn flour
- Add onion to a preheated wok or large fry pan – add a little water if the onions start to stick. Cook until translucent.
- Add the garlic and cook for 2 minutes – add a little more water if starts to stick.
- Add the celery and cook until softened.
- Then add the red pepper and cook for 3 minutes.
- Add the broccoli, add a little more water and cover the pan. Cook for a further 5 minutes.
- While this is cooking, combine the water, soy sauce, maple syrup and corn flour. Add this to the pan, turn the heat down and simmer.
- I had half a bag of quorn chunks in the freezer and added this to the Stir fry along with 2 cups of wild rice (previously cooked).
- When everything is cooked to your liking, remove from heat and serve. I tend to serve mine with a large portion of salad leaves.
- Finally, enjoy!
Please, read, like, comment and share wide and far. Much appreciated.