Happy Friday! Short weeks are the best, yeah?
So, many exciting things happened to me yesterday:
- I received my new iPhone in the mail
- Two different gentelmen told me I looked cute (granted they were both crazies on the street and “cute” is my G-rated interpretation of their compliments, but that’s besides the point…)
- My dietetic intership interview was scheduled (next Thursday, eep!)
- I ran for 10 whole minutes – hooray!
droned on about discussed, it’s been difficult for me to decide whether to run again and test the Achilles. I still feel some tightness and pain at times, but once it warms up it’s usually a lot more managable. So Thursday was the day:
- 50 minutes elliptical
- 10 minutes treadmill running
I did the elliptical first to warm up and ensure I only had enough time to run 10 minutes (because knowing me, I would have gone longer). The first few minutes were a bit painful, but the Achilles loosened up nicely after that and I felt pretty good!
Dare I say, this is feeling a lot like progress.
This morning I cross trained again on the spin bike and elliptical, and tomorrow I’ll try another short run (yay!)
I’ll celebrate my excitement further by sharing an easy and delicous Brussels sprout recipe I made last weekend – these are easily becoming one of my new favorite veggies.
The recipe involves grapes, slivered almonds and a balsamic/honey reduction.
Slice sprouts in half, coat with olive oil and sprinkle with salt and pepper. Roast in a 450° oven for about 15 minutes
When they’re tender, just mix with sliced grapes, slivered almonds and the balsamic/honey reduction (instructions below)
I had them with baked flounder and sweet potato fries
Seriously, these were so good and made for great leftovers. Make them!
- 15 whole Brussels sprouts, tough stem removed and halved
- 1 tsp extra virgin olive oil
- Salt and pepper to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tbsp slivered almonds, toasted
- 1/3 cup red grapes, sliced in half
Preheat the oven to 450˚F. Toss the Brussels sprouts with enough olive oil to coat, a generous pinch of salt and pepper to taste. Meanwhile, in a small sauté pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside. After 15 minutes, remove the Brussels sprouts from the oven, stir and rearrange with a spoon and test one with a paring knife. If the Brussels sprouts are not sufficiently charred or tender, return to the oven for five minutes. If they appear to be charring too much, reduce the oven temperature to 400˚F and continue roasting until they are knife-tender. When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, and add the almonds and grapes. Pour the reduced balsamic mixture into the bowl and toss to coat evenly. Transfer mixture to serving platter and serve immediately, seasoning with more salt and pepper if necessary.
Question: What’s your favorite vegetable? I’m pretty obsessed with kale, brussels sprouts and sweet potatoes.
Also, any iPhone app recommendations??