Eat Local Challenge: Week One Recap

So the first week of the Eat Local Challenge is over. I’d have to say it was quite successful. I ate lots of local food, biked everywhere, and attended some fun Eat Local events. In addition to the Eat Local Challenge (i.e. eating as much food grown/produced within a 200 mile radius New Orleans), I also signed up for the Eat Local Footprint Challenge. This challenge requires participants to ditch their car for the month of June, getting places by bike or public transportation. It does allow carpooling however. I’ve taken the challenge one step further and am attempting to travel solely via. bike. More information on this BikeEasy challenge can be found here:

Over the next few weeks the amount of local food in my diet will increase. In order to not waste the non-local food I already had in my house, I’ve been eating slightly more non-local food than I would like. The new food I’ve been purchasing has been almost all local. Below is a log of some of my yummy local eats throughout the past week and a daily biking/exercise recap!



  • Breakfast: Green smoothie with local soy milk, and some local blueberries from a co-worker 🙂
  • Lunch: Salad (local lettuce, local tomato, local peach, sliced almonds, homemade balsamic vinaigrette using local honey)
  • Dinner: Local cabbage miso soup topped with poached local egg, slice of locally produced maize bread.
  • Snack: Chocolate chia pudding using local soy milk (see recipe below)


Physical Activity

  • Ran 6.8 miles
  • Bike 11.5 miles




  • Breakfast: Local potato and asparagus salad with avocado dressing and a slice of locally produced maize bread
  • Lunch: Green smoothie using local soy milk
  • Snack: Local peach
  • Dinner: Salad (local lettuce, local tomato, local red beans, homemade balsamic vinaigrette with local honey)
  • Snack: Chocolate chia pudding using local soy milk with sliced banana


Physical Activity

  • P90x upper body plus and abs core +
  • Bike 14.2 miles




  • Breakfast: Cinnamon raisin bagel from local bakery with apricot jelly, local peach
  • Lunch: Sauteed local cabbage with homemade pesto and diced tomatoes, side of local red beans with hummus
  • Snack: Chocolate chia pudding using local soy milk with sliced banana
  • Dinner: Banana almond butter smoothie with local soy milk, slice of locally produced maize bread with cashew cheese

So out of veggies!


Physical Activity

  • Bike: 8 miles


Eat Local event: Laurel Street Bakery



  • Breakfast: Kiwi and local peach on chia seeds soaked in local soy milk.
  • Lunch: Local red beans, local cabbage with homemade pesto and tomatoes
  • Snack: Local peach, locally made garlic and rosemary soft pretzel from the farmers market 🙂
  • Dinner: Chickpea “tuna” salad from New Orleans Food Co-op, slice of locally made whole wheat bread


Physical Activity

  • Run 6.2 miles, Wild Lotus Yoga class
  • Bike: 11.6 miles


Eat Local events: Crescent City Farmers Market, New Orleans Food Co-op


Yummy farmers market soft pretzel


One cargo net to secure everything in place…do I use it for the basket with my laptop or the one with all the peaches I just bought? Peaches 🙂




  • Breakfast: Local peach and 2 homemade baked “donuts” from the Oh She Glows cookbook (didn’t even realize it was National Donut Day when I was making them this morning!!) topped with local apricot jelly
  • Lunch: Green smoothie with local soy milk
  • Snack: Local peach
  • Dinner: Local  white bean “tuna” salad with veggies on slice of locally produced whole wheat bread, side of local cabbage with homemade pesto and tomatoes

Does plant local count? Got this compost delivered from the New Orleans Composting Network to feed my tomato and basil plants. 🙂


Physical Activity

  • P90x back and biceps
  • Bike: 9.1 miles


Eat Local events: Pearl Wine Co. free wine tasting



Saturday and Sunday were/are being spent at home getting some things done around the house (and writing this blog post). Good local eats continued with local peaches and strawberries, Local  white bean “tuna” salad with veggies, local cabbage soup, and more locally made bread.

Total bike miles for the week: 54.4 


Chocolate Chia Pudding

Recipe adapted from: Plant-Powered Families

This recipe is definitely a keeper. I’ve already made it twice since finding it. Apologies for the poor quality photos though.


  • 1 cup unsweetened soy milk
  • 1/2 cup dates
  • 3 tbl chia seeds
  • 1 and 1/2 tbl unsweetened cocoa powder
  • 1/2 tsp pure vanilla extract
  • pinch of sea salt
  • 2 squares unsweetened baker’s chocolate (optional)


  • Place all ingredients except the chocolate squares in a high-speed blender (I use a VitaMix). Blend for several minutes until creamy. The chia seeds will be completely pulverized.
  • Roughly chop the chocolate squares and stir them into the pudding.
  • Place the pudding in the refrigerator for around an hour to let it cool and thicken.
  • Enjoy the pudding solo or topped with sliced fruit (bananas, peaches, and strawberries work well here).



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