Boot Camp Week 2: Denni

We started our second week of boot camp. It's hard but we are getting used to it, and I'm finding I'm thinking before putting the extra snack size Butterfinger in my mouth! This week I'm trying to focus on getting back to eating healthy because I really didn't do too well over the holidays. I also am stretching a little more at home - did a short beginner's yoga via Netflix and it felt good. No noticeable weight loss yet, but pressing forward.

Also can't wait to try Loretta's homemade hummus recipe! I think it will be a good substitute for ranch dressing veggie dip.
Chick Pea Hummus

(from Delmont Library patron Loretta C.)
1 15 oz. can chick peas, drained
1/4 c. fresh parsley
3 T. peanut butter
1 T. extra virgin olive oil
(DPL Board Member Linda S. recommends California Grove EVOO, as it is a cold pressed. You can buy it at Walmart.)
3 T. lemon juice
1 clove garlic (peeled and chopped.
2 T. water (or a little more as needed)
1/4. tsp. salt
Note: Black beans can be substituted for chick peas.
1. Place the chickpeas, parsley, garlic, peanut butter, and lemon juice in a food processor and process until smooth. Slowly drizzle in olive oil with processor running.
2. Add water by the tablespoon in between pulses until the desired texture is reached. Season to taste with salt and pepper.

3. Transfer the hummus to a serving bowl Drizzle with additional olive oil if desired. Serve with warm flatbread and vegetables.

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