Favorite Meals of the Week

Happy Friday everyone!!

Any fun weekend plans? ¬†Dom is out of town on business ūüė¶ ¬†so I don’t have any major plans. ¬†But I will be seeing Saving Mr. Banks with my parents and watching the Golden Globes on Sunday:) ¬†Anyone else?!

Today I want to share some of my favorite meals of the week.

First up this Easy Flaked Almond “Tuna” Salad from Oh She Glows! It’s excellent. ¬†And tastes really similar to the really thing. ¬†No joke! ¬†I might even prefer the taste of this because of the good chewy texture.

I’ve been enjoying it for breakfast on rice cakes before my workout as well as on top of a big green salad. ¬†The recipe makes a good amount so you can have it throughout the week:)

large (2)Another recipe I’m¬†loving:¬†Salt +Vinegar Kale Mashed Potatoes from Edible Perspective. ¬†I’m a big fan of the salt and vinegar combo. ¬†I use to eat a lot of salt and vinegar chips when I was younger. ¬†I would get chapped lips from eating so many (weirdo, right?!) Anyway, I don’t eat so many chips these days but I still love the flavor. ¬†I’ve enjoyed them with salmon and veggies which was great! ¬†But my favorite way is to serve them with a fried egg, a good serving of avocado, and a little nutritional yeast! ¬†Sorry I didn’t get a photo of that!


One last thing I’ve been enjoying this week is mixing together a spoonful or two of tomato paste with a big scoop of sauerkraut! ¬†This makes the perfect topping for an egg scramble!

2 eggs with roasted jicama, brussel sprouts, and kabocha squash.

2 eggs with roasted jicama, collard greens, brussel sprouts, and kabocha squash topped with the sauerkraut+tomato paste combo.

I hope you will try these recipes out!  They are worth it, I promise!

Happy weekend to you!

What has been your favorite meal this week?


Five on Friday, 2 recipes included!

1. ¬†I set a goal this week to eat more fruits which I’m happy to say I’ve done! ¬†And I’ve been feeling great about it! So glad I no longer fear eating lots of fruit:) ¬†Here is one of my favorite things I’ve made this week as a pre-workout breakfast. ¬†Banana Coconut “nice” cream! (Wish I could remember where I first saw it called nice cream. ¬†So fitting) ¬†If you haven’t tried banana as ice cream, do it! It really is nice too. ¬†Nice for our bodies, tastebuds, and animals:) And it’s actually great for anytime of day. ¬†I will post the recipe at the bottom of the post.


2. At the beginning of this week I came across some stuff about the 80/10/10 diet¬†and the Banana Girl Diet. ¬†For some reason I am very intrigued¬†by this way of eating!! I mean seriously that’s a lot of fruit! ¬†But it seems to work for a lot of people and that’s great:)¬†¬† ¬†I think I might try it, just to try it. ¬†Likely only for a week or so. ¬†I like to try new things just to educate myself on different diets and to, of course, find how my body thrives with different eating styles. ¬† By experimenting with different ways of eating I found that I enjoy and do well on a good amount of healthy fats with moderate carbs and protein. ¬†I’ve also found that I am more satisfied in the morning ¬†and have better digestion ¬†when I have a more carb and fat filled breakfast (i.e. oat bran and nut butter) than a higher protein breakfast (i.e. an omelet with veggies). ¬†So although this high carb low fat vegan diet is a bit different than what I’m used to, it’s nothing like I’ve ever tried before and so why not? ¬†I’ve never really done that high of a carb/fruit diet and I’d like to see how my body reacts to it. ¬†Who know’s it might be really cool. ¬†At least for a bit. ¬†I can’t stay away from my avocados and nuts for too long;)

3.  Mr. K is definitely a cool cat but he is also TROUBLE!!  Somehow he bit the tiniest hole in a tube on the side of the refrigerator that goes to the ice machine causing a small leak.  Good thing is he adorable and lovable the majority of the time.  We sure do like him:)


4. ¬†After taking on the challenge of having a different breakfast everyday of October, I noticed my dinners were often the same! ¬†So this month I had a plan in my head to switch up dinner as much as possible. ¬†I set a goal to have a different dinner at least 4 nights a week. ¬†Well so far I’ve had a different dinner every night this month!! ¬†Several of the nights have been soup (it’s just been so chilly!) but always a different soup of course:) ¬†I will share my recipe for carrot ginger soup below!


5. ¬†Last thing for this week, I am an Aunt for the 16th time ¬†(on my side of the family)!!! ¬†My older brother and his girlfriend welcomed a new baby boy into the world on 11/12/13! ¬†He is super adorable. ¬†I haven’t had the chance to meet him yet as they live a ways away but hopefully I can soon! ¬†I’m so happy for them!

