The number game has recently taken over my Facebook feed with friends and family given a number and sharing that number of facts about themselves. I’ve avoided playing this until now. It’s time you got to know me. I gave myself the number 10, plus providing a favorite recipe of mine. Enjoy!
- I live with my boyfriend, two Golden Retrievers and a cat. We live in my home that I have dubbed “Alex’s B&B” because when you stay over you will be fed breakfast. Breakfast usually consists of waffles or French toast (from scratch), it’s my favorite meal to cook and eat.
- My strongest leg in triathlons is the swim, and I’m weakest in running.
- The best part about biking? Flying downhill at high speeds. I’m not a great climber, but I make it up with no fear on the descent.
- I have a triathlon coach, whose name is Joe. Coach Joe keeps me on task each week so that I reach my goals.
- I’ve been doing triathlons for a couple years now, and I’m determined to work my way up onto the age-group podium.
- The past three years I’ve been involved with JDRF by participating in their Ride to Cure events. This past September I did their Lake Tahoe ride to help find a cure for type-1 diabetes. It was an amazing event. I highly recommend it.
- As a dietitian, I’m passionate about agriculture and farming. I fully support farmers and what they do to provide safe, nutritious food for consumers. I believe in the facts about our food system, not fears that are spread around as false rumors.
- When cooking I rarely ever follow a recipe exactly, I always find some way to modify it to my liking. Most of the time in the kitchen I don’t even use a recipe.
- My biggest food weakness is sweets, especially candy. I try not to keep it in the house, as I will devour it all in one sitting. I have little self-control when it comes to my favorite foods. During tri season, I fortunately gain more self-control and eat better. When I work hard in a training session, it doesn’t make sense to ruin it with a poor diet.
- 10. I’m extremely goal-oriented. Off-season is a tough time of the year. I feel no purpose to exercising since I don’t have a specific event to train towards. Can you relate? Can’t wait to get back in the swing of things!
I highly recommend this Shrimp Francesca with Linguine recipe! I love artichoke hearts, I can eat them straight from the can. The flavor of this dish is fantastic and offers a great source of lean protein. Reid even enjoyed it. He doesn’t care for artichokes, but they are easy to pick out. Complete your meal with a side of fruit, steamed veggies and glass of low-fat/fat-free milk.
- 1 pound uncooked, large shrimp, peeled and deveined
- 1 (8 ounce) can artichoke hearts, quartered, drained
- ½ cup Italian seasoning breadcrumbs
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
- 1 lemon, juiced
- 2 tablespoons butter, melted
- 1-1/2 tablespoons minced garlic
- 1 tablespoon finely shredded Romano cheese
- Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking dish.
- Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts and arrange in spaces between the shrimp. Sprinkle the breadcrumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over breadcrumbs.
- Mix melted butter and minced garlic together and drizzle over the breadcrumbs. Top with Romano cheese.
- Bake until crumbs and cheese brown lightly and shrimp has turned opaque and orange-pink in color, 10 to 12 minutes. Serve hot over whole-wheat linguine pasta.
Source: Adapted from Allrecipes.com