Wow, I am tired. I didn’t mean to have such an active, tiring day but it just kind of happened. I secretly love it though!
I kicked off the morning with some mixed berries and an English muffin topped with PB&J plus an egg white.
I hit the gym for my Tuesday Ultimate Conditioning class. Y’all – David the Australian and I were chatting after class and as he was telling me about liking building peoples’ strength his voice dipped a few octaves deeper. Love. After a 15 minute warm up on the elliptical I went to class. Our finisher was to complete side spiderman plank walks with a push up (think – push up position, step out w/ left arm and leg, push up, move right arm and leg. repeat. switch halfway so the right leads). I didn’t think I’d make the whole distance with pushups but I did except for 3 and was extremely proud! I cooled down on the bike for 10 minutes before it was lunchtime.
Lunch was a salad with cucumber, carrot, beets, green olives, and bell pepper. I also had a wrap on a corn tortilla with hummus, beet, and cucumber.
Afternoon snack was delicious leftover fruit from a work event and a few more pretzels.
And then a big craving for BBQ pulled chicken struck. I bought some chicken over the weekend and didn’t have anything in mind until this craving struck and I knew I had to have it for dinner. Thanks to Twitter friends, I was sent this recipe and after reading the ingredients / instructions knew it’s what I’d be trying.
I made a few modifications -
- .6 lb Chicken Breast (boneless,skinless)
- 3/4 cup Onions, Diced
- 1/2 tsp Garlic Powder
- 14 oz Water
- 3/8 cup Amy’s Organic BBQ Sauce
- 1/8 cup Apple Cider Vinegar
- 3 tsp Sriracha
- 1/2 tsp Agave Syrup (to cool down the spice – I was heavy handed in the sriracha department!)