Yesterday truly was a lazy day spent by the pool just hanging out, so today I woke up with the mindset to get things knocked off the to-do list.
I started out the morning with a bowl of overnight oats. This mixture had chocolate, peanut butter, a bit of protein powder, and Greek yogurt all topped off with a little bit of frozen banana.
With the weather being estimated at a high of over 90 today, hot food just didn’t sound appealing to me, but this did the trick at fueling me up for a productive day.
A couple of days ago, I was getting ready to make lunch for Brian and myself when I decided to get a little creative. We had a can of black beans in the pantry that had been there for a couple of weeks, and I wanted to use it up. Immediately, I thought to make some sort of black bean dip. After rinsing the beans and placing them in the food processor with a little bit of this and a little bit of that I had come up with a deliciously easy dip!
Zesty Black Bean Dip
Yields: about 8 servings of 2 Tbsp
- 1 15.5 oz can black beans
- juice of 1 lemon
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp white wine vinegar
- 1 tsp green tabasco sauce
- sriracha to taste
Place all ingredients in the food processor and process until desired consistency. The dip will be creamy, with a little bit of bean texture. Serve with chopped veggies, tortilla chips, or crackers. Enjoy!
Calories: 57.5 Fat: .2g Carbs: 10.3g Protein: 3.8g
This would be a perfect dip to take to a Memorial Day BBQ 🙂 I hope you all have a great extra day of the weekend!