My Sharing Network 5K

Today, I completed two 5Ks (one running, one walking) to show support for the NJ Sharing Network, a non-profit, federally designated organ procurement organization, that is responsible for the recovery of organs and tissue for the nearly 5,000 New Jersey residents currently awaiting transplantation.

Donations from the race raised over $1 million to support organ donations in NJ. If you're interested in supporting the NJ Sharing Network, please visit http://www.njsharingnetwork.org/.

For those tracking my running progress, I finished the race in 35:40. Of that time, I ran for 33:50, which means my total time walking was less than 2 minutes!

Post race picture

Two 5Ks means noms for days 

Sous Chef Snoop Dogg

I've got a helper, today! I'm making a veggie stir fry with peppers, broccoli, mushrooms, water chestnuts, soy sauce and sesame oil over brown rice!

Anyone else have kitchen "helpers"?

Recipe: Lemon Broccoli Rabe

This is a great side if you are looking to switch your greens up. For those who are new to broccoli rabe, it is more bitter than its broccoli cousin. If you aren't a fan of bitter veggies (think mustard greens), then broccoli rabe might not be for you.

Ingredients:

• 2 bunches broccoli rabe, trimmed and chopped
• 1 red bell pepper, thinly sliced
• 1 TBS olive oil
• 2 cloves minced garlic
• 1/4 cup black olives, pitted and thinly sliced
• Juice of one lemon (approx. 3 TBS)
• Lemon zest
• Red pepper Flakes (to taste)

To Make:

• Heat 3/4 cup of water over medium heat until the water boils.
• Add broccoli rabe, cover and cook for 4 minutes, stirring occasionally.
• Transfer broccoli rabe to colander, and run under cold water to stop cooking process.
• In a skillet over medium heat, cook red bell pepper in olive oil. Add minced garlic and olives. Continue cooking for 1 minute. Add broccoli rabe and lemon juice. Cook for an additional 3 minutes. 
• Transfer to serving dish and garnish with red pepper flakes and lemon zest.

Serves: 4

Each Serving: 53 Calories, 3 g Carbs, 5 g Fat, 1 g Protein, 1 g Fiber

Weight Watchers Points: 2

Christmas with the Goldmans!

Christmas with the Goldman family is a fairly epic event. First, there is always a MASSIVE pot of cheese fondue (because Chinese Food is unoriginal). Second, we are a family of drunken puzzlers, and wine on Christmas day is quite free flowing. 

From my family to yours, I wish all of my readers a happy, healthy and joyous holiday season.

Table and kitchenscapes

Puzzling is serious business

Fish Thief

Weight Watchers puts a lot of stress on meal planning, and for the most part -- I do a decent job of it.  While I may not know exactly what I'm having for dinner every night, I keep multiple grain, protein and vegetable options on hand at all times.

One of my favorite protein options is individually sealed portions of fish (found in the frozen section). Its very easy to put a portion of fish into the refrigerator to defrost during the day, and sear it once I'm home and prepping dinner. However, there are plenty of times where I don't plan and defrost. Not to worry: I simply fill a container with cold water and submerge the sealed fish filet until it has thawed.

At least, that's what I did before I got Snoop Dogg.

Caught in the act!

For more of Snoop Dogg's adventures, check out my Instagram, Steph_Goldman with the hashtag, #SnoopDoggthecat.

Recipe: Spaghetti Caprese

This is a great solo week night dinner that's under 500 calories!

Ingredients:

• 2 oz. spaghetti
• 1 large diced heirloom tomato (seeds removed)
• 2 TBS fresh basil (chopped)
• 1 garlic clove (minced)
• 1 tsp olive oil
• 1 oz mozzarella, part skim (finely diced)
• 1/2 cup cannelloni beans (rinsed and drained)
• 1 1/2 tsp white balsamic vinegar
• fresh parsley (to taste)

To Make:

1. Cook spaghetti according to package directions.
2. Toss cooked spaghetti with tomato, sliced basil, garlic, olive oil, and mozzarella. The goal is to get the mozzarella to soften just a bit.
3. Finish dish with cannelloni beans, drizzled with white balsamic vinegar and spring of fresh parsley (or more basil, if you prefer).

Servings: 1

Per Serving: 440 calories, 70 g carbs, 11 g fat, 23 g protein, 14 g fiber, 11 WW pts

Some Fun with Alton Brown

Chuck Norris jokes are a relatively common meme. But have you heard the ones about Food Network personality, Alton Brown?

My brother recently emailed links to 60 hysterical jokes about everyone's favorite gastronomical guru. The web pages can be found here and here, but I've decided to showcase the ones I liked best:

• Alton Brown grinds his own peppercorns. With his teeth.
• Alton Brown doesn't reduce sauces. He demoralizes sauces.
• Alton Brown's blender has four speeds: 'stir', 'mix', 'frappe', and 'plasmify'.
• Grown men have been known to weep for joy in the mere presence of Alton Brown's vinagrette. His hollandaise sauce can kill a man from sheer ecstacy at forty paces.
• Alton Brown's cakes don't rise. They ascend.
•  Alton Brown's show is called 'Good Eats', because 'Multiple Shuddering Mouthgasms' didn't play with the network's target demographic.
• Gordon Ramsay calls Alton Brown 'sir'.
• The Eskimos have fifty words for 'snow'. Alton Brown has fifty words for 'kosher salt'.