Middlebury Maple Run Cabot Fit Team Recap

Cabot FIt Team 2016

Disclosure: My race entry fee, accommodations, and meals were paid for by Cabot Creamery Cooperative. All opinions and such expressed here are my own.

Meet the 2016 Cabot Fit Race team:

Anne @ fANNEtastic Food
Jess @ Dietitian Jess
Katie @ Healthy Seasonal Recipes
Amanda @ The Wholesome Dish
Danielle @ Food Confidence (me!)
Roni @ Ronis Weigh

How much fun can you have on a mostly rainy weekend in Vermont prepping for a relay race? A TON! I had such a wonderful weekend with these amazing gals and the Cabot team, who have been hosting these running experiences since 2013.  If you don’t know Cabot, they are a cooperative owned by 1,200 family farms in New York and New England.

I’ve been on the Cabot Cheese Board for the last few years and given the opportunity to taste many a Cabot cheese. I don’t cook a lot with cheese, mostly because I prefer to eat it cold, but I do love sharing Cabot with friends and family.


My weekend began late afternoon on Friday when I was greeted at the airport by Sara in the infamous Cabot Cheese van. We arrived at the Swift House Inn, which became our home away from home for the weekend. I stayed in the Governor’s room, which was a treat given I had my very own fireplace.

Kayhart brothers farm

On Saturday morning we toured the Kayhart Brothers Dairy Farm, an award winning, family run Dairy Farm.


We got a fun farm tour from Steve Kayhart, a runner himself and a part of the Cabot fit team. He talked candidly with us about what it means to be a dairy farmer and how he cares for his dairy cows.


Then we visited the babies. We spent a lot of time hanging with these sweet baby cows, they were excited to see us and enjoyed licking our fingers!

cabot dairy farm



We gave some love to the momma cows as well.


We also explored the very quaint town of Middlebury….


….and enjoyed a pre-race dinner of pizza and salad. What else should you eat before a race, right?


On Saturday night, I set out my race outfit and tried to get some sleep.


I woke up Sunday morning excited to get out there, regardless of the dreary weather!


Finishing up the last mile!


Being part of the Cabot Fit team was totally fun! My relay partner Katie Webster ran the first 7 miles and I ran the last half. I didn’t run fast (at all!), but I finished strong and I felt pretty good. I sort of regret not training harder for it, but I plan to pick up the pace for my next race in September, which is a full half marathon in DC’s wine country.


On Sunday afternoon we had a Cabot cheese and local wine + cider tasting and ended the weekend relaxing and cutting loose with a good old-fashioned Pictionary game.


Is life better in Vermont? I don’t know for sure, but after spending this fun weekend in Middlebury, I might like to find out!

lemony cauliflower soup

Clean Eating Cauliflower Soup

Cauliflower is definitely my favorite brassica. I pretty much love it any way you prepare it. Riced, roasted, steamed, sauteed, and blended, as in this delicious and creamy cauliflower soup.

lemony cauliflower soup

This cauliflower soup is an old favorite. It’s simple to make yet so big on flavor. It’s also a health-supportive powerhouse and so important in your bodies natural detoxification systems. It’s a staple in my Nourish program cookbook, as are many other cauliflower dishes. Cauliflower includes antioxidants that boost Phase 1 detoxification and sulfur-containing nutrients that boost Phase 2 activities. Cauliflower also contains phytonutrients called glucosinolates, which activate detox enzymes and intensify their activity.

Clean eating cauliflower soup

Cauliflower is also a powerful anti-cancer veg! It’s broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells, which helps to prevent some forms of cancer (especially colon, breast and ovarian cancer). You can feel good about eating this cauliflower soup!cauliflower soup with pistachios

The soup is also kid friendly. Norah absolutely loves it! The recipe is a simple blend of sauteed onions and garlic, vegetable broth, and lemon juice blended with cooked cauliflower. I topped mine with pistachios and hemp seeds but you could also add a dollop of harissa, shredded cheese, or pumpkin seeds.

clean eating cauliflower soup

Clean Eating Cauliflower Soup


  • 1 head cauliflower, chopped
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • Sea salt and pepper
  • 3 cups organic vegetable broth
  • 1 cup filtered water
  • 1/2 lemon, juiced
  • pistachios and hemp seed, for garnish


  1. Saute onions and garlic in oil until softened. Season with salt and pepper. Add broth, water and cauliflower, bring to a boil, then simmer until cauliflower is softened. Transfer soup to your blender and blend until creamy. Place back in your pot and add lemon. Taste for seasoning. Top with pistachios and hemp seed to serve.

