OK, so before we get to what I finally did, how about we look at…
Sa – off
Su – Circuit Strength Training
M – off
Tu – 30 min. Quick Cardio + 60 min. Power Yoga
W – Circuit Strength Training
Th – 45 minute Step Class
F – Circuit Strength Training
Likes: I like that I got in 3 strength training sessions. I’m hoping to keep this up. I also like that I got in a high-intensity cardio session.
What I want to improve: I’d like to try and get it down to 1 day off a week, and add in either Boot Camp or Kick Boxing.
Alright, soooo I finally went to a Farmer’s Market!
I’ve had this ambition to go to a farmer’s market for several years now but never actually took the initiative. Now that I’ve done it, I have no idea what was holding me back. Maybe it was a little of this:
mixed with forgetfulness and apprehension of venturing into a new experience. This all seems silly now, considering what a great experience shopping at a farmer’s market was! It really feels great to know that my money is going to local businesses, and my food isn’t traveling halfway across the country (or world) to get to me.
So, this morning I rolled out of bed, ate breakfast, and headed to the St. Stephen’s Farmer’s Market. Here are my purchases of the day:
Clockwise from left: Beets, Kale, Broccoli, Yellow Squash (interesting variety), Pattipan Squash, Sun Gold Cherry Tomatoes, Reginald’s Cashew ‘Nilla Butter, and Reginald’s Crunchy Original Roasted Peanut Butter
Brittany from Eating Bird Food recently posted about the nut butters, and that was definitely a main reason for me choosing the St. Stephen’s market! Here’s their website. The woman I spoke with at the farmer’s market said that right now they do all their work out of her kitchen! They also only use Virginia peanuts, adding to the local-loving.
I’m looking forward to cooking up some awesome grub with my farmer’s market finds! …But probably not until tomorrow. I’m still enjoying these leftovers:
After the farmer’s market, I headed to the gym for a workout and then delved back into the food world at Trader Joe’s. I’m really excited about a couple of my finds.
I’m so excited to try these babies! I am always hesitant to buy blocks/rounds of cheeses just because in my mind it’s harder to determine a serving size. (Maybe that’s weird, I dunno.) So I love that I can now enjoy brie in individual rounds!
2 – Potted Basil Plant
And now, I will leave you with an Amazing Meal in Minutes!
As I mentioned previously, I’ve had to come up with quick meals before heading out to work. I’d been making peanut buter and _____ sandwiches, but, alas, I ran out of bread this week.
I was still stuck in the same situation – a little over an hour to be at work, and I needed to eat, shower, and get myself presentable for work. So, we’re talkin’ I needed a quick meal. That required little-to-no active time. In walks…
Tofu, Basil, & Goat Cheese “Pizza” (for 1)
- 1 tortilla (I used Tumaro’s Multigrain Low Carb)
- 1 goat cheese medallion (the Trader Joe’s kind I love!)
- 1/8 cup of your favorite pasta sauce (I used Prego Fresh Mushroom)
- 1/4 container extra firm tofu, patted dry and cubed (optional: bake it for 20 minutes beforehand)
- Fresh Basil
1. Preheat oven to 350˚F. Heat tortilla wrapped in a paper towel in the microwave for 20 seconds.
2. Spread the goat cheese on the tortilla. Layer the sauce on top. Add the toppings.
3. Place in oven (on a cookie sheet) and bake until melty. (about 10 minutes)
This is seriously soooo good. The goat cheese gets wonderfully creamy and pairs beautifully with the italian flavors. It almost reminds me of ricotta in lasagna. I paired these babies with a side salad one day, and roasted vegetables the next.