This morning I made space to enjoy quiet, solitude at a favorite oceanfront place that has been closed since March. I hear the comforting Hawaiian music playing in the background. Somehow the music can instantly make me feel that I am on vacation.
Removing the noise from my mind in daily life is a challenge. How can I quiet the disquieting thoughts? The environment plays a large role. Certain environmental factors are in my control, but many are not. By choosing to focus on what is in my life today and paying attention to quality over quantity, I can be at peace.
However, that is easier said than done. We live in a consumption driven society posing constant distractions. It requires me to be more intentional with my time. What adds true value to my life? Not monetary value but increased quality of life.
October Goal Update
This month to date, I have walked 27.67 miles. Has this goal increased my quality of life? Most definitely. More patience, a clearer mind, decreased pain in my feet/legs and more time with my spouse have all resulted. How was I able to cultivate space in my day? I had to analyze my behavior, set limits and commit to myself to make it a reality. What changes did I decide to make to allow myself time to reach my goal?
- I consistently awoke between 5:45-6:15.
- I started ordering groceries online for delivery, weekly. Saved 2 hours per week and buckets of stress!
- I limited myself to one grocery in store visit every three weeks. Saved 2 hours weekly.
- Planning a meal rhythm for each day of the week.
I’ve never been good at meal planning, but in an effort to simplify and increase the quality of our meals I decided to take the advice of Bea Johnson of Zero Waste Home and create a meal rhythm. I assigned each day of the week has a category:
- Monday – Grill
- Tuesday – Tacos
- Wednesday – Wildcard
- Thursday – Pasta
- Friday – Rice
- Saturday – Dough
- Sunday – Soup
Before I grocery shop or order online, I plan specifically what meals we’ll have for the next 3 weeks in each of these categories. I tend to keep some basics on hand for go-to meals if I don’t really plan specifics. I’ve been loving egg, kale rice bowls on Fridays with fresh kale from the community garden, local ginger and turmeric, garlic and sesame seeds! Another favorite has been sofritas tacos with fresh Hawaiian grown avocado and lime on Tuesdays.