Thank you SO much for all the great suggestions about oats and bean dip! Very very appreciated! 🙂 I ended up taking a few recipes that you guys suggested and sort of simplifying them/blending them together to create an incredibly simple yet flavorful white bean hummus.
White Bean Hummus
1 large can (19 oz) cannellini beans, drained and rinsed
1/4 cup extra virgin olive oil
1/8-1/4 cup lukewarm water (check consistency after adding the smaller amount and keep adding if necessary)
2 garlic cloves, smashed
juice of 1/2 lemon
pinch of sea salt
Combine all ingredients in the food processor and blend until smooth and creamy, adding more water if necessary if the hummus is too thick. Store in a tupperware in the fridge with an extra tablespoon of olive oil drizzled over the top.
While I was making the hummus, I snacked on a Nancy’s nonfat yogurt with blackberry to keep me from licking too many spoons 😉
And then around 11:30 I headed over to bikram. The class was great of course and I feel like I sweat out (most) of the chocolate cake, pecan pie and wine from last night. Haha!
When I got home, I made a wrap for lunch!
I used a whole grain tomato wrap, a few large spoonfuls of white bean hummus, two slices of boar’s head turkey and lettuce. It was SO tasty! I love this “hummus”—it has the just the right amount of garlic in it and it is soooo smooth and creamy thanks to my VitaMix!
I also had a few organic blue corn chips because I needed some crunch—
I also had an unpictured mini reeses cup that I found in my purse for dessert. Oops!
I am back over at the condo right making Betty’s famous quiche. The oven at my house is broken (gasp!!) and I told my family I would make dinner tonight. I’ve been telling my mom over and over again at how amazing this quiche is so tonight was the night to make it! I’m bringing my mom a slice to work later and the rest will be eaten by my dad and I at home. Its not the healthiest of dinners but its a great once in a while treat.
I’ll see you guys tonight!