This week I was invited to a yoga get-together at my aunt’s house. All of the regular yoga attendees were also invited and we had the nicest time together. I miss going to yoga class twice a week. When summer rolls around I’ll get to start back up, though.
We were served beautifully prepared appetizers which I ate as my dinner for the day.
2 cans black-eyed peas, rinsed and drained
2 cans corn, rinsed and drained
2 medium tomatoes, finely chopped
1 medium green bell pepper, finely chopped
1 small onion, finely chopped
4 green onions, sliced
1 to 2 jalapeno pepper, seeded and minced
1 to 2 garlic cloves, minced
1/4 cup chopped fresh cilantro
1 cup Italian dressing (optional)
tortilla chips (optional)
Combine first 9 ingredients in a large bowl. Chill for 24 hours; drain. Spoon mixture into a serving bowl. Stir in cilantro and serve with tortilla chips if desired.
Spinach & Pesto Dip
1 box frozen chopped spinach (squeeze out water before using)
16 oz. 0% plain Greek yogurt
1/4 cup shredded parmesan
1 clove garlic, minced
2 tbsp. pesto
salt and pepper (optional)
Pulse everything together in a food processer until blended.
It is so nice how our awesome yoga instructor and my aunt planned this special event for all of us yogis to get together for great food and fellowship.