Crockpot Green Chicken Curry

This week’s lunch was fantastic!

Despite the warming temperatures, I still busted out the crockpot for a simple and satisfying lunch.




And to make an already easy recipe, even easier, I went with the frozen veggies.




I threw everything into the crockpot…


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And waited for the deliciousness.

Usually, I eat leftovers all week long and am less enthused by Friday.  But not with this lunch!




I was more than happy to reheat my curry for the 4th day in a row and everyone made a comment about how amazing it smelled (for the 4th day in a row).




The BOY and I had a super fun Friday night date night at the tennis courts.  After a long week, I am more than happy to collapse onto my couch with a glass of red wine and a few squares of dark chocolate.




Also…I added some of the professional pictures from my Aerial Yoga class to my blog post.  They are super cool, so check them out!



Crockpot Green Chicken Curry

From Eat, Live, Run



1 small eggplant, peeled and diced

1 green bell pepper, diced

2 cups green beans, cut into 2 inch slices (or 1 bag of frozen green beans)

1 bag frozen butternut squash, cubed (not thawed)

1 yellow onion

2 tbsp fresh ginger, peeled and minced

1 lb boneless skinless chicken breasts, cut into bite sized pieces

1 13.5 oz can light coconut milk

3 tbsp green curry paste

1/2 tsp cayenne pepper

3/4 tsp salt

1 tsp fish sauce

1 tsp sugar

juice of 1 lime



In the Crockpot, place the diced eggplant, bell pepper, green beans, onion, ginger and chicken. In a small bowl, whisk together the coconut milk, cayenne pepper, green curry paste, sugar, fish sauce and salt. Pour this over the chicken mixture in the Crockpot.

Turn heat to high and cook for 3 hours. Right before serving, add the fresh lime juice. Serve over brown rice. And be prepared to share!

Freeze your leftovers.

Dealing with Dreary

The weather might be dark and dreary, but that didn’t keep the BOY and I indoors.  Sunday Funday was SUPER fun yesterday because we went into the city to hang with my family!




And had lunch at Revolution Brewery, where the BOY and I have never been, and my Mom has now declared her favorite place to go.




Historically, spring day light savings can be rough, but not this year.  This could be because after losing 3 hours coming home from Las Vegas last year, one hour doesn’t seem so bad.  The good food, brew, and company didn’t hurt either.




We had an awesome day and I was in bed early Sunday night with my book after an eventful weekend.  I had no difficulty falling asleep and only woke up this morning when my alarm started beeping 10 hours later.  This morning’s breakfast was a variation of this recipe smothered in almond butter before CrossFit.  I wasn’t sure what to expect from this morning’s workout, but the Harlem shake picture definitely had me laughing.  And I was excited to wear the new headband that I picked up at Athleta yesterday!




This morning’s workout was 7 reps max weight of snatches with rest in between.  We started off by breaking down the motion and then practicing on some light bars.  I wasn’t sure what to expect or what I would be able to do, but I ended up in a group of three girls lifting weight, giving feedback on form, and working together to safely add more weight. I was able to lift 55-65-75-75-75-75-75.  Not to shabby for my first attempt at snatches.


After CrossFit, I picked up the BOY for this week’s grocery store run and meal planning.  I was starving and actually craving some protein with lunch on the brain.  Let me tell you…if you are ever shopping at Mariano’s and hungry for lunch, swing by the meat counter and have them grill you up a chicken breast.  I finished my shopping and on the way to check out, scooped up my lunch.  The BOY did the same with a white arugula pizza.




On the way home, I remembered that I had leftover salad from Saturday night (that my friend made and sent home with me).  You can’t see it in the picture, but this salad also has goat cheese, cranberries, pine nuts, and I added chopped chicken and avocado.




The BOY was right when he said that this is a restaurant quality lunch.  I totally agree!  Thanks to Mariano’s and Dana this is one of the best salads I’ve had in awhile!  I only had a short amount of time to eat lunch before it was time to leave again.  Although I didn’t know when I made the appointment that today would be rainy, a massage really is the BEST thing to do on a day like today.  I had a $20 off coupon to use before the end of the month, and I basked in the 60 minutes of relaxation while hands firmly worked out the tension and knots in my back and neck.  It was pure bliss and only afterwards did I return home to camp out indoors for the rest of the day.  With such a busy weekend, I had a lot to do.




Some of which included getting my food prepared for the week ahead.  Nothing says rainy days like chili.  One of the things that I love about this new slow cooker book is that it has separate chapters on soup, stew, and chili.  They are plenty of recipes to choose from!




I used the Mushroom Chili recipe but added in some eggplant since the beautiful purple veggies was on sale.  I ended up with a thick batch of chili, so I decided to stir in a cup of vegetable broth before cooking.




I’m looking forward to digging into this thick and hearty chili soon!



This Week’s Meal Plan…


Monday: Breakfast for Dinner (the BOY’s request)

Featuring Challah French Toast, Eggs, and Potatoes


Tuesday: BBQ Turkey Meatballs


Wednesday: Chicken or Salmon with Veggies


Thursday: Leftovers


Friday: Trip to St. Louis!!!


