inspration | Just a journal

So yesterday myself, mrsL and Lynn decided to meet up at one of the fields in Harms woods for some interval sprint training. At 9.13 MrsL called me to say she and Lynn just pulled up on the parking lot so I grabbed my sport drink, my phone and my keys and I ran down there. It turned out to be a nice warm up on just under 2 k.

Well at the field we measured the distant for our run and it turned out to be exactly 140 m using the runkeeper app. We Sprinted 10 times across the field and walked back, the sprints were manageable but I will say this is how it must feel having asthma because this cold of mine made it feel like I was breathing through a straw.

As soon as we were done we had to run back to MrsL car to make it for our Pilates session with Rebecca that started at 10am. When we walked into the gym MrsL said she needed to stretch her legs and I told her that Rebecca would give us a good stretch. But before we did we worked the legs on the reformer and when we went up into the bridge and really working the hamstrings we cramped on the same leg at the exactly the very same time…haha, we’re synced!

Rebecca taught us some new moves and it is amazing ow the tiniest movements can have such an incredible impact and I do believe it helped me feel it because my entire upper body is quite tender today.

I am really trying to get my breath flow with my movement and I think I am getting a little bit better at it although it is hard…I guess I can only get better 😉

This is a flatbread that is both gluten-free, low-carb and if you want dairy-free…

I don’t normally eat dairy, it is not because I’m intolerant it is just a choice but lately I do have a pice of cheese once in a while and tonight was one of those evenings!

Pizza Dough

2 Egg

1/2 cup/1.25 dl Hazelnut flour

1 cup/1.5 dl Almond flour

1 tablespoon Olive Oil

2 tablespoon Psyllium Husk

1cup/1.25dl Water

1 teaspoon Salt

1 tablespoon Dried Basil

Tomato Sauce

1 can of Diced Tomatoes

1 tablespoon Tomato Paste

1/2 tablespoon Paprika Powder

1/2 tablespoon Garlic Powder

Fresh Chopped Tarragon

Salt and Pepper

Topping

1 pound of Ground Turkey

Taco Spice

Mushroom

Artichokes

Olives

Cheese (optional)

How to: This is more or less the same recipe as the tortilla bread but I kept the “bread” in the oven longer to make it more crisp. Mix all the ingredient in as bowl and let in swell for about 10 minutes before spreading in between two sheets of parchment paper (It is easy to make it thin this way). Place the “bread” in the over for 10 minutes at 300F/150C. Remove the top sheet of the parchment paper and put it back in the oven for another 10-15 minutes or until the bread is crispy. Let the bread cool off.

I cheated a when I made the tomato sauce because I left out the simmering part but yet it turned out just fine. Just mix the ingredients together and spread it over the flatbread. Add the topping and put the tray back in the oven for another 10 minutes.

I actually did not use all the bread because I saved it for later. So when other people might be enjoying their doughnut and the only thing you want to do is to steal it and eat it. It is very nice to have your own little healthy snack, and maybe add some coconut butter on top while sipping on that afternoon coffee.