Saturday morning was a little rough. Despite having enough sleep, my body was exhausted from a long week at work and a killer Zumba session the night before. All I wanted desperately to stay cozy under my covers, but I knew I'd be disappointed in myself if I did. So, I went to my regular Zumba class and was the only "Front Row Sally"... all the other girls were sleeping or busy. Boo! Good thing I was there to represent!
After class, I had a quick sushi lunch with my mom followed by grocery shopping and an evening of cooking. All that hard work really paid off because I got great feedback at Tom's Healthy Living Potluck today. Despite being a picky eater, I honestly liked everything I tasted today, and vow here and now that I will make everything at least once. And despite spending copious amounts of time in the kitchen yesterday, I'm actually looking forward to making some of these recipes to enjoy this week.
The first recipe I have to share was a definite crowd pleaser. I don't know about you, but I love apple slices. I bought one of those handy dandy apple slicer things from Pampered Chef a few years ago and use it all the time, but until now, I've only ever dipped my apples into peanut butter. This recipe is a great (and, of course, healthy) alternative, and I bet your kids would love it too! I liked it so much that I made Maria give me like half of her leftovers so I can bring it to work tomorrow!
Pumpkin Pie Dip (makes about 6 cups)
- 3/4 cup Splenda
- 1 tsp vanilla
- 1/8 tsp cinnamon
- 1/8 tsp pumpkin pie spice
- 6 oz fat free Greek yogurt
- 8 oz Cool Whip free
Serve with cut apples, graham crackers, or salt-free rice cakes. YUM!