Hello! We made it to Friday!
Have any big plans for the weekend?
We’re going to see Despicable Me 2!!! So excited!!
So, I went to Crossfit this morning! I only missed 2 days but it seemed like forever! My foot is obviously not 100% – boy, wouldn’t THAT miracle be nice? – but it’s feeling better and I’m still making sure to stretch and ice it. I also was going to be careful – the last thing I need is a serious injury.
We did a partner relay workout today.
O. M. G.
This workout was so hard! We each had to do everything 4 times in 2 person team relay format. We started with the overhead lunges with the 25 pound plate and we didn’t move on to the sled push until we each finished 4 legs. Then, the sled push with the 45 pound weight 4 times each, farmer carry with the 35# kettlebells 4x each and we finished with 4 rounds each of a bear crawl.
Yes, we all looked a little ridiculous but, at the end of that workout, looking ridiculous was the furthest from our minds. Seriously. No one cared. Bear crawls aren’t easy and they certainly don’t get any easier when you’re tired.
I can only imagine what a new person would have thought had he or she chosen that moment to walk into the box.
Carla and I partnered and we finished in 29:43. Woot! Both of us were total spaghetti noodles when we finished! And now, it’s time to eat and replenish! 🙂
I found this recipe in one of my crockpot cookbooks. So easy to put together – there’s actually not much prep work – and so delicious when it’s done. Boneless, skinless chicken thighs really work in this recipe. You could try the chicken breasts but they may dry out a little so, if you decide to, I wouldn’t drain the tomatoes. You’ll need the extra liquid to help keep them moist. This is a perfect meal to come home to after a long day and/or a hard workout. Healthy, nourishing, packed with protein and loaded with veggies – Om Nom Nom!
makes 8 servings
2 pounds boneless, skinless chicken thighs, each cut into quarters
2 medium red bell peppers, cut into 1/4-inch thick slices
1 medium yellow bell pepper, cut into 1/4-inch thick slices
1 onion, thinly sliced
1 can (28 ounces) plum tomatoes, drained
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon fennel seeds, crushed
3 strips orange peel
1/2 cup fresh basil, shredded
1. Place all ingredients except basil in crockpot. Mix thoroughly. Cover; cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Sprinkle with basil to serve.
2. Om nom nom!
Serving note: Serve with a crusty French baguette (or, over rice, couscous, pasta) and seasonal vegetables. This dish is also delicious straight out of the crockpot!