Archive for the 'brussel sprouts' Category


jump rope and sliders.

Can we discuss the jump rope? I just rediscovered it. I was a fan in elementary school, but as soon as double dutch became the norm I decided I was more suited for hopscotch. On my own time, I started making time with the Skip It, the higher tech version of the rope. Nearly 20 years later, I saw one of my co-workers using a jump rope to do cardio at the gym. I took a breath, grabbed a hot pink rope, and started skipping. It’s now become my favorite supplementary cardio! I get my lengthy cardio in on the treadmill, bike or stair stepper, but then I’ll jump for like 3-5 minutes. It’s so damn whimsical.

On the spicy side, I made this delicious brunch for myself last week:


poached egg over greens

1 egg, poached
1 c brussel sprouts, sliced
1 c spinach
1 shallot, sliced
1 tbsp Parmesan cheese
olive oil cooking spray


It’s nothing revolutionary, and in fact mimics most of my weekend meals, but I thought the picture came out purty so I had to share.

I started by bringing a pot of water to a simmer for my poached egg. Once the water simmered, I dropped the egg in with a splash of vinegar. It takes like 2-3 minutes to form, and after I scooped it out to dry on a paper towel. Meanwhile, I heated cooking spray and the sliced shallots in a skillet. Once the shallots started to brown, I added the sliced brussel sprouts. I cooked those for about 5-7 minutes, and eventually they began to brown up also. I then added the spinach, cooked until wilted, and seasoned with salt and pepper. I added Parmesan to the top, and topped the whole mix with the egg. So. Damn. Good. Highly recommended.

I also made this salad last week of which I was particularly proud

salmon salad


Wild Coho Salmon fillet, frozen, thawed
1 tbsp cannellini beans
1 c grape tomatoes, sliced
1 pear, diced
2 c mixed greens
1 tsp olive oil, olive oil spray
1 lemon, juiced
1 tsp smoke flavored seasoning


I started by seasoning the thawed salmon with lemon juice, smoke seasoning, salt and pepper, and then put it on the Panini press. Although the fillet was relatively thick, the salmon cooked all the way through in about 5-7 minutes. Meanwhile I grilled the diced pears and cannellini beans, since ice-cold beans always terrify me. I assembled all ingredients on a plate, drizzled with olive oil, salt and pepper, and ate.

I ate that all last week. It’s so filling, since the salmon is all fatty and whatnot. And yet the veggies keep it healthy. Delightful.

I’ve been watching the waistline, but it hasn’t stripped me of all creativity. I made these awesome sliders a couple of weeks back that I evolved from an Ina Garten recipe. See below for the ingredients, separated by burger and toppings:


Ina Garten

1 lb ground beef, 80% lean
1 tbsp olive oil
2 cloves garlic, minced
¾ tsp herbs de Provence
½ tbsp whole grain mustard
½ tsp salt
½ tsp pepper

1 vidalia onion
2 c spinach, ¼ c wilted
1 gala apple, sliced
1 tsp Vidalia onion vinagrette with gorgonzola
5 oz polenta, sliced into fries
1 tsp cumin
olive oil cooking spray
whole wheat slider bun

You start by mixing together the burger ingredients in a large bowl. Mix evenly with a fork, taking care not to break up the ingredients. I then formed them into approx 15 golf ball sized patties. Pinch the middle, since the burgers puff up when they grill. I then cooked on the Panini press, which I sprayed down with the cooking spray. I grilled for about 4 minutes on one side, and then flipped to do the equivalent on the other.

Meanwhile, I heated a skillet with cooking spray and began to carmelize the onions. For those of you who have yet to carmelize, it basically just means cook for about half an hour on medium-low heat until the sugar starts to come out. It’s delightful.

While that was happening, I cooked the polenta fries in a skillet in a baby amount of oil. Once they were somewhat crispy, I topped them with the cumin and salt. Perfetto.

I then sautéed ¼ c of spinach in the skillet for the burger, and I left the rest raw for my salad. I assembled the spinach, apples, and onion as a salad, and topped with a little Vidalia onion vinagrette. I then assembled the sliders with onion and spinach on top, and I then drizzled them with the vinagrette also. They came out SO GOOD. Seriously. Consider this horn tooted. How easy is that? Ha! That’s Ina’s catch phrase. See below:

slider topped with carmelized onions and spinach, alongside polenta fries and spinach salad


savory roasted veggies with maple agave syrup.

I’m having the hardest time eating socially acceptable portions these days. I was in my element on Thanksgiving when everyone was eating monstrous, heaping plates of food and returning for seconds and thirds, but Nov. 27 hit and suddenly I look greedy. To be fair, those baked goods were not going to eat themselves. I usually budget for one or two sweets a day, but that week was lady balls to the wall. Chocolate peu de creme? Hit me. Pumpkin ice cream? You only live once. Now I’m feeling all kinds of tubby. Thanks, Thanksgiving.

