Particularly awesome weekends make it hard to go back to work.
Friday I had dinner at Wahoo (how awesome is that name?!) with one of my oldest friends.
Then I came home and did something I haven’t done in a long time – I curled up in bed with a nice scotch and read a book. My first book of 2012 was Room. I also started using GoodReads again, thanks to a reminder from Carol.
My rating: 2 of 5 stars
The first half of this book was really, really slow. It was an especially hard read since it was written in the voice of a 5 year old. The second half was better, but depressing. I can’t say I recommend it.
Saturday I woke up to some exciting news – my Spinach Shiitake Miso Soup made the Food Buzz Top 9! It made my day. 🙂 Thank YOU for the Buzz, and welcome new readers! In case you missed it, check out my soup and the other 8 awesome recipes here.
I had a crazy list of errands to tackle, so I made a fun lunch to fuel it. This resulted in me eating 1/2 a head of cabbage. It was so good I couldn’t stop! Clearly I didn’t learn my lesson about too much cabbage and gas (TMI, sorry) from the last time.
This lemon-y roasted cabbage was so good I couldn’t stop eating it! At the last minute I decided to add nutritional yeast to the mix, giving it a little more dimension. I loved the rich nuttiness with all the lemon and pepper. It was delicious with my Asian-Inspired Sweet Potato Lentil Loaf.
(Cabbage recipe at bottom)
The market is wall-to-wall food samplings prepared by locals in their kitchens. There is even a good variety of vegetarian and vegan food. These aren’t restaurant owners, just home cooks and small-time bakers in Atlanta who want to share their food with a broader audience. The website calls it an “incubator for new food talent.”
My favorites of the evening:
Cookie Underground is one of the coolest ideas there. They make cookies from vegetables! Each cookies is about 50 calories and filled with good, clean vitamins and nutrients from fresh veggies. Good thing because I could eat a dozen of the ancho and chipotle chili-laced Spicy Sweet Potato Cookies.
Sunday was a straight up lazy day of rest. It was everything I hoped it would be.
I was doing SO well with the Mile-a-Day Challenge… until Saturday’s run. Around mile 2 I began having sharp pain in my left knee. I didn’t twist it or anything, so I stretched a bit and kept going thinking it would work itself out. Notsomuch. It only got worse and I limped the last couple of miles home. I have no idea what happened… it still hurts to walk! Needless to say, I skipped my Sunday mile-a-day and took a rest day instead. 🙁
Workout Recap (1/2 – 1/8)
- Monday – This Biceps/Back workout with 1 mile intervals
- Tuesday – This BodyRock, 1 mile run, TRX suspension class
- Wednesday – This Tris/Chest workout with 1 mile intervals, 100 push-ups
- Thursday – Kickboxing, 1 mile run, 100 push-ups
- Friday – Legs, 1 mile run, 100 push-ups
- Saturday – 5 mile run, 6 min plank rotation, 100 push-ups
- Sunday – REST, 100 push-ups
Roasted Lemon Pepper Cabbage
- 1/2 medium head of cabbage
- Juice from 1/2 lemon
- 2 tsp olive oil
- 2 tsp nutritional yeast
- 1/4 freshly ground pepper
- Salt, to taste
Preheat oven to 450 degrees. Line a baking sheet with foil (spray with olive oil if not non-stick).
Cut cabbage into wedges, then trim the core bits from each wedge.
Place wedges on pan, evenly spaced.Whisk together olive oil, lemon juice, nutritional yeast, salt, and pepper. Using a brush, coat the top of each wedge. Flip wedges over and repeat on other side.
Roast cabbage for ~10 mins, or until the beginning to brown. Carefully flip the wedges and roast from an additional 8-10 mins, until the cabbage is browned and tender.
Tonight is my first book club! I’m really loving the motivation to read for fun again.
What’s the best book you’ve read lately?
Anything fun/exciting happen this weekend?