Now for those Recipes:

Banana Coconut “Nice” Cream

Serves 1

  • 1 frozen banana
  • 2 TB of canned coconut milk (note: I like to freeze leftover canned coconut milk in ice cube trays to use for smoothies and such. ¬†I measure 1 TB into each cube, so for this recipe I used 2 cubes:)
  • 2 pitted dates
  • Cinnamon to taste
  • 1-2 TB if needed

Blend everything together until smooth. ¬†Top with anything you’d like or eat plain and enjoy!

My toppings of choice were 1 tsp each of chia seeds, coconut butter, and bee pollen.

Carrot Ginger Soup with Smoky Tofu

Serves 1 (can be easily doubled, tripled, etc)

for the soup:

  • 2 med-large carrots, peeled and sliced. (about 1 1/2-2 cups)
  • 2 TB canned coconut milk
  • 1 cup low sodium vegetable broth
  • 2 oz firm tofu, pressed
  • 2 tsp fresh grated ginger
  • 1/2 tsp of braggs liquid aminos (or equivalent i.e. soy sauce, tamari, etc)
  • 1/4 tsp coriander

for the tofu topping:

  • 1 oz tofu, pressed and cubed or sliced
  • 1 tsp braggs liquid aminos
  • 1 tsp apple cider vinegar
  • a handful of fresh cilantro

1.  Pre-heat oven to 375 degrees.

2. ¬†marinade the topping tofu in the aminos and acv for a couple minutes and then pop it in the oven for 8 min. ¬†flip and do 8 min. more until it reaches a firm texture that’s a little crispy on the outside. ( I think I ended up doing about 20 min but don’t really remember now so just check every 8 minutes and flip each time:)

3.  Meanwhile, in a small saucepan add in the carrots and grated ginger on medium heat.  Let cook for about 1 minute then add the broth, coconut milk, and seasonings.

4.  Bring to a boil and then turn down the heat slightly.  Add i the 2 oz of tofu and let it cook for about 10 minutes or until carrots are cooked through.

5.  Taste and adjust seasonings as needed.

6.  Use an immersion blender or a regular blender to puree your soup.

7.  Place in a bowl and top with cilantro and tofu topping.  Enjoy!

Have a wonderful weekend!  I hope you will try these recipes out and as always let me know if you do.

What is your favorite fruit?

Do you tend to have the same things for dinner a few times a week?






Make It Yourself Monday: Pumpkin Puree

Hello all.

Happy Monday! ¬†But more importantly Happy Veteran’s Day. ¬†I have several family members who are serving now and have served in the past and I’m so grateful for their sacrifices they have made to help their family and country! ¬†Love you all and think about you often.

Somehow with all the cooking I do I’ve become very into doing a lot of things myself. ¬†One example being making my own pumpkin puree! ¬†Or any squash puree for that matter. ¬†Just depends on what kind of squash I bought that week. ¬†It’s so easy I don’t know why I haven’t been doing it all the time. ¬†I have found I prefer the taste over canned pumpkin and I also prefer the price;) ¬†For example, ¬†I can buy a 3 pound squash and get around 3.5-4 cups of puree. ¬†For a can of your average pumpkin puree, it’s usually about $2-$2.50 and that gives you less than 2 cups.


I like to keep 1.5 cups in the fridge and then I freeze the rest so I can thaw it and use it as needed.  I do this by placing some in a plastic freezer bag and flattening it out so it fits in the freezer nicely.  Like this:


I have done pumpkin, kuri squash, and butternut squash.  I have used kuri and butternut puree in place of pumpkin in a few recipes and have been very happy with the results:)

Here is how I do it.

1.  Preheat your oven to 350 degrees.

2.  Slice your pumpkin or squash in half and scoop out the seeds.  I like to cut it into quarters after this but you can leave it in halves as well:)

3.  Place on a baking sheet and bake for 30-45 minutes.  Depends on the type and size of the squash.  Just check it once in awhile and take it out once it is soft all the way through.

4.  Let cool.  Scoop the flesh into a blender and blend until it reaches your desired consistency.

Notes: ¬†You can add a little water (a tablespoon at a time) if needed to get things moving but I haven’t had to do this yet. ¬†Probably depends on the blender!

20131027_164942Well there you have it!  A simple way to have fresh pumpkin puree, no can needed!

Much Love


What’s your current favorite way to use pumpkin puree?¬†Mine is to use it in smoothies after my workout for a pumpkin pie shake!

Recap of October Goals and Breakfasts!

Welcome to Monday.  Hope it was a great weekend for everyone!

I’m a few days behind seeing as how we are already a few days into November! ¬†Oops! ¬†But I want to make sure I finish recapping my breakfasts from the month as well as recapping the rest of my October Goals.

As for my goals I reached my goal of participating in the October Breakfast Challenge! ¬†I was able to have a different breakfast everyday of the month and I loved it! ¬†It helped me come up with a few new recipes that I otherwise wouldn’t have and also try several new to me recipes from others that were also awesome!

