Wow, I’ve been gone a while! I had a nice long week of vacation with my mom, sister, and niece, who happens to be the cutest thing in the world! Despite my attempts to catch her smiling expressions, all my photos came out blurry and I’ve determined I need a faster shutter speed (?) and better lighting (?) to catch an almost-two-year-old in motion. She left me several surprises to discover today, in the form of sticky fingerprints, missing tv remotes, and this half-eaten apple perched in the step of my elliptical trainer. I didn’t realize a kid could carry around and eat a whole apple at her age, but I guess she has her front teeth so why not!?
My sister was (and still is) my inspiration to adopt a traditional approach to nutrition, to know where my food is coming from, and to pay attention to how I am fueling my body. When we spend a week together, we spend the majority of our time talking about food, cooking, eating, and shopping for nutritious local whole organic foods. This week I’ll post about the way we snacked, the meals we prepared, our shopping expeditions, and our picnic lunch.
Today’s delicious semi-local and very nutritious breakfast:
- Sprouted sourdough toast with pasture butter
- Three local pastured eggs, scrambled in butter, and topped with yummy local artisan goat cheese – the Fiesta flavor is so good on scrambled eggs! (Farmers Market vendor: Maid in the Shade)
- 2 Cod Liver Oil / Butter Oil blend capsules from Green Pasture’s
- Sliced local cucumber with sea salt
- Fresh, whole, raw milk from Sand Creek Farm
- mug of Earl Grey with local Round Rock Honey and a splash of milk
The mug has a quote from Paper Source that I love: Do Something Creative Every Day
Time for a refill!
