Recipes, Workouts

Buffalo Chicken and Skillet Ratatouille

Man yesterday was a tough day for me to get out of bed! Like I said I was in desperate need of a pick-me-up so I went on over to the Starbucks and got a Venti Iced Hazelnut Latte. I adore these things and often switch between a vanilla one or a hazelnut one.

That and an apple filled me up until lunch time when my stomach started to rumble. I haven’t had chicken salad since last year before I gave up meat, so I went and got a chicken salad club. It was really good but I ended up picking off all the tomatoes and the extra slice of bread, plus the bacon didn’t add anything to the sandwich so perhaps I’ll just get a chicken salad next time! Also the fries were ok, but I’m so spoiled with the boyfriend making smiles that they just didn’t do anything for me.

After work I headed over to the gym, I needed to get a long run in to make myself feel comfortable that I’ll be able to do the Boilermaker in July. I ended up going 6 miles on the treadmill, which was SO boring and I let my mind get the best of me so I didn’t have a great time. I did it in 1 hour and 3 minutes which is a lot slower than if I had been running outside, but it was pouring rain and I needed to keep the running shoes dry so the treadmill was the only choice. The playlist I used is below.

A tad sappy and off topic but Same Love is such a beautiful song. I get emotional every time I hear it. If you haven’t heard it I would suggest you check it out here.

When I got back to the apartment I was greeted with a ton of kisses from the kitty, apparently he missed his mommy yesterday and then in the kitchen the boyfriend was making me buffalo chicken because that is all I had been talking about eating.

 I quickly showered then met him in the kitchen to throw together a salad as well as some sauteed vegetables trying to eat all of them before they go bad. The vegetables turned out to be a skillet version of ratatouille and was so good, the recipe is below.

Skillet Ratatouille

Serves 2
  • 1 Medium Zucchini
  • 10 Baby Portabella Mushrooms 
  • 1 Tomato
  • 1/2 White Onion
  • 1 TB Olive Oil
  • 1 TB Gourmet Garden Garlic
  • Salt to taste
Wash and slice into disks your zucchini, wash and snap in half your mushrooms. Cut up tomato into chunks and slice your onion thin so it cooks quickly. Add all ingredients to a skillet and cook on medium until the onions have sweated out and the mushrooms have reduced and are soft. Plate and enjoy. 
I’m obsessed with the Gourmet Garden line, and have three tubes of the garlic in the fridge right now. It tastes so fresh and saves me a lot of hassle when I don’t feel like mincing up garlic or roasting it.

Perhaps down the line I’ll get the boyfriend to do a guest post with all his grilling and cooking tips, because when he does make food it is phenomenal. 

I’m so excited for the weekend, so many fun things going on that I can’t wait to share with you guys on Monday. Have a fantastic Friday and weekend! 
What cheat food do you use when cooking?
Gourmet Garden lines are the number one thing I use to save a lot of time. I also use infused olive oils sometimes to bring in hints of flavor. 


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