Monday, November 18, 2013

These Shoes are Made for Running...

Guess what I splurged on yesterday????

New running shoes! Yup, a nice pair of Brooks Ghost :)

I'm ready to take up running again--slow and steady most likely--but it turns out I was running on one of the worst types of shoes for my stride type. Funny right? No wonder I got injured. If I'm going to take running seriously again (which I obviously will) I need the right shoes, so I hauled my butt over to Marathon Sports to get fitted.

Next topic? Food.

I bought a bag of cranberries this weekend on a whim; I didn't realize that I really didn't have much use for it. Then I read about cranberry salsa. So I grabbed the jalapeño in my fridge, chopped half an onion and threw everything into my Ninja blender. A few minutes later I had a delicious relish-like salsa.

A ton of it is still in a mason jar my fridge, but it seems this salsa goes well with everything: chicken, brussels sprouts, kale, wasa crackers, etc. I'm excited to try it in a sandwich, but that'll have to wait until later this week. For now, here's the recipe. Enjoy!

Spicy Cranberry Salsa
Active/total time: 5 minutes!
Makes about 16 oz.

  • One 12 oz bag fresh cranberries
  • 1 jalapeño, roughly chopped
  • 1/2 small sweet onion, roughly chopped
  • Juice of 2 lemons
  • 1-2 tablespoons sugar (to taste)
  1. Put first 4 ingredients into a powerful blender or food processor; pulse 10 times to mix the ingredients. Starting on low, process in intervals, moving up in speed, until ingredients are finely chopped. 
  2. Add sugar and process until just blended. Season with salt and pepper. 

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