I’ve been MIA from the blog the last month or so, and I deserted Jackie to look after things. Sorry, Jackie! January wasn’t a good month for me. I’m not usually a complainer when it comes to the weather, but this winter has been really tough. The weather, combined with being sick and tired, left me with no motivation to run or to blog about it.
But, we are having a few “warm” days this week where the temperatures are just around freezing. Today the sun was shining and it even felt like spring. So, I’m hoping that I get some motivation back and some ambition to write.
Back in December, Jackie lent me the Runner’s World Cookbook. I made a list of recipes I wanted to try, but never got around to it. Finally, tonight for supper, I tried the recipe for Curried Chicken Salad Sandwiches. I was pleasantly surprised at how good it was!
This recipe is super quick to make, especially if you have leftover cooked chicken breast hanging out in the fridge. It took me less than 10 minutes to throw it together. It made dinner for two, with enough extra for one or two lunches. The only changes I made to the recipe were to omit the dried cranberries (my husband doesn’t like them) and to toast the bread.
This recipe contains lots of great nutrients for runners, and the book labels it as a recovery meal. I guess I better get out running to reap the benefits!