A good night’s sleep is one of the most important things you can do for your mind and body. One study published in the Journal of Psychosomatic Research found that the quality of your sleep is much more important than the quantity — that is, if you want to feel rested. And we all want to feel rested. So, what can you do to improve the quality of your sleep and get the rest you need? HOWTO ACHIEVE AMORE RESTFUL NIGHT’S SLEEP
EMENT FUNDS
MARY’S GRILLED LEG OF LAMB
LISTEN TOYOUR BODY. This, above all else, is crucial to a good night’s sleep. Your body knows when it’s time for bed. Generally, you want to go to bed when you feel tired, whether that’s at 8 p.m. or 1 a.m. Whenever your body tells you it needs rest, you should make a habit of going to bed then. The more consistent you are, the better your sleep will be. WAKE UP NATURALLY. Jolting yourself awake with an alarm or radio isn’t doing your brain and body any favors (it can be stressful on the body and even elevate blood pressure, which is not good first thing in the morning). If you do need an alarm, consider a wake-up light. Wake-up lights mimic the sunrise, slowly brightening the room, waking your body in a natural, gentle way. KICK THE SCREEN HABIT. You’ve heard it before, and you’ll hear it again: Looking at an electronic screen — a TV, computer, tablet, or smartphone — before bed is detrimental to sleep quality. Light from these devices is disruptive to your brain’s suprachiasmatic nucleus (SCN), which helps regulate your circadian rhythm, and screen time before bed can throw off normal SCN function. Put your excuses for staying up too late to bed. Say no to “one more episode.” And all those emails? They can wait until tomorrow. Not getting enough quality sleep is harmful to your mental and physical health. When you get into the habit of following these three tips, you’ll find yourself feeling rested and refreshed in no time.
Inspired by Bon Appetit magazine
Ingredients
• 1 4–5-pound boneless leg of lamb, not butterflied
• 2 tablespoons fresh rosemary, minced
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste
• 8 cloves garlic, smashed and coarsely chopped
Directions
1. On a large cutting board, cut between themuscles on the leg of lamb to divide into 4 pieces, pulling apart with your fingers if need be. 2. In amixing bowl, combine olive oil, garlic, and rosemary. Add lamb and toss to coat. Marinate for 4 hours at room temperature. 3. Heat grill tomedium-high. Season lamb with salt and pepper and grill until lamb reaches an internal temperature of 130 F (medium rare). Cook time will vary depending on size of lamb pieces.
4. Let lamb rest, covered with tin foil, for 15minutes. Slice thinly and serve.
Published by The Newsletter Pro • www.thenewsletterpro.com
www.MattsonFinancial.com | 3
Made with FlippingBook - professional solution for displaying marketing and sales documents online