Nothing beats a large container of a multi-purpose dip, Self magazine, and the latest Netflix as you can see from the photo. I was inspired by my all-time favorite food blog, Thug Kitchen. As always, if you are offended by profanity, don't check out Thug Kitchen. After you're re-evaluated a few things and realized that the F bomb isn't terrible if someone else is saying it, please proceed to check out the site for the Summer Tempeh Sammie.
I decided to put my own spin on the sun dried tomato pesto.
|Slice and leave them alone in the oven, they'll char a little bit, this is a good thing. |
Not you out in the sun with baby oil
What you need:
1/2 to 1 can of white kidney beans (or chickpeas)
4 Roma tomatoes (or whatever you have around) sliced and roasted at 400 degrees for 30 minutes.
2 TBS oil (olive, coconut, whatever)
2 tsp soy sauce, 2 tsp vinegar (I used balsamic and apple cider)
fresh herbs, I had thyme left over from my Fresh Bag order last week.
1/4 cup water
In a food processor or blender, dump everything in and blitz. It's really not terribly complicated and you can basically use whatever you have around.
Per 1/4 cup: 60 excited Calories, 2 g protein.
Regular Pesto: 200 tight jeans Calories :(
Nothing tastes as good as skinny feels. Kate Moss