Let’s face it guys: life gets busy. Sometimes my blog shows it. This last week was one of those weeks. On top of working my regular day job as a nurse, this happened to be the week I took a 15-hour class for nursing. I also volunteered to put on a dinner at church which involved a tasty black bean quinoa salad, and take a friend to the airport, all while trying to stay on top of my training regimen for my half marathon. Not to mention dishes, and laundry, and taking out the trash. Yup. Then Thursday morning I woke up with a head cold, which has since developed into an ear infection. Talk about pushin’ it right over the edge.
But do you ever get tired of hearing how busy everyone is? These days it seems like everyone is busy, and if they aren’t, then we’re concerned about them. It’s almost weird to not be busy, if you know what I mean. It almost seems like people enjoy being busy. Saying you are a busy person is a very polite way to give yourself a compliment. It’s saying you’re important. You’ve got a lot of things to do. Your time is valuable so please, don’t waste it.
What if someone is hurting and needs some of your time? Are you too busy to give it to them? Am I too busy to make the time for a friend? That’s a question I have to ask myself right at this moment. Am I too important, or is my job, or my blog, too important to take time to spend with a friend? I hope I’m never that busy. So before you or I go running out to tell someone about how busy we are, let’s stop ourselves for a second and try to make time for others in our lives. Maybe we’re really not so busy after all.
Take a second to breathe. Make some black bean quinoa salad. Or don’t. It might be just one more thing to do. Pick something not to do. Cross it off the list. Take a little time to relax and reconnect with your friends, your family, and God. Let something slide. Turn in your assignment late. Take a minute to breathe and remember what really matters the most. Maybe you’re not so busy after all.
Black Bean Quinoa Mexi-Salad
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- 2 15-oz. cans of black beans
- 1 1/2 C. quinoa, cooked
- 2 red peppers, chopped
- 2 C. fresh or frozen corn kernels
- 1 red onion, diced
- 2-3 ripe avocados, diced
- 2 C. chopped tomatoes
- 1 bunch of green onions, chopped
- 1/2 C. olive oil
- juice from 1 lemon, or 2 Tbsp. lemon juice
- 1/2 tsp. salt
- 1 Tbsp. taco salad seasoning
- Layer all of the ingredients together in a large glass bowl, or toss together.
- This salad is very flexible so you can tweak it to your family's preferences.
Veggie On A Penny http://www.veggieonapenny.com/