Lunch: Portobello and Eggplant Chili (recipe below)




Portobello and Eggplant Chili

Adapted from The Big Book of Slow Cooker Recipes



3 Portobello mushrooms, cleaned well and cubed

1 small eggplant, cubed

1 15 ounce can black beans, rinsed and drained

1 onion, diced

3 cloves garlic, sliced

1 28 ounce and 1 15 ounce canned tomatoes, drained lightly (or you can use chopped fresh tomatoes)

1 jalapeno, seeded, deveined, and minced

1 tsp cumin

1/2 tsp ground cayenne pepper

1/2 tsp freshly ground pepper

1/4 tsp salt

1 cup low sodium vegetable broth



Place all ingredients into a slow cooker sprayed with cooking spray.

Stir well and cook on low for 8 hours.



How do you deal with dreary?

Me? I dream of SPRING!


No Meal Planning But Plenty of Cookies

I quickly interrupt your sugar coma for a much healthier chili recipe…


The BOY has decided that we wouldn’t meal plan this week and since I spent the weekend up to my elbows in chocolate, sugars, and candy, I was okay winging it for dinner.  But, I did want a healthy option for lunch this week.


I can’t figure out how this recipe hasn’t made the blog yet!  If I had to guess, I’d say that it is hiding somewhere on one of these pages because it is one of my all time favorite chilies, but somehow I missed it on my Recipe Page.  This is another classic…I’ve been making it for years.  But since the BOY is not a fan of eggplant or zucchini, I haven’t made it as often this past year.




However, when I walked into the store with nothing planned and saw eggplant and zucchini on sale in the bins by the front door, I knew that I needed to have this chili.  It’s probably strange to see me using my stove instead of my favorite crockpot.  I have made this recipe in the crockpot before, but just didn’t have the time this week.




I love how easily this recipe comes together…it is so low maintenance!




And totally healthy and filling!




I was thrilled to have it for lunch this week, and you’ll love having something healthy in your fridge to dine on in between cookies and sweets!




Turkey and Vegetable Chili

From Weight Watchers Cookbook Everyone Loves Chicken



1 tbsp extra virgin olive oil

1 lb Lean ground turkey breast

1 large onion, chopped

2 garlic gloves, minced

1 jalapeno pepper, seeded and minced (I subbed in a can of mild green chilies)

1 28 ounce can crushed tomatoes (low sodium if able)

1 small eggplant, diced

2 zucchini, diced

2 tsp chili Powder

1 tsp cumin

1 tsp salt (optional in my opinion)

1/2 tsp oregano

1/2 cup water



Heat the oil in a nonstick Dutch oven over medium heat.  Add the turkey ad cook, breaking it p with a wooden spoon, until browned, about 5 minutes.  Add the onion, garlic, and jalapeno pepper; cook, stirring frequently, until softened and fragrant, about 4 minutes.

Add the tomatoes, water, eggplant, zucchini, chili powder, cumin, salt, and oregano; bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, until the vegetables are well softened and the flavors are blended, about 40 minutes.

Serve covered in your favorite toppings ie cheese, scallions, and sour cream

Freezes well!

Pizza Night

I don’t remember when I started the race day pizza dinner tradition.  I think it was after a half marathon, but I have carried it over to 8K’s, 10K’s and the occasional 5K.  I used to live by a Homemade Pizza Co. and their whole wheat pizza with spinach, tomato, and pineapple was my favorite. I know it sounds odd, but you have to try it!

Since we had the time, I decided it would be fun to do a "Make Your Own" pizza night tonight.  I bought this refrigerated dough at TJ’s.  Whole wheat for me and regular for the BOY.  At 99¢, how could I go wrong.

There’s a place in the city that has an amazing roasted eggplant pizza.  I thought I would try to replicate it.  It is a white pizza with an amazing garlic and olive oil flavor.  The BOY was nice enough to grill me some eggplant and zucchini.  For the first time, I "sweat" my eggplant by adding salt to the cut eggplant and then waiting 30 minutes.  I added some garlic and basil and it tasted great!

I was able to roll out my dough without difficulty.

The BOY, on the other hand, had quite a hard time.  He gave up and tried to throw away his dough like 9 times.

I added some provolone cheese, my veggies, some olive oil and extra spices before placing it in the oven.

The boy made this beautiful pizza (with meat under the cheese and he added more on the top), but couldn’t pry it off the surface.  He was about to give up AGAIN when I suggested turning it into a calzone.  He grilled his calzone and although he wasn’t thrilled, it turned on tasty, but a little undercooked.  He was a bit shy about me taking a picture and sharing his creation.

My pizza came out and the dough was cooked well.  Unfortunately, the veggies lost some of their grilled flavor. I think next time I will use a herbed olive oil (and maybe cut my veggies smaller) AND a store-bought crust for the BOY.