Here are a few more of my favorite breakfasts from the month:

IMG_20131025_074016I saw this recipe on Kylie’s instagram feed. ¬†But it might be on her blog as well. ¬†It is a pumpkin peanut butter overnight breakfast cookie! ¬†It was super yummy and so easy! I topped mine with banana slices.



This was a high protein buckwheat pancake that I made based on a recipe from peachypalate.com.

Here is what I did:  1/4 cup peanut flour+1/4 buckwheat flour (I just ground up raw buckwheat groats)+1/2 tsp baking powder+1-2 TB of pumpkin puree+1/4 coconut milk+1/4 cup of water+plus some cinnamon.  Mix everything together and cook just like any pancake!

I topped mine with homemade almond butter, banana slices, and my strawberry lime chia jam!

My final breakfast of the month was a very approriate for Halloween because of the orange color!!  Recipe below.



Banana Sweet Potato Chia Pudding Parfait

Serves 1

Banana Layer:

  • 1/2 banana
  • 1/4 cup raw oatmeal
  • 1/2 liquid of choice (i.e. almond milk, coconut milk, water)
  • 1 TB Chia seeds

Sweet Potato Layer:

  • 2.5 oz cooked sweet potato
  • 1 TB peanut flour (optional)
  • 1/4 cup of liquid of choice
  • 1 TB Chia seeds
  • 1/4 tsp freshly grated ginger
  • cinnamon to taste

Nut butter Layers

  • 2 TB Peanut flour
  • a dash of salt
  • 1 TB nut butter of choice (I used almond butter)
  • 2-3 tablespoons of water

1.  Blend together banana, oatmeal, and liquid in a blender, place in bottom of jar and mix in chia seeds.

2. Mix together ingredients for the nut butter layer until it reaches a thick sauce consistency.  Top banana layer with 1/2 of the nut butter mix.

3.  Blend together all ingredients for the sweet potato layer except chia seeds.  Mix in chia after blending and place into jar.

4.  Top with the remainder of the nut butter sauce.

5.  Optional:  not with cacao nibs or mixed nuts/seeds for some added texture and crunch:)

Let me know what you think if you try any of these out!

As for my other goals:

Study my Scriptures everyday:  I did still miss just a few days but I was more focused while reading this time and I feel I got more out of them this month than I have.  Still something to work on:)

Prioritize my time better: ¬†I ended up being very busy this month! ¬†Which is a good thing and I feel like a got a lot done this month that will help me reach my career goals so I’m very happy:)

Well that’s all for October! ¬†Now it’s time to embrace this new month of November! ¬†This is one of my favorite months because it really starts to feel like the holiday season and it also includes my favorite holiday, Thanksgiving of course!! ¬†Although I could definitely do without the freezing cold weather!! Anyway, no real new goals for the month. ¬†Just want to focus on being thankful for all I have during the month and enjoying this time of year!

Have a wonderful day!






MIMM: A Marvelous Breakfast


Good morning!! Welcome to this Marvelous Monday post!

I hope everyone had a great weekend.  Ours was busy!! But great:)

Dom is moving into his own office for work this week so our Saturday started off early, picking up desks and moving them to his office:)   We had a long relaxing drive in a U-haul van and it was actually kind of fun!

Later that day we met up at a pumpkin patch/corn maze with some of my family!  It was a beautiful day out!! We are usually freezing when we go each year but Saturday was a gorgeous warm day!


So we made some friends with a goat at the petting zoo. ¬†They are kind of adorable. ¬†We all picked out some pumpkins too! ¬†We got a white on and I got a couple of kuri squashes and a buttercup squash which I’m super excited about!

Dom had a little bit of work to do so we headed home after that. ¬†Later we went to Whole Foods for dinner. ¬†I had been craving salmon all week and although I try to follow a mainly plant-based diet I also try not to ignore any cravings I have either. ¬†In the past I used to and it never turned out well! ¬†Glad I am passed that now:) ¬†And I’m glad I smashed this craving!

I got a piece of lemon salmon and my favorite veggie rolls that come with a yummy peanut sauce.  I dipped my salmon in the peanut sauce too and it was so good!  It totally hit the spot!


For a treat Dom and I each picked out a french macaroon! ¬†I’ve never tried them and have always wanted to because they just look so cute!!

1024x768_bestfit (2)

Pistachio for me, raspberry for him.  They are pretty tasty:) I like how light they are and the light almond flavor from the almond flour.

The rest of our weekend was pretty low key. ¬†I did make a yummy breakfast on Sunday though that I’d like to share. ¬†This is what happens when you don’t know what to eat! ¬†I just mixed up a couple of my favorite things and it turned out pretty good! ¬†Chia puddings are super yummy, If you haven’t tried them yet, do it!! I know my girl Meg loves them! ¬†I have some other chia puddings here on my blog and Meg has some great ones too on hers. ¬†So check them out!

