Good Morning Saturday

Woke up with the alarm clock this morning. Went to bed at 12am. I swear those two hours (I should be in bed by ten) make a big difference in how I wake up. Took Mr. Elijah out for a 20 min walk. I love walking him on the weekends. We have the whole complex to ourselves. After walking him, I quickly cleaned up and went to Old Town Alexandria to purchase some goodies from the Farmer's Market and enjoy a soy chai tea latte.

On Thursday, I weighed in at 149.8lbs. I've been wheat free for eight days now. I added yogurt to my diet (made homemade yogurt too, will post about that later). For the past two days, I weighed in at 150.4. Not sure if the slight weight gain is due to the yogurt or an increase in calories or what. I am going yogurt free for the next two days to see what happens. That said, I am feeling amazing. I cannot believe how much energy I have. I have yet to go to Yoga. Haven't figured out how to get it into my schedule. On Tuesday & Thursdays, I have to get to the 5:30 class. The 9pm class ends too late and I do not feel comfortable walking to the metro by myself. The studio is in a vacant area.

This morning, I had my quinoa breakfast topped off with a bit of quinoa "milk". It was better than I thought. This batch of quinoa was leftovers from my Quinoa and Kale dish. I "seasoned" it with cinnamon and nutmeg and mixed in some golden raisins. I added the fig, a tsp or two of ground golden flax seeds and drizzle of agave syrup. It was delicious and very filling. Not sure what I am going to do for lunch. Will bring apples and peanut butter with me to the bookstore.

Old Town Alexandria Farmer's Market

So what did I get? Eggplant, zucchini, apples (of course), carrots, onions spinach and tomatoes. I love the pearl drop tomatoes I get from this one stand. They are soooo good. They are the only stand selling figs. The eggplant are getting smaller. According to my VA produce chart, we are getting towards the end of their season. The same with squash, hence my small zucchinis. That said, we are heading into sweet potato and "winter" squash season. I was told by one farmer he should have Honey Crisps until Feb.

I am so looking forward to cooking this evening. What's on the menu? Well, this week's theme is "Lentils". I am making a hearty lentil soup, lentil meatballs (served with veggie "ribbons") and a cake made w/ eggs and coconut flour. Quinoa "porridge" will be alternated with yogurt for breakfast.

Eating locally and holistically has made such a big difference in my life and I am sure it will do the same for others.