We are experiencing some spring over here! I can hardly contain my excitement! Today it’s going to be sunny and in the 50’s! So happy! Who’s ready to put away the boots and sweaters and break out the spring tops and flats?
We had an awesome weekend and I finally got to a the indoor winters farmer market to see my favorite veggie burger man and stock on veggie burgers! I also bought some purple potatoes to experiment with!
I got in a 7 mile treadmill run on Saturday along with an amazing date night filled with wonderful drinks and even better food! We love Abigails!
On Sunday something incredible happened! I took my typical 9:45am interval class at The Dailey Method, went grocery shopping, came home and WENT OUTSIDE for a RUN! It felt amazing! I wore my newly retired shoes since I didn’t want to get my new ones all messy. It felt like pure bliss! Did anyone else get out this weekend for a run? Today is going to be another gem but my schedule isn’t going to allow me to get outside to run. I did ponder blowing off a few things in the morning to get a run in but decided against it!
Last week I told you guys that I had something cooking in my crock pot! Well, it turned out great!! I’ve come to realization that while I love to blog, cook and eat. I am not a food blogger. My pictures are not pretty and I don’t spend time to make my recipes look all fancy. That being said, I think my creations are still pretty darn good! So forgive the pictures but just trust me when I tell you that this dinner was so yummy!
- 3 boneless skinless chicken breasts
- 3 Tablespoons of Green Curry Paste (If you want more heat you can add more)
- 1 14.5oz can of light Coconut Milk
- Optional: 1 cup of frozen peas
- Place your chicken breasts at the bottom of the crock pot.
- Add in your coconut milk and curry paste.
- Be sure to whisk the paste into the coconut milk.
- Cover and cook on low for 4-5 hours.
- During the final 30 minutes throw in your frozen peas.
- Shred and serve with more veggies or over rice.
Serve it over any kind of rice or quinoa. I used black rice because that’s the rice that I had in my house. I also paired it with more roasted veggies because I can never get enough!
Sunday also included some food prep time! I made this almond butter nut bread and modified this pesto by adding some walnuts! I’m planning to enjoy it over zucchini noodles and/or quinoa this week! YUMMY!
Yesterday did not feel like like I lost an hour! It was beyond productive! What about you? What did you do this weekend?
Come back tomorrow for a great giveaway that will spice up any of your food dishes!