Thank goodness it’s Friday! Today was a semi-long day of work at a Waterbury preschool… not that it was unenjoyable, it was only long because of how tired I was. We took heights and weights for about half the students, plotted them on growth charts, then helped out with the kids’ lunch. We stuck around after school to handout some nutrition info to parents.
Lunch today was one-part tasty white bean dip which I made this morning, and one-part gross bologna and cheese provided by the preschool. I was slowly picking the mystery meat out of my sandwich as to not be super obvious; we’re supposed to be acting as role models by eating the same thing the preschoolers eat. Although, I’m not sure I would necessarily encourage bologna and processed cheese.
Today’s white bean dip was a Giada De Laurentiis recipe . It’s quick, and only requires (what I would consider) standard pantry ingredients. It turned out great! Similar to hummus, but the white beans are a bit creamier.
Here goes, super simple:
White (cannellini) beans, garlic, lemon juice, olive oil, and parsley. All into the food processor.
Pulse until smooth and creamy. It’ll look something like this:
Now for the pita chips. Take a piece of pita bread (whole grain, please!) and brush lightly with olive oil.
Sprinkle with salt, pepper, and oregano, and cut into 8 wedges. Bake at 400 F for 8 minutes, or until golden brown and toasty.
That’s it, all ready to go! Woah, what a healthy lunch! You’ve got lots of protein and fiber from the beans, even more fiber from the whole wheat pita and apple, and some heart-healthy fats from the olive oil (long-chain polyunsaturates, if you will). Talk about power foods!
That’s it for today. Time to wind down and enjoy the weekend!