Honey Mustard Roasted Brussels Sprouts

HM BrusselSprouts1We are all grownups here and brussels sprouts have a terrible reputation.  Well, get over it folks.  They are delicious, especially roasted.  While we are on the subject they are super healthy too.  We eat them easily twice a week.  Get them cheap at Costco and roast away!  If you haven’t tried them this way, please do and let me know what you think.

Well, I guess I delivered you guys a real sob story on Monday.  So many of you messaged/texted me to check on how I was doing!  You’re too sweet!  I am great, back to my old self.  Thankyaverymuch.  Seriously, I do appreciate it.  I’m sitting here listening to my Zydeco and happy about being a runner.

Coach Pep Talk

Pep talk. Summer, if this were a zombie attack you would have promptly been eaten.

Coach told me, “We never lose, we win or we learn.”  Yep, I learned.  I learned that racing sucks, oh and so does running.  Okaaaay, just kidding!  I realize now that I needed this race.  I don’t have another “race” until the full and if I didn’t have this one, I’m not sure I would have been prepared totally for the full.  First, like I said before, if I’m going to run distance my diet and cross training have to stay on course.  No excuses.  Secondly, and most importantly, races are HARD.  Running is HARD.  The marathon will be much harder than that half.  I need to work on my mental game.  I need to learn to use the tools we practice when the going gets tough.  Turns out crying and feeling sorry for myself is not a great game plan.  Surprise, surprise. 

Alright, enough about that.  I’m kind of in a mood today.  A goofy one, which is always fun.  I’m sure some little person is going to get out of school and ruin it, but for now it’s been a good morning.  I think I know the source.  My new gym has coffee.  So dumb right?  Well, I got there at 4am, lifted and then ran 5 miles at 5am.  It’s getting colder and there is coffee waiting there for me at the end!  It’s nothing fancy but makes me so happy!  You gotta enjoy the little things guys.

Try my brussels sprouts and have a wonderful weekend!

Honey Mustard Roasted Brussels Sprouts
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  1. 1/8 cup yellow mustard
  2. 1/8 cup honey
  3. 1 tsp apple cider vinegar
  4. sprinkle of salt and pepper
  5. 1/8 tsp cayenne pepper
  6. 2 lbs cleaned and halved brussels sprouts.
  7. 1 tbsp. avocado or olive oil
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients in a bowl except the brussles sprouts and oil.
  3. Cover baking sheet with foil and pile up the brussels sprouts.
  4. Toss brussels sprouts with oil.
  5. Pour remaining ingredients over and combine well.
  6. Then spread out brussels sprouts evenly. Ideally each one should be touching the foil.
  7. Roast for 15 minutes until tender.
  8. Once tender turn heat up to 450 and stir occasionally until they have a dark color.
  9. Enjoy!
Cut The Grain http://cutthegrain.com/

Garlic Dijon Cabbage Steaks


Hello my peeps.  I told you I was going to add some more sides so here ya go.  I wish cabbage had a different name.  When you put the word cabbage in a recipe I feel like it takes a little wind out of the sails.  However, cabbage is CHEAP.  This is a good way to prepare it that adds great flavor.  Also, if you cut it in steaks like this it takes about 30 seconds to get it cut and laid out on a baking sheet.  That’s my kind of preparation.  I think the marinade would be good on just about any roasted veggie as well.

So this week has been fun.  As you know, the Boston Marathon is Monday.  Goodness, we have been celebrating all week!  You would think our whole running club is going.  We went out for a bowling and karaoke night on Wednesday with the Boston team.  I ended up singing along to Wannabe by the Spice Girls.  I do call myself sporty spice so how could I pass up that opportunity??  I’m also having a little watching party at my house on Monday.  We are planning a brunch menu fit for kings.  Kings that are still in their pajamas with about 100 kids running around, but kings all the same.  Wait.  I think we would be Queens.  Anyway, I’m rambling.  GOOOO Boston Team!! 

BestBreakfastPersonally, I’ve had a full workout schedule this week.  For now nothing is hurting so I’m taking full advantage of a body that is feeling well.  (Knock on wood!)  Also, as I’ve said, we are in the middle of this food challenge with Crossfit.  I’m doing some experimenting with carbs.  Meaning, I’m adding a few more carbs than what I’m used to.  It’s getting close to swimsuit season so hopefully it doesn’t backfire.  We’ll see…  I’m also trying really hard to hit my other macros meaning getting enough protein, fat and calories.  I know, I know you’re thinking BORING.  Well, guess what, I change diapers and do preschool things all day.  Nutrition is something that keeps my mind busy.  It’s fun to tweak my diet and workouts to see how things change.  Also, I get to eat a breakfast like that.  Not arguing here.  I would be curious to hear from some of you with your ideas about carbs.

