Review of Grace Not Perfection by Emily Ley

I became a Simplified Planner user in 2016 and have never looked back.  This planner is my heart beat, my saving grace, and one of my most treasured possessions each year thanks to the craft, talent, and intentionality of Emily Ley.

I was late to the Grace Not Perfection party, but so thankful I picked it up.  Emily Ley openly shares her story of battling to be perfect and in the midst of striving, finding grace.  Within each chapter she shares practical tips for organization and cleanliness in your home, work place, and daily life.

Ley’s word pictures of her story battling perfectionism, infertility, and health issues, invited me into her home to sit down and have coffee.  Each chapter felt like sitting across the coffee table from a wise friend and rather than feeling tasked with another creative organization plan, I felt accompanied by a friend saying, “me too, girl.”

The good life is rich, slow, real, and flawed.

In those moments when we give ourselves the grace to let everything else fade away, we find our most sincere happiness.

Emily’s battle to be the perfect daughter, woman, wife, mother, leader, business owner and designer ran her life, just as many of us find ourselves slaves to perfectionism- or at least perceived perfectionism (guilty).  But she decided to no longer be paralyzed by perfectionism and striving, missing out on the life she always wanted for a life she felt she was meant to continue striving to perfect.

Someone told you you had to do it all and to do it all by yourself.

Chasing perfection had been my way of searching for joy.

But in losing the battle, she found grace.  And in grace, her real and truest self.

You are enough.  You deserve simple, slow, and sweet.

It was time to give myself permission to be a priority again.

Don’t sacrifice the good in chase of the perfect.

When we create fantasy images in our heads, we slay the beauty of life.

I loved Grace Not Perfection and found myself in a bit of a book rut upon completing it, because I felt nothing could compare as it offers the sweet embrace of a friend and practical insights to simplification and organization, woven amidst a story of grace.


Thanks for stopping by!

profMy name is Emily Katherine.  On this page you’ll find lessons I’ve learned through my own story.  You’ll find book reviews and recommendations.  And in between you’ll find a few resources I use in teaching middle school through college students.

I would love to hear from you through your comments!  Click the follow button to stay in touch.

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Recipe: Southwest Chicken Quinoa Bowl

Ingredients (2 quinoa bowls):

  • thawed chicken breast
  • 1 cup red quinoa
  • 1 can drained black beans
  • baby spinach, washed
  • salsa
  • mexican blend cheese
  • red pepper hummus (optional)
  • pink himalayan salt
  • extra virgin olive oil
  • taco seasoning

recipe

Most of these ingredients are staples of my diet.  Actually as I’m reading back over them all of them are.  These faithful friends are always in my fridge and always a go to that I mix and match for various recipes as I try to cook healthy for one on a small budget.

Out of creativity or desperation (I’ll let you decide), I ended up throwing them all together and my quinoa bowl has become a staple meal for me!

Here’s how to make it!

  1. Run quinoa under cold water in a mesh drainer.  (Actually do this or it cooks weirdly.  Trust me.)
  2. Boil 2 cups of water for the quinoa.  Grab a pot that you know where the lid is, because that will help.  Add 1 teaspoon of olive oil and a little pink himalayan salt.
  3. When water comes to a boil (I honestly never wait that long) add the quinoa.  Leave on medium heat until it’s boiling like it means it.
    quinoa
  4. In a frying pan, add a tablespoon of coconut oil and turn to medium heat.  When coconut has softened, distribute evenly in the pan and add 2tsp of taco seasoning (half the packet- who has time to measure?).  Place chicken breast in the middle of the frying pan.
  5. Drain black beans and place in small pot.  Turn to medium heat.  Stir occasionally.
  6. By now your quinoa should be boiling.  Give it a good stir and put the lid on if you haven’t already.
  7. Flip chicken and begin chopping into small chunks (sorry that’s a gross word) as it cooks. (I use a wooden spatula for this.)
    chicken
  8. While everything is cooking and you’re feeling like you run the world, get out your bowls.  I like to use large glass ones.  Go ahead and grab and rinse your spinach from the refrigerator and get your salsa, hummus, and cheese nearby.
  9. Stir and turn your chicken, quinoa, and black beans.
  10. Once cooked, scoop quinoa into bowls then diced chicken, then black beans.
  11. Top with spinach, salsa, and hummus (if you’d like).
  12. Open a cold Lime La Croix and enjoy!

Also if you’re cooking for one like me, I make my quinoa bowl then place the rest in containers to make a quinoa bowl another day.  You can also use the leftover black beans to throw on a salad with your spinach or have quinoa on the side with some chicken and veggies.



prof

Thanks for stopping by!  My name is Emily Katherine.  On this page you’ll find lessons I’ve learned through my own story.  You’ll find book reviews and recommendations.  And in between you’ll find a few resources I use in teaching middle school through college students.

I would love to hear from you through your comments!  Click the follow button to stay in touch.