TAKE A BREAK
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You know that little voice in your head that keeps asking, “Am I happy enough?” What if that voice is actually sabotaging your joy? It sounds counterintuitive. After all, doesn’t paying attention to our happiness help us live better lives? Maybe not. Recent psychological research suggests that fixating on how happy we are can backfire, leaving us more dissatisfied than if we simply let life unfold. In a series of studies involving more than 1,800 people, psychologists found that the problem isn’t wanting happiness, it’s judging your current happiness level. Participants who frequently evaluated how happy they were tended to report lower overall life satisfaction and more depressive symptoms than those who didn’t constantly monitor their emotional state. Part of the issue is that when you focus on measuring happiness, positive moments can feel disappointing if they don’t meet your internal expectations. Lead researcher Felicia Zerwas, Ph.D., explains that our culture’s pressure to be happy all the time can fuel fears that we’re not living up to some invisible standard. This concern turns otherwise enjoyable experiences into opportunities for self-critique rather than appreciation. Interestingly, the studies showed that pursuing happiness as a goal didn’t hurt well-being. It was the constant judgment of one’s happiness that mattered most. In other words, you can value joy without constantly grading your feelings. So, here’s the takeaway: Happiness isn’t a scoreboard to update every minute. Letting yourself feel without overthinking it might just lead to more genuine contentment. Instead of asking “Am I happy?” try asking “What am I experiencing right now?” and let life unfold a little more freely. It Might Be Making You Miserable STOP GRADING YOUR HAPPINESS
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BLT Chopped Salad
Salad • 8 slices thick-cut bacon (about 9 oz) • 1/2 cup julienned sun-dried tomatoes (not packed in oil) • Hot water • 8 cups chopped kale, stems removed • 1/4 tsp kosher salt • 1 pint cherry tomatoes, halved • 1 1/2 cup sweet corn • 1/2 cup crumbled feta cheese Ingredients
• 1/4 cup finely
chopped green or red onion
Dressing • 1/4 cup fresh lime juice • 2 tbsp extra-virgin olive oil • 3/4 tsp smoked paprika • 1/4 tsp kosher salt
Directions 1. Bake bacon at 400 F until crisp, then pat dry, cool, and chop. 2. Submerge sun-dried tomatoes in very hot water for a few minutes, then drain and pat dry. 3. Place kale in a large bowl, sprinkle with salt, and massage until darker and tender (about 2 minutes). 4. Add sun-dried tomatoes, cherry tomatoes, corn, bacon, feta, and onion. 5. Combine all dressing ingredients, mix well, then drizzle over salad and toss. 6. Chill 15 minutes if desired, or serve right away.
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