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Austin Simply Fit Resolution Challenge Week 6

Goal this Week: Work hard at every session and get the most out of it! Bonnie, my trainer, pushes me hard, in one on one sessions. Group sessions are fun and a good opportunity to push myself.

  • Progress: As I have started eating snacks regularly and drinking more water – workouts are becoming easier to do!
  • Hardest Thing to do This Week: 4 sets of 40 second planks and sandbag slams – whoa!
  • Favorite Food: Lemon Spinach Quinoa, freshly made in the Wheatsville Deli – paired with boiled egg OR Wheatsville Deli’s Mediterranean Grilled Chicken
  • Favorite Exercise: Deadlifting is still my favorite! Bonnie is pushing me to lift better each time.  I am lifting 137lb, at 75%, for 8 reps. I have mad respect for the lifters at Austin Simply Fit and can’t wait to see them compete next month.
  • Craving: The feeling I get with I think I can’t do anymore and I then I do.  It feels like I might die, then I don’t.
  • Favorite Meal this Week: Mulligatawny soup has always been a hit in my house. It’s a good balance of protein and carbohydrates. Mulligatawny can be made many ways and this way is by far, not very traditional. I like the tartness of the green apples! If you like this recipe – google other versions – there are a lot out there, some with red lentils – YUM! Let me know what you find.

Chicken Mulligatawny

Adapted from Eatingwell

1 Tbsp olive oil
TIP: Substitute coconut oil for a great flavor.
1 large yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 Granny Smith apples, peeled & diced
1 ½ tsp curry powder
TIP: Use a spicier curry for more heat
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
TIP: Buy your herbs from bulk – you can get smaller amounts so you don’t end up with spices that you rarely use.
6 cups low sodium chicken broth
TIP: Use Better than Bouillon broth base,1 tsp for a cup of broth.
½ cup white basmati rice
TIP: Sub brown basmati rice, I like to increase rice to 1 cup.
12 ounces chicken breast tenders, cut into bite size pieces
1 can coconut milk, lite
1 Tbsp fresh lemon juice
¼ tsp sea salt
3 Tbsp sliced, toasted almonds (optional)

To be Vegan/Vegetarian: Omit the chicken and add one 15oz can garbanzo beans, omit the chicken broth and substitute veggie broth

Preparation

  • Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes.
  • Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes.
  • Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes. Increase cook time if using Brown Rice
  • Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more.
  • Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).
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