It was another beautiful day on the island and a busy day today. So busy I got home and just wanted to crash for the evening. My day started bright and early with a 7:45am meeting. Then after a long day of teaching, I tutored for an hour. I also had to take Buster to get his nails clipped before coming home. Buster was a lucky boy today; he spent the day in my classroom. The kids love it when he visits… he was a well behaved dog, except for when he stole someone’s bagel out of their desk. No matter how many times I tell them to not put any food in their desks, some still don’t learn. Thankfully this boy also had more lunch in his lunch bag for lunch.
As for my eats today, breakfast was a bowl of oatmeal. Nothing worth taking a picture of really.
Lunch was leftover dinner from last night: Kasha with Roasted Butternut Squash.
For dinner I decided to make a Spinach Cauliflower Dip. I also ate the last of the leftover lasagne.
sPINACH CAULIFLOWER DIP
This is an easy recipe to make. I was inspired by another recipe I read somewhere in the blogo’sphere, but not sure where anymore. If anyone knows, please feel free to let me know This is also another GLUTEN-FREE dish.
To make this yummy dip, follow these simple instructions:
1. Cook one of these until very soft. Allow to cool.
2. When your cauliflower is cool enough, place in a food processor and pulse until smooth and creamy. Then add about 1/4 cup reduced fat mayonnaise, 4 ounces of Dill Havarti Cheese, 1 jalapeno pepper (seeded and finely chopped), 2 cloves of garlic, a pinch of salt and 3 cups of shredded Cheddar Cheese.
Transfer to a bowl and mix in about 3 cups of chopped fresh baby spinach.
Transfer the entire mixture into a ovenproof baking dish or casserole. Sprinkle with another 1/2 cup shredded cheddar cheese and bake until hot and bubbly, about 35 minutes.
Hope you guys had a great Tuesday.
I’m off to relax for a bit on the couch. Will be an early night tonight.