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Chicken Masala

July 19, 2011

Yesterday felt like a dream (I think the dirty martini and ½ bottle of wine at dinner had something to do with that), but my sore muscles were the achy proof of my achievement.

Going to yoga was the best thing I could have done for my stiff body and still a bit tipsy mind this morning. I felt 10 times better after 90 minutes of stretching, a hot shower, and a big bowl of overnight oats.

I am growing my running experience and not ready to set up a dedicated display (just yet) so for now I hung my medal on the cork board at work right above the Grace for Race trophy to show off to my co-workers as a humble reminder of my accomplishments.

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I was so tempted to wear the medal to work today, but changed my mind at the last minute as I figured it might be just a touch too much.

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Last week was a great week across the board.

· Even though I did not post every meal, my diet was great. I stuck to intuitive eating rules and wholesome food choices (with lots of overnight oats, salads, leftover turkey burgers, broccoli slaw stir-fry, veggie pasta, and no alcohol)

· Sunday night was a well-deserved exception 😉

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· I kept the exercise light (4 yoga sessions this week, 2 marathon classes, 30 minutes elliptical and only 3 mile run) in preparation for the race

You’d think this week, it’d be time for a break, but I am less than half way through my training program and there is no time to waste. The Portland Marathon is on October 9th, which means I have less than 3 months to get longer runs under my shoe. Here is my schedule for the upcoming week:

Mon

Bikram Yoga

Tue

Marathon Form class + 3 miles

Wed

Bikram Yoga

Thu

Marathon Form class + 6 miles

Fri

Bikram Yoga

Sat

Bikram and run to studio and back (4-5 miles)

Sun

RAC to Redhook (9 Miles). I had such a great time in June, I signed up for another one in July and will probably do the last one in Aug.

For dinner, I am trying something new. My hubby gave me an Ok to experiment with curry sauces so I rushed to Trader Joe’s to pick up some simmering sauce.

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Place cut up chicken, green beans and rinsed garbanzo beans into a pan.

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Top off with sauce and a cup of water

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Simmer at medium heat for 10-15 minutes until chicken is cooked through

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Serve over brown rice.

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I cooked brown rice on the stove top in parallel (It’s a miracle I am not using Trader Joe’s precooked brown rice!)

Eric said this was the best Indian dish he’s ever had. The only thing missing was Naan bread.

Happy Monday to you all!

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