Can you believe it’s already March? I’ve finally adapted to writing “2011” at the top of my notes, but it’s still unbelievable that we’ve already put a huge chunk of the year behind us. I’ve enjoyed 2011 so far–my classes aren’t as (spiritually/emotionally/physically/psychologically) demanding as they were last year, I’ve been taking more time to relax, and I’m pretty happy with where I am in my life.
How have you been doing with your new year’s resolutions? Surprisingly, I normally keep up with mine, but this year has thrown me a few curveballs. For example…
-Completing my Study Abroad application: Well, this didn’t work out as planned. The London internship I’d hoped to get into filled up early, so now I’m going NEXT summer.
-Write 2 posts on the blog every week: HAHAHAha…
-Train for and run in at least 2 races: I actually found out this week that the 10K I’ve been training for during the past 8 weeks was CANCELLED. So, I’m on the hunt for a couple new ones.
The rest of my resolutions have been going well, though. I’ve been cutting out heavily processed foods by avoiding fast food and Diet Coke and eating more “whole foods.” One of the benefits of this resolution is that I have an excuse to make a huge batch of hummus for the week every Sunday night. I’ve been trying out different flavors (including peanut butter chocolate chip dessert hummus… surprisingly really delicious). Here’s one of the most successful flavors so far:
Smoky Chipotle Cilantro Hummus
1 can of chickpeas, rinsed, or ~2 c. cooked chickpeas (1/4 c. liquid reserved)
3-4 cloves of garlic
1/2 a bunch cilantro leaves, or about 3/4 c. packed
3 tbsp. tahini
2 tbsp. extra virgin olive oil
1 tbsp. lime juice
2-3 chipotle peppers in adobo sauce (you can find these near the canned enchilada sauce)
Cayenne pepper, salt, and black pepper to taste
A sprinkle of chipotle powder (optional)
Process in the food processor for a couple minutes, or use a blender. This is a thicker hummus, so process it for longer so you don’t get chunks. If it’s still too thick or chunky, add more tahini.
Serve with crudites, pita chips, or my new favorite snack, collard wraps.