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Saturday Adventures & SweetPress Review

Morning, friends!

I hope you all had a great weekend! Ours was busy but fun, as usual. :) On Friday night, Matt and I went out to dinner with some friends, followed by a lazy Saturday morning of sleeping in and waffles. I somehow slept until 9:30?! I must have needed it — I haven’t slept that late in ages!

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I randomly bought a package of these Nature’s Path frozen waffles at the store earlier this week and they’ve been a fun treat for breakfast lately. I topped mine with some Greek yogurt, syrup, and fruit!

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After our late breakfast, we ran a couple errands and hit up the local Saturday morning farmer’s market. I <3 farmer’s markets.

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We bought a bunch of veggies — tomato, cucumber, zucchini, squash, rainbow chard, etc. Plus a HUGE thing of basil, which we made into pesto!

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Any ideas what to do with pesto? We made it to go with some ravioli on Saturday night but have a ton left over. :)

Anyway — following a lunch at a sandwich shop nearby, our Saturday afternoon was filled with a bike ride!

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We hit up the Capital Crescent Trail and took it all the way up to Bethesda, Maryland.

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Once in Bethesda, we stopped for shaved iced from this adorable cart.

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Root beer flavor = the best. Proven fact. (By me.)

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And then back we went!

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We ended up covering nearly 19 miles and at a pretty good clip, too! We were up to 20 mph for some stretches — it was an awesome trail to bike on because it wasn’t too crowded, was mostly flat, and was pretty and wooded/shady, too. It was fun to challenge ourselves with speed a bit. :)

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Awesome way to spend a Saturday afternoon!

Saturday also involved sampling some fun new product I received over the weekend from my beloved Sweetgreen!

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Sweetgreen recently launched a new line of organic cold pressed juice called Sweetpress, which is currently available at their Logan Circle Sweetgreen location (with plans to roll the juice out to the other locations soon).

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My friend Gena actually helped to develop the juice recipes for Sweetpress; she wrote a great blog post about the months of thought and testing that went into creating this new line — check it out!

The juices are all cold pressed (a process that preserves more vitamins, minerals, and enzymes than other methods) and the fruits/veggies are organic, too. Each 12oz juice is $6, but given how much nutrition you are getting from them, I think it’s worth it for an on the go healthy snack. I would definitely buy these in the future — I’m hoping they carry them in the stores closer to me soon!

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Given that this juice was the brain child of my favorite healthy salad and frozen yogurt spot in the city AND one of my good blogger buddies, I was pumped to try it. Here are the flavors available:

Purify: Apple, kale, spinach, cucumber, lemon, ginger
Satisfy: Carrot, beet, apple, cucumber, lemon, parsley
Detox: Pineapple, apple, ginger, mint
Energize: Carrot, orange, grapefruit, ginger, cayenne
Hydrate: Cucumber, pineapple, coconut water, pear, lime
Seasonal: Watermelon, coconut water, lime, mint

Matt and I immediately busted into the “purify” when the package arrived. The verdict? Delicious! Salad in a bottle, as Gena called it.

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We’ve been enjoying the other flavors throughout the weekend and they are all delicious as well. I loved the “satisfy” purely due to my obsession with beets (and while parsley and the other ingredients might sound weird, it really does taste great together).

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On Sunday morning, following a 4 mile run, I hit up the “seasonal” flavor — LOVED this combination. Very refreshing, especially with the touch of mint! Perfect for summer. Matt was a big fan of this one, too.

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Thank you to Sweetgreen for sending me the samples — we loved them all!

Time to get this Monday started — last week I finished up my 2 week rotation in the ICU at my hospital dietetic internship, and this week begins my 2 week rotation with nutrition support/TPN, aka calculating all the complicated IV feeding formulas for patients that are so sick they can’t eat themselves or receive tube feeding. I am armed with a large calculator. Wish me luck!

Comments

  1. 1

    Great pics from the weekend! I’ve seen that juice at Whole Foods – love the packaging but not sure if I would splurge for one.

  2. 2

    Pesto is great on sandwiches, pork tenderloin, or chicken- i even have it with scrambled eggs or an omelet! – you could also freeze it in ice cube trays and then put it in baggies for a quick go-to sauce fr dinner during the week! It’s very versatile :)

  3. 3

    I love a pesto chicken sandwich, pesto added to salad as dressing, and over grilled chicken kabobs.

    Farmers markets are usually the first thing I do on Saturday mornings!

  4. 4
    Rebecca Sudduth says:

    Freeze balls of it to thaw down the road.

  5. 5

    that trail looks awesome! I wish I had some in my area like that! I also need to get back into making some juice its been a long time!

  6. 6

    I love using leftover pesto on panini’s with chicken.

