We never got the storms they were predicting yesterday – hooray! Atlanta has many large, old trees and they have been falling with all the crazy weather we’ve had lately.
Not that I should complain – I keep seeing that some of you are still getting snow! Nothankyou.
All of this to say, I got in a good run yesterday. It never ceases to amaze me how much more focused I am in the afternoon when I am able to take a lunchtime run.
Stats
- Distance: 3.5 miles
- Time: 29:46
- Pace: 8:42
“They” say that you should take frequent breaks if your work is sedentary and requires you to stare at a computer screen all day. Apparently, work is killing us slowly:
Prolonged sitting has been linked to increased risk of death regardless of the amount of exercise activity performed.
I’ve been considering replacing my chair with an exercise ball. My hips ache if I sit too long and I’m hoping that may help. Has anyone tired it? Do people stare?
Speaking of not caring when people stare… check out this video Caitlin @ Healthy Tipping Point shared yesterday: http://www.youtube.com/embed/M6wJl37N9C0
My favorite quote is at the end:
“You will never be merely pretty.”
Post-run there was more sittin’ pretty for me! I had my brussels and then worked the rest of the day standing up.
No, it’s not the first time I’ve eaten brussels, just the first time I’ve made my own. (Although the first time I ate brussel sprouts was this winter. Bad foodie!)
My first time was successful, if I may say so. You really can’t burn these – they only caramelize and get sweeter as they roast. I LOVED the mustard coating – next time I may even use a 2:1 ratio of mustard to EVOO.
While these were roasting, I threw together a salad and made an egg. The egg was going to be sunny side up… until I broke the yolk. It was still good!
In my salad:
- Arugula
- Brussel sprouts
- Carrots
- Celery
- Cilantro
- Cucumber
- Not-so-sunny egg
- Shallots
- Spinach
These brussels stole the show.
Mustard-Roasted Brussel Sprouts
- 1/2 lb brussel sprouts, washed and trimmed
- 1 T extra virgin olive oil
- 1 T whole grain mustard
- 1 garlic clove, pressed
- 1/8 tsp ginger
- S+P, to taste
Preheat oven to 425 degrees.
With a sharp knife, cut the brussel sprouts into 1/4-inch slices. Chop vertically (from to top to stem) so that the slices stay intact.
Whisk together mustard, EVOO, garlic, and ginger. Salt and pepper to taste and whisk again (I used a herb-infused grain mustard and only needed the tinniest bit of S+P).
Gently toss the brussels with the dressing, avoiding breaking sprouts apart as much as you can. Spread the brussels in a thin layer on a foil-lined pan.
Roast for 10-15 mins, tossing once half way through. They are done when they begin to soften and brown.
***
Do you take breaks as recommended if you’re in a computer-dependent job?
More importantly, what’s your favorite way to eat Brussels? I have another 1/2 lb to cook!
I love brussels sprouts and this recipe looks fabulous! I’ll bet this marinade would work well grilling the brussels, too (just wrap them up on foil and toss on the grill) I can’t wait to try this! Thanks for the recipe!
It would have been awesome grilled! I have some serious grill-envy. Apparently high rise building frown upon having one on your balcony. 🙁
Brussel Sprouts were a food i FEARED as a child. Actually had them for the first time last Thanksgiving when my cousin simply roasted them with EVOO, salt, and pepper. I fell in love and eat them all the time now!
A tree fell on one of my friend’s houses a few weeks ago. She and her husband were fine but it destroyed half their house and they are now living in an apt. It’s so scary. I have some huge trees in my yard.
I already left you the recipe for my favorite Brussels Sprouts recipe. Try it. You won’t be disappointed.
One crushed my boss’ car! Did you see all the massive trees uprooted in the park?!
I love 101Cookbooks. That one is on my list for sure!
I take breaks all the time! I can’t sit still for too long so I get up and stretch or just walk around for a minute. And I love brussel sprouts just how you made them…roasted! I never ever thought I would like them as much as I do…but they’re acutally quite tasty!
Oops! That was me 🙂
Love, love, love brussel sprouts. i just cut them in half and steam them. Fry a couple of pieces of bacon (!). Remove bacon and crumble. Heat bacon grease until smoking. Add brussel sprouts cut side down. Cook until well carmelized on the cut side. Add dijon mustard and just enough chicken stock to glaze the sprouts. Sprinkle with crumbled bacon. Eat out of the skillet – I mean serve.
You’re going to make these for me for Easter, right?! 🙂
I love brussel sprouts. I love to roast them with balsamic and some garlic. Or cook them stove top. They are sooo good!
My favorite way is roasted too. I despised them as a child, but I didn’t like many things back then that I do today.
I’m the same way – I wouldn’t even eat cheese as a kid.
Yummy, I love Brussels 🙂
As for work and sitting, my cousin’s workplace REQUIRES everyone to sit on an exercise ball… weird huh?!
You are soo lucky to live in Atlanta ! Pittsburgh is still CHILLY :p
That’s so cool! I wish we could have those treadmill workstations.
I like the mustard coating…yummy.
Yummm! The first time I made brussels sprouts I realized i looooved them! I love your recipe!!!
oooh! and the chandelier pic is from a random “modern decor blue” google image search. sorry doll. I downloaded it in a fit of hyperactivity and never looked at the source. I’ll be doing a lot of research on deign though and if I can find out where it came from i’m totally sending the info your way!
MWAH! <3
Thank you!!! I’m in the market for a funky chandelier and am terribly challenged when it comes to decorating.
Brussel sprouts are so so good! You need to eat them more often 😉