Keepin' it simple. Only had one day to cook before we take off again...
Serves: 4 | Time: 30 min.
Kernels from 4 ears of #corn
2-3 medium #zucchini, sliced
1 tbsp EVO*
Splash of lime *
Pesto (slightly modified from Minimalist Baker)
1/2 cup packed sun-dried tomatoes in oil
3 tbsp lemon juice
1 cup tightly packed fresh basil
4 cloves garlic, smashed
1/3 cup olive oil
2 tsp agave syrup
S&P, to taste
Heat EVO in a large skillet or wok over medium heat. Add zucchini and corn and saute for 7 minutes, stirring occasionally.
In the meantime, prepare your dressing by adding all ingredients to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable.
After the first 7 minutes of sauteing the zucchini, stir in the chickpeas and sprinkle with S&P. Sautee another 6 minutes.
Add a splash of lime* and remove skillet from heat and divide the mixture into four bowls. Add pesto to each. Enjoy!
*I used a special olive oil from the Tubby Olive that has a Persian lime flavor so I did not add any lime to the veggie mix. Highly recommend.
What I ate and drank today
1 cup of coffee
4 cups of decaf
5 glasses of water
Mexicali vegan salad
1 cup of cherry tomatoes
1/4 cup of crackers with peanut butter
1 slice of swiss cheese
Grilled corn salad
20 minutes of strength training (arms and core)
~ miles of walking