I don’t have too much to report from the weekend. It’s been very low-key.
I had pizza and wings at Mellow Mushroom for dinner on Friday night. One of our personal trainers is leaving for physical therapy school so we had a happy hour for him. I can’t even remember the last time I had wings but when 40 of them appeared on our table I couldn’t help but dig in…and of course dipped them in ranch.
Saturday morning involved CrossFit. The second I checked the blog and saw this WOD I abandoned plans to practice yoga and headed over to the new gym instead. This is an ideal WOD for me for an all over good workout. I was able to kip about 15 of the pull ups and jumped the rest. I finished the workout in around 28 minutes.
After class we hosted a two-hour mobility clinic. I do mobility work regularly and incorporate it into my classes and training plans but I never get tired of going through it all again. It feels so good to take time to work your whole body. I’ve posted videos on how to foam roll the upper body and lower body but I need to do one about using different balls too. It’s amazing. I felt like such a noodle after the clinic.
I spent the rest of the afternoon baking cupcakes for no reason other than I just wanted to bake cupcakes. I made a batch of lemon cupcakes but didn’t love how they turned out so I made a half-batch of my favorite strawberry cake. I frosted some of them with strawberry buttercream and I’m going to make some cream cheese frosting for the rest. Then I need to find someone to give them to!
Dinner last night was salsa chicken over brown rice with a salad. On Friday I had a couple of chicken breasts in the fridge that I hadn’t used this week and didn’t want to freeze. I decided to break out the crockpot and make an old favorite, Salsa Chicken. It’s one of the easiest crockpot meals and it’s healthy!
Crockpot Salsa Chicken
2 boneless, skinless chicken breasts
1 teaspoon cumin
Salt and pepper
1 jar of salsa (any brand/style you prefer, at least 12 ounces or more)
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 can chopped green chiles
Place chicken breasts in the bottom of a crockpot. Sprinkle with cumin, salt and pepper. Pour jar of salsa over chicken and add in black beans, corn and chiles. Cook on low for about 6 hours or until chicken easily falls apart. Shred by using two forks to pull chicken apart and mix everything together.
Yield: 4 servings
The filling is so versatile and you can add anything you like to it. There are also endless ways to serve the chicken. I like to eat it over rice with sour cream, salsa and avocado like I did last night. It’s also good in burritos or as a quesadilla or enchilada filling.