Saturday= run day and farmer’s market day!

After a lovely CrossFit workout, it was time to refuel quick to conquer the long run of the week with Sarah. 
So a Peppermint Stick Luna bar it was!
 Our goal was to run 8 miles….
 well 9 miles later we were done!!! Mind you in that picture the 6:29 was an all out sprint right at the end (there is NO way  I could actually run at that pace. 
I went home and whipped up some eggs, spinach, tempeh, and leftover lentils with some pita.
 It was then time for the farmers Market.
I love going to the farmers Market. Soulard farmers market is by far the best in St. Louis. There are so many farmers, with delicious food. I will be honest that not all of it is local, but it is at a great price.
 

I made a list and tried to stick with it, however I did deviate a bit. 
Here’s the loot. 
 Total spent: $29
What all is in that picture:
1 watermelon, 1 pineapple, 3 cucumbers, 1 eggplant, 1 bunch of broccoli, 1 dozen eggs, 2 blackberry crates, 1 bunch of grapes, 1 lb cherries, cherry tomatoes, 4 tomatoes, 7 golden delicious apples, 1 yellow onion, 7 pluots, 4 peppers, 1 bunch of green onions, 6 peaches and almond flour. 
wowzers that’s a lot. 
What I couldn’t pick up I went to the store and now finally have a stocked fridge. It was getting pretty empty. 
With this full fridge, I have really tried to plan out meals, using similar ingredients, and trying to have minimal waste. Last night’s meal was shrimp and white bean salad and it was pretty darn good. I deviated from the recipe a bit, adding balsamic vinegar and some spinach to the salad, oh and a few croutons but it was a nice and fresh salad. 

Herbed shrimp and White Bean Salad
Found in Cooking Light August 2012
4 servings:
4 teaspoons sherry vinegar
4 teaspoons extra-virigin olive oil
1 tablespoon chopped thyme
2 teaspoons minced fresh garlic
1 teaspoon fresh rosemary
½ teaspoon black pepper
2 cups arugula
1 cup chopped watercress
1 cup halved grape tomatoes
½ cup chopped flat leaf parsley
1 (15.5 oz) can Great Nothern beans, rinsed and drained
1 tablespoon honey
1 teaspoon water
24 shrimp peeled and deveined
Cooking spray
Instructions:
1. combine the sherry, olive oil, thyme, garlic, rosemary, and pepper in a bowl and whisk together.
2. Add arugula, watercress, tomatoes, parsley and beans into the bowl and toss and coat
3. mix honey and water in a bowl and add shrimp to the mixture.
4. Heat pan or grill medium heat and spray with cooking spray.
5. cook shrimp for about 2 minutes a side or until done.
6. Add shrimp to salad and enjoy!
Nutrition Facts:
For 6 shrimp and 1 cup of salad:
276 calories, 6.7g fat, 3.6g polyunsaturated fat, 30g protein, 23.3 g carb, 5.5 g fiber

Well gotta go get ready for church, be back later!!
xoxo,

Katie 
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