I finished my Beach Ready plan last week and have felt absolutely amazing off it. I have lost 4 pounds and 4 inches, I’m sleeping better and I am positively bouncing off the pavements when I’m running. I am attributing all of this to the reduced alcohol levels in my body along with gallons of green tea and water. That and of course the fact that there has hardly been any processed rubbish that has passed my lips over the last 10 days (despite a blip on a hairy drive from London to Leeds when I needed a double Espresso coffee and fruit pastille fix to stay awake…I was high as a kite for about 12 hours!)
So the challenge now is to make sure I continue to eat clean. I am starting my 16 week marathon training plan on Monday and I don’t want to be lulled into the false sense of security like I did when I trained for my first marathon. In my mind I could eat what I wanted as I was putting the miles in each week. To an extent this is true and the quantities you eat definitely increase but quality has to play a part too! I found it too easy to think a bar of chocolate after lunch was fine as I had run that morning, but I could rack up 4/5 choc bars a week. This along with late night eating and post run wine, it’s no wonder I gained weight during the marathon!
Quinoa really has become my new best friend during the MC&L plans and I have loved experimenting with it and trying out new ways to get this punchy protein rich food in my diet. A running buddy and fellow MCLer made some quinoa flapjacks which were fabulous and these inspired me to try out these fiery quinoa crackers. Bit of a world cup godsend to stop me reaching for the crisps and salted nuts! Give them a go and try out some of your own combinations, I’d love to know what you come up with! Virtuous, packed with protein and full of flavour, what’s not to love?
Fiery Quinoa Crackers
They’re fiery because of the heat from the chilli but you really can try any combinations you like. Sea salt and vinegar or cracked black pepper for savoury versions or perhaps a sweeter treat with stem ginger and agave syrup or try orange zest and cacao nibs.
- 1 cup cooked quinoa
- Few sprigs fresh rosemary
- 1 tsp of coconut oil to grease baking sheet
- ½ tsp dried chilli flakes
- ½ tsp garlic salt
- 1 heaped tsp chia seeds
- Sea salt and pepper to season
1. Preheat oven to 230C
2. Cook the quinoa as per packet instructions and add to a bowl along with all other ingredients and mix well.
3. Taste mixture and season accordingly.
4. Line a baking sheet with baking parchment and grease paper with coconut oil.
5. Spoon quinoa mixture onto baking sheet and press out thinly whilst keeping as even as possible.
6. Bake quinoa sheet on top shelf in oven for approx. 10-15 mins until crisp underneath.
7. Cut into 2 inch squares and carefully flip over and return to oven for another 10-15 mins.
8. Leave to cool for as long as you can before you start munching!
Until next time,