This weekend I woke up obscenely early on Sunday morning. Literally at 6 a.m. my eyes popped open. I then laid in bed unsuccessfully willing myself to fall back asleep and finally gave in 15 minutes later and decided to go for a run. By the time I got back it was only 7:15. So so very early for Sunday.
(On a sidenote, this is confirming a growing fear that I am indeed growing up. You know what I mean. Waking up without an alarm at six on weekends is one of those things that only happens to grown ups. Eeek.)
So I showered and headed to the farmer’s market after turning my morning freakout to excitement about finally making it to the farmer’s market before all the good produce was snapped up. But shock, gasp they weren’t even open yet. What!!! Aren’t farmers supposed to be early risers? So I had to go get coffee, walk around a bit, and when I finally came back I was at least rewarded with some fabulous spring produce including a bunch of rainbow carrots that I used for this simple and delicious recipe.
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