Inspired

So, last week we saw Food Inc. the day after receiving our first Food-to-Work basket of local fruits and veggies. And today, Cole and I signed up to start volunteering at the Capital Area Food Bank. I think I feel a shift happening.

No doubt, I won't be perfect, but my plan is to simply try to eat better and more locally. Too bad I can't grow chocolate chip cookies in the backyard.

Breakfast:
Small sugar-free vanilla latte
Low-fat yogurt
Two hard-boiled eggs
(organic, brown, cage-free)

Lunch:
Leftover brisket from Saturday
Leftover mustard-roasted potatoes
(made from locally grown potatoes and yellow onions)
Baked zucchini slices
(locally grown)

Dinner:
Goat cheese and asparagus pasta (photo above, recipe)
(Texas goat cheese)
Fresh watermelon and cantaloupe
(both grown locally)
100-calorie snack cakes