Let me start this post off with a funny and TMI question. And if you’re not a woman, please feel free to browse past this paragraph. How do you put on your bras?? I’ve been having really bad shoulder problems (rotation issue) and when I could no longer put on my bra like before, I took action and got a referral to PT. That’s when I started talking to other women that I found out…it’s hard for a lot of people to put on their bras that way? I thread my arms through and reach my arms to my back to put on the clasp. I learned that a few of you clasp it up front, then turn the bra to the back and then put on the straps? How many of you do this?? Just genuinely curious.
Anyway, so yes. I have now completed 2 weeks of PT. Two more to go and I gotta say, this week really showed me how effective it has been. I haven’t realized how my shoulders have really been holding me back and making me feel miserable. I mean, when I sit still, my shoulders don’t ache but movement is super inhibited by the pain. I feel like I got a burst of energy back this week and I know my shoulders are so much better and looser than before. So right now, I can’t speak highly enough about PT and its benefits. If you have body aches that are bothering you, please consider doing PT if that’s an option. You’re worth it!
Okay, here’s another recipe that I found online. I needed another way to eat broccoli, getting tired of the two ways I eat it. Well, I’ve always liked balsamic veggies in the restaurants so I gave this a try. It was great! I love it. I also decided to add zucchini and green beans to the party. Thank god for our farmers market at work, I really hope they continue to come during the summer time.
Balsamic Roasted Vegetables
Broccoli (I buy the ready to use bags from Sam’s Club or Costco)
2 medium zucchini, chopped
1 bunch of green beans, cleaned with the ends cut off, chopped
3 Tbsp olive oil
3 Tbsp balsamic vinegar
2 Tbsp brown sugar
2 Tbsp soy sauce
1/2 Tbsp Dijon mustard
1/2 tsp dried basil
freshly cracked black pepper
Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.
Lay out vegetables onto a baking sheet (single layer if able), drizzle marinade all over the vegetables.
Transfer the baking sheet to the oven and roast for 20 minutes. Carefully remove the baking sheet from the oven, give the vegetables a good stir, then return them to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and have browned on the edges. Don’t be alarmed if the marinade blackens on the baking sheet, that part will not be scooped up with the vegetables.
Recipe Credit: Budget Bytes
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