|Well, it's here...Monday! I had an incredible weekend so I'm going to move my mood right into the amazing Ms. Katie's Marvelous In My Monday!
I needed a recharge this weekend and that's exactly what happened. Admittedly, Tony and I had ants in our pants Saturday morning and needed to go out for a quick run even though we had a long run scheduled for Sunday. We live close to the park, so we ran to the park, around it and back home for a total of 2.5 miles. Just what we needed. Then, I did some cleaning around the house, while Tony cut the grass in preparation for friends to come over. We did a big Tex Mex meal with Max making guacamole...
I LOVE that he makes this all on his own. Seriously, the recipe is in his head and he does the whole thing start to finish!
I also made my gluten free angel food cake with seven minute icing
. That icing is a weakness...
So, when we got up on Sunday morning, Tony and I were greeted with this lovely weather...rain (lots and lots of rain!!!)! I don't mind running in a drizzle, but all out rain, that is not fun. Oh, that reminds me, I never shared our 5k experience with you. I am so behind...let's just say running in the pouring rain in ponchos is less than ideal.
To the treadmill we headed. We had 6 miles on our out loud plan, with 9 on our mental plan. ;) We are noncommittal like that. This run was brutal! With all the moisture in the air, even being inside, it felt like I was breathing under water. I played it smart though and just walked when I need to catch my breath and get some water, then pushed through to 10 miles! Yeah, I'm still riding that double digit high! It was our first time in the double digits! I was impressed that I had a slight dry spot on the only peace of clothing that wasn't touching my body at the top of my shirt. I was drenched! Fuel was needed pretty much immediately! A massive grilled vegetable salad with lentils and nutritional yeast totally hit the spot! Although, really, when does it not for me...
Dinner came in the form of one of my favorite dishes that I don't have enough. I really wanted to share this on Heather's Meatless Mondays from A-Z
this week, so I was happy to get the push to make it again!
This week is cabbage week. I LOVE cabbage just about any way you prepare it. This dish is loaded with good stuff thanks to my favorite spice...turmeric! I am a huge believer in the healing qualities of the food we eat, so I like to incorporate healthy spices in our meals. Turmeric and cabbage are both great for inflammation (hello running joints) and digestion (we always need help in this department). The boys love this with roasted pork or chicken and I love it with an over easy egg on top.
Turmeric Roasted Vegetables
1 small head of cabbage (1 1/2 - 2 lbs.), chopped into large rustic pieces
5 large carrots, thinly sliced on a diagonal
1 red bell pepper, chopped into large pieces
1 cup water
3 TBSP gluten free all purpose flour ( I used Bob's Red Mill)
2 tsp vegetable base
1 tsp turmeric
Preheat the oven to 350 degrees. I recommend using a glass dish. The color will stain other dishes.
Put the chopped vegetables in a 13x9 baking dish. Put the water, flour, vegetable base and turmeric in a measuring cup and stir well until there are no lumps. Pour the mixture over the vegetables and bake for 30 minutes. Stir the vegetables, bake for another 30 minutes, stir and bake for another 20-30 minutes or until the carrots are done.
Anybody else still riding a high from a great weekend? I hope you all have an amazing week!
I will be sharing this on Slightly Indulgent Tuesday and Allergy Free Wednesday.
Labels: beans, cakes, gluten free, main course, side dishes, vegetables