Baby Sis and I went for a rockstar run. We braved the cold (and the dark) and conquered 7 MILES!
The best part: when we got home, we both said we could have gone longer. I never thought I’d be saying this… but I didn’t mean to start running more than 2-3 miles at a time. It just happened.
Note to self: File under “Things that I never thought I’d say.”
- Distance – 7 miles
- Time – 60:00 mins
- Avg Pace – 8:57 mins
I think we are going to be just fine for our Thanksgiving 10K Gobble Jog. 🙂
Disclaimer:We made a pit stop at Old Navy about half way though for 10 mins for a quick peek. Girls will be girls…
Prior to the run, I did my Whittle My Middle with Mom. She held a very impressive 90 second plank!
Following the run, Baby Sis and I completed the Yoga for Runners DVD, which really helped keep the soreness to a minimum today for both of us.
For some reason I have a hard time making myself take time to stretch after a workout, but I am always glad when I do. I need to get better about doing it!
Any motivational advice is appreciated!
On to the big cracker win!
Unbelievably, I figured out how to make cleanse-approved crackers. These are probably the healthiest crackers ever created.
AND they are packed-with-flavor-good!
Asian-Spiced Flax Crackers
- 1 C Flax meal (mine were roughly ground)
- 1/4 C Chia Seeds
- 1 Carrot
- 1 Kale leaf
- 1/4 C Cilantro
- 1/4 C Mint
- 1/2 Jalapeno (seeded)
- 1/8 Large yellow onion
- 2 T Tamari Miso
- 2 T Lime juice (freshly squeezed)
- 1 T Cumin
- 1 T Coriander
- 1/2 tsp Chili powder
- 1/4 tsp Sea salt
Preheat oven to 150 degrees.
Combine flax meal and chia seeds in a medium bowl. Place remaining ingredients in a food processor and blend until smooth. Add the puree to the seed mixture and stir until combined evenly.
Line a baking sheet with Silpat (non-stick aluminum foil works too!). Spread mixture about 1/8 in thick onto sheet.
Place in oven and bake for 2 hours, until firm enough to flip. Flip the cracker and bake 2 hours more. Turn off the oven and leave crackers in to dehydrate overnight.
Break into pieces and they are ready to eat!
Notes: You may crack the oven door if crackers are too moist. Ideally you would use a dehydrator for this, so feel free if you have one!
The fail part: I tried for a sweet flax cracker but adding coconut butter, cinnamon, and pumpkin spice. The butter made it too moist (ewww…) and we had to turn it into a topping for the grilled pineapple.