Exercise and veggie-eating

[asterroc]

Just thought I'd update my continuing summer projects / resolutions. I've been quite good about the exercise.

Since I don't have classes Tues/Thurs, I exercise on those days (provided I'm not at work all day for meetings), and also on at least one weekend day, so at most I do 4 days/week, at least 1, and on average 2-3. Up till recently my routine was an hour-long bike ride down the rail trail. Now that the weather's getting nasty I'm borrowing a stationary bike stand and I instead spend a half hour stationary biking, doing calisthenics, and free weights. It's even more boring than biking outdoors, that I can spice up by listening to audio books, but I also need something to engage my eyes when indoors, so I'm still working on how to sufficiently entertain myself indoors. I've been trying things like watching a movie, reading a comic book, or watching T$ play video games. None quite satisfy me, but I think by alternating I can tolerate it well enough to keep doing it, and that's what matters.

The veggie thing's been slacking off. I'm finding it hard to come up with interesting vegetarian meals that I do not make in excessive quantities. Got any good vegetarian recipies for me?

Comments

[marquiswildbill.livejournal.com]

I didn't think that sweet peppers even hit a 1 scoville heat rating. But I do agree there is a big difference between hot and flavorful. I dislike heat for heat's sake dishes. But there are many that I find heat does add to the dish (like most of my favorite Asian foods), but it should never overpower it. I like my mouth feeling a little tingly though. If I want to make something hot I usually add heat to it at the table because my mom has about the same tolerance for heat as you. But if you have spices you like turning down the heat is not a problem with pretty much anything.
Here is my mom's zucchini fritter recipe:
Grate one small to medium sized zucchini, place on a paper towel to dry out for a few hours (you want to get 75-80% of the water out).
Saute some roaster red peppers and onions with a little salt and pepper to taste in olive oil. Allow this to cool.
In a mixing bowl mix 1 egg, bread crumbs (1/3c-1/2c per zucchini) and parmesan cheese (to taste), mix, add in the zucchini, peppers and onions while mixing. After mixing everything thoroughly form patties (like hamburgers or crab cakes), coat lightly with flour, cook on medium heat in olive oil on both sides until golden brown.