How To Clean When You're Overwhelmed || a Neurodivergent Cleaning Routine to Avoid Burnout

Hi friends!

Today's video is a little bit different. I love sharing cleaning routines on my channel as you all know, but lately I've been so burnt out trying to keep up with everything, and I thought maybe some of you might find use in the routine I do when I'm burning out.

Homemaking isn't always as easy as many channels make it look. Especially for those of us who don't fit an allistic mindset and for whom the tips and tricks were not necessarily made. Things like "cleaning as you go" or "delegate tasks" aren't as helpful as one might think.

So, here's what I do on those days when I'm burning out, overwhelmed, and feel as though I cannot focus.

Xo Kristina

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Garlic + herb + butter chicken:
6-8 bone-in, skin-on chicken thighs (or whatever cut you prefer)
1/2 cup butter, softened
1 head garlic, finely diced or pressed through a garlic press
2 Tablespoons italian seasoning
1 Tablespoon powdered chicken bullion
2 Tablespoons minced dried onion

Heat oven to 375 Fahrenheit. Mix the garlic and herb butter: to a bowl add 1/2 cup softened butter, diced garlic, and herbs and onion. Mix until fully incorporated. Rub all over the chicken, and top each piece with a good covering of the butter mixture. Put into the oven and cook on the top rack for 30-40 minutes, or until the juices have begun to run clear and the meat is no longer pink.

Meanwhile, snap the woody ends off a bunch of asparagus spears and lay them out on a sheet pan. Top with olive oil, salt, and any other spices (I like onion powder or dried minced onion!). Mix well, and pop into the oven with the chicken on a lower rack. Cook for about 30 minutes or until it is crisp on the tips.

While your chicken and asparagus are cooking, cut a small bag of red potatoes into quarters and plop into a pot. Cover with water. Bring to a boil, and then simmer for about 20 minutes or until soft. When they've softened, drain the water out. Put your butter in hte bottom of the hot pan, then top with the potatoes. Add about 1/4 cup milk, some onion powder, and salt or chicken bullion. Mash, adding more milk as necessary until the desired consistency is achieved.

When the chicken is cooked, retrieve the juices into a pot alongside chicken bullion and water (I did 3 cups water, 1 tbsp powdered bullion). Mix thoroughly and bring to a boil. In a separate cup, thoroughly whisk 2-3 tbsp (2-3 forkfuls) corn starch in cold water. Pour into the boiling broth, stirring constantly. Allow to thicken -- more corn starch mixture may be made and added if needed.

This video is not sponsored.