Flaxseeds and Feet

9:02 AM Edit This 5 Comments »
So, I haven't been talking about running very much lately. Mostly because I haven't been doing much of it. I had to lay off for two whole weeks and then I was cautioned to take it super easy as I was building back up. I've been going twice a week and keeping the mileage down. And well? I have a 5K fun run this weekend with the ladies from Running Club - Wobble and Gobble. We're having a potluck afterward. Get it? Wobble and Gobble? Ha! I'm not even sure I can run a whole 5K anymore, but I'm going to give it a good try. We're doing the 5K Jingle Bell Run on November 26th, too. We're sewing tinsel onto our white running skirts. Dorky, but whatever. We're proud of our dorkiness. So, back to the world of running! I'm so excited! The plan is to keep working up the mileage through the winter so we can train for a 10K in the Spring. Wheee!

I haven't been cooking much lately either. But I did last night! My sister in law is eating gluten free right now and I've been experimenting with some recipes for her (And for me, my weight stays down the more I stay away from bread and heavy starches.) So here's some cracker-like things that were awfully tasty. Some of the gluten free stuff is like - blech and squishy and tasteless, but these? Yum.

1 C. Flax Seed Meal
1/3 C. Parmesan Cheese, Grated
1 1/2 t. Minced Garlic in oil (I cheat and use the pre-minced stuff packed in oil. If you don't, then throw a teaspoon or so of olive oil into the mix.)
1/2 t. Salt
1/2 C. Water

Heat oven to 400 degrees. And spray a cookie sheet with olive oil or Pam - spray spray spray. Seriously spray.

Mix all the ingredients together and drop by teaspoonful onto the cookie sheet, then pat, pat, pat them down with a fork or a spatula. The thinner the better. I could have done better in this department. The thicker they are, the more chewy they end up being. Still good, but I'm going for the cracker crisp here. I got about 12 out of the recipe, but I think if I made them smaller, they'd be even crispier. Place in the oven and cook for 7 minutes. Flip and cook for another 7-10 minutes. You'll see how the edges start to brown and crisp up when they are done. They seemed to continue to crisp up as they cooled. Store in an airtight container, otherwise, they get soggy.

I plan to make them again, thinner and with more spices like italian seasoning or some fennel or ground mustard for some bite. Cracked pepper, etc. I think the possibilities are quite endless.

Dismal photography, but the light in my office is horrid. Can't be helped.


Helen said...

Ok, you left yourself open so I'm going to just say it.

Those look gross. And the date on your photo is 2066. Maybe by then they will look appropriate.

Don't worry about the race - just go do it and have fun whether you run, run/walk, or walk/run. Have fun!

Anonymous said...

I keep thinking I'd like to try gluten free eating and then I realize that I love gluten. I love it. With all of my love and heart.

I'm impressed that you create your own recipes too.

kilax said...

Your two races sound SO FUN! I love holiday themed races! I am doing a Turkey Trot on Saturday and a Santa run on 12/4. Have fun! :)

Shelley said...

I'm laughing at Helen's comment - I was kinda thinking the same thing. But I'm sure they taste just fine. Right? ;)

Wobble and Gobble is the best race name ever! Sounds fun, and I absolutely LOVE that you all are decorating your running skirts for the Jingle Bell run! That's the best part of running to me, the crazyfun racing stuff.

The Good Cook said...

TBHITW and I used to run the Jingle Bell Run. We always tied bells onto our sneakers as lots of other runners did too. The sound of all those bells jingling from all those feet was so sweet. Good luck on the run.
I'm going to have to send you my recipe for Fricos. They are cheese crackers, gluten free and YUMMY!