It’s finally cooling off which makes morning runs so much more enjoyable! This morning’s run was a 7 mile race pace run along the path. My race belt and I hit the trail on this gorgeous morning. Since my runs haven’t been real fast, I wasn’t sure what today would look like. But I’ve run a 1:50 half marathon, so I should be able to run 7 miles in less than 63 minutes…right?!.
Two miles in I found my stride and felt strong, even with the race belt weighing me down. For fuel, I went with a cappuccino LaraBar (a few bites at 42 minutes and the rest post-run). I finished 7 miles striding into the driveway at 62:28. Hooray for a race pace run (and a slight negative split)!
With the marathon approaching, I have been paying attention to stretching and taking time after each run to lengthen my legs and back. When it’s not too hot, I can stretch outside but for the most part, I’ve been working the foam roller and using my yoga strap in front of the TV on the floor of my living room.
After my run, I showered and finally took one of my bikes in for a new tire. Both of my bikes have flat back tires, which is a total bummer. Instead of loading two bikes onto my car, I took my hybrid, which I knew I would be using soon. There was a sign saying that the service department was closed today, but a really nice guy working at the store helped me find a new tire and fixed it up for me. I was so grateful!
I had just a few minutes when I got home to heat up some leftovers for lunch and throw dinner into the crockpot. I’m telling you, this is ONE EASY MEAL to throw together. I even messed up a few ingredients on my grocery list and made it work.
Number one, I only had 1 tablespoon of curry powder left. Yikes! So I subbed in a tablespoon of garam masala and crossed my fingers that they’d blend well.
Number two, upon searching the refrigerator drawers for an onion that I thought I saw recently, I came up with only a red onion.
Number three, the original recipe is made with sweet potatoes but to save time on chopping potatoes and because the BOY doesn’t like sweet potatoes, I left them out. I’m sure regular or new potatoes could work but then we’re back to the time issue. There was just enough time to change into work clothes, press start on the crockpot (10 hours should do), and walk out the door for work (leaving instructions for the BOY on what to do with dinner).
I got home real late tonight and the BOY had already eaten half of the crockpot. I guess it gets his seal of approval : ) I poured myself a bowl over a brown rice mixture and dug right in. Despite a few of my shortcomings on the recipe, this turned out really flavorful and satisfying.
I always find myself floored with how good of a cook my crockpot is!!! She is hired for Thursdays the rest of the year!
Crockpot Chicken Curry
Recipe adapted from The Lemon Bowl
1 pound boneless, skinless chicken breasts
1 medium onion – thinly sliced
15 oz can chickpeas – drained and rinsed
½ cup light coconut milk
½ cup low sodium chicken stock
15 oz can tomato sauce
2 tablespoons curry powder
½ teaspoon salt
½ teaspoon cayenne powder – optional *I used 1/4 teaspoon
2 tablespoons lemon juice
cilantro – optional garnish
In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
Add chicken breasts, onion, and chickpeas. Gently stir ingredients together to ensure that everything is evenly coated.
Cook on Low for 8 hours or High for 4 hours per crockpot instructions.
Stir in lemon juice 5 minutes before serving.
Serve over rice and with cilantro if using.