Food: Rather than posting the usual collage, I’m going to highlight two of my favorite eats from yesterday:
Lil and I were going to make hummus, but ran out of chickpeas. Instead, we threw together this yummy combo, with black beans, tahini, lemon and salsa. And since we love adding spinach to our smoothies, why not throw it in our dip as well?
Black Bean Spinach Dip
1 can black beans, rinsed
1/4 c. prepared salsa
1 Tbsp tahini
1 Tbsp lemon juice
3/4 c. frozen spinach, thawed and drained
1/2 tsp cumin
dash of salt
Mix all ingredients in a food processor. Serve with fresh veggies or pita.
We had our veggies and dip with Honey-Ginger Salmon, couscous and corn on the cob for dinner. In the cooking process, I discovered a kitchen job for 2.5 year olds that is actually useful.
She can husk the corn one piece at a time, so this kept her busy for a solid ten minutes.
This time, instead of melting chocolate, I mixed up a quick “icing” from cocoa powder, agave nectar, peanut butter and almond milk.
I also re-wrote the original recipe , as the amounts listed were only accurate if none of the batter is eaten, and that’s nearly impossible.
Fitness: Late Monday night I offered to sub yesterday’s 6:30am spin class for a sick instructor. I am not a morning person, and woke up every hour for much of the night afraid I would oversleep. I was wide awake by 5am. Although I’m sleepy now, I’ll admit it was nice to get a workout in first thing in the morning.
#43 – Shaunna
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