I was satisfied from what I had on day one…and still dreaming of the terrine from Vedge but that is another conversation. I put this lunch tortilla together and found it delicious and satisfying!
When you are preparing food, keep in mind that it is always useful to think for your future meals. Not necessarily plan everything to the T—that takes the excitement and creativity out of meal prep, in my opinion, but prepare items like a tahini dressing, roasted pepper, and caramelized onions that can easily sit in the fridge for a week + until you have the right moment to utilize them!
Breakfast: Fruit Salad, Tea with lemon
Lunch: Tortilla with zucchini hummus (recipe below), roasted peppers, arugula, caramelized onions, saffron rice and tahini sauce.
Snack: Grapefruit. Sunflower seeds.
Dinner: Potluck! I brought the vegan chilli, charred zucchini garlic hummus, and diced kiwi with meyer lemon for white wine sangria. I had tortilla chips with the chilli and fresh veggies (cucumber, peppers) with the hummus.
Charred Zucchini Garlic Hummus
Salt and Pepper
1. Roast zucchini and garlic in olive oil at 375 for 30+ minutes until zucchini has a char on it.
2. Add beans, lemon, and dill, roasted zucchini and garlic to bowl.
3. Mix with hand blender.
4. Season with salt and pepper to taste. Enjoy!