Farmer’s Market Goodies and then some…

Happy Farmer’s Market Day! My favorite day of the week! Today I stocked up on some yummy fruits and veggies for the house. What a spread baby!

Believe it or not, I stocked up on all of these goodies for about $40… And there are tons of fruits and veggies here, some are stacked on top of each other and not as visible, but TRUST me, I loaded up! There are two ginormous bunches of swiss chard kind of hiding in the back–can’t WAIT to get my hands on those greens.

Pretty sweet deal if you ask me. I always shop the farmer’s market because I save tons of money. Plus they have lots of organic goodies–sometimes they may not be certified organic, but if you talk to the vendors they’ll let you know what kind of treatment their produce receives. The majority of my goodies are locally grown here in FL. My best score? I got two huge pineapples @ 2 for $5.00!

I’ve been doing more juicing lately, so I bought extra apples, cucumbers, carrots and a huge ginger root. 

 They also had some locally grown baby bok choy which is so stinkin’ cute I can’t stand it. I sauteed a bunch up tonight with some tamari and grated ginger for dinner, along with brown rice and some other veggies. They were so crisp, delicious and flavorful. 

First thing I made with my produce was GREEN JUICE! Yummm! I used the recipe from Kris Carr’s Crazy Sexy Diet.
I also cooked up a spaghetti squash for lunch. I melted some coconut oil (which is solid at room temperature) on the stovetop, brushed it onto the squash halves, then sprinkled the squash with cinnamon and nutmeg. 

I cooked theses little guys face down in a casserole pan, in a 375 degree oven for about 30 minutes. I served one up with some cold bean salad over romaine. 
I took one bite and swooned over the combination of the coconut oil and the sweet squash. But I also got a spark of an idea, and added some unsweetened dried coconut on top for an extra punch. 

Oh me oh my was this delish. I could have eaten the entire squash if I had wanted to but I saved the other half for later :)

Nutritional facts on spaghetti squash: (1 cup cooked, baked, plain)
Calories: 42
Total Fat: .4 g
Carbohydrates: 10 g
Dietary Fiber: 2.2 g
Protein: 1 g
Sugar: 3.9 g (but it’s natural sugar, remember)
Nutrients: Vitamin A, Vitamin C, Potassium, Calcium, Maganese, Vit. B6

This vegetable is super nutritious! But because it’s so low calorie, to make this a meal you HAVE to jazz it up with some good-for-you fats and proteins. The beans and coconut gave it that perfect balance for a well-rounded and healthy lunch. 

P.S. I’m on Day 2 of Kris Carr’s Crazy Sexy Diet Cleanse. I decided I needed a good detox and vamping up, so I’m stickin’ my guns to it. (Too much Sangria the other night was an encouragement as well…ahemm…) The only thing that is really going to change for me is eliminating ALL alcohol and ALL processed sugars (a bit of natural rice syrup, agave nectar or date sweeteners are allowed). Well, that is the only thing food-wise that is really going to change. Also, JUICING–everyday! In addition, the crazy-sexy diet incorporates daily meditation, exercise, dry brushing, sweating (saunas, hot yoga) and more. I’ve done lots of detox diets in the past, but this is my first time on her plan. I’ll keep my blog updated on my journey and the success I have with it :)

~Peace, Love & Veggies  <3


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