Sunday, August 8, 2010

That's so totally tubular

This is my new best friend:


It's a (temporary) gift from Terri of Champagne Fitness.

I've seen them before ... used them even. Now I have one to start making my shoulder stronger.

But I'll admit I've been lazy. I bailed out of bootcamp because of recurring pain from an old shoulder injury. I tore my rotator cuff in 2004, playing shortstop for a team called the Bipolar Betties (seriously, yes, I know).

It's a supraspinatus issue.


How can such a stupid small muscle cause so much issue?

It can.

What's the cure?

Says one website: Rest until there is no pain.

Well, that's just too funny for words. What else? Heat the area and do pain-free mobility exercises to strength the connective tissues.

That's what the tube thing is for.

So, that starts tomorrow morning. And it would be awfully helpful if every once in a while someone said 'hey, dumbass, are you doing your shoulder exercises?'

And without further adieu, tonight's dinner, brought to you by Clean Eating Magazine and a bottle of Errazuriz Max Reserva cabernet sauvignon.

Chicken with Carmelized Onions, Cranberries and Balsamic-Glazed Asparagus


Ingredients
1 bunch asparagus (about 16 oz), bottoms cut off about one inch from the end
1 tbsp balsamic vinegar
Sea salt and fresh ground black pepper, to taste
Olive oil cooking spray
1 medium yellow onion (red for extra colour!), thinly sliced
2 tbsp unsweetened dried cranberries
4 boneless, skinless chicken breasts (about 4 oz each), pounded thin

Instructions
1. Preheat oven to 350 F. Place asparagus spears on a nonstick cookie sheet or baking pan lined with aluminum foil. Drizzle asparagus with vinegar and season with salt and pepper. Bake for 15 minutes, then remove from heat but keep warm.

2. Heat a large nonstick or cast-iron skillet over high heat for one minute. Reduce heat to low and mist with cooking spray. Add onion and cook until carmelized, about 20 minutes. Add cranberries and sauté for another two minutes. Remove from heat but keep warm.

3. Heat same pan over medium-high heat. Add chicken and cook for about three to four minutes per side or until browned on each side and cooked through so no longer pink. Season with salt and pepper. Add onion-cranberry mixture to chicken and cook for two more minutes. Remove from heat.

4. To serve, evenly divide asparagus among four plates. Place one chicken breast, along with onion-cranberry mixture, alongside or over top each pile of asparagus.

Nutrients per serving (one chicken breast, 1/4 cup onion-cranberry mixture and six to eight asparagus spears)
Calories, 174; total fat, 2 g; sat fat, 0.5 g; carbs, 10 g; fibre, 3 g; sugars, 6 g; protein, 29 g; sodium, 108 mg; cholesterol, 66 mg

2 comments:

  1. Shuddit, woman, or I'll have your cable cut off.

    ReplyDelete