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use up your csa veggies stirfry

What did I want for breakfast on a Monday morning to start off the work week?!  Dessert, of course!

I had a few frozen bananas in the freezer just waiting to be used, so I whipped up a batch of banana softserve, but made it a little bit fancier.

To my food processor, I added:

  • 2 frozen bananas
  • 1 tbsp of peanut butter

Once it formed my peanut butter banana softserve, I put it into a bowl and added a sprinkle of trail mix on top and a drizzle of chocolate coconut butter.

It was so good and very filling.  You should make this right now!

My lunch options were limited today because we were away for the weekend and don’t pick up our CSA until tomorrow night.  But, we still had some kale and and avocado left, so I made do.

Honey Avocado Massaged Kale Salad

I tore up my kale stalks and washed the leaves.  Then massaged in some homemade dressing – 1/2 tbsp olive oil, 1/2 tbsp balsamic, drizzle of honey and lemon juice,  pinch of salt and pepper to taste.

Really use your hands and massage the leaves to spread the dressing evenly and to break down the kale a bit.  After it was coated in dressing, I mixed in 1 very small chopped avocado and 1 ounce of sweet curry sunflower seeds (from Kaia Foods).

It turned out great.  Along with my salad, I had an apple and chocolate yogurt.

Snacktime came late today, but I needed something to get me through my workout and cleaning before dinner, so I snacked on a Liberate Glo Bar and a few dried mango slices.  This bar was great.  I like the texture of the regular Glo Bars better, but for a raw and gluten free bar, this was awesome!  And, the flavor tasted just like banana bread!!

For my workout, I did 40 minutes of Jillian Michael’s No More Trouble Zones, then cleaned my whole condo!  That was a workout itself!

Once dinner rolled around, we needed to use up the rest of our veggies before picking up our new CSA tomorrow.  In the fridge we had the following:

  • 1 bulb fennel
  • 1 green pepper
  • 1 head of cabbage
  • 2 spring onions

What do you do with those crazy ingredients?

You make a Use Up Your CSA Veggies Stirfry!

My feeling is that anything can be made into a stirfry.  I chopped one onion and fennel and sauteed them over medium heat with a little olive oil and garlic.  After about 7 minutes, I added in the chopped green pepper and cooked the mix for 5 minutes.  Then added 1/2 of the chopped cabbage along with some lemon juice, white wine, salt and pepper and cooked for another 5 minutes.  The flavors actually worked!  I was pleasantly surprised.

I served the stirfry with some leftover eggplant parmesan from Friday night’s dinner and a locally made pickle.

I am stuffed! 🙂

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north fork of long island – weekend eats

We had a busy, but fun weekend in New York!  I have a lot to tell you guys about, so I will split it up into multiple posts the next few days.

Saturday morning we were up early to catch a ferry to the North Fork of Long Island.  If you have never been there, I really recommend it.  Their are quaint towns and lots of vineyards. 🙂  Plus, while you are there, you could take a trip across Shelter Island and to the Hamptons for some more fun!

I was feeling like I needed a pick-me-up to get going, so I mixed up a Green Monster Smoothie for the ride.

  • 1 banana
  • 2 cups frozen spinach
  • 1 scoop Sun Warrior protein powder, vanilla
  • 1 tbsp cacao powder
  • 1/2 cup frozen mango
  • 1 cup almond milk

This was not my favorite, but I slurped it down anyways…

Once at the ferry I got out my overnight oats that I had mixed up last night.

Last night, I mixed up 1/3 cut oats, 1/2 cup almond milk, 4 oz vanilla yogurt, 1 tbsp chia seeds, 1 heaping tbsp unsweetened dried coconut and 1/2 banana.  It sat in the fridge overnight and was a perfect breakfast for our ferry ride.  It really thickens up overnight which makes the mixture the perfect dish to travel with. 🙂

Before eating, I topped it with 1/4 cup Kaia Raisin Cinnamon Granola.

We arrived in Greenport, NY and headed straight to the Greenport Tea Company for some tea!

We split the most delicious Orange Cranberry Scone and I had their Secret Stash Tea – a mixture of vanilla, caramel and white chocolate.  Delicious!

I love when tea shops use gorgeous teacups!

After meeting up with Brant’s parents, aunt and uncle, we spent the afternoon at a few vineyards (full posts to come!) and ended up at Chef Noah’s in Greenport, NY for dinner.

It was a very modern restaurant with a lot to choose from on the menu.  I particularly liked it because they offered a variety of ‘tastes’ and ‘small plates’ along with entrees.  The small plates were a decent size for me to order a few for my meal, and there were a number of veggie options!

(I have to show you Brant’s choices too because they looked so good!)

I started with the Roasted Beet Salad served with local goat cheese from a farm down the street!

Brant started with the Crab Taco’s – how cute are they?!

For my ‘entree’, I ordered 2 more ‘small plates’ – Roasted Asparagus, which was super garlicky…

And, the Carrot Risotto served with the same local goat cheese.

Brant ordered the Lobster Roll which looked amazing!

It was a great dinner.  Good atmosphere, good company and great prices!

After dinner we walked around the dock and stumbled upon this cool piece of artwork standing above the harbor.

The bird is an Osprey which stands on one of the posts from the World Trade Center.  It is pretty cool.

More of the weekend to come…