Bean Dip

This morning I made a simple bean dip for raw vegetables or as a spread on wraps.

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Quick Bean Dip (makes about 4 servings)
Puree in a blender:
1 can beans, any type (but soft pintos or red beans will probably puree more easily).  Drain the beans first and keep the liquid.
1 tsp balsamic vinegar
1/4 tsp garlic powder
2 tsp Mrs. Dash

Start by adding about 1/2 of the bean liquid, then a little more as you continue pureeing, until dip is the desired consistency and purees easily.  You may even have to add water 1 Tbsp at a time if there wasn't much liquid in the beans.

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For breakfast this morning I had oatmeal with fresh raspberries and raisins, 1/2 a pear and a little honeydew melon.

For lunch I had some raw veggies (cherry tomatoes, baby carrots and sugar snap peas) with this bean dip, some leftover sweet potato pudding, 1/2 a peach, and a weird concoction made from chopping up some portobello mushrooms and sauteeing them with the leftover stuffing mixture from Friday and some pasta sauce.  It looked like burger (tasted a bit like it too).  Come to think of it, it would make a pretty good sloppy-joe mixture.  Mostly I was just trying to use up the leftovers in the fridge, as I plan to go shopping tomorrow.

Last night I made this smoothie for Todd and Carly and I:

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Strawberry Pineapple Smoothie
1 lb frozen strawberries
1 cup fresh strawberries
1/2 - 1 cup soymilk
1/2 a can of pineapple chunks, including liquid
5 pitted dates

Puree in a blender until smooth.
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