Thoughts of the week
When was the last time you were under pressure? What was the pressure specific to? Getting something done? Arriving at a destination? Finish a task? Finalising an idea? Completing a list of jobs? Hitting a specific criteria or target? The list can go on and on! How did you deal with that pressure? Did it make it easier of harder? Were you more stressed or less stressed? Was it making you more productive or less productive?
The high performance clients we work with in sports, business and everyday life have nailed being under pressure no matter what the situation. They adopt a strategy that allows them to make the scenario as positive as possible. Here are our top tips:
- Have a routine that works for you
- Ensure you are well rested and physically ready when you know the situation will arise
- Be willing to expect surprises and have a plan B
- Keep asking yourself why you are doing this when you are doing it to stay positive
- Factor in breaks for headspace to keep a level head
- Don’t take on too much at once, but take on more over time
- Use past experiences to review your progress along the way
- Make it as fun and enjoyable for yourself as possible
- Prioritise more urgent tasks first
- Break things up in to digestible chunks using a step by step approach
- Eliminate any likely distractions before blogging
- Have the end goal in mind, reverse engineer then start at the beginning
- Use common sense and stay alert for any foreseeable hurdles along the way
Consider the above next time you are faced with a high press situation to help you get through it with a positive outcome…
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Recipe of the week
Slow cooker saag paneer w. tandoori chicken
- In a slow cooker pot add: chopped garlic, sliced ginger, tinned tomato sauce, teaspoon of garam masala, teaspoon of ground coriander, teaspoon of cumin, teaspoon of cayenne pepper, sprinkle of red chilli flakes, ground sea salt, tin go light coconut milk & thawed frozen spinach. Stir together well, cooking on low for 3 hours.
- After 2 hours, stir the contents again, adding the fresh spinach. Cook another 1 hour.
- Straight after the about point, roughly dice a large chicken breast then marinade in a mixture of plain yogurt, fresh lemon juice & tandoori curry powder. Leave to marinade for 2 hours then place to one side in the fridge.
- Once a total of 3 hours has passed blend everything in the slow cooker pot together with an immersion blender. Return to the slow cooker, adding a large portion of paneer cheese, stir well then cook for another hour.
- When there is 30 mins cooking time left (30mins after the paneer cheese has been added), put the marinated chicken on a foil lined baking tray, place in a medium-high oven then roast until cooked through.
- Plate & serve as in picture with Naan bread of choice.
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