I MADE PITA BREAD!
& I want to shout it from the roof tops.
This morn' the love of my life had a half marathon planned. We was excited, and got up at 5am. I made some oat mixture:
muesli, rolled oats, chia, flax meal, cinnamon.
shredded carrot, rice milk
nanner, almond butter, raisins. fantabulous.
Hubs ate: 1/2 protein bar + 1 banana + chia/h20 mix (he's trying new pre-run eats in preparation for the NY Marathon in November!)
I packed us some post-race goodies:
sammich insides: (mine) almond butter, apple butter, cinnamon, raisins & (his) almond butter, agave, cinnamon, raisins on homemade bread.
Some 1,000 runners partaking in half & full marathon.
Go 948 goooO! He says he loves this picture 'cause he looks like his pace is improving.
About to cross the finish line in 10th place!
Official Time: 1:25:59 PR PR PR!
I wuv my Eduardo Carrillo :)
THEN I failed at Spinach Tortillas:
But they still taste really good, they're just ugly, mis-shaped, and small...
beans beans beans, pinto beans + avocado.
Amanda's Mexican Chili Scramble (minus the scramble~)
kale, purple potato, peas, carrots, pumpkin, curry, cinnamon.
1/2 a chicken breast tacos.
4 minutes worth of growing.
Whole Wheat Pita Pockets
(thank you Tammy's Recipes! It was perfect!)
8 whole pita pockets (or 16 halves)
1 1/4 cup warm water (heated mine in microwave for 40 secs)
1 tablespoon oil
1 teaspoon salt
2 3/4 cups whole wheat flour
1/3 cup gluten
1 1/2 teaspoons dry yeast
1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)
2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour).
3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.
4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy (syke, mine didn't puff, but still looked beautiful!).
5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)
6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.
7. Cut pita breads in half, or split the top edge, and fill as desired. :)
8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.
I'm so excited, I haven't had pita bread since I was a kid. I have so many memories of those guys, filling them with tuna + pickles was my faaavorite!
spinach + chocolate heaven: rice milk, frozen strawberries, handfuls of spinach, ice cubes, frozen blueberries, cocoa powder & a kashi, raisin, almond topping.
Tomorrow morn: back to exercising! I took 3 days off to make sure Mr. Immune System could get back on its feet again, and I am so glad I did. As much as I wish I could have run a half marathon (or a half mile, shoot!) it was a good idea to lay low these past few days, I feel so much better!
Continue steadfastly in prayer,
being watchful in it with thanksgiving.