Anti Inflammatory Cauliflower and Injury Update


As I explained in my post on extensor tendonitis, I’m injured.


Sooooo, I am on week 4 of complete rest, and I am going somewhat insane with cabin fever, but I am hanging in there…sort of…

Last time I updated, I was just starting complete rest and the light therapy.  I’ve done the light therapy for 3 1/2 weeks now. I’m not sure if it’s really doing anything, so I am backing off on using it and will only use it sporadically here and there.  At my last PT session, we decided to try putting me in one of those air boots.  It felt okay for about 1/2 an hour, but after about 6 hours in that thing, my foot was actually feeling worse, so I decided that’s a no go.  We also tried massage – hokey pete, that hurt!!!  I didn’t want to do dry needling, so we tried “irritating” the area with massage.  That turned out about as well as you would expect it to from the sounds of it – won’t be doing that again!  I do think that once the pain settles down much more (yes, it has settled down some) that massage will be good for the tightness.

Okay, so let’s talk about some positives.  The things I have noticed that have helped a bit are icing, resting, and eating as much turmeric as is humanly possible.  I’m  noticing that I can now sit indian style without much pain, which was an impossibility before.  I also notice that I can wiggle, point and flex my toes with much less difficulty and pain.

I’m thinking I’m going to have to go old school with this injury and just follow R.I.C.E and stretches.  I’ve notice that my body doesn’t seem to like anything aggressive, so I’m going to have to just be patient and gently guide my body in the right direction to healing.  I’ll get there, it’s just going to take some time.  I’m hoping to be walking again in another month or so, and then I will get back to running VERY slowly hopefully next fall.

***UPDATE: All together, it took about a year for things to calm down completely, however, I started running (slow and short distances) again 6 months in.  After the 12 year mark, I was pretty much good to go, with flare ups here and there, and after about 18 months, I was completely healed with no more flare ups.  If you’re dealing with extensor tendonitis, I highly recommend just doing the basics for treatment (rest, ice, etc.) and nothing too aggressive.  Everything that I tried to do outside of the basics made things much worse and seemed to prolong recovery.  At any rate though, I know this is a nasty injury, so just want to say that if you’re dealing with it – don’t worry – it will get better eventually…it just takes time! 🙂

So, as I mentioned, I have been eating TONS of turmeric!


This spice is one of the best anti-inflammatory spices you can possibly put in your body.  Many people use it to treat pain as opposed to anti-inflammatory medications such as ibuprofen, because it’s MUCH better for your body, and it WORKS!  I’ve been making a lot of rutabaga fries using turmeric as my seasoning.  I also have a great recipe for turmeric cauliflower, and I’ve been eating it as much as possible!  It’s delicious, easy to make, SO healthy, and STRONGLY anti-inflammatory!  Not only is the turmeric anti-inflammatory, but so are ALL the other ingredients!



  • Red Onion, chopped
  • Cauliflower, cut into bite size florets
  • olive oil
  • garlic powder
  • turmeric
  • sea salt
  • water


1.) In a frying pan, heat the olive oil over medium heat.  Add the onions and cook for about 2-3 minutes.


2.) Add your cauliflower, garlic powder, turmeric, and sea salt.  Stir to combine.  Add a small amount of water, then cook until the cauliflower is tender (or to desired consistency), probably about 10 minutes.


Transfer to a plate, and enjoy! 🙂


Delicious Brussels Sprouts

brussels sprouts

Delicious Brussels Sprouts – wait, Delicious?  Brussels Sprouts?  What?  Those aren’t usually two things that you would associate with each other, BUT if you prepare your brussels sprouts like I’m about to show you, you will wonder how you could have lived your life without these in it!  Well, maybe not that dramatic, but you will LOVE this dish!  It’s seriously SO yum-a-licious!  I got the idea from the following pin that has a recipe for slow cooked brussels sprouts.


I changed it up by using just olive oil and no butter or vegetable oil.  I also used red onion instead of shallots.  I could seriously eat these things all day long, which is great, because it’s no secret that brussels sprouts are fantastic for you!  Some of their health benefits include the following.

  • Lowers Cholesterol – the high fiber content of brussels sprouts aids in lowering cholesterol
  • High in Vitamin C, Vitamin A, and Folate – this fact makes brussels sprouts great for boosting the immune system, preventing cataracts, and great for heart health.
  • High in antioxidants – protect against oxidative stress on cells
  • Great for digestions – protects our stomach lining by obstructing the overgrowth of Helicobacter pylori
  • Cancer prevention – fights against and even prevents various cancers, including bladder, breast, colon, lung, prostate, and ovarian cancer.
  • Anti-inflammatory – helps to regulate our body’s inflammatory responses.
  • Cardiovascular health – prevents and even possibly help reverse blood vessel damage.
  • High in Vitamin K – This vitamin is essential for healthy brain and nervous system health.

All this healthiness in this tiny little bite size vegetable – no wonder why health experts are always telling us to eat our brussels sprouts!  This recipe makes for a great side dish, or if you have a very large serving, it can also serve as a lunch.  Either way, you won’t be disappointed by adding it to your menu!


Ingredients: 2 servings

  • 1-2 Tbsp. Olive oil
  • 1 lb. Brussels Sprouts
  • 1 small red onion, chopped
  • 3/4 cup chicken broth
  • 1/4 tsp. garlic powder
  • sea salt, to taste


1.) Heat 1 Tbsp. of olive oil in a large frying pan over medium high heat.  Add Brussels sprouts and cook for about 3 minutes browning all over by stirring and shaking pan often.

brussels sprouts1

brussels sprouts2

2.) Remove brussels sprouts from pan, and reduce the heat to low/medium.  Using the same pan, add 1/2 Tbsp. Olive oil.  Add the onions and cook for 1-2 minutes.

brussels sprouts3

3.) Add the brussels sprouts back to the pan.  Add the garlic powder, sea salt, and chicken broth.  Cover with a lid and cook for 20-25 minutes until the brussels sprouts are tender.

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4.) Transfer to a plate, and let cool for about 2-5 minutes, then serve.

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Yes, DELICIOUS brussels sprouts!!!  Enjoy! 🙂