feet and it was on a trainer beside my couch). Seeing it every day I would be overcome with guilt and free it from the confines of the trainer and take it for a little rip. I tell you though, out of sight, out of mind. I have pondered the idea of riding a couple times in the last year but decided the effort was all too much. Reading between the lines, I have talked myself out of riding. The last couple weeks has been stressful at work, and I’m feeling the effects of too much cortisol. A little physical activity every day is needed to help deal with that. I arranged to meet a friend for a little ride. It was hot, and I wanted to skip out, but I had committed.
Round trip 1 and a half hours, and that included the 10 minutes it took me to find and wedge myself into my bike shorts. I feel good today aside from my perineum. I need more practice; have to build up my bike muscles. And I didn’t see my dream man this trip; I’ll have to be sure to show off my sexy shorts about town. Someone is bound to take notice.
fresh chopped dill 1 clove minced garlic 1 egg 5 tbsp water 2 tbsp avocado or olive oil divided ½ tsp baking soda ¼ tsp salt ¼ tsp black pepper 1 cup tapioca flour, divided, ⅓ and ⅔ Instructions Preheat oven to 350F. Combine 1 tbsp olive oil with water and ⅓ cup tapioca flour. Stir in dill and garlic. Stir over low heat until it forms a ball or paste type texture. Set aside to cool. Combine remaining flour, olive oil, egg, baking soda, pepper and salt. Add paste or ball to the flour mixture and mix well. Knead the flour in until the ball is broken up, it will turn into a batter or runny dough. Be sure to mix in the ball or you will get little jelly spots in your pita. You can add a little more tapioca flour if you would like (2 tbsp or so). Spoon mixture onto a parchment paper lined baking sheet. With wet hands, press pitas out as thin as possible (keep hands wet or dough will stick to you). Bake at 350F for 18 min, flip over and bake 4 min on the second side. Notes Serve with Paleo Hummus or Tzatziki! 3.2.2708