Hello everyone and happy Wednesday! Since it’s What I Ate Wednesday, I’m celebrating with a giveaway! Through my partnership with Cascadian Farms I was given the opportunity to connect with their sister company, Muir Glen.
Here’s some background info on Muir Glen from their website:
Named after legendary naturalist John Muir, Muir Glen® was founded in 1991 by a group of entrepreneurs with extensive experience in agriculture and the tomato industry.
Since our company’s founding over a decade ago, we’ve been committed to helping farmers choose to grow tomatoes organically. All of Muir Glen’s tomatoes are field grown and vine ripened under certified organic practices — no synthetic pesticides, no chemical fertilizers, just gorgeous tomato taste, true to nature. Taste Muir Glen and we know you’ll agree, the great care we take in processing our tomatoes shows in our products’ spectacular flavor.
Our Commitment to Quality
- Muir Glen growers’ certified organic farming methods create healthy, nutrient-rich soil. Our products are all certified organic and bear the USDA Organic seal.
- We harvest our tomatoes in late summer at their peak of ripeness and deliver them to the processing facility within hours of picking. Our processing equipment is triple-washed to guarantee no cleaning agents are present.
- Our tomatoes are packaged without synthetic chemical additives of any kind.
I love that Muir Glen products are offered at my local Whole Foods and are at good prices for organic canned goods. I love Muir Glen’s commitment to USDA Quality Organic harvesting and growing. Muir Glen is offering 5 gift baskets of Reserve Tomato products to giveaway to my lucky readers. The kit includes:
- One 14.5 oz can Reserve Harvest Sunset Organic Fire Roasted Diced Tomatoes
- One 14.5 oz can Reserve Harvest Sunset Organic Diced Tomatoes
- One 14.5 oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies
- One 14.5 oz can Muir Glen Organic No-Salt Added Diced Tomatoes
- A recipe booklet featuring a variety of recipes created by award-winning chefs from around the country made with the 2011 Reserve Tomatoes
I can’t wait to try the Fire Roasted Tomatoes with Green Chilies. I see a spicy Spanish dish in my future!
To enter the giveaway:
- Leave a comment on the blog telling me your favorite ways to use tomatoes in recipes.
- Tweet about the giveaway with: “#Giveaway Day! @blondebostonian is giving away 5(!) @muirglenorganic Harvest Reserve Tomato gift baskets #ilovetomatoes http://wp.me/p2mXMb-IC” and leave an extra comment saying you did so.
- Follow me on Twitter @blondebostonian and leaving a comment saying you did.
- Follow Muir Glen on Twitter @muirglenorganic and leave a comment saying you did.
I will pick the 5 winners on Friday, October 12th.
*I received a Muir Glen Reserve Tomato kit in exchange for posting the giveaway. I was not compensated in any other way. All thoughts and opinions are my own.*
Yesterday I whipped up some apple cinnamon muffins from a mix I bought at Whole Foods, and Tuesday’s breakfast was inspired by them. I mixed up the last of my plain Chobani with two drops of stevia and cinnamon, and then added a warmed muffin on top. Delicious.
After a weekend filled with no veggies (I stayed away before the race to help ease any possible digestion issues) I was ready for them to come back into my life. Lunch was a baby greens/spinach salad with shredded carrots, cucumber slices, and Newman’s Own Balsamic. On the side I had a tiny piece of what was left of the whole wheat pizza I made last night. On the pizza was red sauce, taco seasoned cheese (all I had), sauteed onions and mushrooms, and leftover chicken breast. Delicious.
Snack was a Cascadian farms sweet & salty granola bar at my desk.
Tuesday night Bernie and I went out with some friends to play trivia at a local bar. Since we headed out at our normal dinner time, we were on our own for meals for ourselves. I took the opportunity to make a meal I used to make a lot when I lived alone in college – eggs. I made two scrambled eggs mixed with shredded cheese. I wrapped it all up with spicy hummus and half an avocado in a whole wheat wrap. On the side was a crisp apple spiced with cinnamon. The texture of the wrap ended up being a little mushy by the end which turned me off a bit. And it’s not exactly the prettiest food to photograph in the world. Oh well. They can’t all be winners.