minutes per mile blog

ten-mile snow adventure + greek-inspired chickpea salad

MORE snow? I saw the whiteness this morning but went out for a run anyways and pretended there was no ice. Starting in Arlington’s dark, quiet streets (which were empty, meaning I got to run on the road!)DSC04436Then through a wintery Dupont:DSC04441to U Street, where I met my amigas! Miriam, Leah, and I set out for about six miles together in the snowy goodness. I love that none of us even considered bailing with this weather… we are hardcore as they come.

Has anyone else been watching House of Cards? Whenever I run by the White House I look for Frank Underwood… DSC04443It might still be snowy out, but spring is on it’s way! The sun is finally coming up before 7 a.m. which is a blessing to us early birds.DSC04444And the crazy birds.DSC04445Selfies shouldn’t be difficult, but it’s actually really hard to center the photo and hold the camera still when your hand is frozen and you’re half asleep.DSC04447Proof that the sun finally came out – at mile 10 (my last)!DSC04449It was an early, cold, and snowy morning, but a really fun one too. Thanks Tahiti PA for getting me out there again!

Speaking of Tahiti, here’s an island-inspired dinner for you (see that amazing segue?!)crumbed_cod_fish_DSC0055We were craving fish the other day, so Anthony solved our crisis breading and frying up some cod. He’s sort of a pro at “crumbing” things. I covered salad duties, of course 😉greek_inspired_chickpea__salad__DSC0059The fish is pretty simple to make, I think — just coat some white fish (like cod or tilapia) in egg, cover it in breadcrumbs (I’d recommend panko), and fry in a pan on the stove with some oil. Top with salt, pepper, and lotsa lemon.crumbed_cod_fish_DSC0057For the salad, I went for a Greek-like, lettuce-less creation that featured chickpeas, avocado, tomato, cucumber, and a few other things (recipe below!). Again, lemon is the key ingredient here!greek_inspired_chickpea__salad_DSC0058This dinner looks fancy, but it’s really just the wine and candles that make it appear as such :). The whole thing took about 30 minutes to throw together, actually!crumbed_cod_fish_DSC0064For all you salad lovers…

Greek-Inspired Chickpea and Avocado Salad (serves 4-5)

  • 1 14.5-ounce can chickpeas, drained and rinsed
  • 1 small ear of corn, kernels removed
  • 1 avocado, peeled, pitted, and chopped
  • 20 grape tomatoes, chopped
  • 1 small cucumber, chopped
  • 1/4 cup red onion, diced
  • 4 ounces feta cheese (about half a small container), crumbled
  • 2 teaspoons fresh dill, diced
  • juice of 1 large lemon
  • 1 tablespoon 0live oil
  • salt + pepper

Directions: Microwave corn with a splash of water for about 4 minutes, and let cool. Mix with the remainder of the ingredients in a large bowl, and let sit for at least 20 minutes (the longer it sits, the more the flavors blend!).

  • Did it snow in your town today?
  • Lettuce-less salads: yay or nay?
  • What’s your favorite citrus flavor?

Of interest:

5 thoughts on “ten-mile snow adventure + greek-inspired chickpea salad

  1. It’s been snowing here for ages… I got in just in time this morning from my run when it started really snowing hard. But it is fun!

    We’ve been having lots more fish lately, too – it’s a nice quick and easy, healthy dinner. Last night hubby put some cajun spices on ours… Mmmm

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