Health knowledge made personal
  Paired perfectly with my signature drink- iced coffee with soy.  You KNOW I'm a sucker for funky abstract shenanigans... We returned to Kieren's apt and suited up for some sweat time.  You should probably take her seriously... I mean look at that face, and her Sporran-esque purse (KUDOS to anyone who gets this reference...).My sister just joined a large chain gym that shall not be named but is famous for its super cheap memberships and exclusion of people who work out "too" hard (ahem, cough... cough...) and charges $20 for a guest pass if your friend doesn't have the upgraded membership. UHM- WHAAAA?  Hater, PLEASE. I'll go run on the sidewalk for FREE. So that's what I did. 3.25 miles in the chilly December air, punctuated by a visit to the Steamer 10 Theatre - I worked there years back and poked my head in to say hi to some old friends!We headed to my mom's house for a delicious night in!  Oh yeah- it's veggie time...Certain individuals in my family who I will not single out on my blog because they'd smack me have an aversion to a significant amount of vegetables and nutrient-packed foods... Much to their chagrin, I've made it my mission in life to force-feed them as many plant-based foods as I can. It's all out of love. I was feeling creative, so I improvised a squash soup recipe, mashed together appx 10 Maple-Roasted Brussel Sprout recipes and doctored Kate's recipe for Brown Rice Risotto .  My mildly reluctant but excessively helpful  Scallions, anyone? Maple Roasted Brussel Sprouts1lb brussel sprouts, rinsed and halved 3 tbsp maple syrup2 tbsp olive oil2 tbsp brown sugar1 1/2 tbsp balsamic vinegar1 tbsp (or 2-3 cloves) minced garlic -Preheat oven to 400 F. -Mix last 5 ingredients in a bowl.-Add brussel sprouts, toss to coat.-Lay brussel sprouts on a foil-covered cookie sheet or roasting pan.-Top with left-over mixture.-Roast in oven for 20-25 minutes until brown, sugary edges appear.  Sweet Potato, Acorn and Buttercup Squash Soup1 large sweet potato1 acorn squash (appx 2 lbs)1 buttercup squash (appx 2 lbs)16 oz reduced sodium stock (chicken or veggie)1 c water2 tsp cinnamon1 tbsp minced garlic (appx 2-3 cloves)1/3 c soy milk -Rinse, halve and scoop both squash. One at a time, place halves face down in a microwave safe dish with 1/2 inch water, microwave on high for 10 mins. -Rinse, peel and cube sweet potato. Place in a large saucepan on medium heat with the stock and water, cover and bring to a boil. -After squash has been microwaved, scoop flesh and add to the cooking sweet potatoes.-Add garlic and cinnamon.-Let entire mixture cook, covered, until sweet potatoes are soft (appx 20 mins).-Add soymilk after heat has been turned off- blend in food processor.  I followed the risotto recipe above almost exactly, my only tweaks were halving the regular onion quantity and adding a bunch of scallions (which I sauteed first) and shrimp (at the very end). Food!  This was probably one of my most impressive meals to date. Call me proud.
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