Sorry for the lack of a post last night. I had a busy but good day! I got to work before 8 am. At lunch I had a 20 minute walk. I left work around 430 and drove straight to the gym. I did 2.3 miles on the treadmill, jogging, running and walking. My jog / run times were between 5.8 and 6.3 miles per hour 🙂 It felt so great to get back on the treadmill and move! I hate being sick – but I do like giving my body a lot of recovery time. For getting over this cold, that meant nearly two weeks off from running. 😦 Check out my full post on the run over at UP&RUNNING…
After my run, I went over to East Side Market to get a few fresh ingredients for the dinner I was planning on cooking for me and mom. Shrimp, parsley, a lemon were needed and I picked up four greek yogurts (we were out) and a loaf of sour dough bread from Olgas (yum).
Here is the recipe that I cooked from last night:
Lemony Shrimp with White Beans and Couscous
The recipe came from Health magazine’s on line page health.com – I really like looking at their sight and getting good exercise and lifestyle tips along with some great recipes!
Tina made this recipe this week, and that is where I found out about it. Thanks Tina!
The one thing I will tell you is that when the recipe tells you that the prep time is only ten minutes – that is sort of not true. I was definitely in the kitchen for over half an hour prepping the ingredients. If you have to shell and devain shrimp yourself, that takes a long time. Unfortunately, ESM did not have shrimp that had been shelled and devained. I would have paid the extra!!
Another note about the recipe. It calls for four teaspoons of unsalted butter. I only used 1 in my skillet to cook the shrimp in (added a tablespoon of olive oil, too) and I used EVOO to cook with the couscous. I like using EVOO a lot more than butter because it has less saturated fat in it. 😀
Well, I am off. I have shrimp leftovers for lunch today – and I’m super excited to enjoy them! I highly recommend trying out this recipe.
See ya’ll soon – TGIF!