MeMarcelaandAndreaThis morning was Friday morning Crossfit as usual.  Guess what?  Push press again.  And lots of back squats.  I didn’t take any action shots because I STINK at push press! I look like a gremlin trying to get them done.  I did get this lovely selfie of my girls, Marce and Andrea.  At the end of the day, the buddies I’m headed to see are what get me out of bed.  So what if my happy hour is at 5:00am?  It’s happy…unless there’s push press of course.


Garlin Dijon Cabbage Steaks
Roasted cabbage with a Dijon flavor.
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  1. 1 head of cabbage, core removed, cut into steaks
  2. olive oil or coconut oil spray
  3. 1 1/2 tbsp. Dijon mustard
  4. 1 tbsp. apple cider vinegar
  5. 2 cloves of garlic minced
  6. 1 tbsp. fresh squeezed orange juice
  7. salt and pepper
  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine Dijon mustard, apple cider vinegar, garlic and orange juice. Mix well.
  3. Line a baking sheet with foil and spray with oil.
  4. Arrange cabbage steaks onto sheet in a single layer.
  5. Brush each steak with the marinade until coated well.
  6. Sprinkle each with salt and pepper.
  7. Spray a thin coat of oil over the top of all of the steaks.
  8. Roast at 400 for 18-20 minutes or until they are browned to your preference.
Cut The Grain http://cutthegrain.com/

Sautéed Broccolini and a Race Recap!



 Hi folks!  It’s such a beautiful day today!  Spring is coming and it makes me very happy.  I pulled out the old running skirt that I’ve never ran in but wear around town all summer to wear today.  Happy indeed!

I promised you I would start posting some side dishes that I like to make and this in one that turned out really yummy.  I got the baby broccoli or broccolini in my produce bin so this is what I did with it.  One thing I need to go ahead and say is that all of my sides will be super simple.  I do not have time to slave away at a dish that is not even the main course.  Honestly though, simple tastes better anyway!

FamilyPicSo this weekend was a huge weekend for my family.  Every year at this time we celebrate my Great Grandmother’s, Granny Pearl’s, birthday in Richland Springs, TX.  We’ve been doing it for like 35 years in the old one room school house that she attended.  She passed away last year 30 days shy of her 105th birthday.  I could go on and on and on about this weekend and the traditions.  It is the coolest thing ever and I’m so blessed to be part of something like it.  My family is CRA-ZY but they are awesome.  Oh and Granny Pearl was the “Bacon Lady” if anyone remembers that.  She was a fire cracker.  Seriously.

However, since this is a fitness or health blog, or something like that I guess, I thought I would give you a race report.  Yep, I ran a 5k this weekend with some other members of the fam.  The Never Surrender 5k run/walk in San Saba, TX.  Oh how I hate 5k’s.  3.1 miles, easy right?  HELL. NO.  I like long and paced…not all out, having an asthma attack, sucking wind, seeing stars, don’t let the girl in the double stroller pass me again, kind of race.  Whew.  I really wanted to place in this one.  Honestly, I have no chance around home against my running buddies so this was it.  I did place, I got 3rd overall female.  I’m proud because I worked HARD for that dang medal!

Here’s the thing though.  I averaged an 8:48 pace.  I think I can do better than that.  My mistake was I prepared to run with my rock star, Furball (as Ty likes to be called these days), but my dear cousin offered to run with him.  So after eating a lot of crap Friday that I am ashamed to admit, I also didn’t bring anything suitable for breakfast.  With a 9am start I ran the race on an empty stomach.  Ya’ll know me by now and know that I don’t walk out to the car on an empty stomach.  I’m going to use lack of nutrients as my excuse and maybe die a little less at the next one…maybe.  Oh how I loathe 5k’s!


On a great note, Furball got first in his age group with a 3 minute PR and my sister, Lace, got 2nd in her age group with a PR as well.  A few others in the family were able to medal too.  I told you we are awesome.  Secretly, Furball was the only one in his age group.  However, that doesn’t discount the fact that his little legs ran/walked the race and every time he completes one it feeds his early passion for the sport.  He was so excited to show his medal off at school today and is dying to take it to track practice to show Coach.  My heart could burst with joy.

Let me know what you think of the broccolini!

What race distance is your favorite? Mine would definitely be the half! 


Sauteed Broccolini
Quick and easy broccolini
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  1. 1 bunch of broccolini or baby broccoli
  2. 1/2 onion diced
  3. 1 or 2 garlic cloves minced
  4. 1 tbsp. olive oil
  5. 1 tbsp. butter
  6. 1 cup of water
  7. salt and pepper to taste
  1. Over medium heat melt butter and olive oil.
  2. Add diced onions and garlic and stir frequently to avoid burning garlic.
  3. When onions are tender add the bunch of broccolini.
  4. Toss to coat the broccolini in the onions and garlic.
  5. Add a couple of tablespoons of the water and cover dish.
  6. Continue to cook over low to medium heat.
  7. Add more water frequently as needed to steam the broccolini until tender.
  8. When tender salt and pepper to taste.
  9. Serve warm.
Cut The Grain http://cutthegrain.com/