Day 10 Post-Marathon

As much as I love to be creative in the (runner’s) kitchen, sometimes my meals are slightly boring. I’ve been trying to use up what I have in my pantry and that always results in slightly boring/kind of random meals.

For example, this is what I brought to work with me on Friday-

Breakfast was coffee, calcium supplement, pear, apple, and homemade yogurt with peach jam. I think my co-workers thought the little jar of yogurt was baby food.


Lunch was 2 slices of Vermont Bread Company sprouted wheat, 2 TB almond butter, banana, Stonyfield greek yogurt, and some Annie’s organic bunny grahams. And a lot of dark chocolate later in the afternoon.


This is the description on the back of the Bunny Graham Friends box:

In celebration of friendships across the globe, we created Bunny Graham Friends. A variety of different flavors go into our box of Bunny Graham Friends. Introduce yourself one delicious flavor at a time – Honey, Chocolate Chip, and Chocolate – or unite them all in one mouthful! Any way you select them, our Bunnies are the perfect size for toddler hands, and their crispy crunch satisfies snackers of all ages.

Hahaha, I think it’s funny that these snacks are meant for 3-year-olds.

In an effort to use up more pantry ingredients (BBQ sauce, onion), I decided to make pulled BBQ chicken sandwiches and coleslaw for dinner.

Pulled Pork



  • 1 lb skinless, boneless chicken breast
  • 1/2 cup (or more) Dinosaur BBQ sauce
  • 1/4 cup apple cider vinegar (plus another TB for coleslaw)
  • 1/2 finely chopped onion
  • Salt, Pepper
  • 1 cup water
  • 14 oz bag of shredded cabbage/carrot mix
  • 1/2  cup low fat mayo
  • 1/2 tsp sugar
  • Bread or rolls for the sandwiches


  • Begin the coleslaw first as the longer it sits in the fridge, the better it tastes! Combine the mayo, TB vinegar, and 1/2 tsp sugar in a small bowl, add this to the cabbage mixture, stir, cover, and refrigerate for at least 1 hour.
  • Season the chicken breast with salt and pepper, place in heavy duty pot along with onions, apple cider vinegar, BBQ sauce, and enough water to cover (about 1 cup)
  • Bring mixture to a boil and then reduce to a simmer for about 15 minutes (or until chicken is cooked through)
  • Remove chicken from pot and shred with two forks
  • Bring pot back up to med-high and boil for about 15 minutes, until sauce is reduced by half
  • Return shredded chicken to sauce mixture and keep warm until ready to serve

In other news, after 10 days of rest I returned to the gym! It was a quick and easy visit. About 25 minutes on the elliptical and a mile of rowing (!!!) to get ready for the Spring Couple’s Relay next weekend. I’m really enjoying my break from running, but perhaps I will be ready for a short jog sometime next week….


2 Responses

  1. Are you doing the couple’s relay with Nate? too cute!

  2. Hey! I hope you don’t mind if I add you to my blogroll. I’m starting to train for several races over the next few months, so I’m excited to get tips from your experience and blog!


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