Nov 162015

I’ve noticed lately (like within the last two weeks) that when I work out my heart rate is a bit higher than it’s been thus far. I’m guessing that’s the pregnancy stuff. I had the day off and slept in a little bit, then as I was being lazy in bed, cuddling with Bella and Fat Kitty, I got a wicked Charlie Horse in both calves. The left one subsided quickly, the right one crippled me. OUCH! It hurt so bad. It was like my calf muscle just decided to explode. And I felt the effects of it for the rest of the day and it was honestly sore the next day too! :(

I’d had plans to run at the gym but after the Charlie Horse I decided not to. I did upper body weights instead and then 2 miles on the elliptical. Calories burned:

I got home, it wasn’t raining and it was actually kind of sunny out, so Bella and I took a 1 mile walk to enjoy the weather. I burned another 100+ calories on that walk. Burning a lot lately, without even trying. It’s so odd.

For dinner Michael and I went out on a date night. He was craving pizza (as per usual) and I was craving BBQ. Pregnant lady wins. 😀


We went to Podnah’s! One of my favorites. It was a packed house for a weeknight but we got a table for two right away, thankfully. I got the brisket (my favorite), cornbread and collard greens and mac n’ cheese. (I like the mac n’ cheese at Reverend’s better, though.) Michael got the “meat” plate. LOL It was a sampler plate of the sausage, brisket, pulled pork and ribs. Everything was so good and satisfied my craving!

After dinner we headed to IKEA to check out the baby stuff. We got some essentials, of course:


Then looked at their cribs. We both liked this one:


I liked the drawers on the bottom, I liked that the mattress levels were adjustable and it converted into a toddler bed, too. We’re just in the looking phase right now, but we did end up buying the most important things:


Michael recently sent me a link about how IKEA is transforming kid’s art into stuffed animals for charity. It was SUCH a cute idea! The little green guy on the left was one of those creations and even though it’s kind of derpy looking, it was too cute not to get! The shark was Michael’s impulse buy. The little foxes are going to go nicely with our nursery theme. :)


Fat Kitty was super curious AND freaked out by the shark. Haha!

The next night I tried my hand at making a new recipe I’ve had saved for awhile. Sadly, we haven’t been much into cooking the last few months–making basic meals without trying any new recipes or doing much out of the norm. Part of that was two and a half months of me suffering from morning sickness and no appetite and just eating pasta. Part of it was being busy and tired and just making easy go-to meals (like steak and vegetables, chicken and vegetables, salmon and vegetables, you get the picture).


Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 servings

Calories per serving: Around 400 calories



  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • Kosher salt and freshly ground pepper
  • McCormick Smoked Paprika
  • 2 Tbs. olive oil
  • Pressed garlic
  • 1 medium onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white small potatoes, in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbs. flour
  • 1 1/3 cups chicken broth
  • 3/4 cup white wine (or white grape juice)
  • 1 1/2 Tbs. fresh thyme, finely chopped


  1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sautĂŠ for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

I omitted mushrooms, because I hate them. I also didn’t have any carrots so I skipped that. Other than that I followed the recipe pretty closely. It was a spur of the moment attempt at the recipe and I used what I happened to have on hand.


It was pretty easy to make this recipe. After simmering for about 30 minutes the sauce thickened up like a gravy. The gravy tasted really delicious and flavorful. I made some quinoa and topped with all with the chicken/potato/gravy mixture.


I liked the flavors a lot but Michael and I both agreed that the recipe would have been better with the carrots. Next time! I would make this again, but I’d add the carrots and use chicken thighs instead of breasts.

Dec 152014

Saturday morning I went to the Warrior Room for the Kettlebell Conditioning class. This class focuses more on the kettle bell moves and perfecting form. We worked on “complexes” this class. A complex is basically three or four moves put together in a sequence without putting the kettlebells down or resting in between the moves. The complexes are a lot harder because of this–no resting! Power through it!

Here is an example of one of the complexes: With one kettlebell, rack the bell (basically holding the rack position with the kettlebell close to your body) like this:

Then we put one leg bag, kneeled down and put the other leg back and kneeled down. Then with one arm out (similar to above photo) press the kettlebell up for 4 reps, then stand back up and with the kettlebell still in the rack position, 4 squats. Then it was a set of lunges followed by 6 one-armed kettlebell swings. (Here is a good video of the alternating single arm swing to give you an example of good form–even though in class we didn’t do alternating swings.) That was one set. Then the same thing on the other side. Doing these complexes always gets my heart pounding and I do find that I fatigued quicker than when we do regular sets. But the complexes are fun to do and clearly are a good workout:

The class also included lots of burpees, mountain climbers and hill sprints. It was a fantastic class and I felt strong throughout the entire class, which was nice!

Later that day I went grocery shopping to get a bunch of veggies and stuff to make this new recipe I wanted to try. I don’t know where I found this recipe–maybe Pinterest? But it sounded so tasty and I love curry.

I substituted kale for the swiss chard. It had been ages since I’d had kale and when I was in the grocery store looking at that glorious green bunch of kale, I decided to just get that instead. Plus I’ve never cooked with swiss chard (or eaten it I think…) and wasn’t really sure if I’d like it. I knew I loved kale. Also, I used boneless, skinless chicken breasts instead of thighs because we didn’t have thighs. I liked the breasts in this recipe better anyway; it was easier to chop into small bite-sized pieces.

Green Chickpea & Chicken Curry with Swiss Chard

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Calories per serving: 624



  • 2 tablespoons olive oil
  • 6 chicken thighs, cut into bite-sized pieces
  • 2 shallots, thinly sliced
  • 3 tablespoons green curry paste
  • 2 tablespoons chili paste
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 1 14-ounce can coconut milk
  • 2 cups water
  • 1 14-ounce can chickpeas, rinsed and drained
  • 1 bunch Swiss chard, cleaned, trimmed and thinly sliced


  1. Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.
  2. Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil.
  3. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
  4. After simmering, add in the trimmed and sliced Swiss chard. When you're trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes.
  5. Taste and adjust seasonings as desired. Serve alone or with some naan or pita bread.

The kitchen smelled so good while I was cooking this! It was a little higher in calories than I would have liked but it was a healthy, filling recipe so I tried not to give it too much thought. I used light coconut milk to lighten it up a little bit. Really, the calories come from the chickpeas.

photo 1

While it was cooking it seemed like there was too much liquid but I still followed the recipe as it said. When I added the kale it soaked up a ton of the liquid! Mystery solved. I let it simmer for another 15 minutes and then it was done.

photo 2

I served it with a piece of sourdough bread. The dish was delicious with one exception. OMIT THE SALT. I have no idea why the recipe called for salt at all. Maybe it was because I used jarred chili paste and green curry that already had salt as one of their ingredients, but it was JUST on the borderline of being too salty.

photo 3

I liked the spice in this and the flavors. I would make this recipe again but would not add any salt. I had a glass of crisp chardonnay to go with dinner, which was a nice balance to the spicy food. I’d also get some naan next time I make this recipe. Anyways, after dinner Michael and played a few rounds of the Sequence game. I love that game!

photo 4

We brought Bella’s bed into the dining room to try and get her to keep us company while we played. She kept going back to the couch instead. I think she likes staring at the Christmas tree lights. She finally came back in and relaxed once Fat Kitty took her bed. 😛 They are too funny. Look, ALMOST cuddling. Almost.

photo 5


I got a few new board games recently and we’re going to have some friends over soon to play them. I’m excited! I will let you know how the new games are soon.