Today's Workout: kettlebell workout - details to come.
So I have been worse than terrible at updating my progress with FitDay on here. I have been good about recording my food and activity in the program, but translating it into blogs posts...well......I'll try to do better. You can see where I was on my last date (over a month ago) here. And below are where my stats stand now.
I love Mexican food, which is probably obvious by the number of times that cuisine graces this blog. I was excited to come across a few recipes for paleo tortilla chip. There are so many different recipes out there for this, and I ended up combining a few recipes to meet the ingredients I had in my pantry.
My recipe looked like this:
"Tortilla Chip" "Tortilla" Ingredients
(the plan changed to tortillas during the process, explained below)
2 cups almond flour
2 large eggs
1 teaspoon olive oil
salt to taste
cayenne pepper to taste (1/4 teaspoon)
(additional olive oil for cooking)
Mix batter in a bowl (sorry I only took a picture after I had made half a batch)
Cover with parchment paper, and flatten with rolling pin. (or if you are domestically-challenged and do not have a rolling pin, you can use a roll of saran wrap like we did)
Gently peel off top layer of parchment paper
Drizzle lightly with olive oil and bake at 350 until achieved desired crispiness. (It was late at night and out of fear of burning them, I took them out after 8 minutes (I turned them over at 4 minutes)). The texture I ended up with is something like a pita, but thinner. I would have tried to cook longer, but I was too tired to start from scratch if the experiment failed. I had left over chicken and peppers from the day before and thought these "tortilla chips" could actually make decent "tortillas" - and they did!
"Paleo Tortilla" = 104 calories, 7g fat, 10.3 protein, 5.6 carbs, 3.8 g fiber