Good morning! (Yes, I realize I feel the need to start off every post by saying hello or good morning… I am physically unable to just jump right into content without acknowledging you first… I mean… I’m not an animal…) 😉
& thanks so much for your feedback regarding yesterday’s post on chronic inflammation. I think it’s a hot topic that needs to have some light shed on it… I hope to do a bit more research and learn more myself.
But now that I’ve said good morning, let me tell you about how I am RoCkIn’ the C25K program this week. I’m on week 8, which means I’ve been bumped up to 28 minutes straight of running (jogging). And I’m doing it!! Slowly, of course, but nonetheless… I’m doing it. Even when my hair tie breaks mid-run.
& my running buddy has become a much better workout partner now that she has her new outfit:
Despite her new running gear being black, instead of the dark green that we want, she (& I) are loving it!
I’m feeling it a little in my calves… (new shoes?)
…but it isn’t too bad.
I’ve also been eating some delicious food lately.
Like this Greek salad:
& this egg white omelet, featuring spinach, peppers, onions, 1/2 slice of bacon & feta
But the recipe I have to share with you today KnOcKeD mY sOcKs OfF!
I told you yesterday that I was going to experiment with a new (to me) grain : barley.
I heart barley… with it’s chewy texture & nutty flavor, but I’ve never made it at home. Barley is an excellent source of fiber…
|Food||Fiber Content in Grams|
|Oatmeal, 1 cup||3.98|
|Whole wheat bread, 1 slice||2|
|Whole wheat spaghetti, 1 cup||6.3|
|Brown rice, 1 cup||3.5|
|Barley, 1 cup||13.6|
|Buckwheat, 1 cup||4.54|
|Rye, 1/3 cup||8.22|
|Corn, 1 cup||4.6|
|Apple, 1 medium with skin||5.0|
|Banana, 1 medium||4.0|
|Blueberries, 1 cup||3.92|
|Orange, 1 large||4.42|
|Pear, 1 large||5.02|
|Prunes, 1/4 cup||3.02|
|Strawberries, 1 cup||3.82|
|Raspberries, 1 cup||8.36|
as well as providing other wonderful nutrients, like niacin, selenium, & copper.
Plus, did I mention it tastes great??
I came across this recipe on Julie’s blog, and she had taken it from Health Magazine. It instantly appealed to me. How good does this sound?
Shrimp & Zucchini Barley Risotto
Take 3.5 cups low sodium chicken broth. Simmer the broth in it’s own saucepan to keep it warm.
Meanwhile, chop up 2 cups of zucchini and 2 cups of onions.
Gather other necessary ingredients, including the 1 c of pearled barley.
(The broccoli is optional.)
Put 1 Tbsp of olive oil in a large skillet over medium-high heat. Throw in your onion & zucchini.
Cook for 5 minutes, until soft. Then throw in your barley.
Stir it all up and cook for 1-2 minutes, stirring frequently.
Pour in 1 cup of warm chicken broth. Cook for 5 minutes, stirring frequently, or until nearly on the broth is absorbed.
Then add in another 1/2 c of warm broth & 1/4 tsp of salt.
Add remaining broth 1/2 cup at a time, stirring frequently and waiting until each portion of broth is absorbed before adding the next. The recipe said it should take about 25 minutes… I should have watched the clock a little bit closer, but I felt like it took longer… 35 minutes?
Once all the broth has been absorbed, add in 1/2 lb of raw shrimp (I actually used a little more… close to 1 lb).
Cook for 4 minutes, then stir in 1/8 tsp of fresh ground pepper and 1/2 cup grated Parmesan cheese.
Serve! I served it over steamed broccoli, like Julie did.
It. Was. SO. Good! Seriously, tasted flavorful, cheesy, amazing! It even got an enthusiastic thumbs up from Hubbs (WOWza for a dish that is loaded with veggies!). He said the risotto was so flavorful that it “hid the broccoli well.” 😉
I will definitely be making this again… and I strongly encourage you to do the same! YuM!
Have a wonderful Wednesday!
Be honest, are you going to try this recipe? 😉
Holly @ couchpotatoathlete says
I think the recipe looks great Brittany, but I’ll be honest, I probably won’t try it — at least not for a while. The last few times I’ve made shrimp at home they just tasted odd to me, so I’m avoiding shrimp for now. I’ve never made barley before, but it looks good!
And way to go on C25K!
My husband and I have been loving risottos lately! I think I am going to have to switch things up and give the barley a try!
Ashley @ Cupcakes & Combat Boots says
I’ve never made barley either so I’m definitely going to keep this recipe in my “to-make” list! It looks great and if YOUR husband loved it, then surely mine would too! 🙂 Great job on running!! I’m so impressed with you!
Maria @ Oh Healthy Day says
I love hearing about your C25K progress – it’s super motivating for me too, as I challenge myself into running too! My biggest fear is my hair tie breaking during a workout. I think I’d quit if that happened 🙂
Yes ma’am, I am! I’ve never had barley (I don’t think) and it looks delish.
Amy B @ Second City Randomness says
I”ve never really worked with barley myself… But really, I don’t do much with rice- I’m not near patient enough!
I have all the ingredients for this, I think… and I do think I will try it, probably this weekend. Thanks! Somehow I missed this on Julie’s blog?? Although I will have to use veggie broth.
Heather (Heather's Dish) says
um, i need to try this immediately…i love barley, which basically means i’m already in love with this dish 🙂
Sarah @ The Smart Kitchen says
Oh yum…I have made a “risotto” with bulgur before (I LOVE bulgur) but never with barley (like you, I haven’t really experimented with it…I sort of just associate it with beef ‘n barley soup)…perhaps I will give this a go. 🙂
Sarah for Real says
Well if it gets the Husband Seal of Approval, I must try it!
Katie @ Healthy Heddleston says
I can’t eat barley (gluten intolerant) but this looks sooo yummy!!!
Lisa @ I'm an Okie says
your salad looks fresh and delish!
Alexa @ The Girl In Chucks says
Sans the shrimp, I think I very well may try this. Nice.
Blond Duck says
I’ve been looking for more barley recipes. That looks great!
John J. says
Your article on inflammation was great. You enhance your impact with such relevant information. Dr. Barry Sears is the foremost researcher in this area. I am sending you my article with regard to his findings and recommendations. Keep up your inspiring blogs!
Good night! Have you contacted the Food Network? You could give them a serious run for the money. That looks straight off a magazine photo.
And I’m so so proud of your running, I see many more miles in your future!
Just wanted to say I HEART Zucchini!! 🙂
Mary @ Bites and Bliss says
That looks like an incredible recipe!! I’d love to try it but I’ve never even seen pearled barley before..even in the organic section of Kroger or EarthFare. Maybe it’s just cause I haven’t been looking for it..? Oh well, if I find it..I’ll try it!
I start all my posts with some sort of greeting, too. I’ve tried the whole “jumping into a post” thing and it just didn’t work. Unless it was a continuation of the title or something
Gracie @ Girl Meets Health says
WHOA. That risotto looks out of this world!! I kid you not when I say I bookmarked this page in my “recipes to try” tab 😉
Angela (the diet book junkie) says
congrats on your run!! that risotto looks seriuosly good, now if only i could teach my husband to eat shrimp and zucchini :p
Cute blog! I’ve never tried barley before but this recipe is encouraging me to go for it. Oh, and a hair tie breaking during a run is the worst ever! I love your posts about sticking with running. Good for you!
Thank you for this post. I just bought some barley last week and wasn’t really sure what to do with it.
What does cuks stand for? I adore you btw.