For all of my gluten-free readers here is a dip made with canned Cannelloni beans that is simple and delicious. Eat it with corn chips or rice crackers or even better fresh veggie sticks like celery, carrots and cucumbers.
Cannelloni Bean Dip
1 15 oz can of Cannelloni Beans, drained
1 cup of cottage cheese
1 handful of fresh basil, we used Tai Basil
Juice from one lemon
Salt and pepper to taste
Place all ingredients in a food processor and blend until smooth. Makes about 2 cups
Hi, my name is Laura Powell Like. With over 25 years of experience in Nursing, healthy lifestyles, and disease prevention, I have dedicated my career to helping others achieve optimal health. My graduate degree in Parent-Child Nursing has allowed me to work extensively in women’s health, and research ways to promote longevity in Western culture.
Currently, I own a business where I mentor other leaders and provide personalized recommendations on diet, supplementation, exercise, and disease prevention. I collaborate with experts and healthcare professionals to ensure my clients receive well-informed guidance.
This blog is a space for education, personal experiences, and insights on achieving a long, healthy lifespan—while also striving to make America healthier. I welcome your comments and questions—enjoy!
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