The holidays can be a time to share joyful moments and traditions with friends and family. They can also be a stressful and busy time, which can be overwhelming. Here are some tips to help manage some of the stresses that the holiday season can bring.
1. Organize a plan. Make a schedule for events and activities, and a list of tasks that need to be done.
2. Set boundaries. Know that it is ok to say “no” to events and tasks that do not feel as important.
3. Set aside time to relax. Take time for yourself to wind down at the end of busy days, and to re-charge after events. Meditation, a breathing exercise, or anything that you find relaxing can also be helpful.
4. Maintain habits that feel good. Aim to take care of yourself by eating consistent meals for fuel and nourishment. Prioritize sleep, and include time in your weekly schedule for walks, or any movement that you usually enjoy.
5. Ask for support. If you are hosting a holiday event, delegate some tasks to others. Seeking emotional support for challenges around the holidays can also be invaluable.
Information gathered & adapted from:
https://www.healthlinkbc.ca/health-topics/quick-tips-reducing-holiday-stress
Soup with Barley, Vegetables, and Pancetta
Ingredients
1 cup pearl barley
3 cups hot water
1 ½ liters vegetable stock
2 ounces pancetta, thinly sliced
2 ounces prosciutto, thinly sliced
3 tablespoons olive oil
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 leek, thinly sliced
1 bay leaf, dried or fresh
1 small sprig of rosemary, fresh
¼ teaspoon pepper
Grated Parmesan cheese, for sprinkling
Preparation
1.Place barley in a bowl and cover with hot water. Let it soak for 20-30 minutes. Drain and rinse.
2.Cook barley in hot vegetable stock over medium heat for 15 minutes.
3.Add pancetta, prosciutto, olive oil, carrots, celery, leeks, bay leaf, and rosemary to the vegetable stock with pearl barley. Bring to the boil, then simmer for 15 minutes, or until barley and vegetables are very tender. Season with pepper.
4.Serve soup with grated Parmesan cheese.
Serving Size: 1/6 recipe
Nutrition Information per Serving: 13 grams total fat, 3 grams saturated fat, 33 grams carbohydrate, 6.3 gram fiber, 7.4 grams protein, 607 milligrams sodium, 200 milligrams potassium, 3.4 grams sugar
Recipe adapted from:
https://cookeatshare.com/recipes/soup-with-barley-and-vegetables-684142
