Tandoori Brand(oor)i

Wait….what?  How did this get here?



I forgot I put this in my lunch box today! and just to prove that it is a mini toblerone, I took the picture beside my pen at work. These dark chocolate ones are so good.


I had Gnu bar around 4 today since Nick and I were going running after work.





The bar was good, my run was not  :(

I like running. Outside. But it was just too cold to do that today.

I put on my mp3 player, grabbed a magazine, and hopped on the treadmill. Everything was going well for about 10 minutes….and then I just started thinking how much I hate running on the treadmill. The mp3 player helps a bit, but the magazine didn’t really. I could look at the pictures, but I couldn’t really read it very well while running. Then I was just waiting until I was done. I didn’t run as long as I wanted to today – but I guess something is better than nothing.

It’s just so hard for me to get used to running on the treadmill! Does anyone have any other tips for making the treadmill more bearable? Maybe I’m just not meant for it  :) I guess I need to move somewhere warmer!


I was looking forward to dinner tonight. I got the chicken marinating once we got home, turned the oven on, and hopped in the shower. After I got out, I cut up the zucchini and put it and the chicken in the oven. Start the couscous 10 minutes later, and dinner’s ready.


Tandoori Chicken with Apricot Couscous and Roasted Zucchini



Quick Tandoori Chicken

  • 1.5 lbs chicken breast
  • 1 cup fat free plain yogurt
  • 1 Tbsp lemon juice
  • 1 tsp curry powder
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1 tsp smoked paprika (the secret ingredient!)

Mix all ingredients and pour over chicken. Marinate chicken up to 8 hours (mine only marinated for about 15 minutes)

– Turn oven to 450. Bake chicken about 15-20 minutes, or until juices run clear.





Apricot Couscous

  • 1 cup Israeli couscous (regular or whole wheat)
  • 1 cup water, 1 cup chicken broth (or veggie broth)
  • 1 can apricots in juice, drained and chopped

– Bring water and broth to a boil.

– Add couscous, turn down to a simmer and let cook about 10 minutes or until liquid is absorbed.

– Stir in chopped apricots


I just roasted the zucchini with some oil, salt, pepper, and garlic powder at the same as the chicken. To keep the chicken juices/marinade from making the zucchini soggy (and to only have one pan in the oven), I made a foil separator – it worked great!





My belly is happy.


I don’t think The Office is new tonight, but the re-runs are fun to watch – all the episodes still make me laugh!


Giveaways / Contests

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  1. Wow! That recipe looks SO MUCH like mine, but I’d never thought of adding smoked paprika! YUM!

  2. Fabulous dinner dish!!

  3. What a great recipe! Looks delicious!

  4. Yes, lets move to Florida :)

  5. Ugh, I need tips to make the treadmill more bearable as well. I have a feeling I’ll need to go back to it for a few weeks at least when I start school and am dreading it…

    I had no idea there are mini toblerones, I need to go find one now!

  6. Mini dark chocolate toblerone?? I didn’t know such a thing existed.. I’ll have to track some of those down.

  7. Can’t help you with advice on the treadmill. I call it the “dreadmill,” if that’s any indication of my feelings about it. The only thing that helps me when I do go on it is to have as much music variety as possible. Or go when there’s something fun to watch on the tvs overhead at the gym.

    I love toblerone!

  8. Mini dark chocolate toblerone?! How cool!

  9. ahhhh this dinner looks amazing!! chicken, zucchini, and couscous are so good anyway, but you gave each one such an exciting zing. i have to try that apricot couscous!

  10. That tandoori chicken looks awesome! Thanks for sharing the recipe!!

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