It’s really no secret that I’m a devoted Trader Joe’s fanatic – I’m there so often I can navigate the aisles blindfolded, and the employees there are pretty much on first name basis with me (heyyyy Susan!)
But what’s not to love about TJ? The red baskets, Hawaiian shirts, funky snacks…I’m in love and I want to tell everyone about it.
Also, it’s where you can grab a pack of organic carrots for a whopping 89 cents.
It’s hot here in the South. 90 degrees at 8am makes for one sweaty run!
After a good morning sweat fest, I love to cool down with a good cold smoothie. Typically, I like to refuel after a workout with a good 3:1 carbohydrate to protein ratio. Protein would be a little bit higher on days after weight training. Most of the time my post-workout meal involves sweet potatoes and eggs! I’m all for fueling with nutrient dense foods – they work for me the best.
Since I’m finished with the semester and getting ready to move out of my apartment soon, I’ve have been reallyyyy good at improvising everything at an attempt to clean out the fridge. Like, super efficient type good.
This happened purely out my way to use up a can of crab meat from Trader Joe’s.
Well, here I am approaching the end of the semester and counting down the days until summertime – which really this means one thing – making batch salads that I can eat for a week straight!
This week’s salad mix combines my favorite kale variety, the dinosaur kale (aka lacinato kale) and one of my favorite herbs, mint! I really prefer the smoothness of the dinosaur kale for raw salads. Most people recognize kale via the curly kind, but I find that lacinato kale is a little less bitter for eating raw. I prefer eating curly kale cooked, or warmed. Since I also had mini bell peppers and cucumbers on hand, I tossed them in as well. I’m all about cleaning the fridge – hate wasting good produce!
