“Be good puppies .. I’ll be right back”
He cocked his head from one side to the other .. carefully scanning our surroundings for anyone looking shifty .. while I ..
slung the gym bag over my shoulder. His eyes met mine .. wondering what the heck we were doing outside this unfamiliar place
“Me too big guy .. me too .. but here goes nothing ..”
Life lesson #4945 .. Never forget what it feels like to be a brand new person at the gym
There are logistics .. “Which way to the potty? Is there a water fountain? Should I put my things here? How does class flow? Are people nice? Do I sign-in? Please tell me one more time .. your name is? If one is late .. how many burpees are required? (Note to self: It seems best not to find out)”
New lingo
“Air Squat? Sumo Deadlift High Pull? Wallballs? WOD? Abmats? Bumper Plates? Gorilla Stance? D Ball Throws?”
Terms that bring a twinge of fear
“Handstand Push-ups? Sumo Deadlift High Pulls? Ummm .. perhaps there was a misprint on the number of those we’re supposed to do?”
All of your idiosyncrasies that no one knows about yet
“Like needing to be in front of a fan because you overheat during cardio .. or that all lower back exercises will have to be modified. You’ll have to know everyone’s name because it’s fun to whisper words of encouragement during class .. and you can’t come on Wednesdays because you’ll at yoga class instead. Abandoned water bottles? Oh yes .. you’re forever leaving them behind .. please just leave them in the corner of the front desk”
Or
“Others can always tell if you’re at class .. in the parking lot there will be a car running .. with a radio tuned to npr .. and two puppies inside taking their morning nap. Their owner ever hopeful they’re finding some zen”
Just how did my first CrossFit class .. (ever!) .. go? To be continued ..
A favorite recipe from the weekend
I’ve always loved meals made in casserole pans .. they bubble as they’re pulled from the oven .. and are filled with incredible taste. Comfort food at it’s finest ..
This recipe is far from the classic pasta bakes I ate as a kid .. served at potlucks in church basements. As I think back .. they tended to be filled with a pound of cheese .. cream of something soups .. butter .. or a tub of ricotta. Today .. I find those combinations simply too much.
I flagged this recipe the minute I read it .. a luxurious pasta bake .. full of veggies .. fresh oregano to lend a hint of sophistication and character. It’s hands down .. one of the best pasta meals we’ve ever eaten.
Note the most difficult part of the prep work is chopping the veggies .. after that it’s pretty much mix together and bake. Also .. since having tried The Plan .. I’ve developed a great fondness for goat cheese .. and substituted liberally.
Enjoy!
xoxo
~ Adapted from Yotam Ottolenghi | Plenty More .. here
Baked Orzo with Goat Cheese and Oregano
Print
Prep time
25 mins
Cook time
40 mins
Total time
1 hour 5 mins
Author: Sexy Veggie
Serves: 10 Servings
Ingredients
1 large eggplant (~ 3⅔ cups), cut into ¾ inch dice
8 Tbsp olive oil
Salt and black pepper
4 medium carrots, peeled and cut into ⅔-inch dice
3 celery stalks, cut into ⅔-inch dice
1 large onion, peeled and finely diced
4 garlic cloves, peeled and crushed
9 oz orzo pasta, rinsed (** Note .. a gluten-free orzo can be substituted)
2 tsp tomato paste
1⅔ cup vegetable stock
3 Tbsp fresh oregano, chopped (or 1½ Tbsp fresh thyme leaves)
zest of 1 lemon (** use organic here)
8 oz goat cheese, crumbled into large chunks, or cut into ⅜-inch dice
6½ Tbsp parmesan
3 medium tomatoes, cut into ⅜-inch thick slices
1 tsp dried oregano
sea salt
freshly ground black pepper
Instructions
Heat the oven to 400 deg F
In a large skillet, over medium-high temp, heat the olive oil. Add the eggplant, and cook for 8-10 minutes, stirring occasionally, until it's a golden brown color. Remove with a slotted spoon and set aside on paper towels
Still using the same pan, reduce the heat to medium and add the onion and garlic. Cook for five minutes, stirring often.
Add the orzo and tomato paste and cook for a further two to three minutes
Remove the pan from the heat and add the stock, oregano, and lemon zest
Add the cooked vegetables, goat cheese, parmesan, 1 tsp sea salt, and ½ tsp freshly ground black pepper.
Mix well and transfer to a baking dish
Arrange the tomatoes on top and sprinkle with dried oregano, ¼ tsp salt, and a grind or two of black pepper
Bake for 40 minutes, or until all of the liquid has been absorbed and the pasta is cooked through.
Remove, and let sit for 5-10 minutes before serving
C/350F/gas mark 4. Sprinkle the aubergine generously with salt and leave to drain in a colander for 30 minutes. Rinse and pat dry. Heat the oil in a large frying pan, add the aubergine and cook for eight minutes on medium to high heat until golden brown, stirring occasionally. Remove with a slotted spoon and drain on kitchen paper. Add the carrot and celery, fry for eight minutes, and transfer to kitchen paper. Lower the heat to medium, add the onion and garlic and cook, stirring, for five minutes. Stir in the orzo and tomato paste, and cook for two minutes.
Remove the pan from the heat and pour in the stock, fresh oregano and lemon zest. Add the cooked veg, mozzarella, parmesan, a teaspoon of salt and half a teaspoon of pepper. Mix well and transfer to a 21cm x 27cm ovenproof dish. Arrange the tomatoes on top, sprinkle with dried oregano and season. Bake for 40 minutes, until all the liquid has been absorbed and the pasta is cooked. Remove, leave to settle for five minutes and serve hot
Notes
Nutritional Data by %
% Protein: 17
% Carbs: 39
% Fat: 35
Nutrition Information
Serving size: 1/10 Total Recipe Calories: 323 Fat: 16.90 Carbohydrates: 32 Sugar: 6.98 Protein: 13.75
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