That vegan lady strikes again.
As I am officially off of my 6 month eating plan (CAN I GET A AMEN?!), it's time to add some freaking VARIETY back into my diet!! Without blowing it, that is. I don't want to waste all of that hard work, so I got to hunting down some healthy salady foody type thing to keep my eating hole satisfied and intrigued.
I was going to prep a bunch of stuff yesterday for the week, my visit with my irresistibly adorable nephew when predictably late.
I STILL COOKED, DAMN IT.
Starting to cook when it's already past your bedtime is really super fun, you guys.
But not being prepared leads to snackers anon meetings.
- 1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
- 1 cup uncooked speltberries (yield 2 cups cooked) OR grain of choice, like brown rice (I used quinoa)
- 1/2 tbsp olive oil, for sautéing
- 1/2 red onion (~1 & 1/3 cups), chopped
- 3-4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 large tomato, chopped
- 3 cups spinach or kale, roughly chopped (I used Lacinato kale) (I used regular ol kale)
- 1/2 cup fresh parsley, minced
- 1 batch of Lightened Up Tahini-Lemon Dressing (recipe below)
- Kosher salt & black pepper, to taste
- Lemon Wedges & lemon zest, to garnish
Lightened Up Tahini-Lemon Dressing
- 1/4 cup Tahini (it's by the pb in the store, JUST SO YOU KNOW)
- 2 garlic cloves
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/4 cup Nutritional yeast or a bit more, to taste (I have no idea what that is and am too lazy to look it up. I found it in the bulk section at Whole Foods and am trusting that it won't kill me)
- 2-4 tbsp Extra virgin olive oil, to taste
- 1 tsp kosher salt + freshly ground black pepper, or to taste
- 3 tbsp water, or as needed