I feel so GREEN an environmentally friendly when I buy locally grown organic goods. Coupled with the fact that Raine and I have been biking around a lot more recently, and driving less than 10 miles a day-and less on weekends- I think we're doing a good job to reduce our carbon footprint.
This is what I got today:
A white onion, 2 bell peppers, a plum, and kohlrabi - all for $3! I've never had kohlrabi before- the girl at the stand said she likes it raw but that most people use it in stir-fry.
I also got a mammoth zucchini...
Have you ever seen one so huge (TWSS)? It was organic and it was only $1! I can't wait to eat it up (TWSS?).
In the meantime, I'll use it for tricep exercises...
It was heavy!
I had to go to work right after we went to the farmer's market, but we found time to enjoy a croissant from the market and some coffee from a local shop before I left.
I had an iced Americano and Raine had an iced latte. I've said it before and I'll say it again- nothing compares to my beloved Starbucks! Yes, I'm one of those people...any other Starbucks lovers out there? Also this Americano was weak and cost almost twice as much as my Starbucks Americano. Humph.
That didn't stop me from gulping it down though ;)
I also wanted to share a new recipe with you:
Vegan Farmer's Market Lasagna
This was so simple!
All I used was:
3/4 jar of Prego Mushroom Heart Smart Sauce
A ton of veggies: garlic, broccoli, zucchini, carrots, spinach
6 No-Boil Creamette lasagna noodles
Tofu Ricotta (recipe follows)
I sauteed all of the veggies (excluding the carrot) and set them aside first.
Then I made the Tofu Ricotta:
1 block of firm tofu, drained and mashed by hand
2-3 TBSP nutritional yeast
herbs de provence (to taste)
garlic powder (to taste)
salt (to taste)
juice of half of a juicy farmer's market lemon
I added some sauce to cover the bottom of the pan, then added noodles, more sauce, tofu ricotta, and veggies. Then repeat! (I only ended up using about 4/5 of the tofu ricotta)
I topped the last noodle layer with more sauce and a generous dusting of nutritional yeast, then baked it according to the package directions.
Got too excited to photograph it before I cut a slice!
This was amazing! So satisfying and it tasted super fresh too. The veggies from the farmer's market totally taste better than grocery store veggies and I love it.
In the morning I used the leftover tofu ricotta to make scrambled tofu.
I enjoyed it with a whole thinly sliced bell pepper and a Boca chik'n patty. Then covered it with hot sauce!
Dare I say this was a balanced meal?
How funny...I don't usually track every single thing I eat, but I happened to track this breakfast and thought the breakdown was great!
Have you ever tried kohlrabi? What is the most exotic vegetable (or fruit) that you've eaten?
Starbucks: Yay or Nay?