Blog :: Ramblings of a health nut

Bring On The Summer

Posted on 05 May 2013 by maisha (posted in: blogs)

My three-frame weekend:

I'm so ready to skip Spring, bring on the Summer! The weather has been amazing the past few days and my cough/sore throat is finally fading away (after having slept separate from E for two nights, for fear I would keep him awake or worse, pass my cough on). I got some much needed me-time. I also discovered a nice running route. It's great to be running outdoors again now that my foot is gaining strength. The best way by far to discover a new town/city is on foot. I didn't know we had a protected landscape area so close by. I did a small off-the-road loop through the reeds before returning to my route around the golf course and greens:

I started walking at the 5.6K mark, where my watch read 35 m 43 s. Let's see, that's an average pace of 9.4 K/h!!! And no walking stops in between! I even had to walk on water on my way back ;-) I took a turn in the park which got me to stepping stones across the water. As I was hopping across the thought of me slipping and falling in the murky water crossed my mind. That would be a typical thing to happen to me you know...
When I got back I whipped up my latest favorite smoothie: 1 cup of low-fat coconut milk + a good handful of fresh mint + 2 handfuls of fresh spinach + 1/2 banana + 1 tbsp each of whey protein and casein protein powder. It's so fresh and minty and summery:

I've also been plagued by a pretzel craving ALL week. Don't ask me why. I just know I wanted pretzels. So pretzels I got. Of course first I had to make them. They turned out scrumptious <3

And y'all know, everything tastes better with peanut butter ^^

So basically I've been living off preztels, green smoothies and salads these last days. I wonder where my next craving will take me ;-)

Whole Grain Roasted Sweet Potato, Onion, and Garlic Preztels (makes 11)

Nutritional value per pretzel:


  • 400 g bolted wheat flour
  • 400 g 100% wholegrain flour
  • 20 g instant dried yeast
  • 240 mL (1 c) milk + additional water
  • 60 mL (1/4 c) extra virgin olive oil
  • 190 g (about 2/3 c) mixture of pureed roasted sweet potato, onion, and garlic (which I had as a leftover from making soup) - you can use just plain pumpkin or sweet potato puree
  • 1 tsp salt
  • water and baking soda for boiling the pretzels
  • 1 egg yolk + 1 tbsp water for the egg wash
  • salt for sprinkling


  1. Add the sweet potato, flour, yeast, and salt to the bowl of your KitchenAid (equipped with dough hook) and let it mix at low speed to combine.
  2. While mixing at low speed, slowly add the milk and olive oil. You will have to add additional water. How much varies per type of flour and even my wholegrain flour might not be similar to yours. Just keep adding water (up to 1/4 c at a time) until the dough comes together and doesn't stick to the sides of the bowl.
  3. Remove dough from bowl, lightly oil the bowl, and return dough to bowl. Let it sit, covered, until doubled in size (1-2 hours).
  4. Divide the dough into 11 equal portions and roll each portion into a pretzel (check the internet for photo tutorials ;-) ).
  5. Bring a large pan of water to a boil and add baking soda (I used about 2 tbsp, but typically 1/3 c baking soda to 10 c water is used).
  6. Boil each pretzel for 30 s per side and return to baking sheet. When all the pretzels have been boiled, give them an egg wash.
  7. Sprinkle with salt and bake in the oven for about 20 minutes at 210 degrees Celsius.
  8. Remove from oven and let them cool for about 5 minutes. At this point you can butter them if you like...


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