Did you catch this post yet? Why Four Workouts a Week May Be Better Than Six.
It struck a chord with me, as I stopped cycling for the winter. More is not always better.
I found it to be a well-designed study. While it investigated older aged exercise-naive women, I found it fascinating that the women doing 6 work-outs a week spent less energy overall throughout the day because they were tired and stressed form their work-outs. Instead of being invigorated by exercise, too much exercise caused them to feel like they were short on time, and became more sedentary during the day. Interestingly enough, this was shared shortly after another article talked about how models slim down for their work. Lots of intense exercise but nothing that gives them muscle definition. Egad. My advice: if you are doing a lot of exercise, eat. Fuel your work-outs properly.
In any case, let me know if you enjoy these interesting news and tidbits, even if non-food related.
For those that are here for the food: I tried something new. Roasted oranges. I often roast vegetables but not fruit (I’ve tried roasted strawberries which were very good, though). I was intrigued. I tried them but prefer juicy oranges au naturel. They had a deeper more caramelized flavour but I missed the juiciness. Try it and let me know what you think.
I paired them with roasted Brussels sprouts (which I adore) as well as red bell peppers. A creamy orange ginger dressing, a bit heavy on the vinegar, worked well with the kelp noodles (the vinegar tenderizes them nicely). Feel free to use your favourite noodle. Or try it more like my Crunchy Cabbage Salad with a similar tahini-orange dressing, my orange teriyaki vegetable quinoa bowl or a brown rice salad with roasted beets and oranges with an orange-sesame vinaigrette.
Roasted Orange Veggie Noodle Bowl
Adapted from Edible Perspective
1 lb Brussels sprouts, trimmed and halved
2 tsp coconut oil, melted
salt and pepper, to taste
2 large red bell peppers, chopped
2 small oranges, chopped into wedges
your favourite noodles, cooked (soba would be good, I used kelp noodles)
1 tbsp tahini
2 tbsp orange juice
2 tbsp rice vinegar (consider reducing)
2 tsp toasted sesame oil
1 tsp orange zest (from 1 small orange)
1 tsp grated gingerroot
salt and pepper, to taste
1. Preheat oven to 400F.
2. Prepare your Brussels sprouts and toss with oil and salt and pepper. Roast for 10 minutes.
3. Chop your red peppers and oranges and add them to the Brussels sprouts after 10 minutes. Roast for another 15 minutes, until the Brussels sprouts are browned and the red pepper is cooked through. The orange should turn slightly brown, too. When the orange is ready, remove the peel.
4. While the vegetables are roasting, cook your noodles and make your dressing. For the dressing, mix together the tahini, orange juice, rice vinegar, toasted sesame oil, zest and ginger. Season to taste. Toss the dressing with the noodles and top with the roasted vegetables.
Serves 3-4, depending on your noodle choice.