RUNNER'S SOLIDARITY 4.15.13

On 4.15.13 the craziness that is hatred was seen again, here on United States soil; this time at the Finish Line of the Annual Boston Marathon. An event that is coveted as one of the big races for runners was in full swing when out of nowhere a blast punctuated the race and the lives of three people and left others limbless and shattered in other ways.

This egregious action effected the world and connected those in the running community. Some of us walk, some jog, some run, and some sprint but we all move... and in solidarity for those who didn't get to finish the running community in Georgia (Atlanta and surrounding counties) came together to make it known that, not only were those in Boston touch by this event.. WE ALL WERE!!! The event was spearheaded by Big Peach Running Co. and including the ladies of the Atlanta Chapters of Black Girls Run. 

I challenge, ask, and hope you will go out and run/walk/jog 26.2 or 2.62 miles, participate for 26.2 minutes of activity.

Send up a prayer before and after your activity for those who lost their lives and those who were wounded.

Remember that even in the midst of all this turmoil and angst, God is still in charge!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

RECIPE: Summer Vegetable-tian

Ingredients: 

olive oil
1/2 cup chopped onion
1 tsp minced garlic
1 medium yellow squash
1 medium zucchini
1 medium russet potato
2 medium red potatoes
1 large tomato
dried thyme
salt & pepper
1 cup shredded Italian blend cheese

Directions: 

Preheat oven to 400°.  Spray 8″ round or square baking dish with non-stick spray.  Saute onion and garlic in olive oil.  Thinly slice all the vegetables (I cut the tomato slices in half to have twice as many).  Lightly sprinkle all veggies with olive oil and sprinkle with thyme, salt and pepper.  Place vegetables in the baking dish vertically, in alternating pattern.  Sprinkle onion and garlic over vegetables.  Cover with foil and bake for 30 minutes.  Remove foil, sprinkle cheese over top and bake for another 15 minutes or until cheese is golden brown.

RECIPE: Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

INGREDIENTS:

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

You can sub turkey bacon for the bacon, and a low fat cream cheese to make this healthier !!

DIRECTIONS:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll CHicken breast up to conseal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Plase on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.