• Feeds

winter park farmer’s market

On Saturday mornings, Winter Park, FL has a great little farmer’s market that is held all year round.

Brant and I took a trip there to check it out and pick up some goodies!  Apparently, it is the best farmer’s market in Central Florida.

They had great stuff.

A lot of produce.

The fruit looked amazing – so much different than are in our stores in the Northeast right now!

Everyone at the market was walking around with bags of this kettlecorn, so we had to get some.

Delicious!  Perfect amount of sweet and salty.

Wonderful spreads that can be shipped throughout the US from Sunchowder.

I tried a bunch, but brought home the very unique spreads – Pineapple Starfruit and Butternut Squash, Coconut & Ginger.  They were out of this world!!!

Homemade Vanilla and vanilla powder made with organically grown vanilla beans.

And, the much talked about Raspberry Lemonade – made using fresh squeezed lemons, crushed raspberries, a touch of sugar and water.


Organic tea leaves!

After the market, we made a trip to Infusion Tea for lunch.

It is even cuter than I thought it would be!  The tea/food shop is connected to a local co-op where locally made products are sold.  They had cute baby clothes, clothes, jewelry, etc.

I ordered a hummus, avocado, spinach, tomato and sunflower seed wrap.

The sunflower seeds were a great addition.  They added a bit of crunch and saltiness to a few bites.

The wrap was served with a bean salad – edamame, black beans, chickpeas and raisins.

Perfect. 🙂


pb & j smoothie

It sure was a hot day in Beantown today!  But, the mid-afternoon thunderstorms really cooled things down.

Anyways, I started my day with another Magic Bullet Masterpiece – a Vivacious Princess Smoothie from Kristen!

It was cool and refreshing, just what I needed on a hot day.

Lunch was not as refreshing, but still just as good – a Bean Burger Wrap!

Spread a whole wheat wrap with roasted red pepper hummus, CSA lettuce, a crumbled black bean burger and goat cheese.

Then wrap…

And eat with a big bowl of refreshing cherries!


After work, I hit up the gym for a little workout.  This was not much better than working out outside in the heat, however, because the gym’s AC is not working properly!  Oh well…it felt good to sweat!

I started off with 25 minutes of stabilization and weights circuit style:

  • squat with overhead press
  • 21’s on 1 leg, then alternate
  • lunge and lift
  • deadlift with upright row
  • tricep extension in static squat
  • back extension
  • then repeat 3 times…

After, I jumped on the elliptical for 30 minutes and did intervals!

It was a great workout – glad I went.

After my workout, I was more than ready for dinner.  Luckily, Brant had roasted some extra broccoli for me last night.  I popped an Amy’s Non-Dairy Burrito into the microwave and put some broccoli on my plate.  It was not a gourmet meal by any means, but boy did it hit the spot!

Topped with tomato paste and homemade pesto (recipe to come).

I was still craving something cold and sweet, though, so I whipped up something delicious – a Chocolate PB & J Smoothie

  • 1 banana
  • 1 tbsp peanut butter
  • 1 cup chocolate almond milk
  • 1 tbsp cherry jam
  • 5 ice cubes

It actually really tasted like PB&J!!

Whoa!  Deliciousness!!!

carrots, lettuce & almond butter

It has been a great day of eats over here!  And, I woke up to the sun!  I love it.

But, I actually wasn’t feeling so great when I woke up, so I decided on a berry smoothie.  In a bowl today because I felt like it. 🙂

I made a thicker mix today so that I could eat it with a spoon.

  • 3/4 frozen banana
  • 3/4 cup frozen spinach
  • 1/2 cup frozen berries
  • 1/4 cup plain yogurt
  • 3/4 cup water
  • 1/2 tbsp chia seeds
  • 1/2 scoop Vega chocolate protein powder

With a serving of Galaxy Granola’s new Hint of Honey Granola.  This might be my favorite flavor.  Just a hint of sweetness.

Don’t you love my new bowl??

I love the color of the smoothie in this bowl. 🙂

The smoothie kept me full until lunch, when I broke into something fun.

A Carrot, Lettuce and Almond Butter Wrap!

I spread a thin layer of salted almond butter on a whole wheat wrap and stuffed it with CSA lettuce and thinly sliced carrots.  Then, wrapped it up.

Surprisingly, this combination is really tasty.  I was in search of a new lunch option and this just worked.  (Thanks to Meghann for the idea!)

I ate my wrap along with a grapefruit that has been in my fridge for weeks.  It wasn’t super juicy, but it was still sweet.

And, leftover carrots and a raw chocolate chip cookie from One Lucky Duck.

A solid lunch.

After work, I snacked on a granola bar and I got in a workout.

  • 5 minutes stretching
  • 25 minutes stability, balance and strength training (3 full circuits of the following: 12 bicep curls on 1 leg, 12 squats, 12 overhead press on 1 leg, 30 seconds of mountain climbers, 12 lunge + lift on each leg, 12 triceps kickbacks in static squat, 30 seconds of jumping jacks, 12 pushups on knees, 12 YTA’s on 1 leg)
  • 30 minute swim
  • 10 minute stretch

Then, it was finally time for dinner.  It was easy to figure out what to make with all of our goodies from the CSAa BIG salad!

