You guys, you will never guess what happened to me at the gym a few nights ago. I was feeling kind of drab and wanted to skip my work out, but decided I would just go to the gym and walk on the treadmill. I figure some form of exercise is better than doing nothing at all. Once I got there and started walking, a really great song came onto my iPod and I. Wanted. To. Run. I didn’t want to want to run. I wanted to run. That might have been the first time that has ever happened to me.
Maybe I was inspired by the awesome (and ridiculously easy) dinner I made myself that evening.
That’s roasted shrimp, roasted broccoli, and homemade cocktail sauce. Well, okay, it’s Heinz ketchup and horseradish mixed together, which is a fine substitute. This takes about ten minutes of preparation, and that might be stretching it.
Now, back to running for a minute. Tonight when I went to the gym, I wanted to run again. I’m maybe sort of, kind of starting to like running. Not enough to actually commit to that 10k I was thinking about, but enough to incorporate it into my exercise regimen. Unfortunately my knees were really stiff and sore, and I could not run without a lot of discomfort. I walked at an incline instead, but it was not nearly as satisfying as running would have been. I’m really hoping that this does not continue.
Roasted Broccoli and Shrimp
- 1 bunch of broccoli
- Raw shrimp
- Grapeseed oil
- Preheat oven to 400 degrees
- While oven is preheating, cut broccoli into spears (tip: do not cut from the top down toward the stalk – cut from the stalk toward the floret – this prevents you from getting little pieces of broccoli floret everywhere)
- Place broccoli spears on a baking sheet and use a brush to coat with grapeseed oil, then sprinkle with salt
- Add shrimp to baking sheet
- Roast in oven for 20 minutes
- To make cocktail sauce, mix about 2 parts ketchup to 1 part horseradish