Moving, Running and Eating

My life is in boxes right now. Yup, that's right, boxes. The papers are all signed, the moving van is booked, and the count down is officially at 5 days to go until we move into the new house. Did I also mention that I'm running a 10km and hoping for a personal best item in 6 days? oh right, forgot about that. I seriously think race organizers should send out a reminder a few weeks prior to the race saying, 'hey, remember that race you signed up for? well it's coming up so you better start training!" I've been so focused on the half marathon that I forgot about the 10km I signed up for next weekend. ooops. Well at this point, I'm just assuming that my training for the half is good enough for the 10km. That logic makes sense, right?

With the big move coming up, we have been attempting to clean out the fridge and freezer of all the leftovers. The meals have been really random and there have been a few flops along the way (tip: pasta in the slow cooker does not work). It has also been tough to keep to a clean eating plan as the leftovers tend to be some of the packaged and processed goods that made it to the back of the fridge. Despite the challenges of eating well with minimal food, we have had some really tasty meals. Bill and I have healthy fall-back stir-fry recipe that we both love and could probably eat every single day, so that has made a few appearances in the last few weeks.

Spicy Peanut Butter Stir-fry

Ingredients:

1 tbsp Olive Oil
1 tsp Chili Hot Sauce Paste
1 tbsp Peanut Butter (Natural)
3 tbsp low-sodium Soy Sauce
2 Chicken breasts, cubed

1 bag frozen Asian-style vegetables
1 cup Brown Rice, cooked

Directions:

1) In a large frying pan, on medium, heat oil and chili paste

2) Add chicken and cook

3) Add PB, once it melts, add the vegetables and soy sauce
4) Cook until vegetables are soft
5) Dish over rice

Serves: 4