I just love shopping at a farmers market. I love the endless stalls with endless samples. I love that everyone there is truly passionate about the product they're selling. I love that everything available is always fresh and ready to eat. I love that it brings a sense of community to the neighbourhood. The farmers market in my area is getting bigger every year and to me that means there’s a lot of other people out there who love it too. It’s an amazing way to support local businesses that are supporting us and the planet by providing us with sustainable and organic products. 

Our usual Saturday morning trip to the market consists of coffee, any kind of vegetable I don’t currently use at Fit Camp, a flat of fresh berries, a loaf of bread and some sort of spread like hummus, shout out to bobAli foods.

After a walk and shopping down the market we head home and we spend the rest of our Saturday enjoying the fruits of our labour. 

Sometimes we even get fancy and cook the ingredients like we did this last time. None of the fresh ingredients really need much help but a little toss in olive oil and a quick roast never hurt no veggie.

The other important thing about weekends is this, decadence. When you work long, hard hours all week long, you push yourself to the limits at the gym and you stick to your healthy diet throughout it all, you just deserve a little decadence. Plain and simple. So, that being said my fancy, local, organic, fresh produce needed a cheeze sauce. 

I just so happen to have a perfect, easy, fast and delicious cheeze sauce that is oh so satisfying. The great thing about this sauce is that once you make it once you can add whatever seasoning you want and truly make it your own. The other great thing about this sauce is that if you make too much of it you can keep it in the fridge for later, lightly heating it on the stove top, adding a small amount of liquid if needed. 

But after all this I imagine you are ready for me to get to the point and share this delicious recipe, so here you go my friends, the tastiest way to get a little decadence without breaking the gym bank.

Farmers Market Bowl

Serves 2

Ingredients

Vegetables

1-2 tablespoons extra virgin olive oil

1 large bulb fennel

1 small bag of baby potatoes halved 

1 large stock of broccoli

Sauce

3 tablespoons earth balance vegan butter

6 tablespoons quinoa flour *can be substituted for whichever flour you prefer

2 cups almond milk *or any other dairy free milk

3 tablespoons nutritional yeast

1 tablespoon dijon mustard

1 teaspoon lemon juice 

½ tsp ground turmeric

½ tsp garlic powder 

2 tablespoons fresh chopped dill 

I also added Big Mountain Foods cauli crumble, cooked separately on the stove top for added protein.

Cooking

Preheat oven to 350 degrees

Wash and chop all the vegetables and toss in olive oil and lay across a large baking sheet.

Roast in the oven for 20-25 minutes, until browned on the edges.

While the vegetables roast start your cheeze sauce.

In a small pot on medium heat add butter and allow to melt. Once melted add the flour and mix until flour and butter start to clump together, about 1 minute only. 

Add the milk and all the other ingredients, except fresh dill, and stir well blending everything together.

While continuously stirring bring mixture to a quick boil then reduce heat to a simmer. 

Allow sauce to cook down and thicken to desired consistency then remove from heat. About 5-7 minutes.

Add the fresh dill and mix.

Once the vegetables are cooked separate them into serving dishes and pour the dill cheeze sauce on top and enjoy.