Cannellini Bean “White Sauce”

Guess what just happened? Something big. HUGE. Something my dad and I have been talking about for years now. On December 2, I will be participating in the Strip at Night Half Marathon! We officially signed up (and payed the pricy fee…) over breakfast this morning. I cannot be more excited. With the start outside of Mandalay Bay, finish at The Mirage and live bands rocking out alongside the entire course, could there be anything more exciting? Oh yeah, I should also mention people getting hitched mid-race, the plethora of running Elvises on top of the usual strip chaos and the fact that it will be just 14 days before I turn 23. Woah. I’m giddy to have another goal to work toward. And, I mean, come on, Vegas? I feel like a screaming teenybopper watching a Justin Bieber concert. My dad’s commitment, after all he’s recently been through, is so inspiring. Although he doesn’t think he’ll be able to complete the full 13.1 (he’s done this Vegas race twice before), just running the first few miles side-by-side with him will make me happy.   

Moving on. Last night I waited for Amanda to get out of work and headed to the gym so we could complete a quick arm circuit together. She then surprised my family with a wonderful meal of ground turkey stuffed peppers and a chickpea salad. Isn’t that just the sweetest? I hope to snag her recipes to share with you all soon. In the meantime, however, I wanted to give you a peak at my cannellini bean “white sauce.” Amanda and I put together a similar sauce a few weeks back for our cauliflower crust so I wanted to give you the recipe before I post our pizza. It’s a cinch. In a food processor simply pulse together (to your desired consistency) a can of cannellini beans, 1/2 cup fresh basil, 1/2 cup fresh parsley, 2 roasted garlic cloves, a small roasted tomato and a tablespoon of olive oil. Season with a little salt and pepper. DONE. How easy is that? I cooked up a spaghetti squash the other night for dinner, mixed in some of the “white sauce” and topped it with some roasted asparagus, as well as a sprinkle of nooch. It was glorious. I put the leftover sauce in the fridge, which has created a delightful hummus-like veggie dipper. What a pleasant surprise.
Do you have a dream race you’ve been wanting to complete?

Sprinkled with Love,


4 Responses to “Cannellini Bean “White Sauce””

  1. I’m so excited for you to run the race with your dad! I hope you have the best time!


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