Nutrient zapper?

For as busy Friday was, Saturday was just as not busy.  There was stuff to do around the house, and I will admit that I love days like this.  Even though I was relaxing, I did work out.

It was a weird workout.  I went in thinking it would be a walk.  Part way through the workout I decided to run.  I went back and forth between 4 (15 min/miles) and 6 (10 min/miles).  I could feel my back tweak part way through the run.  I’ve been struggling to untweak it since then.

Breakfast was two eggo type waffles.  One with country crock and the other with Dark Chocolate Dreams peanut butter.  Both had a helping of Heather’s strawberry jam.  yum!
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Lunch was a leftover piece of pizza (not pictured) and some air popped popcorn.
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Dinner was another recipe from our new Jamie Oliver Cookbook.  This was not such a winner.  Dan thinks it’s because of the type of crackers he used.  The name of the dish is crispy garlic chicken.  (the green is parsley)
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We had some steamed broccoli as a side.
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I was pretty hangry by the time dinner was ready and was still hungry after dinner.  For some reason peas looked good to me.  So I heated an (unpictured) bowl of peas and snacked on them.  Yum.

I’ve gotten a few comments about cooking vegetables in the microwave and I’ve needed to look into it and finally got a chance to this weekend.  I chatted with my friend Christina about it on Friday and she gave me pretty much the same response as this Harvard article.

But let’s not get too lost in the details. Vegetables, pretty much any way you prepare them, are good for you, and most of us don’t eat enough of them. And the microwave oven? A marvel of engineering, a miracle of convenience — and sometimes nutritionally advantageous to boot.

This quote sums it up pretty well. eat your veggies.  This makes me feel so much better about our preferred method of veggie cooking.

How do you feel about microwaves?  Marvels of Engineering?  or Nutrient Zappers?