  7. 7

    Pesto Foccacia Bread, Tomato and Mozzarella Salad with Pesto, Pesto topped pizza…I’d just be drizzling it over everything in site :)

  8. 8

    Agree on using Pesto on sandwiches. It also tastes awesome stirred into tomato sauce over pasta or pizza – think of it as super tomato-basil sauce! Tastes good in soup too!

  9. 9

    I think you got some great ideas to use up your pesto. I think a tomato salad would be delicious too with the pesto.

    I love the pictures of the produce! Gorgeous!

  10. 10

    Your weekend looked fantastic! I like to mix pesto with rotisserie chicken and put it in a pita loaded with veggies.

  11. 11

    i absolutely love pesto on caprese salad or anything caprese style. tomato/mozzarella turkey burgers are one of my go to summer dinners and i am now thinking about mixing pesto into the turkey and on the bun. yum!

    the juices look awesome! i love sweetgreen salads and hope they get those juices at the arlington location soon!

  12. 12

    That looks like an awesome weekend! I am in the market for a bicycle right now actually.. I am way too impressed with the trails now that I’ve moved to Arlington to go bike-less any longer.

    BTW, I tried Crossfit!! I loved it – I’m signing up for the Foundations intro program, even though I can barely walk today, two days after the first class haha.

  13. 14

    I love that trail- I’ve actually walked it with friends a few times. Takes WAY longer than biking but it’s a good excuse to get Sprinkles in Georgetown at the end, haha.

  14. 16

    At brunch yesterday I had an omelet with pesto – it was delicious! We make a big batch at the end of the summer with the last of our basil and then freeze it in ice cube trays to have during the winter.

  15. 18

    I like pesto over grilled chicken, or on a pizza, or in pasta, chicken, or potato salad. There are so many uses for it! I also put mine in ziplock bags and freeze because I always end up making too much!

  16. 19

    I agree on the panini sandwiches – I love to do mozz or provolone, tomato slices, and a slather of pesto. It’s also good tossed with grilled/sauted veggies!

  17. 20

    I see you already have a lot of great ideas for pesto. We also like it on white fish.

  18. 21

    Pesto on grilled sandwiches and pizza is delicious.

  19. 22

    Dying to try Sweet press! And pesto would be great on pizza :) P.S. where did you pick up on the CC trail?

  20. 24

    I love pesto on omelets! I had a veggie omelet @ First Watch once with pesto on top..and now I always make an omelet @ home if I have extra sauce for the next day’s breakfast! I put green peppers, sundried tomatoes, onions, garlic, broccoli, zucchini, spinach (pretty much whatever veggie I have!) inside!

  21. 25

    I buy the whole wheat pizza crust, spread pesto on it (instead of tomato sauce) bake chopped zucchini, cherry tomatos, and onions for awhile and put on top of the pesto sauce, add some mozzarella and you have a yummy healthy pizza.

  22. 26

    Awesome bike ride. I love speed! :-)
    Thanks for sharing your fun/fit weekend.

    Good luck with your new rotation at the Hosptial this week! Can’t wait to hear all about it!

  23. 27

    A couple of good sized scoops of pesto + 1 can white beans makes AWESOME dip. Or sandwich spread, or whatever else you might use hummusy type stuff for!

  24. 29

    What do the nutrition facts look like for those juices?

  25. 31

    we love pesto on pizza (here’s a unique flatbread recipe I made with pesto http://www.thesweetslife.com/2011/09/pesto-berry-balsamic-flatbread-with.html) and we were huge fans of this quiche which uses an oatmeal crust instead of pie crust (http://www.thesweetslife.com/2011/03/pesto-quiche-with-oatmeal-crust.html)

    Excited to see how else you use yours…our basil plant is out of control so I’ve been making pesto in batches!

  26. 33

    Pesto on Quinoa with cooked zucchini and orange peppers. Sometimes I add tuna, salmon, or feta to make it even better.

  27. 35

    Pesto is a great option, for sandwich, salads, spaghetti of course. That juice Sweet press sounds good!!

  28. 36

    These juices sound fantastic. I am a massive fan of celery in my homemade juices!

    As for pesto, it is great to use as a sandwhich spread, as a dipping sauce for grilled fist or even mixed in a salad. It is so versatile, I love it when I have a freshly made jar of it in my fridge!

  29. 37

    Hey – I always make pesto in big bunches and freeze it in icecube trays. Have a look here.

    http://www.boysenberryies.com/2012/03/kale-pesto-sauce.html

    I then pop out the pesto cubes once frozen and store in a ziploc in the freezer. I can then pop a bunch of cubes into pasta, quinoa, as a pizza sauce, over veggies. Endless options!

  30. 39

    I love pesto over a bed of spinach and spaghetti squash! It’s a wonderful gluten-free and healthy alternative to regular pasta. And as a plus, it’s beautiful!

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