I participated in a Fidelis Care Lunchology Twitter chat a few months ago and it was really fun and informative. The Lunchology program basically teaches families how to prepare healthy, creative meals and snacks that are approved by both parents and kids. Recently, Fidelis Care introduced a new Lunchology campaign (#Brownbagit) which focuses on how to turn dinner and breakfast leftovers into great lunches for the kids. I will be participating in their new Twitter chat on this topic. The chat is set for 11am this Thursday (March 30th). If you can join, look for the #brownbagit hashtag or simply follow me (@mominthecity*) on Twitter.
As part of the program, Lunchology is providing a free new menu of healthy school lunch ideas for parents and caregivers to cook for their children. (You can download a copy at https://www.fideliscare.org/lunchology.) Since I always have leftover vegetables from my family’s “Taco Tuesday” nights, I made a version of the black bean dip recipe – an easy vegan black bean dip.
- 1 cup canned black beans (rinsed and drained)
- 1/3 cup chopped tomatoes
- 1/3 cup diced onions
- 1/3 cup chopped green peppers
- Place all of the ingredients into a blender or food processor and blend until smooth.
- Serve with vegetables, crackers, or chips.
This easy vegan black bean dip is quick and easy to prepare. It is also nutritious, high in protein and (best of all) it prevents me from having to throw out extra vegetables by the end of the week. It is also versatile. It can be served either warm or at room temperature and it goes well with vegetables, crackers, or chips. The bean dip is perfect to include in lunches for kids or as a party dip. (I like to add a sprinkle of cilantro on top.) I might even spread some of this dip on my soft taco tonight!