This past week we were doing more data collection for the Xsens vs Retul motion capture research. Here’s a couple of screen shots of the Xsens graphic in action.
With a glut of courgettes from my garden these past few weeks I thought I’d bring back some recipe blog posts, Quinoa with courgettes and onions – This is a great recipe for this in-season vegetable which if you manage to have any left-overs you can save for lunch the next day as part of a salad. If you want to make it Paleo then substitute the butter for coconut oil.
800g courgettes, sliced 5mm thick
Knob of butter
drizzle of olive oil
3 onions, halved and sliced
Few sprigs of thyme (leaves only)
handful of flat leaf parsley, roughly chopped
squeeze of lemon juice
50g pine nuts
Salt and Pepper to taste
Melt the butter in a large frying pan over a medium heat. Add the onions, courgettes, thyme and some salt and pepper. Cook for 20-25mins, stirring from time to time until the courgettes are tender and golden. Meanwhile, rinse the quinoa then boil for around 12 mins in some lightly salted water until the quinoa is tender but still slightly nutty.
Drain the quinoa and allow it to steam to get rid of any excess moisture. Add the drained quinoa to the courgette mix along with the parsley and lemon juice. Add more salt and pepper if required. Serve topped with the pine nuts and a sprig of parsley.
Serves 4 (or 2 hungry athletes!)