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Tag: green beans

A Repurposed Foot Wash, Tiny Peppers, and A Run Through Dutton Island Preserve

Day 18 of 28 Day Refocus

A Crystal Clear Morning, 7th Street
Atlantic Beach, FL – August 19, 2021

We had a great walk through the neighborhood to the beach this morning and Codee was super excited about pretty much all of it, especially whatever he found in the sand under the pier.

7th Street Public Beach Shower
Atlantic Beach, FL – August 19, 2021
Under The Pier, The Cloisters
Atlantic Beach, FL – August 19, 2021
Neighborhood Love, 10th Street
Atlantic Beach, FL – August 19, 2021

Parks and Recreation:

Dutton Island Preserve
Atlantic Beach, FL – August 19, 2021

I took a run out to Dutton Island in the early evening. It’s one of my favorite routes, but for whatever reason, Codee doesn’t ever want to walk the trail, so I thought it would be ideal to head out there solo. It was the perfect time of day for it, too. Of course, the mosquitoes agreed, so I was definitely motivated to keep the snapshots short and move along.

Dutton Island Preserve
Atlantic Beach, FL – August 19, 2021
Dutton Island Preserve
Atlantic Beach, FL – August 19, 2021

Sweating It Out:

A little warm, but I loved it. I stopped a bunch to take photos and then to water the plants at the garden on the way back home. I almost always wear my Camelback vest and today I was especially grateful for it.
I broke the resistance moves into two teeny tiny circuits today, one in the morning and one before bed.

Podcast of The Day:

Okay, obviously this podcast is a little heavy, but I can get into that every so often. This episode, in particular, was really personal for me for a lot of reasons. I love the conversation about the different faces of quitting…some things you quit because they are simply hard and some things you quit because they don’t serve you, yet we use the same word for both regardless if the outcome is positive or negative.

On The Plates:

After the standard brunch green drink, the meals accidentally resembled each other in palette and palate and a lot of that can be blamed on how deliciously ripe the pint of sun gold cherry tomatoes that I bought are. I can’t believe that I was able to restrain myself from eating the entire pint today, but I actually had to eat these ones because they likely won’t make it to tomorrow. I don’t put my tomatoes in the fridge, so when they are super ripe, there really isn’t any time to waste. These are like candy, so I didn’t want to wait. Okay, moving on.
For supper, I had the sun golds along with salmon salad, Mary’s Gone Crackers Classic Seed Crackers, sugar snap peas, and arugula. Dinner was with baked chicken breast, Chickapea Linguine (it’s a brand, not a typo), cauliflower, green beans, and extra virgin olive oil.

Cronometer:

That’s what I call right on the razor’s edge of not meeting the goal…I am trying to stay under 1500 calories five days of the week and 1700 for the other two days. I squeaked in right under the wire, but it was a super yummy day. Those tomatoes….

Garmin Says:

Bumping my pace really kicked that calorie number up. Plus, it was really fun to run in the woods. 🙂

Gochujang Chicken with Chickpea Pancakes and Tamari Steamed Green Beans

Supper was so good and required so little work. I roasted a couple of skin on chicken breasts the other day, so I had one in the fridge waiting for me. I removed the skin and cut it up into a large dice. I added 2tbsp of Coconut Amino Gochujang Sauce and a little full fat coconut milk and stirred everything up in a mason jar, lidded it, and put it back in the fridge for four-ish hours. Then, when we got back from a walk a mixed up Chris Morocco’s chickpea pancake batter, though I feel a little like Dave Chang on Recipe Club. I didn’t read his cooking instructions or make anything else in the recipe, so I can’t really attest to those parts, but the batter is spot on. It’s four ingredients and some important resting time…It seems that the key with the chickpea pancakes is rest time for the flour to hydrate and enough oil in the pan so that they don’t stick.
I heated my pan to a low medium and added a little toasted sesame oil, not typically what someone would use it for, but it has a high smoke point so I thought I would test it out. It worked really well and gave the pancakes a hint of that toasted sesame flavor, so I’m going to leave it at that. I added more to the pan mid flip as well so that both sides got it….I would almost say they were pan fried, but not quite. They were super light and crispy.
Then I cranked the heat, added the green beans and let them cook for a few minutes. Instead of using water to steam them, I added a heavy splash of tamari to the hot pan and then covered it super quickly. I may have had my pan just a touch too hot, but the tamari reduced down in the process and a few minutes later, they were on the plate. Two thumbs up, if I do say so myself.