This curried black bean ratatouille uses the best of summer’s bounty and is full of plant-based protein and fiber — a quick weeknight meal that can be thrown together in under 30 minutes! Vegan and gluten-free.
Whew, this week has been a doozie! I can’t pinpoint one thing that’s made it feel cray cray. I think it’s just the fact that I’m finally catching up on everything in life that was pushed to the back burner while I was in Mexico a couple weeks ago. My email inbox is now in the double digits rather than the triples, most of my laundry is done and you can finally see about 80% of the table cloth on the dining room table rather than 10%. Making strides! But please riddle me this — why does the dining room table seem to collect everything? It drives me nuts.
The other thing that’s made this week different? The first day of my 28 Day Transformation started on Monday! I’ve been working on putting this clean eating program together for months so I’m pretty darn excited, but also a little stressed! I just want to make sure everything goes perfectly, ya know? Anyhow, I’m going to be sharing more about the 28 Day Transformation soon. The August session goes from August 4 – 31, but I’ll probably do another session before the end of the year.
Okay, on to today’s recipe which was inspired by all the fresh veggies that we have scattered across our kitchen counter right now. We have limited counter space and the veggies are taking up a good portion of it but I’m not complaining because 1) our zucchini, eggplant, jalapeño, and basil plants…