I am in love with tahini.
Tahini has been a staple in my kitchen for years, but I usually just used it in my favorite raw cheeze sauce. I’ve always loved hummus and tahini type salad dressings, but while in Colorado over the summer, I rediscovered this versatile seed butter after dining at Trinity Brewing Company. Their tahini salad dressing was so good, and I decided right then and there that I needed to incorporate more tahini into my life.
For those of you that aren’t familiar with tahini, it is a paste made from ground sesame seeds, often used in Middle Eastern dishes. Tahini will be the focus of this week’s posts, and I’m hoping to share a different tahini concoction with you everyday. Should be fun…and perhaps a little weird. Shall we begin?
I present to you my first Tahini Meal of the Day…
Growing up, my Dad used to make the most amazing breakfasts every Sunday, and since I had nothing on the agenda early this morning, I decided to make myself a little something special. Thanks for the inspiration Papa Mac – Love you! I used Maggie’s Protein Fiber Crepes recipe but subbed 2 TBSP of Jay Robb rice protein powder for the PB2 and oat bran for the wheat bran. My toppings included 1 tsp raw honey, 1 TBSP tahini, leftover roasted butternut squash, cinnamon, and this new find…
What a delicious breakfast. Perfect pre-yoga fuel. I hope you’ll join me for tomorrow’s Tahini Meal of the Day…quite the interesting combo if I do say so myself, and you won’t want to miss it.
Before I go to yoga, just wanted to send a special thanks out to Annabel over at Feed Me I’m Cranky for her sweet gift of Kashi and Luna bar coupons as well as a CD full of workout songs. Thanks Annabel!
Hope all of you enjoy the rest of your weekend!