VEG-itating

My brain feels like a vast wasteland today and I can't think of a whole lot about which to write. Hey - Vast Waistland would be a good title for a weight loss blog! I just realized that when I initially spelled "wasteland" waistland. I told you there wasn't much going on in the gray matter today.

After a really good exercise day yesterday, I woke up this morning almost unable to walk due to a bad tightness and discomfort behind my left knee and into the hamstring. S-i-i-i-i-i-gh! I obviously overdid it a bit between the 45 minute walk and my most vigorous physical therapy to date. I've been icing the area on and off throughout the day and popping motrin like M&Ms, and by noon it felt much better. Never being one to learn my lesson the first time (recall torque injury I sustained at work by going back too soon after surgery), I think this time drove the message home that I must advance activity slowly. BTW, that's not my leg - mine looks a bit more like a 56 year old extremity ;) .

My food has been spot on today, which feels great. Hubby is out of town on business overnight, and I have awesome leftovers to eat for dinner...salmon and roasted root veggies. The roasted roots have become a once a week staple for me. Hubby doesn't love them, so when I make them, I usually boil a red potato for him to have instead. He doesn't like some of the components I find essential for this dish, including brussel sprouts, turnips and sweet potatoes. So rather than waste them (waist them, ha ha) on him, he and I both prefer that I boil him a plainer white potato. Boring! But more of the good stuff por moi!

Here's my dinner, ready to nuke when I'm ready to eat: I was hoping to show a good picture of the yummy earthy colors of the roots, but this doesn't do it justice. Oh well, they taste great. I use a variety of whatever root veggies I have on hand - brussels, sweet potatoes, butternut squash, turnips, carrots, yams, onions, parsnips - chop them all into uniform size pieces so they roast to a similar consistency. Mix the cut up vegs. in a bowl, toss with 1 - 1.5 Tbs. olive oil, 1 tsp. real maple syrup, salt, pepper, and about 5 or 6 cloves of garlic rough chopped. Then pour them all in a glass baking dish and roast at about 375 for 45 minutes or to desired doneness, occasionally stirring them around during cooking so that the vegetables roast evenly. They are succulent and delicious, and the whole house smells heavenly. I'm not sure I can give this up when the weather turns warmer! Guess I wouldn't have to, but good summer fare will sure seem more appealing when it gets hot.

I may try and watch the Biggest Loser tonight - I'm not a big fan, but since I'm home alone, I might check it out and see if I still hate it. I'm interested in the weight loss and exercise, but not so much in the drama that always ensues. Better yet, I might just read my book. I've just started re-reading The Good Earth by Pearl Buck. I read it back in high school and hardly remember any of it, so this will be like a first read. Have a good night!