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Black Bean and Mango Salad

By the last week or so of August, I’m ready to bid adieu to tropical fruits and cold salads even though there are weeks and weeks of hot weather ahead of us. Let’s not rush it this year, okay? Here’s a great nearing-the-end-of-summer idea that can be easily adapted to serve as a salad, a dip, or a vegetarian main course! This sweet and savory blend is so versatile you may want to try it several different ways! Serve a scoop on a plate as a side salad, or with tortilla chips as a salsa variation. Try it inside  a sandwich by wrapping some in a tortilla with lettuce leaves, or as an entree by mixing some into a batch of brown rice or quinoa. Decide which version works for your menu this week and make it your own. You’ll be glad you did!

 

Black Bean and Mango Salad

 

serves 4

 

Ingredients:

1 can black beans

2 ripe mangoes, diced

1 red bell pepper, diced

4 green onions sliced or 1/4 cup diced red onion

1 jalapeno, minced

1 tablespoon olive oil

2 tablespoons lime juice

1 teaspoon honey

1/4 cup cilantro, chopped

 

Directions:

1. Drain and rinse black beans. Combine with mango, red bell pepper, onion, and jalapeno.

2. Whisk together olive oil, lime juice, and honey.

3. Pour olive oil mixture over bean mixture. Add cilantro and salt and pepper to taste. Toss to combine.

 

Flexible Work Options Are Good for Your Health

This is a guest blog post written by Eisha Armstrong, President & Owner of Mom Corps Cincinnati.  Mom Corps is a national professional staffing firm that specializes in flexible work options. I’m a big fan of flexible arrangements – I worked 80% and then 60% schedules at P&G after I had my children and now all of our employees at Nourish work with flexible arrangements. Doing so lets us wear the multiple hats we want to wear while keeping our health a priority.

If you’re thinking about going back to work, or about seeking a flexible work option, I hope you’ll  follow Mom Corps Cincinnati on Facebook to keep up with their local job opportunities!

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When we are running ragged dealing with the kids and work and the dog and whatever else we have on our plates, we tend to lose focus and forget about our own health. It’s natural that as a mom, you tend to put others before yourself. Every mom is guilty of that, but doing so can take a toll on your stress levels and ultimately your overall health.

If you consider all the sources of stress, it’s no surprise that work stress is right near the top of your list. These stresses stem from long hours, heavy workloads, and demands from your boss, colleagues and maybe clients or customers. If you are currently in a job that offers little flexibility and synergy with your role as a working mother, the demands from your job can have a negative effect on your health.

These stresses affect you at all different levels. Physically, work stress can often make you feel burnt out, causing headaches and tiredness. Mentally, extreme workloads both at home and at your job can leave you exhausted and overwhelmed. Socially, the time you are spending working or stressing over working is affecting your relationship with your family and friends.

If you are experiencing this stress in your life, you may want to consider a more flexible work schedule. It is proven that greater flexibility in your job can improve your health. For example, in a recent study conducted by the University of Minnesota, it was found that flexible work options can improve the sleep and overall health and psychological well being of employees.

Flexibility does not have to mean part-time.  It can include flextime (the ability to work from 7 am to 4 pm, for example), the ability to telecommute, or even flex career options to ramp up or down as personal obligations change.

Having greater flexibility can help reverse many of the negative symptoms that previous non-flexible jobs caused. Several studies prove that companies that offer flexible work solutions have higher rates of employee satisfaction, productivity, and retention. When employees feel they can balance their work life and home life, the benefits can be seen in reduced health care costs on the employer side and decreased work stress on the employee side.

Being flexible doesn’t simply mean working a part-time position. Flexibility can be defined and utilized in a number of ways. Flexible positions can be considered permanent, temporary, project-based, or even seasonal. That can mean modified workweeks, telecommuting, or simply customized work hours. There are several ways to have a flexible work schedule while still having a fulfilling career.

The good news is that more companies are proactively offering flexible work arrangements to qualified candidates who are seeking greater work-life balance.  If your does not, there are many resources available on how to negotiate a flexible work arrangement with your current employer.

Readers, if you currently have a flexible work arrangement, in what ways would you say your health has improved? If you don’t, in what ways do you think you think you could negotiate for more flexibility?

 

Lemon Chicken with Cherry Tomatoes

Here’s an easy-peasy one for all you time-starved-back-to-school-prepping mamas. Throw this little combo over some brown rice or whole grain pasta and you have yourself a meal. Really pinched for time? Skip the pounding and the flour and just sauté the chicken “au natural” in the olive oil before you add the broth. Don’t skip the lemon and parsley though – you’d miss ’em.

 

Lemon Chicken with Cherry Tomatoes

serves 4

Ingredients:

1 pound chicken cutlets (or whole breasts cut in half horizontally) , pounded to 1/4-inch thickness

1/4 cup flour

2 or 3 tablespoons olive oil

2 cups low-sodium chicken broth

2 cups cherry tomatoes, cut in half

juice from 1 lemon

zest from 1 lemon

1/4 cup flat-leaf parsley, chopped

salt & freshly ground pepper

 

Directions:

1. Season the chicken lightly with salt and pepper on both sides. Dredge in the flour and shake off any excess.

2. In a large heavy bottom pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the cutlets for a couple of minutes on each side. Do not overcrowd the pan. Add some additional oil and work in batches if necessary. Transfer chicken to a plate.

3. Add the broth to the pan and deglaze, scraping all the brown bits from the pan. Allow the sauce to reduce for about 10 minutes, stirring occasionally.

4. Reduce the heat to medium-low and add the chicken and tomatoes to the pan. Simmer until the tomatoes release their juices and the sauce has reduced, about 20 minutes.

5. Remove from heat and stir in the lemon juice and zest. Adjust seasoning and sprinkle with parsley to serve.