When training starts to consume more and more of the day (whether that be an increase in hours spent actually training, or the corresponding increase in sleeping hours required), I am all about finding some go-to sauces that pair with most any base. Be it drizzled on top of avocado toast (yes, I fully embrace this theory of avocado toast) for a quick snack, on top of a surprisingly easy combo of lentils and lamb for a post strength dinner, or tossed with some spiralized zucchini and radish for a sandwich side dish, this tahini sauce is my current favorite.
It comes together in approximately 2 minutes (peeling and mincing garlic is really the limiting factor here) and will keep in your fridge for three to four days. It adds flavor and heft to any meal without too much spice (spicy lunches aren’t optimal for later day training sessions), and kicks up the health factor with a bunch of good for you fats (and for those who can’t eat nuts, is nut free!). I’ve linked the recipe for lamb and lentils from smitten kitchen (where I got the tahini recipe!), and next will give the best way I’ve found for preparing spiralized zucchini. Enjoy!
Serves one with the zucchini quantity, but you will have extra sauce
Tahini Sauce (doubled with some very slight alterations from Smitten Kitchen)
1/2 cup tahini
Juice of 2 lemons
3 peeled and minced garlic cloves
4-6 tablespoons cold water
1 cup whole milk plain greek yogurt
2-4 tablespoons maple syrup, depending on sweetness desired!
Salt and pepper
Combine tahini, lemon, and garlic in a bowl. Add in four tablespoons of cold water and combine until smooth. If you find this isn’t enough water, slowly add in the remaining two tablespoons. It might take a second for everything to combine, but trust me it does! Add in greek yogurt a 1/3 cup at a time until all is fully incorporated. Mix in maple syrup, salt and pepper to taste! Keeps well in a tupperware in the fridge for at least three days, and likely up to five (I’ve never had it around that long).
Zoodles (and Radoodles…?)
1 small zucchini
Pinch of sea salt
Parsley, if you wish
Wash both the zucchini and radishes (you’ll be eating the skin!). Using a spiralizer (or a vegetable peeler if you don’t have a spiralizer), spiralize both the zucchini and the radishes. Mix together and lightly salt, and lay on a paper towel for 10 minutes. The salt will draw out excess moisture, which will help the tahini dressing stay on the zoodles better! After 10 minutes combine with tahini sauce and parsley (if you want, cilantro would also be delicious here) and enjoy immediately.