saute a handful of sliced baby portabellas and asparagus in grapseed oil for a few minutes, then add shreds of kale until sufficiently heated
throw into a whole grain wrap with roasted red pepper hummus* spread underneath
*boil three 16oz cans of chickpeas until mushy and overcooked
at the same time, roast 1 red pepper and about 6-8 cloves of garlic in the oven, for about 45-55 minutes at 400 degrees
blend in a food processor with about half cup of tahini and 1/3 cup lemon juice, the continue tinkering with the lemon/tahini ratio until your desired flavor is achieved. also add more raw garlic if necessary
simple and cheap.