Doesn’t the weekend just fly by? This is why I love having Mondays off! I can get all of the things that I didn’t do this weekend done tomorrow. And tonight, I can sit on my couch, watch a movie (Horrible Bosses), and Blog about my weekend. I stated yesterday morning with an intense hot yoga class. I was up early at the 8AM class because I had a dentist appointment afterwards. The class was so difficult, but I felt great when I was finished. I must say, I was tired this weekend…most likely a combination of the early morning and a busy week. Even so, I felt great throughout the class. While my legs were shaking after
forever ~9 minutes in Warrior II, I still felt light and flexible, especially during the spinal twists.
After the dentist, the BOY and I headed off to lunch. I was starving after my morning workout. We went to his favorite local restaurant, where it was easy to find some tasty vegetarian options. The hummus was so amazing topped with olive oil, paprika, and cumin, that I had to take a picture before we dug in.
On today’s agenda…studying for the BOY and the Annual Bear’s Chili Party for me. But first, I got out for a run. I was feeling pretty strong clocking in my first mile at 7:50 and finishing 6 miles in a quick 49:11. When I first thought about going meat-free, I was worried about how it would impact my workouts. One week in, no complaints!
After my run, I got to work in the kitchen on today’s snacks. We have a group of friends that we’ve known for 27 years and 3 years ago, we started a tradition of getting together to catch up on life and watching the Bear’s game. Everyone is decked out in blue and orange (even the babies), and we have lots of delicious homemade food.
I made an Apple Pie Dip, a Beer Cheese Dip, and a Sweet and Crispy Salad (recipes below). I had seen a recipe for Apple Hummus a few weeks ago and couldn’t find it anywhere, nor could I remember if it was online or in a cookbook. Instead, I came across this recipe for Apple Pie Dip. I must admit, I was a little skeptical, (chickpeas and applesauce?) but it was great. I served the dip with graham crackers and apple slices.
For those not as excited about my vegan creation (mostly the guys), I made a Beer Cheese Dip.
And for anyone looking for something green, a Sweet and Crispy Salad. I made a few modifications to ‘clean up’ the salad a bit. For starters, I subbed Brown Rice Syrup for the white sugar in the dressing. And I baked the walnuts/noodles instead of frying them up with butter.
Creating this beautiful salad…
With homemade dressing.
Dressed in my Sunday’s best, I headed out the door for the noon game. Quite a successful morning!
Beer Cheese Dip
2 8 oz blocks of cream cheese (at room temperature)
1 envelope ranch salad dressing mix
1/3 cup beer (I used Beck’s per the BOY’s recommendation)
2 cups sharp cheddar cheese
-In large bowl, beat together cream cheese, ranch dressing mix, and beer until smooth
-Stir in cheddar cheese
-Bake in oven safe dish at 350 degrees for ~15 minutes until warm and starting to bubble on the top.
-Serve with pretzel chips
***Can also be eaten as a cold dip
Sweet and Crispy Salad
Dressing Ingredients-make 1 day ahead
1 cup vegetable oil
1/2 cup sugar (I used brown rice syrup)
1/2 cup red wine vinegar
1 tbsp soy sauce
salt and pepper to taste
1 cup chopped walnuts
1 package ramen noodles
2 tbsp butter
2 heads Romaine lettuce (~2 bags), chopped
1 head broccoli, chopped
1/2 bunch of green onions, chopped
-Whisk together oil, sugar, vinegar, soy sauce, salt and pepper. Refrigerate 1 day ahead.
-Melt butter in frying pan on low heat. Add crushed noodles and walnuts. Toast and then drain on paper towels.
-In bowl, combine lettuce, broccoli, and green onions. Toss with 1/2 salad dressing and walnuts/noodle mixture. Add more dressing as needed.
***It works well to make the dressing in a bottle to easily shake/mix again before serving
***I baked the walnuts and noodles omitting the butter, and the salad was just as good!