A Friendly Nudge - Navigating Detours
...because we all could use a little encouragement!
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My shoulder doesn’t care that making exercise content is my post retirement gig or that people are eagerly awaiting their daily exercise snacks. My shoulder was amazingly well behaved for a few weeks after the stem cell injection, but now I’m 3 months after the injection and it's back to being a full blown pain in the butt, or more accurately, pain in the shoulder.
It’s been irritating for quite a few years but now it’s impacting my day-to-day life.
I’m meeting with an orthopedic surgeon later this month to explore swapping my increasingly cranky shoulder in on a new one.
I’m not naive, I know that rehab is going to be a beast but I’m ready to start moving forward.
The weekly Nudge won’t be affected since I have a lot of recorded content but my personal workouts will definitely change. In fact that’s one of the drivers for the replacement, as shoulder pain was really beginning to limit what I could do.
I’ll keep you posted, but whenever it happens I’ll make sure that some of the rehab makes it into the Nudge.
If we want to manage how aging impacts our quality of life we have to be ready to navigate the detours. It’s a good thing that I’ve been working on getting up off the ground with either no hands or just one hand. This mobility stuff will come in handy.
Before we get to this week’s workout, let’s see if we can make a broccoli salad that’s so good that even people who aren’t big broccoli fans might like it.
Broccoli Salad Topped with Smoky Tamari Almonds
Eddie Wilson, one of the owners of Austin’s legendary Armadillo World Headquarters, later opened the city’s beloved Threadgill’s Restaurant. His goal was to serve vegetables that you could drink beer with. I think this salad would make Eddie proud.
Ingredients:
For the salad
1 pound broccoli florets - raw or blanched
3 tbsp mayo - Primal Kitchen or Chosen are my preferences if not making homemade
1 ½ tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp maple syrup or honey
1 garlic clove minced
Fat pinch of salt
⅓ cup red onion - diced
⅓ cup dried cranberries
Tamari almond & pepitas topping
½ cup almonds
½ cup pepitas
1 tbsp tamari
½ tsp maple syrup
¼ tsp smoked paprika
If you’re going to blanch the broccoli, put a pot of water on to boil and fill a bowl with ice and water to use as an ice bath. When the water is boiling, put the trimmed broccoli florets in the water for about a minute, they should turn a bright green. Remove the florets from water and put into the ice bath. After 5 minutes in the ice bath, remove them to a towel to dry.
Preheat the oven to 350℉ to toast the tamari almonds & pepitas topping.
Mix the almonds, pepitas, tamari, maple syrup and smoked paprika together and spread the mixture out on a parchment lined baking sheet.
Put this in the oven for 10-15 minutes while you prepare the rest of the dish.
In a bowl mix the apple cider vinegar, mayo, mustard, honey or maple syrup, and salt and then stir in the blanched or raw broccoli, red onion, and cranberries and combine well.
Top this with the almond and pepitas mixture.
Enjoy!