Whip Six Womens Active Running, Triathlon, Cyclist Apparel

As planned, Dan and I made it down to the farmer’s market this Saturday. I know I say it each week, but Saturday mornings are my favorite! And this one didn’t let me down.

Because I had made the best iced coffee ever (recipe to come), we decided to skip out on grabbing a cup downtown… that way we would have our hands free and instead we could enjoy a glass of chilled coffee at home during breakfast.

Call me a weirdo, but I don’t drink coffee back to back, so if I know we’re getting a cup from a cafe, I will skip out at home and drink plain water with my breakfast.

I was so impressed with our farmer’s market bag! My mom got me this basket for Easter and each week I have forgotten to take it with us. Oh no, not this time though!

Thanks to smart Dan for hanging it on the door the night before. No way I was going to leave it behind.

We filled this thing to the brim! By far the best week in terms of staying on budget!

For $ 19, this is what ended up in our basket: 

• Vidalia onions
• Beets
• Lettuce
• Wild Spinach
• Tuscan Kale (this is a new thing for us)
• Tomatoes (2 huge ones)
• Cucumbers (3)
• Eggplant
• Jalapeno Pepper
• Bell peppers (2)

In fact, since we had leftover cash we treated ourselves by stopping by the fruit bar. We had a late lunch planned so I thought this would tie us over.

Dan had a tropical smoothie, I had a “Radio Flyer Juice”. It was my first juice experience and I have to say I wasn’t a fan. I think it was a texture thing and that if it had been thicker like a smoothie instead of water, I would have enjoyed it more.

My juice included: beets, carrots, apple, and celery. It was alright… but I couldn’t finish it. I just kept looking up at Dan while he happily slurped up his thick shake wishing we could trade.

Summertime Marinated Tomatoes and Cucumbers

Then we headed home where I got straight down to business turning this:

Into this:

This is really easy!

Ingredients: 

• 1 large, ripe tomato
• 2 med cucumber (or 1 large)
• 1 sweet onion
• 1/2 cup vinegar (I used 1/4 cup red wine, 1/4 cup rice)
• 2/3 cup water
• 1 tbsp dill
• 1 tsp sea salt
• 2 tbsp olive oil
• 1 tsp agave nectar (or honey)

1. It’s so easy, chop the vegetables up, toss it in a mason jar or tupperware.
2. In a separate bowl whisk together all the other ingredients.
3. Pour it over your veggies and refrigerate for at least 4 hours before serving it up. It’s even better 1-2 days later!
4. Eat as a side or on top of sandwiches.

This always makes me thing of being a kid. My mom would make this for me all the time and I would easily eat it all in a day! At least it’s healthy!

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