We had a lovely weekend filled with food and good company. On Friday night, Josh and I headed out for Vietnamese. We stopped in at Saigon Bistro, where they have the most divine Tofu Noodle Bowl. After a relaxing dinner, we wandered around downtown Lakeland before picking up a movie and settling in for a cozy night on the couch.
Our Saturday morning was perfectly lazy, starting with a french toast breakfast and ending with a stroll through Lakeland’s Downtown Farmers Market. We were pleasantly surprised by the Sidewalk Art Fundraiser that was going on simultaneously and got to take in some beautiful pieces of art on the city streets.
After venturing back home, my afternoon turned productive and was filled with cleaning our bedroom and doing an at home workout. (If you are looking for some at-home workout ideas, I highly recommend checking out these videos. They are short, easy, and only require light weights and a yoga mat.) As afternoon rolled into evening, Josh and I headed out to celebrate a friend’s birthday at the local roller skating rink. It was loads of fun, although I don’t think I’ll be lacing up again anytime soon.
After church on Sunday I did my weekly grocery shopping and meal prep before heading to a friend’s house for the Super Bowl. I made a new appetizer that turned out perfectly and we enjoyed it along with some homemade chili. Although I didn’t watch much of the game, I did enjoy the sweet smiles of their 6 month old baby girl. It was a perfect ending to a busy weekend!
I had originally planned on sharing a hummus recipe that I made last week, but since I’m snacking on the leftover bean dip from last night as I write this post, I though I would share this recipe instead.
Mexican Bean Dip
Adapted from this recipe
- 1 can of vegetarian refried beans
- 1 can of black beans drained
- 1/2 cup organic salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 stalks of green onion chopped & divided in half
- 1 jalepeno pepper sedded and minced
- 1/2 cup mexican cheese shredded
- 1 single serving container of greek yogurt
- 1 plum tomato diced
- 1/4 cup of olives diced
- 1/2 avocado diced
1. Preheat the oven to 350 degrees.
2. Mix the beans, salsa, spices, half the onion, and pepper in a bowl. Spread the mixture in a large pie plate or 8 x 8 inch baking dish. Bake for 30 minutes. Remove from the oven and let the bean mixture cool to room temperature.
3. Spread the greek yogurt over the bean mixture (it will be a thin layer). Sprinkle the shredded cheese on top of the yogurt and then sprinkle the tomato, olives, avocado, and remaining onion on top.
4. Serve with gluten free corn chips or crackers.
Vegan Option – Use non dairy cheese and sour cream.