I’ve had a rough go of it here lately. I am seeing my OB on Wednesday and an alternative pain doctor on Thursday — I’m having major back and butt pain. Literally, I have a pain in my a-double-s. I can only assume it’s my sciatica. And if one more person tells me, “Girl, you’ve got a looong way to go with this pregnancy.” …I might just smack them. I’m very aware as to how far into my pregnancy I am, thankyouverymuch.
I’m also not a weenie when it comes to pain and there are times when I can barely walk. Last night, it was everything in me just to make dinner after coming home from work. I had every intention of working out, and even the desire to do so, but my body was very clearly telling me otherwise.
While Mr. Prevention was gone last week, Lily had a rough go of it, too. I took her to the dog park on Friday afternoon since it was so beautiful out. She and another female dog quickly engaged in a game of tug-of-war with a Frisbee. I’m very attune to the growls dogs make when they’re playing but before long, half way across the park, it was clear that this game of Frisbee had taken a turn for the worse and there was a full-on dog fight going on. And my dog was getting her butt KICKED.
By the time I sprinted to the dogs, I had to literally pry the other dog’s mouth open to dislodge Lily’s face from its grip. I was instantly in tears and when we finally separated the dogs, I looked at the other dog to see blood on its tongue and looked down to see Lily’s nose bleeding…a lot. A kind gentlemen helped me check out Lily head-to-toe to look for other injuries. Luckily, her nose was her only casualty. It was incredibly scary.
Needless to say Lily and I spent the night on the couch. Well, me on the couch and her on her bed. Both of us needed a night of R&R. It was a week of too much action (recall the emergency vet visit on Tuesday and the tennis playing on Wednesday), with not enough down time. I also cooked very little in Mr. Prevention’s absence, but was happy to reheat leftovers for a Friday night on the couch spent catching up with my DVR.
My favorite meals are ones that make great leftovers because unlike you leftover haters out there, I’m leftover’s #1 fan. A balanced meal in minutes with few dishes? I’m alllllllll over that. Plus, this meal in particular was deeelicious. L0ve the heat!
- 3 cups water
- ¼ tsp salt
- 1 ½ cups long-grain brown rice
- ½ cup cilantro, chopped
- lime juice from ½ of a lime
- 1 lb shrimp, peeled and deveined
- 1 can chipotle chiles in adobo sauce
- 3 cloves of garlic
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- ¼ cup red onion, thinly sliced
- ¾ cup nonfat plain Greek yogurt
- ½ cup chopped cilantro
- 1 Tbsp fresh lime juice
- Bring water and salt to a boil in a medium sauce pan over medium-high heat. Stir in rice, reduce heat to low, cover and allow to immer for 45 minutes or according to package directions. Fluff with a fork and stir in cilantro and lime juice.
- To prepare the shrimp, combine the can of chipotle peppers with sauce and garlic cloves in food processor. Pulse until pureed. Pour mixture over shrimp and stir to coat. Cover, place in refrigerator, and allow to marinade for at least 15 minutes.
- Heat a nonstick skillet over medium-high heat. Once hot, add shrimp and cook for 3-4 minutes, turning once.
- To prepare the cream sauce, place yogurt, cilantro, and lime juice in food processor and pulse until smooth.
- Assemble and serve by dividing rice between bowls. Top with veggies. Place shrimp on top and drizzle with cream sauce.
Today looks to be a much calmer work day. Yesterday…woof. Glad it’s history.