I ran around my favorite lake a handful of times during my week-long stay, but a few miles weren’t much of a match for the lady balls on the wall. Gross imagery? I’m just trying to prove a point here.

Upon my return, I’ve been attempting to shed the excess with some healthy foods and way too much gym time. Running has been my main/only source of cardio these days, so I’ve been forced to up the ante with the treadmill. This past week, I’ve been increasing the incline for the last half mile on each tenth of a mile. By the time I get to .9 of a mile, I have increased the incline to 5 until I reach a mile. It’s considerably harder than it seems, and when I’m done my skin is a pretty shade of fuschia and my quads have had it. This has been going on for a couple of weeks already, so eventually I’ll be running on an incline for the whole mile(s). Believe it.

In the hopes of fast-tracking a Miss Fitness America-worthy body, I’ve decided that vegetables are my world. This past week, I loaded up on cauliflower, brussels sprouts, butternut squash, mushrooms and parsnips. My dad made this roasted vegetable dish with many of those for Thanksgiving, and he actually used maple syrup to flavor. Amaazing. I had about three helpings the first time we met.

I started my version with the aforementioned veggies, which I cut into pieces that are roughly the same size. You want them to cook evenly, so as not to confuse the toaster oven:

I tossed them in some olive oil, rosemary, salt and pepper, and then roasted them for 20 minutes at 400 degrees in the toaster oven. I then opened it, tossed them around some more, covered them in maple-agave syrup, and then roasted for another 20 minutes. They were insaaaane. Repeat for two nights.

On the third night I was a little bored with the formula, so I decided to make it more savory. I left out the rosemary, and instead used cumin and curry powder with the salt, pepper and olive oil. It’s pretty much the easiest recipe of all time. Maybe this is my 10 p.m. dinner speaking, but it really fills me up until breakfast. Also, there’s so many veggies that I can eat for days until they rot. Best poor man’s food ever.

See below:


Ahi tuna.

My roommates and I hosted a rooftop bbq yesterday to celebrate 303 years of freedom from the Brits. Good thing we don’t have high tea and all that dry comedy, right? It’s such a relief. We made the most adorable patriotic foods. For instance, we had red cole slaw, blue terra chips, and I made a red and blue mixed berry dessert with homemade whipped cream. It was my first time whipping, and I must say, I whipped it good. It’s really the easiest thing in the world; mix 2 cups of heavy cream with 1/4 cup of sugar and a little vanilla extract, and whip with a hand-held mixer until stiff peaks form. People were pretty into it. I tend to behave like a fat kid at the school dance during dinner parties, so once everyone had their fill, I scooped up the remaining cream onto Baked Lays and really enjoyed myself. Don’t knock it.

True to form, I took not one picture of the event. I’m useless during group things. Due to my sub-par  photojournalism, I’ll have to focus on last week’s meals for the purpose of this entry.

It started with a massive Ahi tuna steak I bought for like $3.30 at Trader Joe’s. The only downside to TJ’s cheapass seafood is that it’s always frozen, so I had to defrost it in the microwave pre-searing. When I went to sear it in olive oil, the insides were pretty much cooked through. The end result was about 85% cooked tuna, 15% raw interior. So not ideal.

On the side, I chopped a couple of cloves of garlic and 1/4 a red onion, and sauteed in some butter. I chopped a bag of brussels sprouts in half, and tossed those into the mix. I was pretty brazen with the butter, so the apartment refrained from reeking of – for lack of a better word – butt, while I sauteed the sprouts. It was impressive. I added in about 1/4 cup of bread crumbs about midway through the sauteeing. About 10 minutes later, I served my tuna and sprouts alongside honey mustard and a slice of ciabatta bread. It looked like this:

tuna and brussels

tuna and brussels

It tasted like love, and also a little like Belgium. Weird.

Although I got up early today to work off my whole “eating with reckless abandon” thing I called the Fourth of July, I was still feeling guilty come dinner time. Actually, I hate to gloss over the morning after.

I woke up at 9ish and made some espresso, and I denied myself the little piece of bread and butter I usually eat to fuel the morning workouts. I headed off to the gym, and proceeded to run two miles, all the while watching Ina make some amazing looking buttermilk cheddar biscuits. I then did every arm and back machine ever, like, including the rowing machine which I kind of loathe. Then, I did CRUNCHES. Lots of them. Gross.

I thought about making risotto for dinner, but I decided that’s a dish best earned with good behavior. And I have basically been the kid who never does her homework and disrupts class, like, daily. No one rewards that kid. Instead, I made a little salad with some of the leftover tuna from the night prior. I started with spinach, and then added the tuna, some marinated artichoke, and white cheddar cheese. I then added balsamic vinegar, salt and pepper, and served with a teeny piece of baguette. It was no risotto, but I was actually pretty impressed with how it turned out. See below:

Ahi tuna salad with artichokes and white cheddar

Ahi tuna salad with artichokes and white cheddar

July 2020