One very surprising thing about becoming a mom is how limited time becomes. Some days I find myself eating my meals in 5 minute spurts or taking 20 minute nursing breaks between bites. Actually preparing a meal becomes a serious rush. Add to that, days like today when the fridge has remnants of what used to be groceries and lunch becomes a really daunting task. Thankfully some days, I’ve got mad skills which paired along incredible speed result in lunch magic. Today was one of those days.
I made a lettuce-less salad because I only had some parsley which fit quite well with the theme. Added to that cucumbers, red bell pepper, purple onion, olives, carrots and dressed it with lime, salt and olive oil and got a fresh, tasty salad. I made a tahini sauce/dressing, heated up some pita, and leftover quinoa and had myself a feast.
Tahini Sauce/Dressing Recipe
1/2 cup tahini
1 lemon or lime
1/4 cup water
pinch of salt
Wisk all ingredients together and taste for seasoning. Add more water if you want it runnier.