Ides of March

The Ides of March.

I love saying that.

It’s so Shakesperian.

As if I was actually listening to that lecture on Julius Caesar.

I could care less about Caesar.

And that includes the dressing, the salad, and Little.

But it is the Ides of March, and more importantly, the half-way point of the Clean Eating Challenge.

Let’s check in on my progress.

There will not be a quiz at the end but I suggest you pay attention or I will sic Brutus on you.

Freezer

Blueberry Jam (4 of 4 left)

Peach Jam (3 of 3 left)

Homemade Chili (4 of 4 left)

Homemade Vegetable Soup (5 of 5 left)

Broccoli Soup (1/2 left)

Butternut Squash Soup (2)

Broccoli (Half bag)

Mixed Vegetables (1 bag)

Almonds

Boca Burgers

Homemade Veggie Burgers (4 of 6 left)

Bananas

Blueberries

Cherries

Cranberries

Flax Seed (used in various recipes but is a never-ending supply)

Pantry

Canned black beans

Canned cannellini beans

Canned garbanzo beans

Canned water chestnuts

Canned refried beans

Canned corn

Canned Pineapple

Canned fire-roasted tomatoes

Paula Deen’s Peach Salad Dressing (3)

Brown Rice

Quinoa

Bulgur Wheat

Split Peas

Corn Grits

Coconut Milk

Peanut Butter

Homemade Apple Butter

Cashews

Raisins

Chestnuts

I’ve made some progress, but in cleaning out the pantry, I discovered more goods including rolled oats, oat bran, prunes, dried apricots, dates and sunflower seeds.

I’m cool with the fact that my pantry is stocked to serve the ‘early bird special’ kind of crowd.

Speaking of crowds, if you’re expected to bring a dish to any St. Patty’s day festivities, I have a very easy recipe for you.

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I anticipate that most of my calories will come from grains, hops, and malt this Saturday.

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So I thought I should sneak some other nutrients in there somehow.

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This honey mustard dip is worth it’s weight in gold. It gets its creamy texture from cannellini beans instead of fat-tastic mayonnaise and has just the right combination of tangy and sweet flavors to satisfy both big and little leprechauns.

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Pot of Gold Dip

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1 (15 oz.) can cannellini beans, drained and rinsed

1/4 cup yellow mustard

1/4 cup honey

1/2 teaspoon garlic powder

1/8 teaspoon turmeric (optional, for added color)

salt, to taste

Combine all ingredients in a blender of food processor.

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Blend until very, very smooth.

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Serve with assortment of rainbow colored vegetables.

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*TIDBITT* This dip also tastes great spread on sandwiches or thinned out with a little rice vinegar to make a healthy dressing for salads.

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Pin It

You’re sure to catch a leprechaun if you bait your trap with this tasty dip!

Hope you have lots o’ shenanigans this St. Patrick’s Day!

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