Great Monday(Cannellini and Pistachio Dip)

by Meg on April 5, 2010

First off, CONGRATULATIONS to Marybeth, Elise, Marcia and Ericka for getting their first choices’ for dietetic internships in the fall! Woo hoo!! I am so proud of you all!!!

This morning I got up and did some quick cardio with Jen, and then a circuit.

Our circuit exercises:
Shoulders around the world- 12x
leg press(single leg)- 10-12x each side
pushups on the bar – 12x
reverse lunges with 5lbs weights- 10x each side
chin up machine- 12x
single leg lunge- 12x each side
chest press-12x
captain’s chair bicycle-20x
tricep pulldown- 12x
moving pushups- 5-8x each side

I then walked home from work, and headed to Market Basket to get some groceries.

Lots of veggies, fruits, lean meats, and low fat dairy! :)

I had read about a bean/pistachio dip and decided to whip something up as a study break this afternoon.

Pistachios, cannellini beans, garlic, and parsley

Pulsed creation

Cannellini & Pistachio Dip

1/4 cup pistachios
1 can of cannellini beans(rinsed and drained)
1/2 cup of parsley
clove of garlic(minced)
2-4 tablespoons of olive oil(depending how dry you like your dip)
salt and pepper

Pulse beans, pistachios, parsley and garlic until grainy in food processor. Then add olive oil, and pulse until desired texture. Add salt and pepper to taste.

Healthy snack ready for Dave after work!

We turned the grill on for the FIRST tonight. We had turkey burgers, and kamut pasta salad(arugula, fresh mozz, tomatoes, olive oil and parsley)

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