On Nutrition and Your Job Hunt

When I am not busy pretending to be a health and fitness expert, I am working my day job of being a recruiter. I hope, in some way, that one day I can measure the amount of calories I have burned through the constant meet-and-greet of all kinds of humans every single day of my life. While I am busy calculating that painful number, I’d like to share with you all some tips how how nutrition can affect your ability to interview well for a job.

Let’s start with the obvious, when you are face-to-face in a small room with someone else, particularly a recruiter, who (sort of) has your career in the palm of their hands, it’s important to remember to avoid eating anything heavy in garlic or onions of up to 24 hours beforehand. Even if you practiced proper dental hygiene prior to the interview, the essence of garlic and onions is released out of your skin for the next day or so. Don’t make people touch your sweaty onion hands.

Now some other obvious and lesser obvious choices:
 

Good Idea: Omega 3 (salmon, eggs, kale)
Why? It makes you think better in your toes!

Bad idea: Carb overload
Why? They can make you sleepy

Good Idea: Vitamin B (Eggs, broccoli, spinach, meat)
Why? They make you feel better about yourself and give you energy (no one wants to hire a depressed person with sloth-like qualities)

Bad idea: Coffee
Why? It gives you the jitters (which you will probably already have) and it also can cause bad breath and dry mouth. Just try to get a good nights rest before an interview instead!

Go get em,
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Chicken Soup for the Soul

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Last week I was on a chicken soup recipe mission because my Husband was sick and needed some good “Jewish Penicillin”. But there was just one little issue- neither of us like boiled chicken. It would be such a waste to get chicken for the purpose of flavor and then chucking it. I needed to find a way to not waste food.

I thought to myself, “why not use rotisserie chicken?” It totally worked and was so flavorful and I’ve made this concoction again for this week. This recipe was adapted  from here.

This recipe yields approx 6 servings so adjust accordingly.

Ingredients:

  • bag of carrots
  • bag of celery
  • 1.5 onions
  • 6 cups chicken broth
  • 2 cups water
  • whole rotisserie
  •  2 tbls oil or butter
  • parsley
  • salt and pepper to taste
  • dried oregano or Italian season (whatever you have on hand)
  • 1 bay leaf
  • *noodles/rice optional*

Directions:

  • Bring broth and water to a simmer
  • While the broth and water are warming up, chop up a handful of carrots, half an onion and one celery stalk- throw it into the pot
  • Season with a pinch of salt and pepper
  • Cover the pot partially. In the meantime, separate the skin and bones in one container and the meat in another
  • Place the skin, bones, and bay leaf in the pot, partially cover and simmer for another hour to release max amount of flavor
  • Chop up the rest of the chicken, carrots, onion, and celery. Put to the side
  • After the hour, grab a large bowl and a colander. Place colander over the bowl and pour mixture in. This will separate the broth from the skin and bone mixture
  • Take your chopped up veggies and oil and saute in the pot until soft
  • Pour broth back into the pot and place chopped chicken and parsley in and simmer for another 10-20 minutes
  • *Add noodles or rice when you are ready to serve

So much flavor and really easy to make. I hope you guys enjoy!

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