As you may have noticed, Savvy Eats got a makeover this weekend! I love that it looks so much cleaner now, don’t you?
Project Strength
This weekend marked the end of Project Strength, the results of which you can see here. I didn’t make quite as much progress as I would have hoped, but I think part of that can be attributed to my month-long running struggles.
Prospects are looking good for my ability to run the half marathon, so I’m icing, stretching, foam rolling, and Ibuprofin-ing (yep, that isn’t a word) for the rest of the week to prepare. Cross your fingers!
I am also attempting to get a lot of rest in this week, as my body tries to deal with my IT Band issues AND the head cold I seem to have come down with.
And lots of liquids. Lots. As in, I am alternating sips of all three of these right now:
Water, Green Monster, herbal tea. Awesome.
Project Glow
I’ve definitely been fulfilling the drink Green Monsters, stay hydrated, and avoid dairy aspects of Project Glow!
Well, except for the day that our Food Science professor brought in ice cream cake. He likes to bring in whatever foods we are learning about that day, and we covered ice cream cake in one of our lectures on freezing. I wasn’t about to turn down free ice cream cake!
Oh, and Greek yogurt. I still eat Greek yogurt.
New Veggies
Remember when I said I was experimenting with new vegetables, and that sunchokes (the smaller brown discs below) were next on the list?
Turns out I’m not a huge fan of sunchokes. They just taste too ‘earthy’ to me. When roasted, the smell reminded me of when people burn leaves in the fall. It is a good smell, but not something I necessarily want to taste.
Though they were better than mustard greens, I’ll give them that!
And just in case you thought I hated all new veggies that I tried, I roasted parsnips with the sunchokes, and liked them. Very sweet, kind of like roasted carrots! Since I cut them relatively thick, they came out soft and pillowy. If you want them more crispy, Zesty has a parsnip chips recipe!
Did You Win?
Crofter’s giveaway winners, I still need to hear from two of you! Did you win?
{ 8 comments… read them below or add one }
I love roasted parsnips. I’ve never tried sun-chokes, but I’m always open to new veggies.
I hope my food science professors are as cool as yours and bring in treats!!
Re: aged egg whites, The recipes I’ve seen them in are mirangue recipes and they’re supposed to be aged on the counter (room temp) under cheese cloth for 2-3 days. I’m assuming it has something to do with evaporating some of the water out of the whites. I know whites have antiseptic qualities, but to what degree? Is leaving them out for 3 days still safe?
parsnip chips sound LOVELY – this weekend i roasted LOTS of yummy veggies.
one of the things i made was roasted yellow/green squash discs – then i tossed them in pesto with some whole wheat pasta and parm- SO TASTEY!
You couldn’t PAY me to stay away from Greek Yogurt!!
I like the new look
verrrry classy
Good luck on the half-mary! And I love the new look
good luck on feeling your best for the half marathon! And with kicking that cold. Sounds like you’ve got quite the line up of defense
I’m trying some new veggies tonight and parsnips are one of them!
Hi Julie, I just read your post on CNC and loved it. I may be traveling quite a bit over the next few weeks and it’s always good to keep healthy snacks on you. Those dinners out on an expense account add up on your thighs! PS – saw your progress with project strength and your thigh measurement reduction is really inspirational. That’s the one part of my body I really can’t stand.
PPS – parsnips are awesome. I’ve never had sunchokes.