Small accomplishments
Jun. 2nd, 2013 07:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mickiSince one of my summer goals is to do some things I don't normally do/ step out of my comfort zone, I can report a few small accomplishments this weekend:
1. Joined a gym for the summer (the better to meet my summer goals of 5 miles a day! which I've been doing very well on) and actually went today, despite the huge surge of social anxiety I get when going to unfamiliar places. It helped that it was 100 today, so doing my evening walk outdoors just wasn't going to happen.
2. Made myself try new dishes. Most people who know me know my lifelong aversion to eggs, but to those who don't: I've hated eggs since I was a small child--the smell, the texture, etc. But because of the limitations of my diet these days, I'm trying to find at least a few egg dishes I can stand, and Saturday I successfully made myself scrambled eggs, and they were fine--actually good when I put salsa on them. So yay.
I also picked up some kimchi at Trader Joe's yesterday, and found it very yummy. I had it today on the leftover zucchini-garbanzo bean patties I made from this recipe yesterday, as a way of getting rid of leftover zucchini and incorporating more eggs into my diet. I'm cutting for the full recipe in case the link vanishes in the future:
Zucchini and Garbanzo Bean Pancakes (Gluten Free)
2 cups shredded zucchini (about 2 medium zucchini)
1 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/4 cup finely diced shallot (about 1 medium shallot)
1/2 cup garbonzo bean flour
2 large eggs (beaten)
1 tablespoon canola oil (like Whole Foods 365 brand)
tomato sauce, Parmesan cheese, and parsley (to garnish)
In a medium bowl mix the zucchini, Italian seasoning, salt, shallot, garbanzo bean flour, and eggs together until well incorporated. In a medium non-stick skillet over medium heat, bring one tablespoon of canola oil up to temperature. Spoon about 1/4 cup of the mixture into the pan. Cook for 2 to 3 minutes per side or until golden brown. (It's best to cook these in batches of 3 and add more oil if the pan goes dry.) Drain the pancakes on paper towels. Serve topped with tomato sauce, parmesan, and parsley. (Makes about 12 small pancakes.)
As I said above, I used kimchi rather than tomato sauce to garnish.
Edited to add: Made these a second time, but instead of Italian seasoning, used 1 tsp cumin, 1 tsp hot pepper, 1 tsp coriander and about 1 tbsp ground ginger. Yummy yummy.
3. I also had lunch with Ruth yesterday at the new Indian place downtown, which I had also had a little social anxiety about beforehand (new places + weird diabetic requirements=stupid anxiety), and it was good. Not great, but definitely good.
1. Joined a gym for the summer (the better to meet my summer goals of 5 miles a day! which I've been doing very well on) and actually went today, despite the huge surge of social anxiety I get when going to unfamiliar places. It helped that it was 100 today, so doing my evening walk outdoors just wasn't going to happen.
2. Made myself try new dishes. Most people who know me know my lifelong aversion to eggs, but to those who don't: I've hated eggs since I was a small child--the smell, the texture, etc. But because of the limitations of my diet these days, I'm trying to find at least a few egg dishes I can stand, and Saturday I successfully made myself scrambled eggs, and they were fine--actually good when I put salsa on them. So yay.
I also picked up some kimchi at Trader Joe's yesterday, and found it very yummy. I had it today on the leftover zucchini-garbanzo bean patties I made from this recipe yesterday, as a way of getting rid of leftover zucchini and incorporating more eggs into my diet. I'm cutting for the full recipe in case the link vanishes in the future:
Zucchini and Garbanzo Bean Pancakes (Gluten Free)
2 cups shredded zucchini (about 2 medium zucchini)
1 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/4 cup finely diced shallot (about 1 medium shallot)
1/2 cup garbonzo bean flour
2 large eggs (beaten)
1 tablespoon canola oil (like Whole Foods 365 brand)
tomato sauce, Parmesan cheese, and parsley (to garnish)
In a medium bowl mix the zucchini, Italian seasoning, salt, shallot, garbanzo bean flour, and eggs together until well incorporated. In a medium non-stick skillet over medium heat, bring one tablespoon of canola oil up to temperature. Spoon about 1/4 cup of the mixture into the pan. Cook for 2 to 3 minutes per side or until golden brown. (It's best to cook these in batches of 3 and add more oil if the pan goes dry.) Drain the pancakes on paper towels. Serve topped with tomato sauce, parmesan, and parsley. (Makes about 12 small pancakes.)
As I said above, I used kimchi rather than tomato sauce to garnish.
Edited to add: Made these a second time, but instead of Italian seasoning, used 1 tsp cumin, 1 tsp hot pepper, 1 tsp coriander and about 1 tbsp ground ginger. Yummy yummy.
3. I also had lunch with Ruth yesterday at the new Indian place downtown, which I had also had a little social anxiety about beforehand (new places + weird diabetic requirements=stupid anxiety), and it was good. Not great, but definitely good.
