Hi there,

Hope you’re all try­ing to stay warm! Will win­ter ever go away?

For­tu­nately, I’m head­ing south again on Sun­day. Off to sunny Tuc­son, Ari­zona with my hubby, for a won­der­ful week of hik­ing, run­ning anf hope­fully, cycling. My hubby has been deal­ing with a vari­ety of pesky injuries this year, so I’m not sure we’ll be able to cycle the way we’re accus­tomed to. How­ever, we both love to hike out in the desert and I couldn’t find a bet­ter or more peace­ful spot on earth to enjoy a long run. If you’re into out­door sports, you must check out the city of Tuc­son. Every­one seems to be fit and active there; it’s a really cool city with a great vibe. I also love the amaz­ing Mex­i­can food, and after a day of work­ing out, I can indulge guilt-​free.

Last night, I made one of my family’s favourite meals, pulled chicken. My son and hubby enjoyed it heaped on top of a toasted cia­batta bun, while my daugh­ter ate it along­side some multi­grain corn thin crack­ers. I served mine over a yummy cau­li­flower mash and was it ever good!

Pulled Chicken

6 bone­less, skin­less chicken breasts

water, to cover

1 cup bbq sauce (I use a smoky vari­ety but choose your favourite)

4 gar­lic cloves, peeled and smashed

1 onion, sliced

¹⁄₂ cup apple cider vinegar

hot sauce, to taste

In a large pot, cover chicken with cold water; add remain­ing ingre­di­ents and bring to boil.

Reduce heat to sim­mer and cook until chicken is cooked through. (about 15 – 20 minutes)

Care­fully remove chicken and let cool. Pull chicken into strands using 2 forks.

Bring sauce back to boil and reduce liq­uid by about a half. (15 min­utes or so)

Mix 2 tbsp corn starch with about 4 tbsp cold water; add to sauce and stir until thick­ened and glossy.

Return chicken back to pot and reheat gently.

Enjoy!!