The last couple of days have been so beautiful here that it’s tough to drag my butt to the gym. Especially on leg day, like today. Especially when my arch-nemesis is at the gym doing chin-ups like an soldier and making me feel weak. But I did manage my workout (although I might have gone a bit easy on the HIIT– I only did 10 intervals).
My weightlifting yesterday and today was pretty consistent with last week. Next week, though, I’m going to start increasing my weights again, decreasing my reps, and adding on another set. Basically I’ll be doing about 4 or 5 sets of 4 to 6 reps. I could really use a spotter, if anyone’s interested
I decided to make colcannon for dinner tonight since Matt and I have other stuff going on tomorrow night. And, ya know, I thought heck I might as well has yet another serving of cabbage today.
Umm… why isn’t cabbage in mashed potatoes all the time? I’ve never made this dish before, but it was phenomenal! I even veganized it by swapping butter for heart healthy olive oil and milk or cream for some starchy water that I boiled the potatoes in. If you haven’t made plans for your St. Patrick’s day dinner you might want to think of adding colcannon to the mix:
- 4 starchy potatoes, peeled & chopped
- 1/4 head of red cabbage
- 2 leeks, chopped
- 2 cloves garlic, minced
- 1/4 tsp nutmeg
- salt and pepper
- olive oil
Preheat the oven to 400F
Boil the potatoes until tender and drain, but reserve some of the water they were boiled in. Mash the potatoes, adding about 2 tbsp olive oil and enough of the starchy water to get the desired consistency. Add nutmeg and salt and pepper to taste.
In a separate pot blanch the cabbage in boiling water until just tender. Rinse in cold water, drain, and transfer to a baking dish. Drizzle with olive oil, salt, and pepper to taste. Put under the broiler in the oven until the cabbage begins to crisp, stirring occasionally. Add to the potatoes.
Meanwhile, sautee the leeks and garlic in a separate pan with about a tbsp of olive oil until tender. Add to the potatoes.
Mix everything together, and voila!
That’s chicken tikka on the side there. Not exactly Irish, but what the heck. There are Indian people in Ireland too I suppose.
Tonight I was a bit ambitious in the kitchen. I baked some bread too! That’s 2 different type of bread in 3 days. Not too shabby. None of which I can eat, of course, because of my cleansing diet but I’ll probably give this bread away. This is another recipe from the Bread Baker’s Apprentice: Pain a L’Ancienne. If you don’t know what that is (and I didn’t) it’s basically french bread but instead of proofing at room temperature you proof it in the fridge.
The dough was really soft like a ciabatta dough, but I like working with this type of rustic dough. I think they turned out really good!
Leave a comment
Subscribe by E-mail
- Lose 6cm from my waistline
Start (Aug 15): 83cm/ 91cm/ 166.8lb
Aug 31: 82cm /89cm/ 166.8lb
Sep 10: 83cm/ 89cm/ 166.2lb
Sep 20: 83cm/ 89cm/ 166.2lb
Oct 1: 83cm/ 88cm/ 165.6lb
Oct 10: 82cm/ 89cm/ 166.6lb
Oct 31: 81cm/ 88cm/ 166.6lb
Nov 15: 81cm/ 87cm/ 169.4lb
Dec 1: 82cm/ 88cm/ 170.2lb
Jan1: 82cm/ 88cm/ 169.4lb
Feb 1: 84cm/89cm/171.8lb
Mar 15: 83cm/ 88cm/ 170.0lb
Apr 15: 82cm/ 88cm/ 170.0lb