(A little more than) 4 weeks until my vacation! I am so excited that 4 weeks from Monday I will be on a plane flying to Costa Rica to stay in Los Altos de Eros in Tamarindo. I am pretty sure these next 4 weeks will go by pretty quickly because of how busy we are at school, so Costa Rica here we come (almost!).
In preparation for my vacation (and the yoga ashram that is at the resort) I wanted to branch out on my yoga DVDs. I still haven’t brought myself to go to an actual class, which I am sure sounds silly, but I am just not comfy enough yet. It’s a weird feeling because I usually love trying new classes in ANYTHING else, spin, kickboxing,cardio, weights, anything, but yoga I am just not comfortable with yet. It probably has something to do with the fact I’ve been exercising for years and only doing yoga for less than two months. I scanned through NetFlix and found Rodney Lee’s Power Yoga, so I currently have that to try. The Fitnessista recommended her and since she been known to do some good workouts, I went with that one first. I’ll let cha know how it is. Has anyone tried that or any other yoga DVD that I should check out???
After yesterday’s post on the focaccia bread I made, there were a couple requests/emails about posting the bread I made. I did just “whip” it up, but I really can’t take the credit. I’ll give credit, where credit is due, and it’s to the bread machine. Thank God for it (or not because it’s making my less carbs, more protein goal FAIL).
I wish I had great pictures of this bread, but now that I’m back at work, I have no great pictures. All of my pictures are taking with (gasp) a flash because it’s dark when I get home. I am greatly looking forward to daylight savings and the SPRING when I can take better pictures and maybe my husband will surprise me with a fancy new camera.
This recipe works with a bread machine – but I have NO clue how it translates to making bread without a bread machine. I have to say I know NOTHING about making bread by hand.
- Water, 80-90 degrees 1 1/4 cups
- Extra Virgin Olive Oil 2 T + 1 tsp
- Self made blend of basil, oregano and parsley 2 1/4 tsp
- Sea Salt 1 1/2 tsp
- Whole Wheat Flour 1 1/2 cups+3 T
- Spelt Flour 1 cup
- Bread Flour 1/2 cup
- Yeast 1 1/2 tsp
Place all ingredients in the order listed in the bread pan. Selet dough/pizza dough. When cycle is complete remove the dough from pan and punch to deflate and let it rest for 10 minutes. Spray a jelly roll pan with non-stick spray. After dough has rests, roll it out on a floured surface to about 12×8 inches. Place it on the jelly roll pan. Cover it loosely with plastic wrap and let it rise for about 50 minutes. Preheat the oven to 450 degrees. With oiled fingertips press indentations in the dough about 1/2 inch deep. Drizzle or spray bread with olive oil and sprinkle with sea salt. Put bread in oven and bake for about 15-20 minutes until golden and puffed.
I ended up having panini’s for 2 nights this week (and it’s not over yet!) This was last night’s dinner, paninis round two. Last night I had 4 egg whites, spinach, and goat cheese on the focaccia bread with a side of the leftover vege’s from night 1 with chickpeas and a small piece of ricotta salata. Yum. This bread is definitely worth it, carbs or no carbs I loved every bite and isn’t that what it’s all about?