Run Find Your Happy Pace

finding my happy pace in running and life

Runfyhp Gluten-Free Spicy Pretzel Recipe

I love me some spicy, and I love me some pretzels.  However I have also been trying to get back on track with my gluten-free lifestyle.  A wonderful woman in my bible study group (Thank you Cathy) made a version of these fantastic spicy pretzels and was also nice enough to share the recipe.  You can easily make these with regular mini pretzels if gluten-free is not a concern of yours.

My recipe is based on the original but I swapped out a few things including the regular pretzels for gluten-free pretzel twists and olive oil for vegetable oil….cause I’m cool like that 😉 (or high maintenance, your choice)

They really are fantastic!  Even my kids liked them!

Let me know if you try them.

 

Runfyhp Gluten Free Spicy Pretzels

1 bag (8oz) Gluten Free mini pretzel twists (I used Snyder’s)

1/4 cup Olive oil

1 tablespoon Hidden Valley Original Ranch Seasoning Mix

1/4 teaspoon Garlic Powder

1/4 teaspoon Ground Cayenne Pepper

 

pretzel

This is all you need!

Heat oven to 200.  Mix olive oil, ranch, garlic powder and cayenne pepper in a medium size bowl.  Add pretzels and stir until all are well coated with the mixture.  They should look like this (well coated) slightly shiny

coated

 

Spread out flat on a baking sheet.

You will bake them for a total of one hour.  ***However every 20 minutes stir them around.  This will flip the pretzels and ensure that they stay well coated with the mixture during baking.

Store in an airtight container for up to 3 weeks 🙂

Enjoy!!!

 

 

 

 

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Runfyhp Healthy and Easy Christmas Morning Breakfast #glutenfree

Christmas morning at our house is exciting, fun but also…..chaotic!  This may be your house too.  So the last thing I want to do is spend a ton of time in the kitchen.  However I would like us to have a special Christmas breakfast sans boxes of artificially sweet cereal boxes strewn across the countertop.

Here is a yummy, simple and gluten free Egg Cup Breakfast.  I made ours vegetable style but you could easily add bacon or ham to the bottom of your cups!

Let me know if you try them.  Merry Christmas!

Vegetarian Egg Cups (this made 8 individual egg cups)

8 eggs

3-4 mini sweet peppers  (chopped)

1/4 cup spinach and arugula mix (chopped)

1 frozen crushed garlic cube (I used Dorot brand) cut into 8 pieces

Cheddar cheese (amount to your liking per egg cup)

* you will need a cupcake pan, obviously this wasn’t a problem in my house 😉

Spray the bottom of each cup with cooking spay (no liners needed)  Add chopped mini peppers, chopped spinach/arugula and 1/8 of the  garlic cube to each cup.  Add cheese over the veggies.  Crack an egg into each cup atop the veggies and cheese.

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Add veggies, then add cheese, then an egg on top!

 

Bake at 350 for 18-20 minutes  until the whites are cooked and the egg yolk is to your liking.  Pop them out and enjoy!  Can be served as is, with toast or add some salsa!

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Who knew? Fermented Foods…So Very Good for You!

 

I love learning all the new things about fitness and nutrition that I have been lately.  Last weeks big find…

Fermented Foods!

We are talking things like pickles, sauerkraut, kefir and even fermented salsa!  Now don’t get me wrong I am not trying to re-invent the wheel here but I had NO idea how great fermented foods were for you.  In my new “brain preservation” quest (my grandmother and now my Mom have both suffered from Alzheimer’s/dementia so I am on a quest to save mine) I have been discovering there is a HUGE healthy gut / brain connection.  Healthy Gut = healthier brain!

So out went the gluten and wheat and in came low carb foods, healthy fats like coconut oil and now these great fermented foods.

What’s so great about fermented foods?  Well check this out:

  • They contain probiotics – Screen Shot 2014-03-26 at 10.49.15 AM

 

  • Improves Digestion
  • Rich in enzymes (enzymes help digest, absorb and utilize the nutrients in the foods you eat)
  • Fermented food lasts a long time (for months even!)
  • Fermented foods are fairly inexpensive

 

I have been including sauerkraut in my diet for over a week now.  Its tasty, healthy and low carb too!  My Bubbies brand (I have no affiliation with the company) has just 5 calories per 1/4 cup and only 1 carb. Total healthy gut score!

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Next up I am going to make homemade pickles.  My Babcia (grandmother in Polish) always had homemade pickles on hand and we just couldn’t get enough of them!  We probably went thru two jars every time we visited her.  See Babcia really does not best 🙂

Do you include fermented foods in your healthy eating plan?

If so which are your favorites?

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Low Carb Cheddar Broccoli Soup

I have a new-found love of soup.  Maybe it has a lot to do with my year of the veggies adventure, but I have found a whole new appreciation for a good hot bowl of soup.

Today we are back to cold temps after a week of high 60’s and 70’s…..sigh.  So as to make the most of this chilly day, I decided to invent the Runfyhp version of Cheddar Broccoli Soup ummmmmm, yummy.

Now if you’re a big time low-fat diet follower turn away now (or take a leap into the LCHF arena) 🙂

But let me tell you, its good.  Really, really, good!

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Runfyhp Low Carb Cheddar Broccoli Soup

3 cups (gluten-free) Vegetable Stock  ( I used Kitchen Basics unsalted veggie stock) You could use chicken stock, but my hubby is a vegetarian, so I did the nice thing and used veggie.

8 oz (1 block) Cream Cheese ( I used Philadelphia original)

4 oz Cheddar Cheese ( I used Kerrygold Reserve Cheddar 100% Natural Cheese)

2 Tbs Butter ( I used Kerrygold pure Irish butter)  you can probably use Ghee also

1/4 cup ( equal to 4 tbsp) Heavy Whipping Cream (organic if you can find it) I used Marva Maid (not organic)

14 oz frozen broccoli crowns ( you could use fresh I just didn’t have any one hand)

3 garlic gloves crushed

1 tsp Turmeric*  (organic if you can) you can omit this, but it’s really good for you  find out more about Turmeric here

1 tsp Yellow Curry (organic if you can)

1/2 tsp Ground Ginger (organic if you can)

Directions: 

Place the veggie stock and broccoli (I thawed it in the microwave first) in a pan.  Heat until the broccoli is soft but not overcooked

Add the crushed garlic, turmeric, curry and ginger.

Once the broccoli was soft I moved the mixture to the blender and pureed.  Set aside.

In a separate pan you will need to heat the shredded cheddar cheese, cream cheese, butter and whipping cream over low heat.  Be sure to stir often and don’t turn the heat up too high.  You don’t want it to burn or even bubble, just melt into a nice, delicious, gooey consistency.  You can now taste test it, oh wait that’s just me, I couldn’t resist 😉

Mix the broccoli puree into the pan with the melted cheese.  Stir and blend until well mixed and heated.  Again you do not want the heat to high.  If your mixture is too lumpy you can use an immersion blender (on low) to mix.

This recipe makes 5 servings of 1 cup each

Enjoy!!!

Nutrition Info:

**** Per Serving ( 1 cup ) ****

Cal 361

Fat  30 g

Total Carbs 8.8 g  Note:  6.4 active carbs  (carbs – fiber = active carbs)

Fiber  2.4

Protein 12.6

LOVE IT?  Pin it, Share it, Tweet it!  Thanks so much 🙂

 

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