Thursday, September 26, 2013

It's official!

Last night, I booked my flight to Augusta, Georgia! In almost exactly 6 weeks I will be with my best friend driving down to Savannah to run our first half marathon together!

This is a big deal for both Julia and me. Julia had some health problems that prevented her from running distance for a long time. For a former cross country runner, that was really tough for her. She has overcome so much to get to this point and I'm so proud of her! For me, I was signed up for two half marathons this Spring as a personal challenge but was forced to bow out of both by a longstanding injury that I never rehabbed properly. We're both so excited!

I only have two more long runs before the big day, 9 miles this weekend and 10 miles weekend after next. I'm currently running anywhere between a 7:30 and 8:00 minute mile pace. Fingers crossed I can keep that up!

Almost as excited as I am for the race, I can't wait to spend the weekend in Savannah! Lots of pictures to come!


Tuesday, September 17, 2013

Change of Scenery

The view on the front half of my 7 mile run a couple of weekends ago while at home. Way better than skyscrapers and concrete if you ask me. This kind of view makes half marathon training much easier! What are your favorite escapes during the Autumn months?

Sunday, September 15, 2013

Guiltfree Crockpot Buffalo Chicken Wraps

I know I am! I'm making a sincere effort to get into football this year and have even joined a Fantasy league! I have to admit that the real draw of football for me is the food and friends that come along with it. Today, I made Crockpot Buffalo Chicken wraps. As much as I love wings and things, a girl has to consider her waistline. Moment on the lips, forever on the hips! This low carb, low calorie treat is a great spin on a classic football season staple.

Crockpot Buffalo Chicken

3 boneless, skinless chicken breast
16 oz low sodium chicken broth
1/2 of 1 sweet onion
1/2 cup of Frank's cayenne pepper hot sauce

Place the chicken breasts in the crockpot and cover with the chicken broth. If the broth is not enough to cover the chicken, use water in addition to the broth. Add the onion and cook on high for 3-4 hours. My crock pot took about 3 hours.

When the chicken is cooked, remove it from the crock and shred using two forks. Reserve 1/2 cup of the broth and discard the rest. Return the shredded chicken to the crockpot with the broth and the hot sauce. Let cook another 30 minutes on high.

To assemble the wraps, take a leaf of iceberg lettuce and spoon the chicken into it like a bowl. Top as desired! I used sour cream and a slice of avocado. Other options are Ranch dressing, Blue Cheese dressing, shredded carrots, diced celery. The possibilities are endless! If you're serving this to a man who is not concerned with preserving his figure on Game Day, turn it into a sandwich or maybe even add cheese. Enjoy!


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