I found out yesterday was National Running Day, and ironically, James and I began some kind of Couch to 5K program. I'm not a big runner, and I'm terribly out-of-shape, especially my cardiovascular fitness. The jogging/walking I did was a big wake-up call to myself that I really need to get my body into better overall fitness -- I've got the diet thing down pat; now it's time to work on the exercise.
However, I'm recovering from a pretty severe case of adrenal fatigue, which makes exercise pretty tough for me to do. I can get started just fine, and I feel great doing it. But about an hour later, my body crashes and all I can think about doing is either sleeping or laying down. Unfortunately, that happened to me yesterday after my walk/jog. With James' help, I refueled my body (lots of fat -- hello, salami), and I feel MUCH better today. This is an improvement from before -- exercising used to wipe out my energy for 2 to 3 days. Now it was just for a few hours until I went to bed and woke up the next morning. So my adrenals are beginning to recover, and I'll just walk next time, no jogging.
Anyway... I've been taxing my brain lately on new side dishes to serve. Sometimes I feel like all I eat are salads (which taste great, but a little variety would be nice). So I came up with this dish on the fly after discovering 2 lonely zucchinis in my refrigerator. This dish is very versatile and you can add other vegetables as you desire -- carrots, bok choy and collard greens would be a nice addition.
Zucchini with Leeks and Ginger
2 tsp oil, ghee, lard, etc
2 medium zucchini, halved lengthwise, cut into 1/4-inch pieces
1 leek, halved, washed, sliced into 1/4-inch pieces
1 tsp freshly grated ginger
salt and pepper to taste
In a 12-inch skillet, heat oil over medium heat. Add zucchini and leeks, stirring frequently. Cook until tender, about 5 minutes. Add ginger and continue to stir, cooking another minute. Salt and pepper to taste. Serve.