Breakfast: Cantalope

Snack: Granola from Sari-Sari- Sweets in Chapel Hill. AMAZING! I wish I had bought 10 bags.

Lunch: Bacon, Tomato and cheese sandwich. Extra sliced tomato.

Snack: More Granola!

Dinner: Pork sausage, green peppers, zucchini, onion and cheese omelet with toast.

Breakfast: None because I slept in.

Lunch: Grass-fed beef burger on bread.

Dinner: Fried potatos, zucchini, onions, green peppers and grouper (from the fish stand across the street from the Carrboro Farmers’ Market). Tomato, Basil and Mozzarella salad.

Breakfast: Cheese and tomato focaccia bread from a baker at Carrboro Farmers’ Market.

Lunch: Pizza, french fries and Dippin’ Dots at Carowinds.

Snack: Doritos

Dinner: Pasta, bread sticks and salad from Olive Garden.

Yes, I caved for the Fourth of July.

Today I went to the Carrboro Farmers’ Market. So I was able to snag some baked goods from vendors.

Breakfast: A cinnamon roll and coffee from the market.

Lunch: Leftover Ginny Hash (just what I need is a bunch of Google search results for Ginny and Hash) with a fried egg on top.

Snack: Granola from Sari-Sari Sweets. So Good.

Dinner: Grass-fed beef burger from Sunset Farms in Burlington. Corn on the Cob.

Breakfast: cheese and bread sandwich.

Lunch: Leftover steak; mashed potatoes; mozzarella, tomato, basil salad.

Snack: Oatmeal Raisin Cookie.

Dinner: Ginny Hash.

Snack: Oatmeal Raisin Cookie. Cheese sandwich.

Yes, I ate two cookies today and they were totally worth it.

Breakfast: Cantalope. Half of an oatmeal raisin cookie.

Lunch: Grass-fed beef burger, Chapel Hill Creamery cheese. Cantalope.

Dinner: Sirloin Tip Steak; mashed potatoes with Greek yogurt alfredo sauce; mozzarella, tomatoes and basil salad; corn on the cob

Breakfast: Watermelon. Half of an oatmeal raisin cookie.

Lunch: Ginny Hash (see recipe). Sliced tomato with malt vinegar.

Snack: Watermelon.

Dinner: Mint Green Pea Ravioli with Greek yogurt alfredo sauce.

So how did I score that fabulous ravioli and make an amazing Farmers Market alfredo sauce to go with it? Well, I hustled over to the Durham Farmers’ Market after work (it’s open from 3:30 to 6:30 p.m. on Wednesdays). And I saw a woman standing behind a folding table with a small sign advertising Ravioli for $7.50. My stomach ached for some pasta, so I snatched up the locally made pasta. She said it was her first time at the Market and that she planned to be back on Saturday. I think there were about 10 Raviolis inside the package. The price seemed a little steep, but I’m told by my best friend that pinching raviolis is hard work, so maybe that’s why.

As for the Greek yogurt alfredo sauce, that was a concoction I mixed up out of desperation. I bought this Greek-style yogurt from Chapel Hill Creamery on Saturday and I wasn’t that fond of it. Not that there’s anything wrong with it, just Greek yogurt really isn’t my thing. But then I had an idea, my recipe follows.

* Heat several spoonfuls of Greek yogurt (however much you plan on eating in one setting) over low heat.

* Add  ground Parmesan cheese (I had some left over from before my project, so I tossed it in, but that’s the only non-Farmers’ Market cheese I’ve had so far) and Raw Milk Hickory Grove cheese from Chapel Hill Creamery.

* Stir slowly until cheese melts. Enjoy.

Breakfast: Watermelon, half of an oatmeal raisin cookie from Durham Farmers’ Market and one small coffee (sorry, but I indulged, don’t hate me).

Lunch: Grass-fed beef burger topped with Chapel Hill Creamery Cheese. Cucumber, Tomato and Basil Salad.

Snack: Watermelon.

Dinner: Ginny Hash (see recipe). Corn on the cob.

Breakfast: farm fresh bacon, egg over medium and bakery bread. Plum.

Lunch: Bacon, Tomato and Cheese sandwich.

Dinner: Grass-fed beef tacos with cheese, yogurt, tomatoes, banana peppers? (not sure what kind of pepper this is, looks like a banana pepper, but it’s sweet and not spicy).

Dessert: Oatmeal raisin cookie from Durham Farmers’ Market.

Breakfast: Nothing. I slept until noon, so I didn’t need breakfast.

Lunch: Grass-fed beef burger on white bakery bread.

Dinner: White bakery bread layered with crumbled ground chuck, homemade pasta sauce and mozzarella from Chapel Hill Creamery.