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BodyStep and Back

I’m feeling a little tightness in my lower calf/Achilles tendon today and I think it’s from the BodyStep class.  I still feel fantastic and really glad I went, but I’m definitely going to need some extra stretching before I go out tonight to begin C25K Week 4 Version 3.

I’m hoping that the relatively cool temperatures today help the run a little bit.  It’s been really, really tough the last few times I’ve gone out to run and I feel like if it doesn’t get MUCH better I’ll never get past this week of C25k.  Honestly, if I have to repeat it too many more times I am really going to feel like giving up…

In food news, a friend of mine passed along a recipe that I’ve been playing with and want to share.  You mix 1 tbsp of cocoa powder and 3 tbsp of honey, and mix with 1 cup of plain Greek yogurt.  It’s even better if you add fruit.  She recommended sliced strawberries, but I only had bananas, so I cut up one banana and threw it in.  It was GOOD, but I actually think I would cut the honey down a little bit.  Maybe 2 tbsp…  This afternoon I mixed 1 tbsp peanut butter, 1/2 tbsp cocoa powder, and 2 tsp honey into the yogurt… and it was alright.  I wanted it to be richer.  It was very thick and weird.  I’m thinking I might try the same mixture again but add some oats or something crunchy.

I bought a huge bag of frozen turkey meatballs from the store… mostly because it’s the only significant protein source I can get my daughter to eat.  It’s also a super easy meal though, so last night I tried to make my own version of grape jelly meatballs.  The idea is to combine grape jelly and chili sauce and simmer the meatballs in the mixture in a crockpot.

Since I had neither the ingredients or the time, I put 1 cup of raspberry Polaner all fruit spread, 3/4 cup ketchup, and 2 tsp red pepper flakes into a saucepan.  I stirred the mixture over low heat for about fifteen minutes until it was nice and mixed.  In the meantime, I defrosted 20 meatballs in the microwave and then added them to the sauce.  I let it all sit on low heat for ten minutes or so, until the meatballs were heated through and the sauce was thicker.  It turned out GREAT and both the husband and daughter loved them.  So I’m pretty sure you could add just about any fruit jelly/jam and ketchup (or chili sauce, if you have it) and it would make a super easy meatball sauce.  We had ours with a giant spinach salad, and the recipe made enough meatballs to feed all three of us for dinner last night and then again for lunch today.


More from me:

This weekend’s sweet Greek wine selection


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