Colorado Skiing, 1/2 Marathon Training…and 1 More Way to Cook Lemony Brussels Sprouts :)

Hello, friends!  :)  It’s been a while since I’ve posted, but it’s not because I don’t love you. :)  Things are just really busy right now, and I guess I needed a break!  But, I have some simple updates and some simple advice for cooking some REALLY YUMMY brussels sprouts – we may be killing you with the brussels sprouts recipes, but I swear I’ve perfected the best way to make these healthy little cabbage heads! :)

In February in my neck of the woods, our kids have what’s called a “Winter Break”.  Around here, it’s also known as Ski Week.  It gives families a great chance to go skiing outside of normal busy times, like Spring Break, or the week between Christmas/New Years.  It’s AWESOME, and we had our 2nd Annual Family “Ski Week” this year in Snowmass, Colorado (Aspen).  To summarize, I want to live there – OK, or at least go back every year. :-)  It’s just such a wonderful vacation place for families!!   We truly loved it!!!

Me & my awesome Ski Instructor and Ski Buddy, Amanda

Me and my family - top of the mountain! Last run of the last day!

Me and my 14 year old...Mr. Snowboarder!

In other news for February, Jennifer and I have been training hard for our first 1/2 Marathon!  I’ll be driving 3 hours North to join Jennifer at the Dallas Rock-and-Roll 1/2.  I’m so excited!!  I’ve always been a runner (starting back in my Jr. High days), but I’ve never pushed myself this hard.  I’m actually surprised I haven’t done it before.  I’d love to give updates throughout March, since our race is on March 25th, but if I start boring you, just let me know. :)

We are following the Hal Higdon Novice 1/2 Marathon plan and so far it seems to be working!  Every Sunday is a long run, followed by a day of rest, followed by 3 more days of medium-sized runs, another day of rest, some cross-training, and then back to the long Sunday run, which adds a mile each week.  We are up to 8 miles, something I wasn’t sure I could ever do when I first started the training plan.  It’s funny how much your body can do, if you believe that the biggest driving force of it is right there between your ears! ;)   The biggest shock to me is that it seems like I have a hard first 2-3 miles, but the miles that follow have become really enjoyable.  However, since I am having some knee pain, I decided to get some new shoes today.  I’ll let you know how that works out.  :)  I also ordered some compression socks to see if it will help me through those first hard miles.  We shall see.  Any advice is appreciated! ;-)

New Pain-Free-Knee Shoes!???

I have some conflicting feelings about food lately (more on that later), but I’m trying to eat clean (although sneaking in fish and chicken *gasp* here and there)  and I am starting every morning with a green smoothie, made in my awesome Vitamix.  I seriously don’t know what I would do without it!  If you are curious, my green smoothie consists of 1 scoop of chocolate Vega, a scoop of Maca, a huge handful of spinach, 1 cup of “milk” (coconut, almond or hemp), some frozen blueberries or strawberries or mango (whatever I have on hand), and a banana.  DELICIOUSO!  Try starting your day this way, instead of coffee and see how you feel.

And in eating healthy/clean, I’ve become somewhat obsessed with trying to find the perfect brussels sprout recipe – and I think I finally found the one that works best for me.  Maybe it’s because they are known to fight disease, contain vitamin C and fiber, and help prevent cancer!!  And also because so many people think they are yucky.  I really wanted to make them non-yucky!  Try it – I think you’ll like it.  It is really similar to Gwyneth’s recipe but I liked the texture better with them being shredded (and so did my family).   This will only take you a few minutes.  And, it’s so good, it’s making my mouth water just thinking about it!! :)

Easy Shredded Lemon Brussels Sprouts
  • Brussels Sprouts
  • 1/2 Lemon (or 1 whole, depending on how many brussels you want to serve, but start with 1/2)
  • Salt and Pepper
  • 1 -2 Tsp Olive Oil (add more if needed/desired)
  • 1-2 minced garlic cloves
  1. Making sure brussels sprouts are off of the stalk, shred each one with a knife. (Just cut each one into about 4 slices)
  2. Add the shredded sprouts and garlic into a pan coated with a small amount of olive oil
  3. Let sit for about 3 – 5 minutes, so they brown
  4. Begin to stir until browned through, about another 3 minutes or so.
  5. Remove from heat and add juice from 1/2 – 1 whole lemon
  6. Add a generous amount of Himalayan or Sea Salt (and some pepper, if desired) to taste
  7. Enjoy!!

After - YUM!!


xoxo for now- Kim


You might also be interested in:

About Kim

I am the mother of two wonderful kiddos, Allen and Zane - and happily married to Lance (HealthyDaddy). :) I love learning about healthy eating and my journey led me to finding a way to keep all of this truly exciting information in one place. I found that I was forgetting recipes that I loved a year ago - or misplacing them. This website is a way to keep it together, while sharing with the world (Or the 5 people who will read this!) what I have learned. I'm trying to change the world...or at least our eating meal at a time. :)


  1. Emily says:

    Way to go on the running, and omgoodness, you ski vaca looks PERFECTO! I was a dedicated Hal Higdon runner for a long time, and I challenge you for the next one to bump up to intermediate. You wil see a huge time difference, I promise! As for the long runs getting easier a few miles in, I know it sounds ridiculous, but I find that if I actually ‘warm up run’ for a full mile before a half, I get to feeling easy by mile two, and I would really advise it. When I don’t, I blow up (see my 3M 1/2 results this year — or ‘how to run a 1/2 like a novice, even when you’ve done at least 20 of these things’ (jeez, sigh). Keep to your training – so proud of you!!!

Speak Your Mind


Rate this recipe: