Hi, friends! Amanda here. Yesterday, I went for my 10-mile run and it was GREAT! Injured, shminjured. This was the third time I was attempting this long run over the last two weeks. The first time I tried to run 10, I had those hip problems I just wrote about; the second time, I just had no energy to run more than five miles. So, I am glad I finally crossed that goal line and proved to myself that I could complete a 10-mile run. My hip and back were still tight and a little sore, but manageable. I’m going to a sports doctor on Friday to hopefully figure out what’s up. I’ve never been to a sports doctor, though, so I have no idea what to expect. Any advice?
On the fun side of things (read: FOOD), I have a delicious recipe to share with you!
I’ve been trying to lose a couple of pounds left over from the holiday binge that always seems to sneak up on me. So, in order to keep my eating on the lighter side, I find that re-making recipes of some of my favorite, not-so-healthy foods, keeps me full, satisfied and craving-free. I don’t even feel like I’m on a “diet.”
This week, try this creamy Crab & Corn Chowder – it’s delicious, healthy, and you’ll never miss the extra fat and calories! Plus, it all came together in about 1 hour, and was super easy to make.
Ingredients:
• 2 tbsp. butter
• 1 clove garlic, minced
• ¼ cup onion
• 1 can sliced carrots
• 1 red bell pepper, chopped
• 1 jalapeno, seeds removed & chopped
• ¼ tsp. thyme
• ¼ tsp ground red pepper
• ½ tsp. salt
• 1 bay leaf
• ¼ cup flour
• 2 cups fat-free milk
• 1 can (14 oz.) low-sodium chicken broth
• 4 medium red potatoes, chopped
• 3 cups frozen corn
• 1 can (14¾ oz.) creamed corn
• 2 cans (6.5 oz. each) lump-style crab
Melt butter in large pot. Combine garlic, onion, carrots, red bell pepper and jalapeno in pot; add in thyme, ground red pepper, salt and bay leaf. Sautee for 5 minutes. Sprinkle flour on top and mix everything together for 1 minute. Add milk and chicken broth. Bring to a boil for about 3-5 minutes to let soup thicken, while continuing to stir. Reduce to a simmer. Add in potatoes, corn, creamed corn, and crab. Simmer for 30 minutes or until potatoes are tender. Salt & pepper to taste, and enjoy!
Makes 6 servings, about 1.5 cups each, and only 250 calories a serving.
I served the soup with some low-fat cornbread, and the soup itself was so filling that it was plenty for dinner! And even boyfriend-approved. 
Lara
Amanda
Brandi Heinz Brown
