My lunch yesterday consisted of a "salad" in a fried tortilla bowl, poutine and nachos. Anyone who knows me also knows how unlike me this is, I usually tend to eat more wholesome and healthy options. That doesn't mean I don't love a good order of sweet potato fries or poutine now and then, but usually I steer clear. I wish I could say this lunch was a fluke or a last resort, but really it was the third of it's kind this past weekend, not including decadent late night eats. I guess that's what happens when you're still in vacation mode, but by yesterday afternoon I was feeling pretty terrible. All of this was a great reminder of why I usually eat healthy; unhealthy food is called that for a reason and it really just doesn't make you feel good the way that food should make you feel.
I did however go out, go to the casino and overindulge in unhealthy, greasy, not-so-good food. None of these is something I should get in the habit of doing, least of all the greasy, not-so-good food part. Aside from feeling subpar, all I could talk about on the bus ride home was how much I needed a week to detox, eat healthy and just feel good. With a few hours to brainstorm, I came up with meals and snack for the week ahead; nutritious, wholesome choices that would set my body back on track and give me the energy I need to get out of vacation mode and back into school mode.
Creamy White Bean Sage Dip
yields about a cup and a half
1 can cannellini beans, rinsed and drained
1/2 block soft silken tofu, drained
5 large sage leaves, rinsed and torn into strips
1/2 tsp salt (add more as desired)
1/2 tsp freshly ground black pepper
6 large sage leaves
1/2 c. olive oil
1) Place everything in a food processor and blend until smooth. Taste and add more salt or pepper depending on how you like it.
2) Heat up the oil in a small shallow pan, when it shimmers add the sage leaves and fry for 45 seconds to a minute, until crispy. Drain on paper towels.
2) Crumble the fried sage over the dip in a serving dish. Serve with toasted pita, crackers, or celery sticks. This can be stored in an airtight container in the fridge for up to five days.