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 Recipe

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

Ingredients:

• 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

Directions:

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!

Nutrition:

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!