Broken Wrist Recovery and Oven Baked Egg and Lentil Dinner

by Joanne on January 15, 2017

This wrist recovery is going slow at least for me. I have been running, completing 44 miles this past week.  Running outside gets painful after a few miles. My wrist tends to cramp up.  I usually walk fast with Luke for about a mile and a half then take Zoey for 3 to 5 miles.  When I get home, I hop on  the treadmill and finish my run with a brace on the wrist. 

Big news this week:  new treadmill!  Awesome! T50XER by Matrix. Love it.  I’ve resolved to do speed work on the mill and only if the roads are absolutely clear will I venture out for a run. 

As for weight work, doing a lot with my legs obviously.  I can finally pick up a 3 lb weight. I know! Piddling little light weight but that’s all I can do for now. So a lot of various squats, balancing, back work. I’m feeling good and feel like I’ve maintained muscle tone and 3/4 of my endurance.  Healthy eating has been prioritized and I’ve actually lost a lb or two.

The week coming up will be my first speed work out (only 1 session) and easy or aerobic runs. My long run endeavor will be 14 miles. Last week I ran 12.92, if I include my prerun walk, a total of 14 plus. I hope next weekend my run will be 14 plus at least 2 walking miles.

A recipe for health and fulfillment.

All natural free range egg and organic lentils make this dish something your body will be happy to digest and reap nutritional benefits.

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Oven Baked Eggs with Lentils

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Lets cook the lentils first.

  • 1 cup dry lentils:  Rinse the lentils well.  Boil 2 cups of water and add the lentils. Reduce the stove temperature to simmer, cover the lentil pot and cook for 20 minutes.  Turn off heat and allow to cool.  When cool enough, squeeze out any excess moisture.

The rest of the ingredients. 

  • 1 TBS olive oil
  • 1 leek, clean then slice thin.
  • 1 green bell pepper, chop small
  • fresh ground black pepper
  • 6 large eggs, beaten
  • 2 1/2 cups goats milk
  • 1 TBS turmeric
  • 1 tsp ground cumin
  • 2 tsp minced garlic
  • 1/2 cup fresh chopped Italian flat leaf parsley
  • 1/2 tsp sea salt
  • 1/2 cup (or more if you like) Parmesan-Romano grated cheese
  • smoked paprika (optional)

In a sauté pan, heat the olive oil over medium heat.  Add the leek, green pepper, and fresh ground pepper. Cook for 8 – 10 minutes.  Stir into cooled lentils.

Beat the goats milk into the beaten eggs then add the turmeric, cumin and garlic.  Blend into the leek mixture and stir in the parsley and salt.  Sprinkle top with paprika if you like.  Refrigerate for one hour.

Preheat oven to 375 F.  Allow the eggs and lentils to come to room temp. as the oven preheats.

Pour into non stick baking dish.  Sprinkle top with cheese and bake for 40 minutes.

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