Holy sore muscles, Batman! Boy oh boy, am I feeling that P90X chest, shoulders, and triceps workout I did yesterday! I didn’t really realize it until I went to dry my hair this morning. Oy! Holding my arms up and working the dryer and the round brush was exhausting. Haha! I’m glad I’m resting those muscles today – they’ll be a little more agreeable when I get back at it on Thursday morning. 🙂
So, I visited the doctor yesterday. In his opinion, I should be a doctor because he believes my self-diagnosis of a muscle strain is spot on. Um, I can’t afford medical school so….maybe I’ll pass on that but it was nice to hear that I’m pretty smart about what’s going on with my body. Sometimes, that’s the hardest part. Aches and pains can pop up out of nowhere so you want to make sure you pay attention when you notice something different. I keep a training log and try to write all of that stuff down. Of course, sometimes I forget, and then I end up in this predicament where I’m injured and I haven’t a clue what I did to get here. Don’t be like me – make sure you write it down every day! Besides, it’s a great way to track fitness improvements and it sure is nice to have that log to go back and read over and see just how awesome you really are. 🙂
Anyway, my next step is physical therapy. I’m not running until again until I meet with the therapist and, as much as that hurts my heart, I know it’s for the best. So, fingers crossed I get the call from physical therapy in a hurry (again, military medicine is not known for it’s quickness) and I can get going on my rehabilitation. Also, my doc didn’t indicate that he thought a September 1st race was going to be out of the question but, that’s something I’ll need to really discuss with the physical therapist. Do you think if I stare at my phone long enough, they’ll call?
I’ve really been working my “New Abs Diet Cookbook” lately. It seems to have inspired me and, there are loads of recipes that just serve 2 and some that just serve 1 (lunches and breakfasts)! Of course, this recipe I made most recently serves 6 but that just means leftovers for lunch or those nights later in the week when you do not feel like cooking. Most leftovers don’t last longer than 5 days in the fridge so, if you make more food than you have people, the best way to make sure the leftovers disappear is by putting them in individual containers. That makes grabbing lunch on the way out the door the next morning so much easier and much more likely to happen. I’m up before the sun anyway and I generally have time to prep my lunch box but, sometimes I hit snooze one too many times and then I’m rushing around like a chicken with my head cut off. Not fun. So much easier if I’ve already planned lunch and it’s ready for me to grab without any fuss!
Anyway, this recipe is easy, super fast, and delicious. The hardest part is the broccoli rabe. For me, the hardest part was finding it. I had to go to 4 stores before I finally found it at the Fresh Market. Not sure why I didn’t just go there in the first place. I’m shaking my head at myself. Anyway, you want to make sure you rinse the rabe really well. I trimmed off all the stems and then put the bunch in a strainer in the sink and gave it a good rinse, tossing with my hands. Then, I shook it out, put it back on the cutting board, cut it into the 2-inch chunks the recipe calls for and put it back in the strainer for another rinse. For some reason, that stuff is gritty and you don’t want to eat that. Blech! Once that was done, the rest of this came together lightning fast. Another perfect and healthy choice for dinner at the end of a long day. Win!
The Italian Rabe
makes 6 servings
1 bunch broccoli rabe, tough ends trimmed
12 ounces orecchiette pasta (I used mini bowties (farfalle) because I think they’re cute!)
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1/2 pound hot italian turkey sausage links
2 cups marinara sauce
1/2 teaspoon red pepper flakes
1/4 cup grated romano cheese
1/4 cup grated parmesan cheese
1. Cut the broccoli rabe into 2-inch pieces. Cook the orecchiette pasta according to package directions; add the broccoli rabe during the last 3 minutes of cooking. Drain.
2. Heat the oil in a large skillet over medium heat. Toss in the onion and garlic and cook, stirring frequently, for 3 minutes or until translucent.
3. Remove the casing from the sausage. Add the meat to the skillet and break up the chunks with a wooden spoon. Cook for 3 minutes until nicely browned.
4. Add the pasta and broccoli rabe to the skillet and toss to combine. Stir in the marinara sauce and red pepper flakes and cook until heated through. Sprinkle with the cheeses.
Calories 400; Protein 18g; Carbohydrates 52g; Fat 14g (saturated 2.5g); Fiber 4g; Sodium 720mg