Run – 45 minute tempo run
Cross train – 30 minutes elliptical
I am totally in love with the Beet and Israeli Couscous salad we made last Friday. I ate leftover salad for lunch on Sunday and Monday.
The couscous was looking pretty red by this point from being in the tupperware with the beets. But don’t worry, it still tasted yummy. Someone at school did ask me if I was eating pomegranate seeds, though:). Check out Cook Train Eat Race for the recipe!:)
Since we had all of the ingredients still (including the beets, which weren’t going to stay good much longer since I had cooked more than I needed on Friday), we made some MORE for dinner again tonight. Hey, don’t mess with a good thing, right??
I know you’re not supposed to cry over spilled milk, but what about spilled red wine vinaigrette dressing? Actually, I was more upset that I broke my small bowl:(. Oh well, I was meaning to buy some more anyway (I use these little bowls all the time, but only have
three two), yay shopping!
After dinner I realized something horrible. We had NO dessert in our house. This was an emergency that needed to be solved ASAP. I remembered seeing a simple recipe for chocolate caramel peanut butter cups on Cotter Crunch, so I looked it up and got to work!
One cup peanut butter, one cup sugar (I used a stevia replacement), 1 egg, and 1/4 cup caramel chips. I didn’t have caramel chips, so I just used chocolate. I bet they would be even better with caramel!
Mix together, roll into little balls, press into the bottom of a muffin tin, and top with dark chocolate peanut butter.
And enjoy!! They were very rich and yummy, but very thick. They definitely needed some milk to wash them down. Yum! I am currently trying very hard to distract myself by writing this post so I don’t go back and eat the rest of them:).
Whew, okay, ready for one more recipe? So much good food I can’t even handle it:). Last night we made some Cashew Curry Chicken that was delicious. I had it for lunch today and it was even better than yesterday. Yum!
Cashew Curry Chicken
Saute 2 chopped cloves garlic, 1 chopped onion, and 1 cup mushrooms with 3 pounds cubed chicken breast in 2 tablespoons coconut oil for 5 minutes. Season with 2 tablespoons curry powder, 1.5 teaspoons paprika or cayenne pepper, 1/4 teaspoon cumin. Add 1/2 cup raw cashews and 1/4 cup chopped cilantro. Cook for about 10 minutes.
Add 1 can coconut milk, 1 (14-ounce) can stewed tomatoes, 1 (8-ounce) can tomato sauce, and 2 tablespoons lemon juice and stir well. Let simmer 30 to 40 minutes. Optional: serve in a bowl over a generous handful of spinach or brown rice.
The final product! Served over brown rice and with a side of chopped broccoli (note, when I bought the broccoli I did not realize that when it said “chopped” it really meant “pureed.” Oh well, still tastes the same!)
I had a great tempo run today! I ran on the treadmill (it was raining outside, and I didn’t feel like braving it) and watched a couple episodes of Glee on my iPhone:). It’s funny how having Netflix on my iPhone has turned me from a treadmill hater into a treadmill frequenter (I still wouldn’t say I love the treadmill:). It was great to have a good speed workout again. Since the 10 miler I have only had one (failed) attempt at a speed workout–it was good to get back into the swing of things!
Do you have any new recipes to share with me for next week? I am on a new recipe roll and loving every
minute bite of it!:)
Do you get weird questions about your food when you eat it at work/school?
-It always seems like I get more questions/weird comments about my food the healthier it is. I always get comments/questions about my Cocoa and Banana Oatmeal.
What is one food you have never cooked with but wish you had?
-I think for a long time I confused beets with radishes, and thought I didn’t like them. But, a couple of years ago I had roasted beets on a salad and LOVED them, but had never made them myself until a few months ago. Why is it that we are sometimes afraid of cooking new things?