Home » Be Strong Challenge » DAY 11; Crispy Green Beans Recipe

DAY 11; Crispy Green Beans Recipe

Pumpkin Spiced Pork Chops w/ Butternut Squash and Crispy Green Beans

DAY 11

I bet you’re wondering how my hamstrings are doing.  I’m glad you asked.  They are ON FIRE.  Stand up? Ouch.  Sit down, Youch! Walk up 3 flights of stairs (twice at school today!)… burn!  Down three flights of stairs?  Even worse!

Have I explained the Be Strong Challenge?  Edge Fitness, my rockstar bootcamp that I found thanks to Groupon last year, created the challenge for it’s members to get some extra motivation and strength.  There are 10 or 12 2 person teams (I got randomly hooked up with another girl looking for a challenge), competing for points for 21 days.  We get points for each workout we attend; for donating items to a food bank; for submitting food journals each week, and for liking/sharing things on Facebook.  For a grand finale, my partner and I, who I have yet to meet “officially”, will meet at Edge Fitness next Thursday for an extreme workout challenge. 60 seconds each of Push-ups, Body Weight Squats, Burpees, Overhead Rope Slams, and Jungle Gym Rows. that’s 60 seconds of Push-ups, then 60 seconds of rest, then 60 seconds of Squats, rest and so on.  Should be easy peasy. 😉

Anyway, I better not have hamstrings that feel like they do today when I attempt all that.  Should I take it a little easier the day or two before the challenge?

DAY 11 Recap:

Thursdays- no bootcamp.  Thank goodness… I’m not sure my legs would’ve gotten me there!

Breakfast 7:00 – leftover breakfast sausage & sweet potato hash with fried eggs.

Class at 8am – 10:45; work from 11-1:30; Class from 2-4:50.  Whew!

Lunch – 12:00 Salad and grilled chicken. Identical to yesterday’s.

Snack – 2:45 Banana

Snack – Still hungry at 3:15 LARA BAR

Dinner – 6:15. Delicious.  Pork Chops with Butternut Squash and Crispy Green Beans. “Recipe” follows:

Bone-in Pork Chops, generously seasoned with salt & pepper, cinnamon, ginger, nutmeg, and allspice. Cook in frying pan with a T. of coconut oil over medium high heat.  Sear on each side, and then reduce heat and cook until done, about 7-8 minutes. Remove porkchops and juices from pan.

While pork chops are cooking, peel butternut squash, and chop into 1 inch pieces.  Put into same frying pan over medium heat, cover and cook for about 5-6 minutes, stirring occasionally.  Add some chopped onion. Season with salt & pepper and a little cinnamon. I also added a tablespoon of ghee after hubby mentioned that squash is really good soaked in butter.  Cook for 4-5 minutes.  Add approx. 3 tbls of water and let simmer.  When water is cooked off, reduce to low, and add pork chops back to pan and cover to keep warm.

Crispy Green Beans:

Preheat oven to 425. Wash fresh green beans and snip any straggly ends off.

Scramble one egg in large bowl, add 2 tbls water and a dash of salt.  Add green beans to bowl and slosh around so green beans are covered in the egg.  In seperate dish, put 1/2 c of almond flour, seasoned with salt & pepper, garlic salt, cayenne pepper.  Place green beans, a few at a time into almond flour dish and shake around until coated.  Place on baking sheet lined with foil.  Repeat until all green beans are done and in a single layer on the baking sheet.  Bake for 10 minutes, turn the beans over on the sheet, and bake another 5-8 minutes until golden.  I broiled mine for a few minutes at the end to crisp em up a bit.  Delish!

I mixed some ketchup and worcestsershire sauce and a little coconut milk.  Meh. The sauce was alright, nothing to write home about or repeat.  I’ll have to come up with something for next time!


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