Sprint 2 the Table

Appetites and Adventures

Healthiest Crackers Ever Made

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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.”

Stats:

  • 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.

The narration is a tad cheesy, but its effective!

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!

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!

Mixing the fillings

At first there were 2

Then there was 1

Asian-Spiced Flax Crackers

  • 1 C flax meal (mine were roughly ground)
  • 1/4 C chia seed
  • 1 carrot
  • 1 kale leaf
  • 1/4 C cilantro
  • 1/4 C mint
  • 1/2 jalapeño (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.

Beans, Beans, Musical Fruit

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Everyday at work around 4pm my stomach starts growling. 

Especially when my inner fat kid appears I get too excited for lunch and devour it before the clock strikes 12:01pm. 

In an effort to avoid the well-stocked convenience store in my building, I come prepared.  Yesterday I was armed with roasted red pepper white bean dip (like hummus, but with cannellinis and sans tahini) and raw zucchini.

Snack time!

Note about the raw zucchini: I had no idea you could eat it raw!  I do not like it cooked, but raw is a whole new world.  It was crisp, fresh, and had a very light taste.  Perfect for getting the bean dip to my mouth.  The dippers are 99% of the time just a vehicle for the dip, right?

I started making Giada De Laurentiis’ White Bean Dip several years ago and it has since evolved into its own beast.  x1000.  I’ve made more variations of the stuff than I can count.  This was one of my better versions.

Roasted Red Pepper White Bean Dip

  • 1/4 C toasted pine nuts
  • 1 15-oz. can cannellini beans, drained
  • 2 large roasted red pepper (canned)
  • 1 garlic clove
  • 1 jalapeno, seeded
  • 2T fresh lemon juice ( about 1/2 lemon)
  • 1/3 c fresh basil leaves
  • red pepper flakes, salt, and pepper to taste
  • 1/4 c olive oil

Place all ingredients except the olive oil in food processor and blend until just combined (about 1 minute).  Slowly add olive oil. 

Serve with crackers, fresh bread, or veggie sticks.  Or drop the pretense and eat it with a spoon.

A few notes:

  • You can leave out the jalapeno or red pepper flakes
  • Adding the olive oil slowly while the processor runs will make the dip “fluffier,” but isn’t necessary
  • The olive oil can be adjusted – if you like a thicker, more pesto-like dip, use less (I often only use a couple tablespoons)
  • You can cut some of the oil out by not completely draining the beans (I recommend reserving some liquid and adding as you go on your first try)
  • This will work with other beans (such as garbanzo).

Workout Fuel + Almond Cocoa “Laura” Bites

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This may sound bizarre, but I look forward to using hotel gyms. 

They provide a good change of pace to a workout routine – the good ones have different machines and the bad ones force creativity.  The one I visited this week was one of the good ones.

The Weight Room

I did a 1 mile warm up jog on the treadmill before heading to the weight room for a 50 minute bicep/back workout.  All of this was rounded out with a quick core workout:

  • 100 sit-ups on the ball
  • 30 v-ups
  • 60 baby crunches
  • 60 toe touchers
  • 60 second plank
  • 60 second side plank on each side

Thanks to the cardio at the beginning, my heart rate stayed up the entire time and made the workout a bit more intense

Following the advice of the nutritionist I saw, I followed up my workout with a grilled chicken salad.  Apparently you need at least 20g of protein within 30mins of completing a workout.  Who knew? It is amazing what happens when you add more protein to your diet – in just a couple of weeks of aiming for 80-100g a day I have noticed a change in muscle.

First thing’s last: the fuel.  I made my own version of Lara Bars.  Lara Bars are date and nut bars that typically include some sort of fruit (creating flavors like “Apple Pie” and “Peanut Butter & Jelly”).  They are yummy, but expensive.  Half of one works well as a pre-workout pick-me-up.  Why not make my own?  They give you the ingredients on the package: dates and nuts.  I already have basically the same name.  Behold, Laura Bites.  (Yes, I am that creative corny.)

It is that easy.  You can play with the flavors – add some dry fruit, different nut varieties, coconut… anything you have in your pantry.  Just be sure not to over-mix the nuts, as it will make the “batter” too greasy.  These are approx. 100 calories per serving.

Almond Cocoa Laura Bites

  • 2/3 C Dates
  • 1/4 C Almonds
  • 2 tsp Cocoa
  • Cinnamon (optional)

Place dates in food processor and blend until chopped.  

Add nuts and cocoa and blend until mixed.  It will look like a gooey ball – don’t worry. 

Using your (clean) hands, form into 4 “bites.”  I sprinkled my formed bites with cinnamon. 

Cover tightly and store in cool place. 

Makes 4 bites.

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