I have spent the weekend living like a single lady. (Put yo hands up!) Okay, not completely. I haven’t been out flirting with guys and getting cray (is that what they do?), but I have been to Target twice in 3 days, where I lingered by the nail polish for as long as I pleased, had dinner with a different girlfriend every night, and drank plenty of wine. I haven’t even felt a need to do much cleaning around the house, or at least there has been no sense of urgency. Does having a husband bring that out in me? Whatever it is, I have had a few days to myself… and for the most part it has been AWESOME.
Everybody needs a break sometimes, and little did I know that I would turn this potentially bummer of a weekend into something so fun. Okay, so it’s Monday and I’m sitting at our usual coffee shop alone, and I’m getting ready for him to come home, but that’s a good thing, right? It can only be healthy for us.
Speaking of healthy, I have been having some major conversations with myself about what I should and shouldn’t be eating. For instance, the first day alone consisted of skipping breakfast, eating my weight in cookie dough, and going out for margaritas. Last night I bought brownie mix and the newest issue of “Women’s Health” at the same time. The girl at the check-out was definitely laughing at me.
Today I am headed to the grocery where I will spend most of my time in the produce section, and then I fully intend on coming home and trying out some new moves from my health magazine. I might even make more of this black bean dip. Beans are good for you. Maybe I just won’t eat the whole thing and a whole pile of chips like I did for lunch the other day. Let’s just call that our little secret.
Black Bean Dip serves 2 (should*)
1 can black beans
1 chipotle chile in adobo + 2 teaspoons adobo sauce
Pre-heat oven to 400. Cut tortillas into triangles and place on cookie sheet. Spray with cooking spray, and lightly squeeze lime juice on them (too much will make them chewy and not crispy), and sprinkle with salt. Bake in oven for about 10 minutes.
Meanwhile, cook (undrained) black beans in saucepan over medium-low heat. Let cool before putting them in the food processor. Once cool, puree them in food processor, adding lime juice until right consistency. Add chipotle chile and sauce until desired smokiness. Salt to taste.
Transfer to serving bowl and sprinkle with Cotija and chopped cilantro, and a final squeeze of lime juice. Enjoy with salty-lime-y chips.