First, I dressed my red leaf CSA lettuce with honey balsamic and olive oil.  On my base of lettuce I added slightly sauteed CSA sugar snap peas & radishes, a sunshine veggie burger, rosemary pecans & cranberries and goat gouda.

The sugar snap peas were so fresh and delicious!  Blanched for 1 minute, then sauteed in just a touch of olive oil, salt and pepper.  They were still super crispy.

We threw this salad together very quickly after our swim.  The flavors all worked really well together and it only took about 15 minutes to prepare.  It was heaven on my plate. 🙂

banana scramble sandwich

This morning I wanted something different for breakfast, are you surprised?!?!

I whipped up a Banana Scramble sandwich that I had seen on Ashley’s Blog.

It is a great vegan option to an egg sandwich!  Here’s what to do for one serving.

Take the following ingredients:

  • 2/3 banana
  • 2 tbsp shredded coconut
  • 1 t vanilla
  • 1/2 t cinnamon
  • 1/2 tbsp chia seeds
  • 2 tbsp almond milk (or milk of your choice)

You can switch up these ingredients as well and add other stuff!

Mash up the banana and mix everything together until it basically resembles scrambled eggs.

Then, pour the mixture into a small pan sprayed with a little olive oil over medium heat and cook until warm and browned.

While my banana scramble was cooking, I toasted a Sprouted Wheat bagel.  Once cooked, I spread a little crunchy peanut butter on one side and plopped the banana scramble on the other side.

Put the bagel sandwich together and enjoy!

The banana scramble sandwich was awesome!  The banana and coconut flavors really came through.

It is a quick, easy and delicious breakfast!

Lunch was also something new – a Veggie & Bean Wrap.

I keep a bunch of cooked beans in the freezer so that I can use them whenever (instead of using canned beans), so I defrosted some black beans and chickpeas with tomato paste and oregano.

I took a whole wheat wrap (Whole Foods brand only has a few ‘real’ ingredients!) and spread a few tbsp’s of guacamole hummus on it.  Then, I layered on some green leaf lettuce, 1/2 of a local tomato, the bean mixture and some goat cheese.

Then, I wrapped it up!

I served my Veggie & Bean wrap with and apple.  Surprisingly, it stayed together very very well!  And, was really really good.

acting up

Well, my computer has been acting up and I haven’t been able to upload my photos!  I finally got it to work, so I’ll leave you with a little recap of my last few eats from yesterday and today.

Yesterday, I woke up to a chill in the air.  But, I knew that I wanted to get a little run in since it has been over a week since my last run.  After walking this guy for 45 minutes (3 miles),

I headed out on a nice, relaxing 3 mile run.  It took me about 30 minutes to complete my run.  I ran without lookingat my watch and just enjoying my surroundings.  I loved it!

After my run, I was more than ready for breakfast.  So, I made some Steel-Oats for Two.

They take about 30 minutes to cook, but it is so worth it.  They taste so much better than the rolled oats I normally eat.  I think I will try to start cooking these in my slow cooker overnight!

I cooked 1/2 cup of steel cut oats for two (1/4 cup is a serving size) with 2 tbsp of ground flaxmeal.  Once the oats only had about 4-5 minutes of cooking time left, I whipped in 1 chopped banana.  Then, topped the oats with granola and nut butter (peanut butter for Brant, almond butter for me).

Lunch was at the mall after we did some shopping – Au Bon Pain Meditteranean Wrap.

And, some dried Baby Pineapple that was sent to me by Megafruit to review – YUM!

I love dried fruit, especially unsweetened, so I knew that I would love this.  They just dry the fruit – no sugars added.  It is sweet enough on it’s own and so delicious.  I also received Mangosteen and Lychee, which I cannot wait to try!  (I will do a full review later.)

[Fast forward to this morning.]

It was another cool morning, so I was looking forward to my oatmeal again.  However, I had some Yogurt that needed to be used up, so I mixed up a Yogurt Bowl.

My yogurt bowl contained:

  • 1/2 cup Kashi Puffs
  • 1/4 cup Brown Rice Crisps
  • 1/4 cup Uncle Sam’s
  • 1/4 cup Museli (with dried cherries)
  • 1 cup Organic Valley Vanilla Drinkable Yogurt

With fruit served on the side – watermelon, pineapple and canteloupe.

I also had some coffee/hot cocoa (a mocha!) to take the chill off.

I went home for lunch to walk this guy again.

So, I got to eat at home today – fun!  I heated up a bowl of leftover Southwestern Quinoa Salad and a Cottage Cheese Muffin.

Along with the rest of the fruit that I didn’t finish this morning.

I also grabbed a few pieces of dark chocolate before heading back to work.

Have a great Monday!