Brussel sprouts and running shoes

When I first started running, I had a broken in pair of New Balance ( no idea what kind they were) that I loved...only after a few weeks of dedicated running, my knees killed! I could barely walk up the stairs to my bedroom after a run. So I decided to go for the grandma of all running shoes, good old supportive Asics 5160 with inserts. Within a week my knees were better and I loved the support they gave me. I ran my first have marathon with them.
Then my bestie called from Boston and said she had 50% coupons off at the Reebox store, did I want a new pair of the Reebox Flex. Sure, they looked cute and I was interested in trying out the new trend in flexible shoes. I really liked them and ran my second Half Marathon with them. They were not nearly as supportive as my Asics, but I liked how my foot moved freely in them and they were so light, I swear I ran faster.
They wore out quickly though and I wanted to try something new. After much research, I was interested in the Brooks new Pure Flow shoes since they were sorta minimilstis but not those ugly foot looking shoes that I personally think are just a fad. Anyhow, I ordered up my new Pure Flows and have really liked running in them so far. I had to get used to them, and they aren't as vented as with the Reebox flex so I feel my foot sweats a bit, but they really feel great when you hit a nice fast pace. I am excited to race my third half marathon with them next month.
Dinner tonight - I have to say, I have a new found love of brussels sprouts. They are loaded with Vit C, protein and fiber
Ravioli with sauteed brussel sprouts
I haven't made this in forever. I usually add in some turkey bacon but didn't have any on hand.
Boil up a pound of fresh ravioli - splash a little olive oil so they don't stick when done
Then, mince up 2-3 cloves of garlic. Sautee in olive oil then add in about 1 lb of sliced up, cooked, brussel sprouts until tender. Add in toasted pecans and raisins, then off heat, add in about 1 tbsp balsamic vinegar. Stir. When ravioli is done, add to the brussel sprout mixture and top with fresh parm. YUM!