Burnout. This is a word I’ve heard a few times this week. Those of us working through the 12-week lifestyle challenge, we’re in the doldrums of week 11, many of us barely hanging on. We’re going through the motions of food prep, of working out, of getting on the floor to mobilize each evening, of recording our sleep hours. We feel burned out: the fires that drive our motivation seem to have fizzled away.
Or have they? Think about it. If we’re still at it — if we’re still showing up for the WODs, if we’re still successfully digging into our crispers for vegetables and protein to prep dinners (I did this tonight! nearly wilted zucchini and leftover chicken!!), if we’re still making the effort to work at a skill that still seems *just* outside our reach — clearly our motivation is still there. The spark has not completely burned out. Our fires have just burned down to a slow smolder.
Instead, if you’re feeling some burnout, think of your “burnout” as that moment of motionless, high-speed-spinning-of-tires, that the motorcycle racer engages in to create heat so the rubber is hot, sticky and ready for the racetrack. You may not feel like you’re making progress during that burnout. The motorcycle rider is not making any visible forward progress during that burnout. But the burnout is a necessary step for success later.
Embrace your burnout. And then brace yourself for the speed of your forward momentum that will most assuredly follow.
Recipe this week courtesy of Coach Melony!
Colcannon with Slow Cooker Beef:
(This is basically mashed potatoes with greens and cabbage hidden inside plus MEAT. Who doesn’t love presents in their mashed potatoes? Who doesn’t love meat and taters?)
In the morning/midday, prep your protein:
Easy Slow Cooker Beef
1 round roast or 2 pounds of stew beef
2-3 cups beef bone broth
Salt and pepper to taste
1-2 TBSP minced onion
Throw all ingredients in crock pot, about 8 hours on low or 4 on high.
Then, when it gets closer to dinner time, prep your Colcannon:
2lbs potatoes (I used red, but you can use yukon or both!)
6 TBSP butter
1 small green cabbage (about 1 cup shredded)
1-2 cups kale, shredded
4-6 scallions finely chopped
1/2 c whole milk
additional salt and pepper to taste
1 – 2 cloves minced garlic
1/4 c beef bone broth for added flavor
1) Boil the potatoes: Place the potatoes and 1/2 teaspoon of the salt in a medium pot and cover with cool water. Bring to a simmer over high heat; this will take about 10 minutes. Reduce the heat to a simmer and cook until the potatoes are tender, 10 to 12 minutes.
2) Cook the kale and cabbage: While the potatoes are boiling, melt 2 TBSP of butter in a pan or electric skillet. Add the cabbage, kale, garlic, and scallions and cook until tender and slightly browned, about 8-10 minutes.
3) Mash them taters: Once the potatoes are tender enough to mash, drain them and return them to the cooking pot. Add the milk and remaining butter and mash with a potato masher.
4) Deglaze: Add the 1/4 cup bone broth to the cabbage pan and scrape the pan as the broth cooks and reduces, 2-3 minutes.