As much as I love to be creative in the (runner’s) kitchen, sometimes my meals are slightly boring. I’ve been trying to use up what I have in my pantry and that always results in slightly boring/kind of random meals.
For example, this is what I brought to work with me on Friday-
Breakfast was coffee, calcium supplement, pear, apple, and homemade yogurt with peach jam. I think my co-workers thought the little jar of yogurt was baby food.
Lunch was 2 slices of Vermont Bread Company sprouted wheat, 2 TB almond butter, banana, Stonyfield greek yogurt, and some Annie’s organic bunny grahams. And a lot of dark chocolate later in the afternoon.
This is the description on the back of the Bunny Graham Friends box:In celebration of friendships across the globe, we created Bunny Graham Friends. A variety of different flavors go into our box of Bunny Graham Friends. Introduce yourself one delicious flavor at a time – Honey, Chocolate Chip, and Chocolate – or unite them all in one mouthful! Any way you select them, our Bunnies are the perfect size for toddler hands, and their crispy crunch satisfies snackers of all ages.
Hahaha, I think it’s funny that these snacks are meant for 3-year-olds.
In an effort to use up more pantry ingredients (BBQ sauce, onion), I decided to make pulled BBQ chicken sandwiches and coleslaw for dinner.
- 1 lb skinless, boneless chicken breast
- 1/2 cup (or more) Dinosaur BBQ sauce
- 1/4 cup apple cider vinegar (plus another TB for coleslaw)
- 1/2 finely chopped onion
- Salt, Pepper
- 1 cup water
- 14 oz bag of shredded cabbage/carrot mix
- 1/2 cup low fat mayo
- 1/2 tsp sugar
- Bread or rolls for the sandwiches
- Begin the coleslaw first as the longer it sits in the fridge, the better it tastes! Combine the mayo, TB vinegar, and 1/2 tsp sugar in a small bowl, add this to the cabbage mixture, stir, cover, and refrigerate for at least 1 hour.
- Season the chicken breast with salt and pepper, place in heavy duty pot along with onions, apple cider vinegar, BBQ sauce, and enough water to cover (about 1 cup)
- Bring mixture to a boil and then reduce to a simmer for about 15 minutes (or until chicken is cooked through)
- Remove chicken from pot and shred with two forks
- Bring pot back up to med-high and boil for about 15 minutes, until sauce is reduced by half
- Return shredded chicken to sauce mixture and keep warm until ready to serve
In other news, after 10 days of rest I returned to the gym! It was a quick and easy visit. About 25 minutes on the elliptical and a mile of rowing (!!!) to get ready for the Spring Couple’s Relay next weekend. I’m really enjoying my break from running, but perhaps I will be ready for a short jog sometime next week….