I often see the words, “once and for all” noted on magazine covers and blog posts when it comes to getting organized and clearing clutter.  It’s irksome. It’s so misleading and sets people up for feelings of failure.  It reminds me of too-good-to-be-true weight loss solutions. You don’t eat your fruits and vegetables once and for all; you start over every day.

I think it’s good news that you cannot get organized once and for all.  It takes the pressure off.  You can set up systems that work for you, a filing system for instance, and not reinvent the wheel every time you need to file paperwork.  But you still have to file the papers. There is no “once and for all” about that. No amount of pretty folders and nice bins are going to get the job done for you.

We are all tempted to get the “perfect” supplies for our organizational projects only to be disappointed that they don’t work.  That’s because it’s work to do the work.  I know, that sounds obvious.  Just like eating healthy and exercising are also obvious.  We resist the obvious solution.  It’s work to lose and maintain a healthy weight.  It’s also work to get and stay organized. 

The key is getting systems in place that work for you, having a home for everything, and spending time every day, yes, religiously every day, putting things where they belong.  It does not save time to let things accumulate; it only drains your energy as an undone thing.   And if you have too much stuff, it’s impossible to put things away.  No one I know doesn’t keep acquiring stuff, myself included, so clearing out the old can never be done once and for all either.  So, go deal with your mail or your clean clothes that aren’t put away yet, and while you’re at it, eat a carrot or two.  You’ll feel much better.

Here is a tasty, healthy, quick meal. I served it with buttermilk biscuits.  In full disclosure, my teenagers ate it, but didn't rave about it.  We had the neighbors over for dinner, and one of their teenagers had seconds. You never know.

Quinoa Vegetable Stew

½ cup. quinoa, rinsed well
2 Tb oil (I use coconut oil)
1 medium onion, chopped
½ tsp salt
1 large carrot, chopped
2 garlic cloves, minced
1 14.5 oz can tomatoes (I used diced)
1 cup vegetable stock
1/2 can black beans (garbanzo beans would work, too)
1 red bell pepper, diced
1 small zucchini, cubed
½ cup corn, frozen or fresh
½ cup peas, frozen or fresh
2 tsp cumin
1 tsp coriander
1 tsp oregano
½ tsp chili powder
pinch cayenne pepper
1 Tb fresh lemon juice
Fresh ground pepper
Salt
Grated cheddar or Monterey Jack cheese (optional)
Chopped cilantro (optional)

Bring 1 cup water to a boil in a small saucepan.  Add the quinoa, reduce the heat to very low, cover, and simmer until the water is completely absorbed and the quinoa is tender, about 20 minutes.

Meanwhile, heat the oil in a large saucepan over medium-high heat.  Add the onion and salt and saute’, stirring occasionally, until the onion begins to soften, about 2 minutes.  Stir in the carrot and garlic, cover and cook, stirring occasionally until the carrot is crisp-tender, about 6 minutes more.

Add the tomatoes, and their juice, vegetable stock, bell pepper, zucchini, corn, peas and seasonings.  Bring to a boil, cover, reduce the heat to low, and simmer until the vegetables are cooked to the desired doneness, 10-20 minutes.  Stir in the quinoa and lemon juice, season with salt and pepper to taste.  Serve hot, garnished with the cheese and/or cilantro, if desired.

Make ahead tip: you could chop all of the vegetables the night before and store in the frig.

From 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery, by Seppo Ed Farrey