Lately I’ve been pretty good about balancing workouts and physical therapy, in part from having a live in work out buddy for the next couple weeks. Only having “formal” PT once a week has helped a lot too since I can just incorporate some my therapy exercises into my workout on the other days.
A couple days ago we went through a relatively short but pretty good leg workout:
- 1 min Plank
- 30 sec side plank/side
- 1 min Mountain Climbers
- 20 squats
- 20 squats with ball throw
- 10 TRX lunges/leg
- 12 lunges/leg
2 sets of 12, 1 set of 20 with decreased weight:
- leg press
- hack squats
Last night I was looking for a quick way to cook up some chicken that had been in the fridge a few days and came across this recipe for Crock-pot Cinnamon Chicken from Gracious Pantry (she has so many great clean recipes). I didn’t have everything the recipe called for on hand so I made some substitutions and I also double her amount of spices. Everyone liked how it turned out but I still want to try it again with the original recipe.
Here’s what my version of the recipe ended up being:
- 5 raw, skinless, boneless chicken breasts
- 2 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1.5 tablespoon coconut oil melted
- 1 C almond milk
- 1 C diced tomatoes
- 1/2 C water
- 5 medium carrots, peeled and sliced thin
- Place the sliced carrots and tomatoes in the bottom of the slow cooker’s and top with coconut oil and almond milk.
- Place your raw chicken on top of that.
- Put everything else on top and turn on the pot.
- Cook on low for 6 hours, or until the chicken easily falls apart
We served it with quinoa but I’d like to try it with a brown rice too… I’ll keep you posted when I make it following the Gracious Pantry recipe.