Tag Archives: grocery shopping

Martin’s Review

I can’t help but sing the theme song from the sitcom “Martin” every time I think of the store! 

You remember??? Note “Marrrrr-tiiiin.”Note

Ha!   What a blast from the past!

Yesterday after work and a small celebratory happy hour for a friend who just found out she gets to keep her teaching job nest year (YAY!), I headed to the new Martin’s grocery store for some much needed groceries. 

For those of you not from the Richmond area, here’s the back story on this.  Ukrop’s was a family owned chain of grocery stores popular to this area that were recently bought by the Giant-Carlisle Division.  Gradually, the old Ukrop’s stores have been closed and converted to the new Martin’s.

I was never a regular Ukrop’s shopper.  The prices were more expensive than other stores, and I’m on a house buying budget.  I tended to only go there in emergencies, or for their fantastically fresh salad bar.  I also had them make my wedding cake, which was phenomenal!

But after hearing several people proclaim that Martin’s was much cheaper, I thought I’d give it a shot!  The store is much closer to my house and it is right next to Target, which I frequent regularly for cleaning products, household goods, and other bounties of cuteness.  It could be the start of a wonderful relationship!  😉

The first thing I noticed when I walked into the store was the bright green employees!  They were swarming everywhere and you could not miss them!  They were this color:

 

Very convenient for finding help 🙂

I also noticed that it was pretty much the same as Ukrop’s.  They had the same salad bar and cafe; the same deli, and sushi bar; and the same bakery.  The only differences I really saw were that the prices were lower, they flip flopped the fish and meat department, added a wall in the produce department, and they added a beer and wine section.  Unlike Ukrop’s, they will be open on Sundays and sell beer and wine….  Oh, and they sell cigarettes behind the customer service desk (yuck!).  It had a fresh coat of paint and new signs, but all in all, pretty much the same.

It is always hard to shop a new grocery store when you are unfamiliar with the aisles and where everything is, so I’m sure I forgot a few items.  But I will definitely go back to Martin’s the next time I need groceries and give it another shot!  Hey!  I might go on a Sunday and buy some wine!

Today, my friend Gen is driving into town and we are going to go for a hike!  I love hiking,  but I don’t get to do it very often.  I’m not very familiar with hiking trails in this area.  We are going to pick a Walking Trail from this website and head out to enjoy the beautiful spring weather! 

Have a wonderful Saturday!!!! 

Do you have a favorite place to hike??? 

~Jen

magnolia Remember, Be Happy, Be Healthy, Be You!!!

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Tonight’s Dinner Delight

Since becoming a vegetarian I have frequented the frozen food aisle in search of ‘chicken’ patties, veggie burgers, and other meat alternatives.  Because I try very hard to a eat clean diet, this has caused a bit of internal turmoil for me.  Though most of the veggie burgers and meat substitutes are lower in fat and calories than the meat versions, many of them are highly processed. 

I have finally found an alternative that is a true veggie burger.  It has no additives, chemicals, or “natural” flavors.  It is purely plant based, and I can make it at home, in my new food processor, in under 20 minutes.   

I adapted this Vegetarian Veggie Burgers that are Made from Vegetables recipe from Diet, Dessert and Dogs.  The author of this blog introduces the recipe beautifully, so I highly recommend checking it out! 

Here’s the adapted recipe: 

1 cup  cooked, drained chickpeas

1 cup chopped mixed vegetables (I used carrot, celery, cauliflower and green peppers)

1/2 red onion, cut into chunks

1/2 cup (120 ml) raw sunflower seeds

1/4 cup  fresh cilantro, chopped

1 TbspBragg’s,

1/2 tsp (5 ml) dried dill weed

1/2 tsp dried basil

1/4 tsp (1 ml) fine sea salt

dash red pepper flakes

1 tsp finely ground flax seeds

1/2 cup whole wheat flour

Preheat oven to 400 degress.  Spray with nonstick spray.

Place everything except the flour in the bowl of a food processor and blend until almost smooth and only small flecks of vegetables remain.  Sprinkle with 1/4 cup flour to start, and pulse to combine; check the texture of  the mixture with your hands.  It should be very moist but still hold together.  If the mixture is too wet, add more flour until desired consistency is reached.

Shape the mixture into 6-8 burgers, depending on how big you’d like them.  Flatten each burger to 1/2 inch (2.5 cm) thickness and place on the cookie sheet, spacing evenly (these won’t spread as they bake).

