Have I said before how much I absolutely love farmer’s markets? Well, I do, and when I go, I fully stock my fridge with fruits and vegetables. And when my fridge is fully stocked, itz what I eat – all day, every day! I’ll share some of my particularly fresh farmer’s market eats from the past couple days during today’s WIAW with Jenn.
The theme of this month is Fall Into Good Habits, which is perfect for today’s post. Since most of my food is from the farmer’s market (ie: fruits & veggies), I think that definitely classifies as a good habit. Let’s begin: My breakfast is what I ate after the 10K race. Itz a peanut flour pancake topped with coconut oil, fresh strawberries, and a drizzle of maple syrup.
Pretty and delicious! Lunch is also filled with fresh farmer’s market goodies. Itz actually a rainbow salad with the ingredients I had on hand. Instead of broccoli slaw, I started by spiralizing one zucchini and one squash.
Such pretty noodles they make! Next, I added a ton of fresh, colorful produce! Tomatoes from our garden, red, orange, yellow, and green pepper, red onion, and one apple. After the produce, I added two protein sources: pinto beans & tuna.
Now that’s a good looking rainbow salad if I’ve ever seen one! For the dressing, I mashed one ripe avocado, squeezed the juice of a lime, added 2 tablespoons of apple cider vinegar, and about a half cup of Chobani’s plain greek yogurt. Mixed it all together with the gorgeous salad beast and wah-lah!
A nutrient and protein packed salad fresh from the farmer’s market. Snacks have also been from the farmer’s market. Like this super juicy plum I enjoyed.
I had to eat it over the sink because it was so juicy! Dinner was made in the crockpot. Again. Itz just so easy! In the morning, I threw in 1 pound of ground chicken, 1 pound of dry navy beans, diced red, orange, yellow, and green peppers, onion, tomatoes, corn, some garlic and cayenne pepper.
Then I poured a container of reduced sodium chicken broth, turned the bad boy on, and dinner was a-cookin’! I served it over a bed of fresh kale and a dollop of Chobani plain greek yogurt.
Jonny and I both “mmm-ed” our way through dinner. And we’ll be enjoying the leftovers for the next couple of nights, too. Benefits of making a gigantic batch at once!
What farmer’s market staples have you been eating lately?