Happy Sunday everybody! Today is the first rest day I’m taking in over a week, and my body definitely needs it. I always feel better and more productive on days that I work out, but I know that working out everyday is just not sustainable for your body. So I’m busying myself on my day off with some recipe development and plenty of catching up on TV shows (anyone watch MasterChef? I’m finishing the finale right now. It’s making me horngry. Also, I <3 Gordon Ramsey.)
Balancing being at school and blogging is definitely going to be a challenge. I’m already struggling a bit and classes haven’t even started yet! I’m gonna make it work though. My food photog may be a little simpler though, not as many extravagant set ups and props, just to save some time. Classes start tomorrow though and I’m quite excited to get back to work and get into a rhythm.
Yesterday my guy friend was asking about what I do when I work out and he was like “So do you just use the cross trainer? The treadmill?” and I was like “Psh, no, I use the weight room silly”. It’s kind of funny to see how many girls slave away for an hour on the cardio machines, then do some ab work, and don’t step foot in the weight room. I think a lot of them are scared to go in there and look like they don’t know what they’re doing. But you’ve gotta start somewhere! And, little do they know that if they’re trying to lose weight/tone up/be healthy in general, lifting weights is a million times more effective. Yes, a million. So if you’re one of those girls, stop being so intimidated by the guys in the weight room and GO PICK UP SOME WEIGHTS. I really want to get this tank and wear it to the gym. I’m curious what kind of reactions I would get from the girls on the cardio machines.
Anywho, I LOVE cabbage. I never really ate it growing up since my mom never made it, but on my own I’ve come to find out it’s freaking delicious. I have two favorite ways to make it. The first one is to cut a head of cabbage into quarters, drizzle them with olive oil, salt and pepper, wrap em up in foil, and roast or grill them until cooked through. The second way is this one, coconut oil braised red cabbage with cinnamon, salt and pepper. Both methods are so simple, but SO GOOD. Just try it. I beg you.
Braised Red Cabbage with Cinnamon
1 head of red cabbage2 Tbsp coconut oil (or butter)
2 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
- Cut the cabbage into quarters, and cut out the hard core and discard. Roughly chop the cabbage into bite size pieces.
- Put the cabbage in a large pot, and fill the pot with enough water to halfway cover the cabbage. Bring the water to a gentle boil over medium high heat, then turn the heat down, cover the pot, and let it simmer, stirring occasionally, until the water has evaporated and the cabbage is tender.
- Stir in the coconut oil, salt, pepper and cinnamon, and sauté until the cabbage begins to caramelize slightly. Season to taste with more salt and pepper if you’d like.