Clean eating cauliflower soup is a delicious, detoxifying weeknight dinner!

Zesty Asian Style Potato Salad

Thank you to my friends over at Tessemae’s for sponsoring this post.

Shop online and enter FoodConfidence at checkout to get 10% off your order!
Asian Style Potato Salad using Soy Ginger Tessemae Salad Dressing

Salad dressing is a huge part of my life; it’s something I consume almost every day. Over the years I’ve become pretty good at whipping up a quick and tasty dressing at home, but I also like to have a few delicious store-bought brands on hand. This is not an easy task. Decent store-bought salad dressing is hard to find. What I look for is pretty simple. It’s what I recommend to my private clients, Nourish participants, and now to you: read the ingredient list and ask yourself, would I use these same ingredients at home? Sounds easy enough, right? Ha, not so fast.

The problem is that many so-called “natural” brands don’t even use olive oil, much less cold-pressed olive oil, which for me is a salad dressing must-have. Most of the larger, less expensive brands contain ingredients I would never use at home: corn starch and corn syrup, MSG, soybean oil, and artificial colors like red 40. It’s frustrating, to say the least. The good news is that there are quality salad dressings out there, you just have to find them.

When Tessemae’s asked me to review their salad dressing, I was intrigued and just a little pessimistic. Before saying yes, I did my due diligence. I went online and checked out the company and the ingredients. Much to my surprise I discovered that these folks are actually the real deal!

Tessemae Salad Dressing Starter Kit

Tessemae’s is a local Washington, DC area company. It was founded by the son of a health-conscious Annapolis mom named Tesse. Tesse used this very same salad dressing throughout their childhood in order to get her family to eat their vegetables. I just love this story. It’s great to support a family-run business that is passionate about offering a better choice for consumers.

So what did I make with Tessemae’s salad dressing? I had a bag of red potatoes that needed cooking so I decided to go with something different. This Asian style potato salad came out absolutely delicious (and took less than 10 minutes to make from start to finish).

Asian Style Potato Salad using Soy Ginger Tessemae Salad Dressing

Tessemae’s sent me a few bottles of dressing to test and I really liked them all, they taste very much like homemade. But what I love most is the ingredients…everything I would find in my own kitchen: quality olive oil, fresh lemon, real vinegar, herbs and spices — and no corn syrup!

soy ginger Tessemae salad dressing

For this potato salad I used the Ginger Soy dressing. I absolutely LOVE the lemon garlic dressing, too. I could have gone with either one!

Asian Style Potato Salad using Soy Ginger Tessemae Salad Dressing

I have to tell you how awesome this potato salad is! My husband ate the entire bowl standing at the kitchen sink. The soy ginger dressing is the perfect Asian flavor — super refreshing and a little unexpected.

Oh, and here’s a little tip: when storing the salad dressing in the fridge, it may turn cloudy. This is totally normal. To loosen it up, just place the bottle in a warm cup of water and let it sit while your chopping up your salad veggies (about 3 – 5 minutes). Once it’s loosened up a bit you’re set to shake it up and pour on your dish!

Zesty Asian Style Potato Salad

Yield: 4 servings

Zesty Asian Style Potato Salad


  • 2 cups small red potatoes, chopped
  • 2-3 Tbsp Tessemae's Soy Ginger Dressing
  • 1/3 cup dried cranberries
  • 1 cup diced English cucumber
  • 2 scallions, chopped
  • 2 big handfuls microgreens or sprouts
  • 1/4 cup sliced almonds
  • Sea salt


  1. Boil potatoes in salted water until just tender. Let cool. Slice into bite-sized pieces. In a large bowl add the potatoes, cucumbers, scallions, cranberries, greens, and almonds. Toss gently with dressing. Season with salt, to taste. Serve cold!

Tessemae’s salad dressings and marinades are available at Whole Foods, Kroger, Safeway, The Fresh Market, and Costco. If buying online, use the code FoodConfidence for 10% off your order!

Connect with Tessemae’s here:

Asian Style Potato Salad