I may have been a cheerleader, but I just don’t follow football.  Even the Super Bowl.  There, I said it!  Adam and I are pretty much on the same page about everything.  But he cares about the Super Bowl a little bit, and that’s a whole lot more than I do.

We were on the same page with breakfast this morning though.

I whipped us up a batch of smoothies, 1 part frozen strawberries to 1 part chocolate peppermint stick soy milk.

We needed a sipable breakfast because we were busy moving around giving the house a deep clean.  I don’t want to tell you how long it’s been since I scrubbed the stove (um, never!), but it took me a good 20minutes to get the burners clean.

Once we were no longer living in squalor, we headed to Wegman’s for lunch.

Fruits,

and veggies,

plus a sandwich from home.

I split a pita and filled my half with Tribe Roasted Garlic Hummus, green pepper, and cucumber slices.

It was a nice lunch, and it fueled us through a weekly grocery trip amongst the horde of people who somehow forgot that today was the Super Bowl.  I don’t want to judge, but were those people all afraid that their carts of chips and beer would spoil if they bought them more than an hour before their parties?!?

I’m home alone tonight, Adam cared just enough about the game to head over to a house with cable.  I did send him off with party food though.

Spinach and Artichoke Hummus –

• 15.5 oz can chick peas, drained
• 14 oz can quartered artichoke hearts in brine, drained
• 3/4 cup frozen spinach
• 4 cloves garlic, minced
• 1 tsp plus 1 Tbsp extra virgin olive oil
• 1/2 cup salted soy nuts
• salt and pepper to taste

1. Heat tsp oil in a skillet over medium-low.  Add garlic and saute until just beginning to brown, 1-2minutes, stirring occasionally.
2. Add spinach to the pan and cook until completely thawed.  Remove pan from heat and set aside.
3. Place chick peas in bowl of food processor and pulse until smooth.
4. Add artichoke hearts to the processor and continue pulsing until smoothie, scraping down the sides as needed.
5. Working in ~ 1/2 cup batches, add spinach and garlic to processor and pulse until smooth.
6. Pulse in soy nuts and Tbsp oil, until mixture is well-combined.  Note – the soy nuts will add a chunky texture to the hummus, if you prefer a smoother end product then you will need to start but processing the nuts first.
7. Season with salt and pepper to taste.

I stayed home doing girly things, like cleaning out the food processor, baking tomorrow’s lunch, then cleaning out the food processor again.  It’s a good thing I took many cooking bites, because after the send round of blade cleaning I decided I was not going to make dinner.

Really, it doesn’t come up that often that I have dinner by my lonesome, so why not revel in the situation and make myself a batch of single serve cookie dough for dinner?

Yeah, yeah, I had this yesterday too.  But this was different, this was peanut butter single-serve cookie dough.

1. Using a fork, mash together 1 Tbsp Smart Balance Light and 2 Tbsp chunky peanut butter.
2. Mash in 3 Tbsp flour and 2 Tbsp sugar.
3. Pour in a splash of Silk Unsweetened Almond Milk and mix well.
4. Place in the freezer for 30minutes, stirring occasionally.
5. Top with a serving of chopped up Chocolove bar.
6. Eat with a spoon, moaning occasionally.

Do you watch the Super Bowl?  Who were you cheering for today?

Seriously, have you tried the single-serve cookie dough thing yet?