My morning swim was quite the adventure this morning, as half way through my 800 meter workout, the lights went out.
I stopped swimming momentarily, then decided to just keep going, as it caused the pool to empty out. It was a bit on the creepy side, but I didn’t have to share my lane with water joggers, so I figured it was a win.
Pre-workout, I enjoyed my new favorite snack: apple sauce with chia seeds and sprinkles and coffee.
Mmmm. Not sure where my random obsession with rainbow sprinkles has come from.
I also wanted to share one of my favorite crock pot recipes for pulled buffalo chicken. I got the original idea from canyoustayfordinner (one of my favorite blogs) and slightly altered it.
The original recipe can be found here, but this is my modified version:
(Picture from canyoustayfordinner)
Slow Cooker Mexican Pulled Chicken
- 2 lbs chicken
- 1 giant can tomato sauce (1 lb, I think)
- garlic (3-4 cloves)
- 1 tsp black pepper
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1 tbsp cayenne pepper
- 1 tbsp red pepper flakes
- 1-2 tbsps Frank’s hot buffalo sauce
Place chicken in slow cooker. Mix all spices into the tomato paste and completely cover the chicken. Cook on low for about 7 -8 hours.
It is a bit spicy, but not bad and I like to eat it in lettuce cups or in a bell pepper.