Eat Local Challenge: Week Three Recap

Week three is now over of the Eat Local Challenge and the Eat Local Footprint Challenge. Unfortunately my bike was in the shop this week, so I had to use my car. It’s all fixed up now, so this week will be back to cycling! I did get some exciting news however. I won the halfway point for the Eat Local Footprint Challenge!! 🙂

Below is a log of my week including local eats, my biking progress, and photos to document it all. Perhaps the most exciting part of the post is the delicious peach pizza recipe at the end. Check it out!

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Monday: 

Food: 

  • Lunch: local cabbage soup
  • Snacks: local plums, local strawberries
  • Dinner: cashew cream soup with local white beans and local veggies

Exercise: 

  • Running: 7.25 miles
  • Biking: 5.4 miles
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Limes and plums from a co-worker 🙂
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Rene sporting my helmet and hanging out in my bike basket.

Tuesday: Good eggs delivery came!

Food: 

  • Lunch: enchilada with local sweet potato, local pita, local veggies
  • Snacks: local plums, local strawberries
  • Dinner: cashew cream soup with local white beans and local veggies, locally made multi-grain bread with local hummus
  • Snack: local sweet potato with cinnamon, raisins, and fair trade 100% chocolate (pic)

Exercise: 

  • P90x Back and Biceps, Yoga (medium flow)
  • Biking: 7 miles

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Wednesday:  (Bike went to the shop today to get repaired)

Food: 

  • Breakfast: green smoothie with local kale
  • Lunch: local tofu and local eggplant curry, local lettuce
  • Snacks: local blueberries, local bell pepper dipped in local hummus
  • Dinner: local peach on locally made pizza dough (recipe below)

Exercise: 

  • Off

Events: Local Food Policy Webinar

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Thursday: 

Food: 

  • Lunch: last of my local cabbage soup
  • Dinner: locally made bread, rest of my local white bean and local veggie soup
  • Snacks: local blueberries, fair trade chocolate, local sweet potato

Exercise: 

  • P90x shoulders and arms

Events: Why Walking Webinar

Friday: 

Food: 

  • Breakfast: green smoothie with local kale
  • Lunch: almost 100% local salad with lettuce, slice cucumber, blueberries, basil, homemade balsamic vinaigrette
  • Snacks: local bell pepper and local hummus
  • Dinner: local tofu and local eggplant curry

Exercise: 

  • P90x Kenpo X

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Saturday: (Got my bike back! Also picked up Rich Roll’s book Finding Ultra and The Plant Power Way for some new inspiration)

Food: 

  • Breakfast: green smoothie with local kale
  • Lunch: local sweet potatoes, local corn on the cob, sliced local cucumber
  • Dinner: local kale sauteed in miso and lemon juice, locally made multi-grain bread
  • Snacks: local blueberries

Exercise: 

  • Off

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Sunday: 

Food: 

  • Breakfast: green smoothie with local kale
  • Snacks: locally purchased 100% fair trade chocolate, local blueberries
  • Dinner: sauteed local kale with lemon juice

Exercise: 

  • Running: 11.5 miles

 

Peach Pizza

Ingredients:

  • 1/2 tbl extra virgin olive oil
  • Pizza dough (mine was made locally at a bakery)
  • 2 tbl cornmeal
  • 1/2 cup Daiya mozzarella cheese
  • 2 local peaches, sliced
  • 1/2 cup balsamic vinegar
  • 1/4 cup basil, chiffonade

Directions:

  • Preheat oven to 500 degrees F.
  • Spread the olive oil on a large flat plate and begin working with the pizza dough. Stretch the dough out until flat and round.
  • On a rimmed baking pan spread the cornmeal, so the pizza doesn’t stick. Place the pizza dough on top.
  • Sprinkle the cheese on the pizza and arrange the peach slices on top.  Place pizza in the oven, cooking for around 12 minutes.
  • Meanwhile in a pan over medium-high heat, bring the balsamic vinegar to a boil. Lower the heat and let the vinegar to reduce over the course of several minutes. The vinegar will become syrupy. Try to stir this constantly to make sure it doesn’t burn.
  • Once the pizza crust is slightly golden brown, remove from the oven, add the basil, and drizzle the balsamic reduction on top.
  • Slice and enjoy!
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Balsamic vinegar reduction in progress

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