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.

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!

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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!

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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!

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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.