One thing I love about this sauce/dip is that you can make it in less time than it takes me to spell Tzatziki. No joke. And that’s not just because I’m a poor speller, please excuse any typo’s from here forward as I have other strengths, I promise! Including, helping people meal prep in a way that it’s integrated in their lives, and enhances their lives. Let’s break down one of my meal prep strategies, which is Sauces and Dips. In this strategy, on meal prep day you make 2-3 different sauces or dips, and potentially a big batch of protein and/ or a sheet tray of roasted veggies, or you can save that for later in the week/night of since it’s simple to do even after work.
So let’s say on Sunday evening you made three sauces and dips. Monday night you come home, and roast a head of broccoli, and a filet of salmon. Both get a simple olive oil and salt treatment, and roast in the oven in under 20 minutes. When the food is finished cooking, you take a handful of arugula and put it in a plate bowl (more on this in another post, how plate bowls are the perfect dish ever!) a few pieces of broccoli and a piece of salmon. Top it with one of the sauces you made, perhaps this super simple happy hormone Tzatziki sauce! Yummy Mediterranean inspired meal.
The next day you pack leftovers for lunch, or the following night for dinner, but this time you top it with a different sauce you made! Perhaps it’s a cilantro pumpkin seed pesto, or a maple miso sauce. Totally different flavor profiles completely changes the dish, adds variety and keeps life interesting! Viola, two in one meals, done and done. I do an entire workshop on the art of meal prep! Want to find out more? Contact me through this site! In the meantime, happy eating:)
Time for the recipe!
The Cream of 1 can of Organic Coconut Milk*
3 Tbs of Chopped Dill or more to taste
1 small Persian cucumber, finely chopped or thickly grated (think grated carrot texture)
2 cloves of garlic, grated
The juice of 1/2 -1 lemon or 1/4 of a small preserved lemon finely chopped. I did half and half last time and it was DIVINE!
Salt to taste, more than you might think!
Water or remaining coconut milk to thin the sauce
Optional: 1-2 tsp of olive oil for depth of flavor
* I love the Whole Foods 365 brand because it consistently has a great cream to milk ratio. You can also use coconut yogurt for this recipe with some extra tang, Use a little less lemon if that is the case!
Mix all ingredients together. If too thick, add water or remaining coconut milk to thin until desired texture. Taste and season accordingly. Keep in the fridge for 5-6 days and enjoy <3. Makes about 1- 1/2 cups of dip/sauce.