After attending yesterday’s Whole9 Foundations of Nutrition Workshop, I was inspired to be more mindful of my purchases at the Mountain View Farmers’ Market this morning.

The number one take-home message Dallas and Melissa emphasized above all else was that you should try to buy the best quality animal protein you can afford. No ifs, ands, or buts.

Following their advice, I bought some short ribs from Full of Life Farm…

…and a Wild King Salmon fillet from Mission Fresh Fish.

Since I won’t be eating the salmon until tomorrow night, I kept the fillet on a bowl of ice in the fridge.

The second point that the Hartwigs stressed was to eat tons and tons of veggies. Vegetables are a far superior carbohydrate source when compared with grains because they’re much more nutrient dense and contain gobs more vitamins, minerals, phytonutrients, and fiber. Plus, vegetables have lots of antioxidants and their alkaline nature may help prevent inflammation.

As a result, I went to the Heirloom Organic Gardens stand and bought two big bags of Bordeaux spinach…

…two bunches of broccoli greens…

…and a couple bunches of scallions.

At the stand across the way, I bought a bag of heirloom Italian broccoli rabe…

…and some carbohydrate dense veggies (Kabocha squash, carrots, and parsnips) for post-work out meals.

I bought a little fruit at the market but far less than in the past. I brought home a few Fuji apples…

…and three baskets of strawberries.

I always store my strawberries in a single layer in tightly-sealed, paper towel-lined storage containers ‘cause that way they can last for ~ 10 days.

Pre-Paleo, my farmers’ market haul used to be 70% fruit and 30% vegetables. Nowadays, the ratio is reversed. Dallas and Melissa reminded me that fruits shouldn’t replace vegetables on my plate. Mainly because fruit has lots of fructose and isn’t as nutrient dense as vegetables. For example, the highest ANDI score for a fruit is 212 (strawberries) vs. 1000 for kale. Sheeit.

See? I’m already practicing what I learned!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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