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Comfort Food

Posted Jan 18 2011 12:00am

Heeeey Gang!

Time to get back into the swing of things.  I’ve just arrived back to Cincinnati after my looong weekend.  I used to hate the 1.5 hour car ride from my hometown to school but I think I’m finally getting used to it.  It seemed to fly by today!

Since last night was my last night home for a couple of weeks I made the boyfriend and I a home cooked meal…

Chicken Pot Pie

Guys, I’m proud of this baby…and it was almost from scratch!

Amy’s Almost From Scratch Chicken Pot Pie

  • 1.5 cups frozen cut carrots
  • 1.5 cups frozen lima beans
  • 1.5 cups frozen green beans
  • 2/3 cup celery, chopped
  • 1.5 cups onion, chopped
  • 1 tbsp minced garlic
  • 1 tbsp. butter
  • 1.5 cups sliced mushrooms
  • 1 tbsp olive oil
  • 1/4 cup whole wheat flour
  • 1.5 cups low-sodium vegetable broth
  • 1 cup low-fat milk
  • salt, pepper, dried thyme and dried parsley (or fresh if you prefer)
  • 1 rotisserie chicken, shredded and skin taken off
  • 2 cups of your favorite baking mix or pancake mix
  • buttermilk

So. good.  And good thing, because this makes a lot.  Plan on enjoying the leftovers for days to come…

I had some leftovers for lunch today.  Just what I was craving on a cold, rainy day.  My mom used to make chicken pot pie a lot when I was younger and I used to hate it.  But then again, she always included peas which I can’t stand.  Ew. Anyways, make this– it’s the perfect good-for-you comfort food.  (Oxymoron?  Not in this case.)

If you remember from yesterday , I found my new favorite breakfast obsession.  I was so excited to eat it again this morning that it was the first thing I did when I jumped out of bread.  I used the same combination of ingredients as yesterday except I omitted the blueberries…

One half I topped with Target brand natural peanut butter and banana…

And the other with spray butter and sugar free maple syrup….

So dense and delicious.  I will make it known that I brought all of the necessary ingredients back to school with me and will be attempting to make this in the microwave due to lack of an oven in my dorm.  I hope it goes well and I’m not forced to go back to my normal instant oatmeal…it just won’t be the same.

One another note…there’s something I’d like to throw out there and ask advice about.  Last May I ran my first half-marathon-  the Capital City Half in Columbus.  My ankle was seriously bothering me at that time and after my race I cut back on running a lot.  My ankle pain had subsided until recently when I ran 4 miles on the treadmill. I really want to run in the race again this year but I’m not willing to further injure my ankle to do so.  Has anyone experienced a similar problem and if so, what did you do?  I’d like for my ankle to heal on it’s own but I may have permanently damaged it.  Any advice would be greatly appreciated!

With that, I need to unpack and read over some things to class tomorrow.  Back to the grind!

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