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Get proper rest and sleep- Getting enough sleep can both help reduce the amount of stress we experience and prepare us to better manage stress. Here are some quick strategies to help you get a good night’s sleep.
- Keep a consistent sleep schedule. This going to bed and getting up at the same time each day (including weekends).
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For more information on health and wellness, visit https://www.camh.ca/en/health-info/mental-health-and-covid-19#coping
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Online Library Guide
NIC’s wonderful Library staff have created an online guide that showcases many electronic library resources that are available remotely for the NIC community, along with some other e-resources that may be of interest. This guide can be found at https://library.nic.bc.ca/libraryoffunthings.
Student Employment Services has scheduled a Q/A session on Practical Experience Requirements for CPA Post-secondary and preparatory students on May 5 at 12 pm. Check out the event calendar at CareerCentral for more details. Student Employment supports are available everyday Mon-Fri by telephone or video conferencing and can be booked online via CareerCentral.
Virtual Opportunities for LGBTQ2S+ students to connect
Students from the LGBTQ2S+ community, who may be feeling vulnerable and disconnected from their peers and schools, now have more virtual opportunities to connect with each other during the COVID-19 pandemic. Visit here for more information.
Enjoy your week and stay well,
Manager, Student Life
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25 minute - Bean, Kale and Egg Stew
Yield: 4 servings
Total time: 25 minutes
- 2 tablespoons olive oil
- 1/2 small red onion, chopped
- Two 15-ounce cans kidney or pinto beans, one can drained and rinsed, one can liquid reserved
- 1 1/2 cups low-sodium chicken or vegetable broth
- 2 teaspoons low-sodium soy sauce
- Kosher salt and freshly ground black pepper
- 1 bunch kale, stemmed and torn into 2-inch pieces (about 10 cups)
- 4 large eggs
- 4 slices whole-grain bread
- 2 ounces sharp Cheddar, grated (about 1/3 cup)
- Your favorite hot sauce, for serving
- Preheat broiler. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer, add the kale and stir until wilted; bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes. Remove from the heat, cover and keep warm.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet. Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes. Sprinkle each egg with pepper, cover and continue to cook until the whites are completely set, and the yolks are still runny, about 2 minutes more. Remove from the heat.
- Top each slice of bread with cheese and broil until melted. Cut each slice in quarters.
- Divide the stew among four bowls, top each with an egg and serve with a piece of cheese toast. Serve with hot sauce.
More at: FoodNetwork