Hello, friends!
Thank God it’s Friday! It was a busy week, with almost no exercise, which made me feel terribly uncomfortable – you know that feeling when you leave for the airport and can’t shake off the thought that you’d left something behind, something that you need on the trip? That was my feeling exactly this past week. Oh well, the knee is much better, and hopefully I can get back on track with my exercise here soon (more on that later in the post).
On the food front:
Since I had my doctor’s appointment in the afternoon yesterday, I left work a little earlier and went home for lunch. I had lunch out on our patio – it was a perfect day for it! I had some grilled rainbow trout (leftover from dinner the night before) and a salad:
Whats in the salad: greens’ mix, grape tomatoes, purple onion, orange bell peppers, baby carrots, bella mushrooms, corn, feta cheese, olive oil, salt&pepper.
When I got back from my appointment, I had a Mango/Banana/Watermelon smoothie. That was DELICIOUS!
What’s in the smoothie: 1/2 mango, 1 ripe banana, 1 slice watermelon, 1 tbsp dried walnuts, 4 tbsp non-fat Greek yogurt, 1 cup almond milk, 2 tbsp honey.
For dinner my husband grilled some ribs and I made Sweet Potato Wedges. That recipe is a winner! My boys loved it, it is super easy to make and I never have to think about what to do with those sweet potatoes I have in the fridge. So there you go, friends, recipe for Sweet Potato Wedges.
Ingredients
- 3 medium sweet potatoes
- 2 tbsp brown sugar
- Dash chili powder (or any spice of your choice)
- Salt
- Olive oil
Instructions
- Preheat your over to 400F.
- Peel the potatoes and cut into wedges. If you wash the potatoes before/after peeling, let the wedges sit on a paper towel for a few minutes so they dry a little.
- Mix the wedges with olive oil in a big bowl until they are covered with oil.
- Mix the spices and sugar, ad to the bowl with potatoes.
- Mix with your your hands so that the spice mix covers the wedges.
- Keep the leftover sugar/oil/spices mix in the bowl.
- Cover a baking sheet with foil and put the wedges on it (one layer).
- Bake for 30 minutes or more if necessary (oven settings may vary).
- After 15 minutes, take the wedges out of the oven, flip them over and brush with the leftover sugar/spices/oil mix from the bowl.
- Put back in the over for another 15 minutes.
- Broil for the last 3-5 minutes to get them crispy.
- Enjoy!
Telling you, those babies were a huge hit last night! They disappeared in a blink of an eye 🙂
On the fitness front:
Sad prognosis from my doctor Lisa…Most likely I have arthritis in my left knee. Which is not gonna kill me, but as my doctor said, I will have to substitute running with something that doesn’t impact my knee as bad as running does. I was devastated when I left doctor’s office yesterday afternoon….No running? Ditch the dreams of running a marathon one day?..
I am not sure I have processed all the news just yet, so I have decided to wait till my X-Ray is ready and till my doctor calls me back with the results.
So far the bright side of it is – I can still spin/cycle. And I will leave it at that for now.
Not to end on a negative note, here’s the picture of the finished patio for you, guys. We just need to replace the fence and it will all look super nice.
Stay fit, friends! And keep your noses up no matter what!
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