CRUSH Challenge-Week 3
Your challenge for the week (and every week): do at least 2 cardio workouts in addition to the CRUSH workouts.
I know the CRUSH workouts are tough but ideally you should be getting at least 2 more workouts in during the week. It can be a cycling class, a jog, or whatever you enjoy doing. Just get out there and enjoy this great weather!
Now, for the crackers…
In my quest to consume as much guacamole as humanly possible I have been searching for something other than tortilla chips to deliver the guacamole to my mouth. 🙂
Making crackers from scratch is admittedly a lot more work than just opening a box of store bought crackers. So maybe try this when you have some free time and you are feeling adventurous. Wait, I feel like I just read your mind and in your mind you just thought, “that’s never happening”. Fair enough. Well, just in case you change your mind here is the recipe anyway. These crackers are very filling (as opposed to tortilla chips which I can eat about 100 of) and high in fiber. Yay fiber!
Taken from Thrive by Brenden Brazier. A book I highly recommend to any athlete.
1 1/2 cups ground flax seeds
1/2 cup chopped celery
1/2 cup chopped tomato
1/2 cup almonds
1/2 cup sunflower seeds
1/4 cup chopped carrot
1 tsp cumin
1 tsp minced garlic
1/2 teaspoon salt
Preheat oven to 300. Line a standard 11 x 15 cookie sheet with parchment paper or lightly grease it.
Add all ingredients to a food processor. Process and scrape until all ingredients a chopped and well blended.
Processed dough should look about like the picture above. Dump the dough onto the cookie sheet. Now, get your hands wet with water and start pressing it into the pan. Don’t get too carried away steamrolling the dough into the pan or it will be hard to get it out of the pan. Don’t ask me how I know that.
Use a knife to score the dough into cracker sized pieces.
Bake for 30 minutes, remove from oven, allow to cool. Remove from pan and store in the fridge.
Last, feel proud, you just made crackers!