A video about how slow living and essentialism has helped me to live a stress-free, organised and productive life.
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In today's busy world of "productivity" and "hustle culture" its becoming ever more difficult to keep organised and find balance. As a busy worker with a 9-5 job and content creator on the side, I've endured my own challenges within this area, however one particularly philosophy has really helped me to reevaluate this productivity problem - that being essentialism.
I want to share my experiences of how adopting a slow living lifestyle and essentialist mindset has helped me to remain organised, find balance and re-define productivity in my life.
I hope you enjoy and find some of these tips useful! Let me know your thoughts on this topic in the comments below!😊
Please like, share and subscribe if you haven't already and wishing you a happy and peaceful day wherever you are!
Holly ☺️ 🫶
SATAY SALMON SALAD
(serves approx 2-3)
Salad Ingredients
-1/2 red cabbage (shredded)
-2 carrots (grated or spiralized)
-100g/two nests of rice noodles
-2 spring onions
-small bunch of fresh parsley or coriander
-(mixed seeds, toasted nuts and extra parsley/coriander for garnish)
Dressing Ingredients
-4 tbsp soy sauce
-1 tbsp peanut butter
-2 tbsp honey
-1 tbsp sriracha
-1/2 of a lemon's juice
- 1 tsp garlic salt (or 1-2 cloves of minced fresh garlic)
- 1 tsp of sesame oil
Salmon Ingredients
-1 large salmon fillet diced (or 2 small)
-1 tsp curry powder
-generous drizzle of honey (approx 1-2tbsp)
-1/2 of a lemon's juice
-pinch of salt
1. Preheat the oven to 200 degrees C and line a baking tray with tin foil.
2. Place the diced salmon in a small bowl and mix with the marinade ingredients until well combined. Set aside and leave to infuse.
3. Meanwhile add the rice noodles to a bowl with boiling water and allow to soften for 5-8 minutes.
4. Drain the rice noodles and run under cold water. Chop up roughly with scissors to make the noodles smaller (for ease of eating!)
6. Place the marinaded salmon cubes on the lined baking tray and cook for 10-12 minutes until the salmon is sticky and charred.
5. Meanwhile, finely dice/shred all the veggies to the desired size and place together in a large mixing bowl.
6. Add in the rice noodles.
7. Mix together in a separate bowl the dressing ingredients until well combined - if a bit thick loosen with some cold water.
8. Remove the cooked salmon from the oven and allow to cool slightly before adding the mixing bowl with the rest of the ingredients.
9. Add the dressing to the salad and mix well with tongues until everything is well coated.
10. Add in fresh parsley or coriander.
11. Serve with some toasted nuts and seeds and extra parsley for garnish, then tuck in and enjoy! 😋
12. Will keep well in the fridge for 3-4 day so makes the perfect meal prep.
00:00 - Intro
02:41 - Chapter 1
05:04 - Integration
06:13 - Chapter 2
10:13 - Outro
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