Healthy Hump Day- Recovery Week...

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With my first half marathon of the year in the books, this week the focus is on recovery!

Monday I had a short bike ride, gym yesterday and a 45:00 slow run later today.

I’m surprised at how not sore I am. Outside of my back, that is. I’ve been foam rolling like a mad man and it’ helped. Today I feel great. The cold I’m fighting seems to be packing it up and moving on as well. With that said it’s time for the Healthy Hump Day Links of the week…

And finally, here’s the Healthy Hump Day Recipe of the Week…
Red and Green Bell Pepper Bites


1 medium green bell pepper
1 medium red bell pepper
1/4 cup sliced almonds
4 ounces fat-free or reduced-fat cream cheese, softened
1 teaspoon no-salt lemon pepper seasoning blend
1 teaspoon fresh lemon juice

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Cooking Instructions

Cut each bell pepper in half lengthwise; discard the
stems, ribs and seeds. Cut each half into six pieces. Arrange the pieces
with the skin side down on a decorative serving platter. Set aside.

a medium skillet, dry-roast the almonds over medium heat for 3 to 4
minutes, or until golden brown, stirring occasionally. Transfer 1
tablespoon of the almonds to a small plate and reserve for garnishing.
Process the remaining almonds in a food processor or blender for 15 to
20 seconds, or until finely ground.

In a medium mixing bowl, beat
the cream cheese, lemon pepper seasoning blend, and lemon juice with an
electric mixer for 1 to 2 minutes, or until creamy. Add the ground
almonds and beat for 10 seconds, or until combined.

Spoon the
mixture into a piping bag fitted with a wide star or round tip. Or snip
the corner off a resealable plastic bag (a plastic freezer bag works
well) and spoon in the mixture. Pipe about 1 teaspoon of the mixture
onto each bell pepper piece. Garnish with the sliced almonds.

Cook’s Tip

Flavorful toasted almonds and zesty lemon-pepper contrast nicely with crisp bell pepper pieces in this festive appetizer.

That does it for today! Have a happy and healthy hump day! More later!

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