Summer Nights & Curried Chicken with Zucchini & Cashews

I have had such an amazing weekend (yep it was 4 days ) . I needed a couple of personal days to get back on track! I am not gonna lie, sometimes I wish I could be a stay at home WIFE, but I just LOVE my day job too much.

So how did I spend the past two days?

Mornings were spent digging into Beth Moore’s study of David. Her studies are so good!

‘

Running AGAIN! Back at long distances!!!

Been getting all prepped for my No Spending Challenge that starts tomorrow! Who’s in?

I busted out my envelope system again!

I got this from Staples, it’s the Martha Stewart Line.

My lunches have been everything but the KITCHEN sink! I love these kinds of salads.

And the big project was painting one of our guest rooms! It was DARK DARK blue and we decided to go with a neutral and lighter color. I was inspired by Young House Love and went with Moonshine by Benjamin Moore. I love the color, I am just not sure about it with this $20 comforter I got from Target a couple months back. I plan on adding some solid pillows, drapes and pictures on the wall. Just not sure what color drapes, HELP?!!!

After paining for two days and running 8 miles I have been eating like crazy,  but pure clean eats! Tonight’s dinner was an amazing red curry veggie dish, drool worthy for sure!

Curried Chicken with Zucchini & Cashews

adapted from Clean Eating magazine June 2012

Ingredients
2 tsp extra virgin olive oil
1 lb boneless, skinless chicken breast, cubed (or a block of tofu like I used)
2 cloves garlic, chopped
1 can chickpeas, drained
1/4 cup black beans (optional)
2 zucchini, chopped
1 cup low sodium vegetable broth
3 tbsp mild or hot red curry paste
salt and pepper to taste
2 tbsp chopped fresh cilantro (or more if you love cilantro like us!)
2 tbsp roasted unsalted peanuts chopped

Directions
Add oil and heat pan to medium-high heat. Add chicken and garlic, cook until golden brown. Add chickpeas to pan, stir to combine.  In a small bowl, whisk the chicken broth, curry paste, salt and pepper. Add to skillet and bring to a simmer. Cook for 5 minutes, stirring occasionally, until chicken is cooked through and sauce starts to thicken up.  Remove from heat and add cilantro.  Spoon on to cook rice, bulgur or grain of your choice.  Top with  cashews and more cilantro, if desired.

I have also been enjoying summer night walks with these two, man I am gonna miss summer!

As well as a little vino and the Olympics.

Time to go get the Zucchini bread out of the oven, GO USA!!!!!