As for now it's lots of veggies. Since I have been so horrible at keeping up with this, here are a few instagram shots of my meals lately.
I made veggie tacos for lunch today. They were delicious.
I started out by roasting a pasilla chile in the oven at 400 degrees until tender. I wasn't keeping track but I would say it took around 20-30 minutes.
On two corn tortillas, I spread hummus and topped them with shredded goat milk cheddar. These were placed in the oven after the chile came out. (Reduce heat to 350 and bake until cheese melts.)
I cut the roasted chile into strips and divided them between the two tortillas after taking them out of the oven. Arugula, onion, and hemp seeds topped these tacos off. Chipotle cayenne vinaigrette was drizzled on top.
I may have shared this dressing recipe before but I will share it again because it's so yummy. Equal parts apple cider vinegar and olive oil, dijon mustard, and chipotle cayenne powder. I'll usually add a little bit of lemon or lime juice too.
I made a side salad for my tacos with heirloom tomato, onion, and anaheim chile.