We had a pretty late dinner tonight. Not surprising when it comes to me. I took my new running shoes and Emmy for a
short run. When breaking in new shoes, I
don’t like to run long distances. So far,
I’m a little apprehensive of the new insoles that I paid an arm and a leg
for. I think the Mizuno Waves that I got
are fine, but the insoles make them feel a little too snug at the top. It’s only day two of wearing them so
hopefully they settle in a little. I
wore them to work yesterday and they were much more comfortable by the end of
the day and I sit most of the time. The only problem with wearing them to work
is that my slacks are hemmed to fit my ballet flats so it looks like I have
floods. I’m really starting to appreciate working mostly men because they could
care less if my pants are to short. Right now the tops of the shoes are making my
toes fall asleep, which is why I switched to minimalist shoes. The shoe salesman told me that he ran with
minimalist shoes for three years and then he developed a foot problem so that
he now is forced to heel strike. Since
my knees and hips have been hurting so much after even short runs, I thought it
was time to make a change. I certainly
don’t want to end up like the shoe salesman.
Such a shame because I had no toe or arch problems with the minimalist
shoes like I do with traditional. I’d
rather deal with foot numbness now than replacement hips when I’m 40.
I’m also blaming our late dinner on the fact that the
chicken was still a little bit frozen.
Now, I’m not going to toot my own horn again like I did with the Taco
Bell, but I do try to make dinners healthy.
As much as I prefer white rice to brown, I caved and am finally jumping
on the band wagon. To spruce it up, I
roasted some garlic while the chicken was in the oven and Nick squeezed it into
the rice to mix around. It’s a great way to add flavor to pretty much anything
without adding a ton of extra calories.
You can Google how to roast garlic, but all you have to do is cut the
top part of the garlic off, drizzle olive oil and sprinkle with salt and
pepper. Lightly wrap it up in foil and
put it in the oven for 30 minutes at 375 degrees or higher. Super easy and adds so much flavor. You can actually just roast garlic and spread
it on a piece of toast.
For the main part of the meal, I had defrosted half a
chicken that had been premarinated in garlic and sage. Our local Sprouts was having a great sale on
broccoli, three pounds for a dollar, so I got a few giant crowns. They also had a good deal on red bell peppers
so I had to get some of those too. Since
red bell pepper can be a little bit pricey at times, when it’s on sale I try to
buy them. They are much sweeter than the
green, which are frequently on sale and generally much less expensive
year-round. I like green bell peppers
quite a bit, but having red, yellow, or orange makes me feel posh. Is it sad that I think having colored bell
peppers is a treat? It’s probably worse
that I’ve put so much thought into how bell peppers make me feel. Somehow buying a rainbow pack of peppers at
Costco doesn’t give me the same fuzzy feeling as getting them on sale at the
market even though they are much more affordable from Costco. Maybe it’s because they are so perfectly
pepper shaped, which makes me think they are genetically modified. In all reality, the u-shaped bell peppers
that I’ve been getting from Sprouts are probably just as modified as their
perfect Costco cousins. I digress.
I threw in two crowns of broccoli and two red bell peppers
into the pan with the chicken. I also
tossed in some fried garlic chips that had been left out from last week’s pasta
dish. I was sure that they were stale, but I figured that throwing them into a
400 degree oven would perk them back up.
I mixed the veggies with extra virgin olive oil, a tiny bit of kosher
salt, pepper, and the garlic chips for flavor.
With the chicken on top I knew that the marinade from the chicken would
also run off onto the veggies. It turned
out to be a very tasty and healthy meal, albeit, late.
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