WORK IT! “I’m trying to work it… what’s “it”?!”

Today was cross training day. It was 60 minutes (thought cross training was suppose to be a little less exhausting?!) on the E.T.  + 25 minutes of legs using hack squat m/c, leg press m/c, extensions, curls, seated calves, walking lunges and dead lifts.   Shane and I went for a 51 minute walk (3.35 miles).  No running today.  My feet need a rest from over stress.  I don’t want to come up with toe nail trauma, more blisters and ugly calluses, “Raynaud’s Syndrome”, Neuroma, metatarsalgia, phalangeal synovitis, tendinitis, stress fractures, big toe pain, plantar fasciitis, or posterior heel pain.  Yes, those are all possible foot injuries from running. Nada one sounds very appealing to me.

Have you ever suffered a foot injury due to exercise? If so, how long did it take to recover?

 What is this big banana?  It looks a little brown.  Where’s it from?  What are you suppose to do with it?

plantain *not sure the source of this photo, a friend emailed it to me.

Here is a good write up on plantains.  One fact you won’t want to miss is that you will always  cook the plantain.  The nutrition, which I was concerned about is pretty impressive.  This “big banana” is  low in fat but high in carbohydrates so they’re a good source for fueling an aggressive workout or run.  This vegetable (since it is most commonly used as a vegetable and not a fruit) is found in the Caribbean, South America, and Hawaii.  They are rich in fiber and vitamin C as well as potassium.

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Grilled Plantain under Grilled Swordfish topped with Citrus Marinade – Serves 2

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   1 lb swordfish steaks – salt and peppered to taste and brush with Olive oil.
   1 large yellow with brown spots Plantain

   1/2  orange:  zest the orange and then section it.  Make sure to peel it and watch for seeds.
   1/2 lemon: zest the lemon and then section it. Peel and be aware of seeds.

1 1/2 TBS dried cranberries
   1 tsp lime juice
   1 shallot minced
    2 tsp honey   
   1/2 TBS olive oil

Preheat the grill on medium high heat.

In a bowl combine the fruit zest and 2 sections of both the peeled and seeded orange and lemon.  Mash the fruit sections in the bowl to get juice. Add lime juice, shallot, honey and olive oil.  Spread some of the citrus marinade on the fish and on the plantains. 

Chop the remaining fruit sections and add to remaining marinade.  Add the cranberries to the marinade and set aside.

Put fish on grill and add the plantain when fish is 1/2 way done on first side.  The fish will take approximately 5 minutes per side, depending on thickness.

Grill the plantain 3 minutes then turn and grill 3 more minutes.  You should have a nice “grilled look” to the vegetable.   Keep warm in the oven while waiting for the fish.

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Top cooked fish and plantain with rest of the citrus marinade.   The plantain won’t have a strong taste. When cooked, the taste is more vibrant but we still enjoyed it best coupled with the marinade.

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Every try plantains? Do you have a favorite way to cook them?

Joanne

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