Coconut Curried Chicken

This Saturday is the first ever Bentonville Half Marathon! Here are some ideas to help you fuel up before the race and recover when it’s all over

All recipes courtesy of www.runnersworld.com

1 lb. boneless, skinless chicken breasts (3 or 4 breasts), cut into bite size pieces

2 Tbsp. Curry powder

1/2 c. canned light coconut milk

1 Tbsp. canned tomato paste

2 tsp. vegetable oil

3 cloves garlic, minced

1 small onion, chopped

1 tsp. chopped fresh ginger

1/8 tsp. cayenne pepper

1/2 tsp. salt

In a two-quart, microwavable dish, stir chicken with oil until good and greasy. Stir in curry powder, garlic, onion, ginger and cayenne pepper. Nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through.

Move chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. Mix thoroughly with the chicken and cover tightly with plastic wrap. Heat for 10 to 12 minutes, stirring a few times, until the sauce thickens slightly. Stir in the salt and serve.

Alternate

Serve over rice to soak up the sauce and top with 1 Tbsp. chopped cilantro.

Berry Wafflewich

1 whole wheat toaster waffle

1/2 Tbsp. peanut butter

1/4 c. slightly crushed blueberries, blackberries or raspberries

Prepare waffle according to the package directions. Spread peanut butter on the waffle. Cup waffle in your hand, add the berries, then squeeze lightly.

Think of it as a berry breakfast taco.

Chocolate Peanut Butter Shake

1 c. 2 percent chocolate milk

1/2 c. low-fat cottage cheese

2 Tbsp. peanut butter

1 1/2 c. ice

Splenda to taste

Combine all ingredients in a blender and blend on high about 30 seconds until smooth and creamy.