Morning! Who’s excited for Olympic women’s gymnastics tonight?! Me me me!
Gymnastics is the only summer olympic sport that I truly love to watch. The other stuff is fun to watch if I have nothing better to do, but I actively try to watch gymnastics. *If you watch the competition live during the day today and spoil who wins in the comment section I will go nuts! Please don’t! It’s hard enough keeping my eyes averted from all the news sites.*
Gymnastics was one of my long-term sports as a kid (along with dance and a brief love affair with ice skating). I spent countless hours having my Dad “spot me” trying to do back handsprings and the like. Those were the days! I think I remember quitting because as I got more advanced they started requiring us to run during practice. Ha!
I’ve been trying to decide if I’d prefer that Aly Raisman win tonight (or this morning really) or Gabby Douglas. I’m leaning towards Aly – her story resonates with me more and I love her parents! (If you haven’t watched them watching her compete, please do it now). I also dislike that Gabby is 4’11 because one of my hurdles with many gymnastics moves back in the day was that I was too tall. I would have envied her when I was 10!
Let’s hope one of our two ladies wins the gold!
Sun-Dried Tomato White Bean Dip
Moving on to food! One of the staples in my fridge every week is a dip or spread. Whether I’m having a homemade panini or a wrap for lunch, I always need a little extra flavor and it’s the easiest way to give my lunch some oomph!
For the past couple of weeks, I’ve been “too busy” to make a lot of the things that I usually try to avoid buying at the grocery store simply because they are so easy to make at home, like hummus and granola. I finally convinced myself that yes, I in fact do have 5 minutes to make my own dip and I was just being lazy. I wanted to switch things up from my usual hummus, so I made this Sun-Dried Tomato White Bean Dip instead.
Delicious? Yes. Easy? Yes. Healthy? Yes. Worth making my own and not being lazy and buying it at the store? Yes.
Versatile too! Spread it on your sandwich or toast, dip your veggies or crackers in it, add it to your eggs or breakfast burrito – the possibilities are endless. I’ll be making this dip again, that’s for sure!
Just put all of the ingredients in a food processor or immersion blender and blend until smooth! Add salt and pepper to taste.
Garnish with paprika and enjoy!
Sun-Dried Tomato White Bean Dip
Makes about 1.5 cups
- 1 can of navy beans (other white beans would work too, canneloni etc.)
- 12 sun dried tomatoes, either in oil or that have been soaked in water
- 2 cloves of garlic
- 1 tbsp lemon juice
- 2 tbsp olive oil (add more or less to your thickness preference)
- salt and pepper to taste
- paprika for garnish
- If you are using dried sun-dried tomatoes, first soak them in boiling water for 30 minutes to make them soft and pliable. If you are using the kind that are soaked in oil, you do not need to do this step.
- Put all of the ingredients in a food processor or immersion blender and blend until smooth.
- Add salt and pepper to taste.
- Garnish with paprika (optional) and enjoy!