Crunchy, creamy, and high in protein, this turned out great! I don’t know that I had ever tried the fermented soybean that is tempeh, but I loved it. It is like a compressed, nuttier, higher protein version of tofu, which I already love in my stir fries. This is not a far departure from my usual veggie stir fry, but the tomato and tempeh were new twists for me.
1/2 package organic tempeh cubed
1/2 package green beans washed and cut
1 Roma tomato chopped
1tsp natural peanut butter
3 cloves Garlic minced
About 4 oz sliced Mushroom
2 sliced Zucchini
About a tsp of honey/sugar/xylitol sweetener of choice
1 tsp Dijon Mustard
1 tsp Sesame oil
1/8 cu liquid aminos
1/4 tsp crushed red pepper
1/2 cup water
Starting with the sesame oil in a medium heat skillet or frying pan (loving the rod iron skillet that weighs like a million pounds), add in the garlic and temped, sautéing until slightly browned. Add in the other ingredients, saving the peanut putter until veggies are almost cooked to desired tenderness. If you want your veggies softer, add more water and let the water boil and cook off. The peanut butter really thickens the sauce, and you can keep in on the heat a little longer if you need your sauce to thicken even more. Enjoy alone or over grain of choice!!
OH yeah, simple and I just made it up! I had never bought turnips or parsnips before and wanted to see what they were all about. Add to that some apples that needed to be eaten soon, and I simply peeled and chopped them all, tossed in olive oil, garlic, and fresh rosemary, and baked at 350 for 30 minutes. The apples are sweet, the turnips are super savory and almost bitter (at least when sampled raw) and the parsnips have an almost nutty/chewy/carrot texture/taste going on. The blend of all three is divine! Certainly a more interesting substitute for potatoes (whole or mashed) than cauliflower!
You simply need:
1 lb each parsnip and turnip, peeled and chopped
About 3 small apples peeled and chopped
Olive oil spray
1 sprig fresh rosemary chopped
1tsp garlic powder
Toss all and bake at 350F for about 30min. I turned off the oven at about 32 and let them sit a few more minutes, since I like a bit more browning. Ways I scarfed this includes: over brown rice with some greens and legumes, as a side for an egg white/veggie scramble, as a lovely garnish on top of a puréed tomato/pepper soup. Enjoy!
Yum, finally getting around to posting this, because when is pumpkin not perfect, especially with chocolate 🙂
4 oz canned pumpkin
2 very ripe banana
4 medjool dates, pitted
Cinnamon, 2tsp to taste
Pumpkin pie spice, 1/4 tsp
1.5 cups oat flour
1/4 cup flaxmeal
1/2 tsp each baking soda and baking powder
1 tbs vanilla
Blend all ingredients together.
Stir in chocolate chips/chunks to taste, even better with orange coconut chocolate, recipe Here.
Dust with some cinnamon on top.
Bake 45 minutes at 350F in large rectangular cake pan.
Let cool, slice and enjoy!
I don’t know if you live somewhere with access to fresh persimmons, but they are so darn good!! I personally only buy the flat shaped persimmons so that they don’t have to be smushy ripe to consume. This turned out to be SUCH a good combo!
-1/2 cup whole oats
-1/3 cup soy milk
– 1 chopped persimmon
– seeds for topping (hemp, chia,etc)
-cinnamon/pumpkin pie spice to taste
– 1 tbs chopped dark chocolate
Either make oats/soy milk in the microwave or just mix all ingredients except persimmon and seeds together at night and overnight them in the fridge. Then you can just heat for like 30 seconds before topping with seeds and persimmon and eating. Enjoy!!!
This falls into the category of quick and easy, a nutritious breakfast or anytime of the day meal! You could also do this with tofu to make this vegan, but this is great as a post workout protein boost. I used some ready made TJs corn tortillas and green salsa, but you can use whatever kind you choose. Serves 2.
-4 corn tortillas
-2 whole eggs
– 1/3 cup egg whites
-1/3 cup soy milk
-salt/pepper to taste
– 2 cups cut veggies (I used onions, bell peppers, mushrooms, spinach)
-salsa of choice for topping
-1/2 sliced avocado
– fresh cilantro recommended
First spray a pan with olive oil or coconut oil spray. Sauté veggies until slightly tender and set aside.
Blend eggs, egg whites, salt/pepper, and soy milk, whisking together.
Pour into greased or non-stick skillet and scramble. Set aside. Slice avocado and warm tortillas in the toaster or toaster oven. Portion out eggs/veggies onto the 4 tortillas, top wth abocado, cilantro and salsa, and enjoy breakfast for two!
So fresh, crunchy, and a fantastic meal for lunch topped with some salmon, served with a crisp baguette, or stand alone as a side dish to bring to a dinner party.
-2 cups arugula
-1.5 cups spinach/greens to mix with arugula
-handful crumbled walnuts
-1/4 pomelo flesh
-1/2 yellow bell pepper sliced
– 1/3 fresh leek sliced
-4 tbs fresh English peas
-1 tbs crumbled goat cheese
– black pepper to taste
-1/2 lemon juice
-1 tbs balsamic vinegar
-1 tbs olive oil
Combine all ingredients and enjoy!