What can I say? I don't feel productive unless I have 12 tabs open or 3 chores going on at once. Such is my life.
And I don't think I'm special. I think a lot of Type A personalities have this in common. I think a lot of women have this in common.
Yet a recent article in Prevention magazine claims "you think you can multitask, but you're kidding yourself if you think you're actually getting more done". You can imagine my surprise to read that even though multitasking feels all efficient and productive, I'm actually getting less done than I think by doing a little bit of everything at the same time.
But wait....really? I mean, I'm really, really good at multitasking. My husband once bet me that he was the better multitasker, and then I quickly reminded him that the last time he bet he could beat me at something it nearly resulted in smelling salts and a cold compress. And I won.
So surely they can't be serious. If I didn't multitask...how would it all get done? More importantly, how would I feel like it's all getting done?!
I'm not convinced. You can keep your fancy study results, PhD heads, but I don't accept this. I need to see more data. Until then, I give you a dinner idea that should be reserved for weeknights when you're also emptying the dishwasher, helping with homework, and trying not to trip over the dog. The only part of this making you sweat will be the hot sauce!
I found this quick Mexican stir fry while I was no doubt involved with about 20 other things on the internet, and so I think of it as a fun, easy, and healthy recipe for hectic weeknights when you're stretched to the max. Make it your own with all the fun toppings you can think of, and prove those anti-multitaskers wrong! You're a maniac!
Mexican Stir Fry
Adapted from Shutterbean
Yields 4 servings
1 lb turkey sausage, casings removed
1 medium onion, chopped
1 15-oz can black beans, rinsed and drained
1 c frozen corn
1 bell peppers, chopped (I used orange!)
2 tsp cumin
2 tsp cumin
2 c brown rice, cooked
Avocado slices (optional)
Sour cream (optional)
Mexican blend cheese, shredded (optional)
Heat a deep skillet over medium-high heat, and add the sausage and onions. Crumble the sausage as it cooks. Cook for a few minutes, until the onions are soft and the sausage is browned.
Add the corn and bell peppers, and cook for another 3-5 minutes. Stir in the cumin and salt/pepper.
Add in your black beans and brown rice, and heat through.