The Edge of Glory

One way or another I promise I will start posting once a week. Thank you for those who gave me feedback saying you missed my posts! It's been a crazy summer with an overseas trip, moving out of one house, into another and then going on a previously scheduled local vacation (where I am now). 


With all the craziness: less cooking, more takeout, less running, more packing and unpacking.... I have been happy to be able to just maintain. I might be a handful of pounds less, but won't know for sure until I get back home to my tried and true wii fit scale. I'll let you know next post. 


Although I still have a long way to go, I am really happy with how far I've come. I appreciated that earlier today when I was shopping at a little boutique and I picked up a size and I just new it would fit me - in a real store! And it fit like a glove. And I also appreciated how far I've come when I miss running so much that I went out running in an area outside my element in-between 2 storms this morning. I am so thankful I have found something so active that I enjoy doing SO much. See you back here sooner than later!


PS- You don't want to miss this week's recipe. 

SONG THAT KEPT ME RUNNING THIS WEEK: "The Edge of Glory" Lady Gaga. This song really gets me pumped up when I feel like I want to stop running. I love it.

RANDOM TIP OF THE WEEK: Try a new vegetable this week. I recently tried kohlrabi as I got one in my weekly produce share from a farm that I purchased a CSA from. Kohlrabi is a cross between and cabbage, radish and apple I would say, most like a radish but less spicy. I just removed the stems sliced it thinly with my mandoline and sprinkled a little salt on it. I ate some as a side to my half turkey sandwich for lunch the other day... delish!!
THIS WEEK'S RECIPE: Leek & Sugar Snap Pea Risotto (so so so good. would be a great Meatless Monday recipe). I can't say enough about this recipe. It tastes so fresh and good. I LOVE leeks and the sugar snap peas really add to this dish too. 

Leek & Sugar Snap Pea Risotto

Yield 5 servings. Serving : 1 cup

Ingredients:

• 4 1/2 cups low sodium chicken broth
• 1 1/2 cups sugar snap peas
• 1 tablespoon olive oil
• 1 1/2 - 2 cups sliced leek (1/2-inch thick)
• (Make sure to soak & wash leeks properly to get all the dirt and sand out!)
• 1/2 cup chopped carrot
• 1 cup Arborio rice
• 1/4 cup dry vermouth
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/2 cup grated fresh Parmesan cheese
• 1 teaspoon real butter
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper

Preparation

• Bring broth to a simmer in a medium saucepan and reduce heat. Keep warm over low heat.
• Cook peas in boiling water for 3 minutes. Drain and rinse with cold water.
• Heat oil in a large nonstick skillet over medium-high heat. Add leek and carrot; sauté 5 minutes or until tender, stirring often. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.
• Nutrition: 320 calories, 4 grams fat, 47 grams carb, 15 grams protein, 3 grams fiber, 7pp+