Easy dill yogurt sauce/dip. Vegan. Gluten free.
This has been one hell of a week. No joke. I got hit with some weird virus that is like someone is manipulating a crazy voodoo doll of me minute to minute. Every morning I’ve felt good, not great. I’ve been able to cook and prep food for clients and my family. But then by 3 every afternoon… nausea, aches, pains, fatigue hits like a ton of bricks. Then put that record on repeat… So today I’ve managed to eat 2 whole meals and feel decent. May the healthy body gods be shining their light upon me. I’m not a good sick person. However I did manage 14.5 hours of sleep last night (insert shocking face emoji here). Onward & upward.
I am the queen of roasting all the veggies – seriously, all the time. I’ve been using a mixture of ACV and hummus to dress them but have been craving dill lately. So I grabbed some fresh dill at the market Saturday and the gears went into high gear. This is not a Tzatziki but similar type of sauce. I love this on salads in lieu of dressing, adding a drizzle on roasted or raw veggies… my husband was even dipping veggie chips into it. Whatever floats your boat. Super easy recipe and the flavors develop nicely the next day.
- 2 cups of vegan, unsweetened, unflavored yogurt of choice
- 3 tbl of fresh dill, washed and chopped
- 4 cloves of fresh garlic, minced
- 1 tsp smoked paprika
- ½ lemon, juiced
- Pinch of pink Himalayan sea salt
- Into your food processor or high powered blender, add your garlic and pulse several times to ensure its broken down nicely.
- Then proceed to add the remaining ingredients. Pulse several times until well blended.
- Taste and adjust seasonings.
- Pour into a bowl and cover with plastic wrap and refrigerate.
Sunday: I attempted to run on Sunday but my meniscus was pinching a lot so I aborted that I headed to the gym.
60 minutes cardio
Monday: 60m weightlifting/45 m cardio
Tuesday: Was still feeling nauseous so I opted to enjoy the cooler morning we’re having and took Olive for a 3 mile walk.
Wednesday: Still didn’t feel well enough to hit up the gym so I took Olive for an hour long walk.
— Knead to Cook