$5.00 Run and A Super Vegetable Side Dish

It took me a while to work up the motivation to get outside and run this morning. Once I was outside and got the legs moving, it felt pretty good, in the beginning anyway. Of course Shane was pulling for the first half mile so it was kind of a cheat.

The good feeling didn’t last long. At about mile 3, my legs felt as if they had done 7 miles. At about 4 1/2 I found a $5.00 bill. Naturally I picked it up after surveying the area to make sure there wasn’t anyone around who looked as if they had dropped some bills. Although the five bucks didn’t give me any extra energy, it made me mentally happy. Who knew a $5.00 run could be so rewarding?!

After Shane and I got home, Zoey and I went out for a mile which gave me an overall 7.4 mile run total at about a 9:40 pace. Within range of my easy runs. Not bad for a cool Saturday.

A Super Side Dish

In 45 minutes, you can make a side dish offering healthy satisfaction and nutritional rewards. Tender cauliflower with sweet rutabaga and turnips finished by mixing in a caramelized onion, broth and just the tiniest hint of 2% milk make this a side and a half.

Oooh La La!

1 small head of cauliflower, washed and florets separated.
2 small turnips, peeled and cubed
1 small rutabaga, peeled and cubed
1/2 tsp salt
1/2 tsp pepper
2 TBS olive oil
1 medium Vidalia onion, chopped large
3/4 cup vegetable broth
2 TBS 2% milk
more salt and pepper to taste and parsley sprig to finish

Place cauliflower, turnips and rutabaga in a large pot of water. Add salt and pepper. Bring to a boil, cover and continue to boil gently for 45 minutes until vegetables are tender. Drain.

While waiting for the veg to cook, heat olive oil in a large pan over medium low heat and add the onion. Cook until slightly brown for about 15 minutes.

When the vegetables are cooked and drained, add to the onion, after the onion has browned/caramelized, and cook for about 2 – 3 minutes.

Add broth, milk and more salt and pepper if needed. Cook for about 5 minutes over medium heat. Serve hot topped with parsley for color.