September 11 Comfort Food

So I had the brilliant idea to run 11 miles today for September 11, but as usually happens, I didn't feel like running the whole 11 (late start, kind of cold, stuff to do). So I thought I'd run 9 today and 11 on Saturday for my long run (which I will probably still do). I stopped the GPS at the top of my street, when it hit 9 miles, and then I realized, if I had left it on for the rest of the block til I got home, I would have hit 9.11. I am so bummed! I wish there was a way to add on to a run on the Map My Run app (there may be, if you go pro). Oh well. It's not like it makes a huge difference. I wore red and blue as well: patriotism! 

I don't agree with everything our government does or everything America stands for, but America represents a dream to a lot of people, of a better life, of what they could be, and I think everyone should have the chance to prosper and care for their families better than they're doing now. And I think that no matter what you think of the war or the police action or the occupation, you HAVE to support our troops and the people who fight for us (including police and firefighters etc.) because they're giving up a lot for us, sometimes their lives. I think most peopel can remember exactly where they were 13 years ago (and how is that possible?). I don't think we've fixed the problems at all, so all we can do is choose to be a little more tolerant and loving to someone today. Just my thoughts. 

To go along with taking care of others and comfort food (see how I transitioned there?) I made crock pot chicken soup, and it was delicious! The original recipe here. This recipe is Paleo and Whole 30 compliant, but you could make it with cream, and probable over the stove, as well.

Here's what I did:

1 package chicken tenderloins, frozen (We use Just Bare brand, although I usually get the whole chicken, and I just happened to have some in the freezer)
1 14 oz can lite coconut milk (you can find it in the Thai aisle, usually next to the Mexican food. The original recipe calls for full fat, but in general, we don't like things that creamy, and it worked fine)
1 14 oz can diced tomatoes (in tomato juice, no salt added)
2 carrots, sliced
1 zucchini, sliced (I was going to add spinach, but I forgot)
1/2 teaspoon minced garlic (we buy the jar, in olive oil. It's probably cheating, but it works for me!)
1/2 T basil (guessing. I kind of shook some in)
1/2 T garlic powder 
1/2 T onion powder (I didn't have Italian seasoning)
Sea salt to taste.
Crock pot on low for about 5 hours. Then I shredded the chicken with forks, even though I was going to try the hand mixer method. 

The first taste was kind of bland and burned my tongue, but I had a (long, long, way to long) meeting to go to, and when I came back, the flavors had seeped into the shredded chicken, and it was pretty yummy! You can use whatever veggies you like. I was afraid the zucchini would be mushy, but it was good! Perfect for a crisp, fall day.