Receta Gluten Free Pickle Chips
I am so lucky to be blessed with an AMAZING YMCA here in Durham. Seriously. If you follow me on Instagram then you know – I am constantly posting some crazy sweaty selfie or insane calorie count.
Particularly, two classes are offered that I freaking LOVE. Sort of like Cross Fit, the classes focus on a mix of Cardio and Weight Training. Burpees are almost always involved – which aren’t my favorite but do actually get easier with time.
Yesterday was an AMAZING class. It really pushed my me out of my comfort zone. In fact, I nearly skipped a lap but a fellow class mate gave me an encouraging “You Can Do This!” and I pushed. And you know what? I COULD do it! I’m telling you friends, my mind is weak. I’m so thankful to be able to continue to prove myself wrong. I am strong. I am capable. I can do this!
The workout:
5 minute running warm-up then….
5 laps on the track followed by a Basketball Court Suicide
1 lap then Suicide – repeated 4 times
Followed by our circuit:
15 Push-Ups
15 Box Jumps
15 Kettlebell Clean & Press (each arm)
15 180 Degree Jump Squats
15 Side Plank with Clean & Press
15 OverHead Slams with Battle Ropes
Then repeat the circuit until the 45 minutes were up.
PHEW! I made it through 2 full Rounds and half of my third round. I won’t lie. It was brutal. At one point my HR Monitor read 192 – not the best. I took a few breaks toward the end…and definitely felt nauseous after the workout for about 30 minutes, but deep breaths and water helped me out.
And while I’m not a personal trainer and I can’t recommend you do the workout, below is a scaled down version:
A few blogger friends had mentioned wanting copies of the workouts I get to enjoy at my YMCA – so enjoy!
After killing it, I headed home for a much needed shower and more importantly: FOOD! My favorite part of burning over 700 calories? Eating them!
Towards the afternoon yesterday, it became clear that I wasn’t going to be able to fill the void. I was so hungry! I would have a snack: Cucumber with Greek Yogurt & Feta
30 minutes later – HUNGRY!
Another snack: Banana with Homemade Raw Almond Butter
Still HUNGRY!
So I made a pre-dinner appetizer. Oh yeah. I went there.
Oven-Baked Gluten Free Pickle Chips with Ranchy Greek Yogurt
You’re gonna want to bookmark this one friends – make a batch. Better yet, make two and share with me!
Gluten Free Oven-Baked Pickle Chips
You’ll need:
- 1/4 cup Gluten Free All Purpose Flour
- 1 cup beaten egg or egg whites
- 1/2 cup Gluten Free Panko (I used Kinnikinnick)
- 30 Dill Pickle Chips (patted dry)
Preheat your oven to 450 degrees. Set up your dredging station. One plate with the Gluten Free Flour, then a bowl with your egg, and an additional plate for your GF Panko.
Toss your pickle chip in the flour. Then dip it in the egg. Next pat it until fully covered in the panko. Repeat process until all your chips are covered. Place on a baking sheet. Give the tops a quick spritz of cooking spray to help it brown.
Bake 9 minutes. Flip chips over. Bake 8 minutes.
Enjoy!