It’s been a really fun few days for me. I took last Friday and Monday off work and it was so great to have a few extra days to relax and recharge my batteries. On Thursday night I took the train to the city and saw Anthony Bourdain live at the Auditorium Theater. He’s doing a 10 city tour and thankfully Chicago was one of his stops. It was literally just him, a microphone and a bottle of beer on stage for an hour and a half. He’s just the coolest and it was so interesting to hear him talk about his career, his travels, places he’s seen, things he’s eaten, etc. Such an interesting, authentic, cool guy. Love him!
Friday I had breakfast with family I hadn’t seen in a while which was so great. After breakfast I took a kickboxing class (owie! but in a good way), got my nails done and went to a concert with friends at Ravinia. It’s a beautiful outdoor music venue and everyone sits on the lawn with picnic blankets, tables, food, wine, etc. I made a white bean dip with fresh rosemary and served it with whole wheat pita chips. The white bean dip is very similar to hummus, which I love, but this is a really nice change of pace. If you like hummus, I highly encourage you to try this dip! I also brought several kinds of cheese, quince paste, salami, proscuitto and crackers. Everyone loved the bean dip so I included the recipe below. I always like to bring a healthy option to these kinds of events so I know at least one thing there will be good for me. 🙂
- 2 cloves garlic, peeled
- 1 shallot, peeled and halved
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh rosemary, roughly chopped
- ⅓ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- Whole wheat pita chips
- In a food processor, pulse the garlic and shallot 5-10 times until roughly chopped.
- Add the remaining ingredients and process until the dip is smooth and the ingredients are thoroughly combined, scraping down the sides of the bowl occasionally, if necessary.
- Taste and add more lemon juice, salt or pepper, if needed.
- Serve chilled or at room temperature with whole wheat pita chips.
- This dip will keep in the fridge for up to a week.
Saturday I met a friend for an 8-mile run on the Chicago lakefront, which is just about my favorite place on earth to run. There is no where I’d rather be than Chicago in the summer. It’s just the best!
Sunday I ran errands and met friends at the pool. I went for a super short and slow 2 mile run that night. It was hot, humid and I had a brat for dinner so I wasn’t feeling great. After 2 miles I decided I was done.
This morning I went to Core Power Yoga and took the Yoga Sculpt class. I’d never been to this studio before so I got a 2-week free trial. Today’s class was really hard – I loved it! It was a blend of yoga + strength + cardio in a heated room. I was absolutely dripping in sweat when it was over. I’m going to try to go as much as I can over the next two weeks. I’ll let you know what I think as I try more classes.
After class and a quick shower, I watched my 6-year old daughter, Lindsey, at Poms camp and then we spent the afternoon at the pool with a friend.
Tonight I made dinner for a friend whose going through a bit of a rough time right now. I made her a creamy parmesan chicken baked rigatoni and took it over to her tonight. I made enough for my daughter and myself, and even my picky little eater loved it! It wasn’t exactly healthy, but I wanted to give my girlfriend some comfort food. Unfortunately I didn’t take a picture (oops! too busy eating) but next time I make it I’ll take a picture and post the recipe here for you.
So now I’m getting ready for bed and getting back to the normal routine tomorrow. I’ve enjoyed the long weekend, but luckily I love my job so I’m looking forward to going back tomorrow! I hope your week is off to a good start!