Small steps make big progress?
Yep. I believe it.
I made a pivot in mid-life to help women prioritize your self-care and wellness. And now I’m so excited to share that I’m taking the next step!
Every Friday, I’m gonna be taking over the Instagram page of Foundations Studio Indy and sharing delicious healthy recipes, wellness tips, and self-care!
If you know the ladies at Foundations Studio Indy, you know that they’re the team that backs up professional athletes, and normal northside Indy moms like you and me,
Keeping all of us in top shape to take on toddlers/linebackers/point guards/life
Hop on over to @foundationsstudioindy on Instagram and follow along!
Have a recipe request or self-care question? Slide into my DM’s and let’s talk it out!
Here’s today’s recipe to get you ready for Super Bowl 2021!
Don’t worry, this dish does not contain fish eggs! It’s a delicious traditional southern appetizer to serve with crackers, tortilla chips, or toasted bread.
The colorful peppers and tomatoes in this dip are loaded with skin-helping antioxidants. Remember that your skin is the largest organ in your body, so what you eat has an impact on how healthy and vibrant your skin looks. Vitamins A, C, and E are the antioxidants that are found in brightly colored vegetables, and they fight against wrinkle-causing free radicals, and premature aging.
There are a dozen different versions of this recipe. Use this as the inspiration and make it your own by changing out the vegetables, maybe add in some fresh chopped parsley, or substitute scallions for the white onion. #YouDoYou
1 cup oil-packed sun-dried tomatoes (unsalted)
3 cups cooked, drained, and rinsed black-eyed peas
3 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
3 cloves garlic
¼ cup extra virgin olive oil
1 fresh serrano chile or other spicy pepper
1 cup finely diced celery
½ cup finely diced red bell pepper
½ cup finely diced yellow bell pepper
½ cup diced onion
Sea salt and freshly ground pepper to taste
Put the tomatoes in a bowl. Add enough boiling water to cover them and set aside for 20 minutes.
Drain and rinse the beans and place them in a large bowl.
Drain the tomatoes, and place them in a blender. Save the cooking liquid to use later.
Into the blender, add the lemon juice, vinegar, garlic, olive oil, chile, ½ teaspoons salt, 3 tablespoons of the reserved tomato cooking liquid, along with the reconstituted sun-dried tomatoes that were already there. Blend until creamy.
In the large bowl with the peas, add the diced celery, diced yellow and red bell peppers, diced onion, and ½ cup of the tomato dressing and mix with a spoon until well coated.
Refrigerate until ready to serve.
Remove from the refrigerator 30 minutes prior to serving to bring the mixture up to room temperature. Season with salt and pepper to taste before serving.
Did you make it? Did you love it? Let me know how it went!