Hey everyone! Happy Humpday! This week is flying by, no? It is currently snowing in Boston. We haven’t gotten much snow this year at all, so I can’t really complain. It is kind of pretty actually.

Breakfast this morning was two whole wheat waffles eaten sandwich style with Barney Butter and banana slices.

I packed my lunch for work along with some snacks this morning. I packed some leftover Chicken Soup from Monday night’s dinner. I love dinners that create leftovers. Plus things are always better a day or two later.

For snacks I packed were a green apple, a reduced fat cheddar stick and a Z Bar. I had the apple and cheese around 10am, but the Z Bar is still in my desk drawer. That chicken soup filled me up for the whole afternoon.

Since it was snowing heavily today when I left school, I decided to take today as my rest day from the gym. The tough part about living in the city is that parking is really difficult and when it snows it is so much worse. AND when the city calls a snow emergency it is a downright situation. I wasn’t sure how things would go considering the forecasts were iffy and no one seemed really sure what the accumulation would look like in Boston. I drove right home and turned on the fire place while catching up on some DVR. It was lovely have the afternoon to myself with the remote, fireplace and a pup curled up next to me. It is very rare that that happens and I enjoyed it.

Another plus, dinner was pretty much prepared for me once I walked in the door this afternoon thanks to my good friend the crockpot. Adam and I have been on a huge BBQ kick lately so I made a super simple crockpot pulled chicken. Nothing beats tasty and healthy BBQ!

Ingredients:

• 1 medium sized onion
• 4 boneless, skinless chicken breaks
• 1 cup of your favorite BBQ sauce

1. Dice medium onion and put the onion in the bottom of the crockpot.

By the way: these crockpot liners are amazing and make clean up from crockpot meals so easy. You can usually find them in the aisle in the grocery store that has the ziploc bags. If you use your crockpot at all, these will make life so much easier!

2. Put the four chicken breasts on top of the onions and over them with the cup of BBQ sauce and spread it out evenly.

3. Cook on the low for 5 hours. Once the 5 hours is up, take the chicken out and shred it with a fork. This is really simple because slow cooking the chicken makes it really tender and easy to shred.  Then stir it in with the leftover liquid.

I enjoyed my pulled chicken on a whole wheat sandwich thin.

On the side I had a little bit of broccoli and cheese and a salad made up of spring mix, tomato, red bell peppers, cucumbers, celery and carrots.

I topped my salad with a homemade dressing I made with EVOO, lemon juice, reduced fat grated cheese, garlic and black pepper.

I enjoyed a little bit of dark chocolate while catching up on Teen Mom (judge if you will) and doing laundry. I am pretty stoked about clean sheets tonight! It’s the little things, people

Night, folks!