Bake about 15 minutes on one side, then flip and bake another 10-15 minutes on the other side, until burgers are lightly browned.  For the last five minutes, broil to get desired golden brown color.  Makes 3-6 servings.  May be frozen.

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Broiling them for an extra five minutes really helps them to stay firm and gives them a truly golden brown color.

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Topped with avocado mayo on a toasted bun. 

To make a tasty toasted bun, spray the inside of a bun lightly with olive oil spray and sprinkle with garlic salt.  Broil for 2 minutes or until lightly toasted.

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Serve with a side of homemade fries.  Simply slice 2-3 potatoes into fry sized pieces.  Coat with olive oil and a pinch of sea salt.  Broil until crispy and brown. 

Delicious and healthy!!!! 

Tomorrow is back to work for me!  Spring break is OVER. The week really went by way too fast.  😦

After work tomorrow, I am meeting Meg for another 9 mile run.  Wish me luck!!!  Hopefully each time I do this route it will get easier, and easier, and easier.  Then maybe in a few weeks I can up my mileage a bit more 🙂

~Jen

magnolia Remember, Be Happy, Be Healthy, Be You!!!

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???Veggie Quiz???

As you could probably tell from my post yesterday, I was pretty exhausted.  After work I tutored for an hour then braved the grocery store, which took another hour and a half!downsized_0204001822

Let me tell, ya!  There is nothing like going to the grocery store in the south on the Thursday before a big snow storm and the Super Bowl!  I think I stood in line at checkout for 35 minutes!  I really needed groceries, not because of a snow storm, but because I was seriously out of food!

However grueling the trip may have been, I am excited about my veggie purchases.  Any you don’t recognize?

There’s radicchio, daikon sprouts, ginger root, shitake mushrooms,  and regular ol’ veggies, like Brussels sprouts, red peppers, cilantro, green onions, etc. 

(Total ADD moment here, but who is Brussel and why does he get sprouts named after him???  Anyone know???) 

Look for these bad babies to be used this week in some super yum-o-licious recipes!

Before going vegetarian, I ate the usual veggies like carrots, broccoli, potatoes, bell peppers, sliced mushrooms, and lettuce, but when almost your entire diet consists of plant products, you learn about a whole new world of veggie deliciousness!  Don’t you just love all of the colors!? 

Speaking of recipes, here are some that I promised you 2 days ago!

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For dinner Wednesday night, I had leftover orange ginger baked tofu, roasted red potatoes, garlic greens, and a big ol’ square of cornbread. 

I baked the tofu at 350 degrees in a marinade of 1 cup orange juice, 1/4 cup brown rice vinegar, 1/4 cup tamari, 2 tbsp toasted sesame oil, 2 tbsp maple syrup, 2 tbsp graded fresh ginger, 3 cloves of minced garlic, and 3 tbsp minced red onion.  Yum!  This marinade would also be great on fish or chicken.

Roasted red potatoes are one of my favorite foods!  I simply clean and quarter the potatoes.  Toss them in a bowl, drizzle olive oil and seasoning on them.  Stir to evenly coat.  Then roast in the oven on 425 until cooked through, turning occasionally.  Double yum! 

And get this!  One red potato has a whopping 7 grams of protein, 5 grams of fiber, 12% of your daily nutrition value of iron, and 63% of DNV of vitamin C. 

The garlic greens are a new fav of mine!  They are so easy to make, and so incredibly good for you.  Greens are full of calcium, iron, and vitamins C and E.  Simply take 2 bunches of dark leafy greens (these were spinach greens) and sauté them with 3 cloves of garlic in about 2 tablespoons of extra virgin olive oil.    

And the corn bread…  well, t’was not so “clean,” but it sure was yummy!  It was just a plain box of Jiffy mix that I cleaned up juuuust a bit by using only egg whites and soy milk.  Hey, what can I say?  It served as dessert, too!

Today I am going to rest up!  I went to the gym super early this morning, because I could not fall back to sleep after the announcement that school was cancelled once again.  This workout was a doozie, and my muscles are aching.  Man, I love being able to work out again!

I’m off to put on some comfy clothes, and to curl up on the couch with The Lightening Thief.  (Thanks, Meg!)

~Jen

magnolia Remember, Be Happy, Be Healthy, Be You!!!

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