I have this super random memory from sixth grade. We were all in Mrs. Mc-something’s science class and the end-of-class bell went off early. She shh-shh-ed us all, then it happened again a few minutes later. Out of no where, this kid Chou-Chou threw his arms up and screamed, “Damn you clock! Why must you mock me?!” 20 or so 12 year olds busted up laughing, and I’ve never forgotten the memory. Although it was funny, I totally identify with his exasperation.
Many new lawyers like myself lament measuring our lives in six minute increments. There is no Jewish girl alive without keen awareness of her biological clock and it’s loud, rhythmic nagging. And we’re all aware of the clocks inside our bodies telling us when to sleep, when to wake, when to eat, and when we’re full. It seems like all the time we’re learning more about “the biology of time,” as I heard it called on NPR the other day, and the importance of keeping a rhythm.
Every now and again I become foolishly emboldened to override the clock.. I’ll make a pb and j in the middle of night, when I’m not hungry. I’ll stay up until 1 a.m. watching crime t.v., eyes burning and exhausted. These decisions are almost always followed by regret, frizzy hair, and a weird taste in my mouth. When I override my clock, I pay the price.
I’m sure there are hundreds of other clocks and rhythms happening in our bodies all day long, trying to monitor normalcy and keep everything in sync. The demands of today mean that we’re all overriding our clocks in one way or another, on a regular basis, and usually not for fun things like midnight snacking and tv binging. But I try to avoid it as much as possible. There is no way I would make it through the week without weekend prep and some quick tricks that keep me fed, asleep as long as possible, and save me time. For the next few weeks, I’m going to be posting work-related recipes — recipes that help me beat the 3 p.m. hunger pangs, the salads I make on Sunday that take me through Thursday, breakfasts that make themselves, and easy little snacks packed with protein that keep me full. With preparation, it’s a lot easier to achieve my weekly goals and I’m hoping it will be for you, too.
Serves 5-6 (I make this salad on Sunday and don’t dress it. I find that it holds up well until Thursday this way. I would hold off on the leeks if you do plan to make this to last more than one or two days though.)
What You Need
3 c kale; chopped
3 cup brussel sprouts; shaved (grated)
3 T pomegranate seeds
3/4 c almond slivers
3/4 c quinoa, millet, farro, buckwheat, ANYTHING
2 c leeks; roasted & chopped (optional – instead, you could chop a few green onions)
4 T balsamic vinegar
2 T whole grain mustard
1/2 c olive oil
4 tsp maple syrup/honey
salt & pepper
How To Do It
Mix the salad ingredients in any order you want. If you’re using the roasted leeks, preheat your oven to 400 F. Toss the chopped leeks with a couple tablespoons of olive oil, salt + pepper. Roast until crispy (approx 20 minutes), shaking the pan about halfway through. Wait till they cool to top on the salad. Enjoy!