Good morning guys, and Happy Friday!! Are you looking forward to the weekend as much as I am? All the snow and ridiculously cold weather we’ve been getting lately seems to have made this week feel much longer than usual. On a more positive note, I LOVED reading all your random tidbit comments yesterday. I’m amazed at how many of you are also small-spoon types and lipgloss junkies!

On to the subject of this post…. although Eat Spin Run Repeat isn’t intended to just be a ‘what I ate’ blog, this week has really was a fab one in terms of food. In addition to my Recipe of the Week (Curried Chickpea and Shrimp Stew)…

…which was delicious of course, there were a number of other spectacular meals.

As you know, I’ve been getting my ommmm on at hot yoga in enthusiastic compliance with my 2011 goals. As much as I hate cold weather, I certainly don’t mind going out into the cold if it means I’m on my way to a super humid hot room for a little savasana action. If you’re unfamiliar with the pose, it looks like this…

(Source)

… and it’s one I’ve got mad skills in. Anyways, another thing that brings me comfort is chili. One of my favourite dinners this week was Tex Mex Chili, an absolutely delicious mix of ground chicken, veggies, jalapeno peppers, tomatos, salsa, chipotle chili pepper, and a few other goodies. (Note: The tomatos in this photo weren’t actually used – I realized that the canned ones were quite enough).

After making the chili, I had some leftover black beans and corn. Since literally every leftover in my fridge has been thrown into a salad lately, it was only natural that I do the same again. In the mix…

• about 1 cup black beans
• 1/2 cup yellow corn kernels
• 1 cooked boneless skinless chicken breast (about 140g), chopped
• 1 tsp chipotle chili powder
• 2 tbsp lime juice
• 2 tbsp chopped fresh cilantro (but you could use parsley if you’re not a fan)

This salad sat in the fridge for a couple of days and as expected, the flavours got stronger over time. Since I like a little heat, next time I’d like to add cayenne pepper. Other than that, no changes required!

Next up: Remember how last week I was super giddy about trying my new cast iron skillet? And how I christened it with a frittata? Well, that one wasn’t enough because I felt compelled to make another this week. This time, it was a Mushroom and Leek Frittata.

Nom nom nom.

Finally, another salad. Yes. My name is Angela, and I’m a salad-a-holic. Aiming to use up some of my kitchen cupboard ingredients, I found inspiration for the next recipe from a bag of red lentils. The creation was a Chickpea and Red Lentil Salad. This is one of the meals I made during my Sunday afternoon lunch prep and it was definitely a winner!

And there you have it, the week’s finest. Now it’s time for this girl to get a move on with the following agenda for the day:

• Work
• Quick stop at the gas station – one of the chores I loathe most in the winter
• Drive to Windsor for a reunion with one of my besties that I haven’t seen in about 5 years (!!!!), which will also include…
• A tentative very likely pit-stop at Lululemon on the way… ya know, just to stretch my legs.

Questions for today:

• What’s the best thing you ate this week?
• What are you looking forward to most this weekend?

I hope you have a wonderful weekend and I’ll see you back here on Monday!