6,337,955 Steps (Recipe: Curry Chicken Salad)

According to Fitbit, that is how many steps I took in 2014.

6,337,955.

The other day I got an email from Fitbit with a summary of how I did in 2014.

According to Fitbit mileage, I walked/ran 3,093 miles in 2014.  My most active month was May. My most active day was June 1 (the day of the San Diego Marathon!  I’m actually surprised that my most active day wasn’t the day of the NYC Marathon–I felt like we walked FOREVER that day!).  My least active day was November 28 (the day I drove back from NJ and the Macy’s Day Parade!).

Also, research suggests that 55% of Americans plan to use a wearable device that tracks steps. in the coming year.  Will that be you??  It’s certainly me!

Fun Fact:  Hip Raises.  If, during a hip raise, your knees fall outward, you probably have weak adductors (a.k.a. groin muscles).  Holding a towel or cushion between your knees as you lift will help strengthen those muscles as well as activate more of the muscles in your thighs.

And my cutie patootie girls!

IMG_8285 IMG_9061IMG_8468 IMG_8579

Quote of the Day:

“I don’t regret the things I’ve done. I just regret the things I didn’t do when I had the chance.” -Anonymous

So, my good friend at work made this Curry Chicken Salad and let me take home some to try.  It was super tasty!  And it’s a nice change from your normal chicken salad.  You should give it a try!

Curry Chicken Salad

Curry Chicken Salad

Ingredients

• 4 teaspoons Olive Oil
• 1/2 cup chopped onion
• 1 Tablespoon curry powder
• 2 pounds boneless, skinless chicken breast
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 4 Tablespoons 0% Greek yogurt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups dried cranberries
• 2 large sweet apple
• 1/2 cup slivered almonds
• 4 Tablespoons chopped fresh cilantro
• 1/2 cup scallions

Directions

1. Chop the onion. Cut the chicken into 1/2-inch cubes. Peel and finely chop the apple (1 large apple about 1-1/2 cups). Chop the cilantro. Slice the scallions.

2. In a large, heavy nonstick skillet, heat the olive oil over medium heat. Add the onion and curry powder and cook, stirring, until golden, 3 to 4 minutes. Increase the heat to medium-high, add the chicken, salt, and a pinch of black pepper. Cook, stirring frequently, until just cooked through, about 5 minutes. 3. Transfer to a bowl and let cool.

4. When cool, add the yogurt, cinnamon, cranberries, apple, almonds, cilantro, and scallions. Toss together to coat.

*. Serve on its own or as a sandwich.

This entry was posted in Callie!, Envy, Recipes, Running Gear, Stretch & Strengthen. Bookmark the permalink.

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