Yesterday I worked out again. YAY! I went to the morning class with Scott and had a great time. Of course I took it easy, don't worry moms out there. :) I did 8# wall balls and step ups instead of box jumps, you know since box jumps are major hip flexor workers. So it was 1 minute of work/ 30 seconds rest for a total of 3 rounds. Plus snatch work. Kurt was the coach and he did an awesome job. You know what sucks? That I cant hardly walk. It's not because of my hip flexor, its because I haven't worked out in 3 weeks and my quads are on fire every move I make.
So Scott got us road bikes. How cool is that! Now we can cross train by putting some mileage on the pavement and together! I love that we do so much active fun things together. Its awesome. He's awesome. We went for a ride last night with our friends Sean & Amy and it was super fun. I LOVE my bike! Its pretty comfy for a road bike too ha! Scott is one sexy man in his get up.
Soooooo good news, we get our baby Rogue tomorrow!! YAY! I am going to make the trek up to Portland and get him cause I can't wait until next week. AHHH! So super exciting. Don't worry. There will be a photo mania going on. It will be like "oh look he just stuck his tongue out!" "how cute he just fell over" "oh look hes pooping!" hahahha. Oh man.
This is our only photo of him at 3.5 weeks
Better Butter Chicken
2 1/2 lbs boneless chicken thighs
1 red onion diced
3 tbsp coconut oil
6 oz can tomato paste
½ can coconut milk
½ tbsp crushed garlic
½ tsp cardamom powder
½ tsp coriander powder
1 tsp fenugreek powder
1 tsp chili powder
1 tsp sea salt
4 tbsp ghee (clarified butter)
Cut the chicken thighs into bite size pieces and set aside. In a large skillet or soup pot, heat the coconut oil over medium heat and add the diced onion and saute until translucent. Turn your heat down to low and to the onion and oil mixture, add the crushed garlic, cardamom, coriander, fenugreek, and chili powder and stir well to make a paste. Add the tomato paste to the onions and spices and stir, this mixture will be very thick. Turn your heat back up to medium and add the coconut milk and salt. Use a whisk to blend the tomato paste spice mixture and coconut milk together into a thick sauce. Bring the sauce to a simmer and add the chicken. Return the sauce and chicken to a simmer, turn down to medium low, cover and cook for approximately 15 minutes or until the chicken is done all the way through – make sure you stir occasionally during the cooking process. After the chicken is cooked, add the ghee and mix into the sauce until melted. Serve the chicken over steamed red chard or any other green of your choice.
