I’ve been back at work for around 6 weeks now, working 3 days per week in the office. Slowly but surely we are working out what is to be the new ‘normal’ – with the 3 days I’m in the office being referred to by the little members in our house as the “rush days”.
For these particular days, bags are packed and clothes are set out the night before, and I spend time preparing as much as I can for lunches over the weekend. I’m generally up at 4.30am to fit in a walk before the household wakes, then it is home to shower, make breakfast, feed the baby, throw smoothies at the biggest kids, wrangle everyone into clothes and into the car – so that we can leave the house by 7.30am to get to the various daycare / school drop offs and (finally) head into work.
Yes “rush” would be an understatement.
So I’m sure that you can understand that by the third rush day everyone’s energy levels are starting to wane and tempers are running a little high. The kids (and I!) start to get a bit more cranky, and getting out of the house takes a little more gentle persuasion than on the first rush day.
Constant throughout this new ‘normal’, however, is our preference for easy and speedy midweek meals. Actually, not just a preference – a must. Something healthy and that is full of flavour, to keep our batteries recharged.
Take this poached chicken and coleslaw salad for instance. Pulled together with relative ease in no time at all.
I poached chicken breasts in chicken stock, with some peppercorns, ginger and garlic. Shredded then added to a coleslaw salad, made with mesculin, shredded purple cabbage, carrots, spring onions and a little corn I had leftover in the fridge. Dressed simply with sesame oil, soy and lemon juice, and finished with sliced red chilli and a good amount of coriander.
Easy, fuss-free and healthy. Not to mention SPEEDY – giving us more time to prepare for the rush day ahead.