A quick breakfast Sunday morning before a trip to the farmer’s market – plain yogurt, kiwi and chia seeds and a piece of buttered Ezekiel toast. The end piece that the kids will never eat. Add that to some random “You Know You’re a Mom When…” list. When you eat the heel of the bread because you’re kids won’t? Apparently.
There are a lot of farmer’s markets in Rochester, and this particular market is one of the biggest and the best – lots of local farmers and vendors with organic produce, eggs and meat products.
Market season is just starting up, the market within walking distance from our house begins next week. This is when I’ll begin threatening my children with eating the heel of the bread if they don’t come with me.
And nope, sorry gang. I do not have a stroller that will hold a 9, 6 and almost 1 year old. Good question though.
Among other things, I bought a square of wheatgrass for some at home juicing experimentation. (We have yet to do anything with it. Perhaps it will just decorate my kitchen windowsill? Time will tell.)
“Other things” include BEEF LIVER (OMG I really did. It’s supposed to be good for one year in its vacuum sealed package in the the freezer, so I have lots of time to work up the nerve. Thank you Deep Nutrition. I think.)
Less scary groceries today include kale, spinach, field greens, asparagus, honey and eggs.
Kaz is unimpressed. Or he’s worried I’m going to make him try beef liver.
Are you saying you’d rather eat that brush than try beef liver? Maybe me too.
For lunch it was my fantastic sardine salad!
Doesn’t this salad just scream Omega 3’s! B12! Selenium! No? Am I the only one who can hear that?
And for dinner (after a 75 minute yoga class that totally kicked my ass) it was 2 eggs over easy, asparagus and two Applegate Farms breakfast sausage links.
For dessert – partially thawed frozen blueberries with whipped coconut cream! No sugar in the coconut cream, just a little vanilla. The berries sweeten it up perfectly.
Here. Let me move the cream out of the way so you can see what’s going on under there. (The whipped cream is really the star of the show though. Don’t tell it that though, we don’t want it getting a big head.)
I’ve been making this coconut whipped cream A LOT lately – it is so, so good! I have mixed results with the thickness – some times it’s thicker than others – it is ALWAYS good though, especially on fresh (or thawed, frozen fruit). I get the best results from the Full Fat Thai Kitchen brand of coconut milk. Try it! It’s way better than beef liver, that’s for sure. The heel of the bread too.