I have been a little sporadic with posting lately. It’s not that I don’t have a ton of ideas for things that I want to post about (lacrosse ball mobility, active v. dynamic stretching, a stability ball core workout, a yoga for runners video, recipes, etc.), it’s more that I am lacking the time to get the posts done. So rather than popping in with a random “I ate this today, I’m so busy!,” I think it’s best (for your interest and my sanity) just to skip out on posting. I’m really working hard to focus my content more on fitness topics, yoga, workouts, food and recipes with a little travel/social/personal mixed in when appropriate and interesting but I need to get in the groove of carving out time to get quality content done.
I kind of figure that after writing 745 posts over the course of 2.5 years, I should get a little more serious about the direction of my blog.
So, that’s that!
Tonight, I have a recipe for you but first let’s recap the week in fitness + a couple of lunches.
Sunday: Run 3
Monday: Hot Vinyasa Yoga, Run 3
Tuesday: Hot Vinyasa Yoga
Wednesday: CrossFit, Hot Vinyasa Yoga
Thursday: Teach BodyPump (still my favorite way to get a total body strength workout!)
I am really enjoying my workout mix lately. I’m not so much focused on any one thing and it keeps things fresh and I feel like I always have a good option for what my mind/body is feeling that day. Although I will say that you should stay tuned for fall race announcements! 🙂
Still using my lentil/quinoa mix for lunches. This bowl had sauteed kale and spinach, quinoa and lentils, hummus, greek yogurt, sundried tomatoes, kalamata olives, avocado, goat cheese and a perfect egg on top for protein. A plum on the side…I’ve been into them for the past couple of weeks.
I had lunch with a friend at Whole Foods today. I hit up the salad bar and had a kombucha craving. My stomach has been feeling all off lately and I was hoping the probiotics would help.
I mentioned that I was making coconut green curry for dinner this week in my grocery bag post and received some requests for the recipe. You ask, I deliver. This is an easy, easy dinner!
Green Coconut Curry
- 2 tablespoons olive oil or vegetable oil
- 1 medium eggplant, diced
- 1 chicken breast or block of tofu, sliced
- 2 tablespoons green curry paste (I like Thai Kitchen), or more to taste depending on your spice tolerance
- 3 tablespoons soy sauce, or more to taste (I usually go for more!)
- 1 cup frozen Asian veggies
- 1 can lite coconut milk
- Steamed jasmine rice
- Heat skillet to medium high heat and add oil. When oil begins to shimmer and thin, add coconut and chicken or tofu. Sautee for about 5-7 minutes until eggplant begins to soften and chicken/tofu browns. Add green curry paste and stir to coat chicken and eggplant with curry paste. Add soy sauce and stir to coat again.
- Add frozen veggies and coconut milk and bring mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes. Give the curry a taste to see if you need to add more soy sauce and feel free to give it a squeeze of Sriracha to kick the heat up even more.
Serve over steamed rice and enjoy! The leftovers are even better. This recipe yields about 3-4 servings, depending on your appetite!