High Protein Coconut Banana Chia Oat Parfait

Serves 1

  • 1/4 cup full fat canned coconut milk
  • 1 ripe banana
  • 1 TB chia seeds
  • 1/3 cup of raw oats
  • 1/4 cup of peanut flour or 1.5 to 2 TB of natural peanut butter
  • Pinch of coarse sea salt (if using peanut flour)
  • Sprinkle of Cinnamon

1. Start by mashing the banana in a bowl. Add the the coconut milk, chia seeds, and oatmeal.

2. Mix it all together and let sit for about 10 minutes. You can also make this the night before but it works great in the morning too:)

3. In the meantime mix together your peanut flour, cinnamon and salt with about 4 tb of water until you get a thick peanut butter sauce consistency.   Or if you are using peanut butter instead, mix that with the the cinnamon and 1-2 TB of water until you get a thick sauce sauce consistency.

4. When your oat mix is ready, layer it with the peanut butter sauce and enjoy!

Well I’m off to get my workout in for the day which will be this one! ¬†Have a great monday!


What was marvelous about your weekend?

Have you ever tried a french macaroon?

October Breakfasts

Hi all! ¬†I hope you have had a great week! ¬†This week has had some ups and downs but today has been awesome! ¬†Plus it’s Friday so even better! ¬†I’m hoping this goodness carries on through the weekend because it is the husband’s birthday weekend. ¬† He has been working so hard lately so he really deserves a day to relax and just have fun!!

So as I mentioned before ¬†I’ve joined Meg as well as a few others including Jan and Sloane¬†in having a different breakfast everyday of October. ¬†It’s been awesome. ¬†I was seriously in a breakfast rut (which is crazy because I can eat the same thing for a looooong time and be just fine:) so this came at just the right time. ¬†It’s introduced me to a lot of new yummy creations!

I told you I would share any new good recipes I come across or make up myself so that’s what I want to do today! ¬†It’s going to be breakfast-mania for the next few moments:) I hope you’re hungry!

Here are a few of my favorites so far:

Oatmeal Banana Pancakes Stuffed with Pumpkin-Peanut Butter Filling 



This was awesome! ¬†I’m definitely excited to make this again after the challenge is over! ¬†I added a little coconut butter onto mine too. ¬†Really good without being too sweet (no added sugar!) ¬†and it’s vegan which is cool! (definitely not as pretty as hers but still so good:)

Coconut Cacao Banana Pudding



This was just a random mix of things that turned out pretty dang good!  Here is what I did:

  • 1/3 cup raw oats
  • 1 banana
  • 1 TB cacao powder
  • 1 tsp of mesquite (or other choice of sweetener)
  • 1 tsp chia seeds
  • 1/3 cup of water, almond, or coconut milk (use more if needed)
  • 1 serving of tofu, pressed
  • 2 tsp of coconut butter

Place everything into a blender and blend away.  Top with more coconut butter, chia seeds, cacao nibs, and goji berries (or whatever else you would like:)

Banana Peanut Butter Blended Oatmeal

IMG_20131012_114119This is one of my favorites so far, in the top 3 for sure:) This turned out so good and thick.  Like a really thick pudding.  I loved it!

Into the blender goes

  • 1/2 cup raw oats
  • 1/2 banana
  • 1/4 cup plus 2 TB of water or almond or coconut milk
  • cinnamon
  • 1 serving of tofu, pressed
  • 1 TB of natural peanut butter

Blend until smooth, top with banana and peanut butter and enjoy!

Peanut Butter Pumpkin Pancakes


Heather is a genius!  These pancakes were ridiculous!  Make them.  You will not regret it!! So so good and perfect for Fall!

Neapolitan Layered Oats



This was also very good! ¬†Jordan makes some awesome looking breakfast creations. ¬†This was the first of her recipes I’ve tried but I have some others I want to try and if those ones are like this then I’m in for a real treat. ¬†The only thing I did different was using sunflower seed butter instead of almond butter:)

Well, I hope I’ve given you a few ideas of some different breakfasts to try! ¬†Be daring, try something new.

Have a happy healthy weekend!



Plant-based Eating with Thrive Kitchen + A Recipe

I have some wonderful things to share with you today! If you don’t know already I follow a mostly plant-based diet with a few eggs and bowls of Greek yogurt thrown in there from time to time. ¬†I started eating this way because for me personally, that’s how I feel best. ¬†I also believe it is the the most sustainable way to eat. ¬†It’s good for the planet, good for our bodies,and good for the animals! Win win win:)

Earlier this year, the creator of Vega, Brendan Brazier launched thriveforward.com which is a free online program where you can get personalized information to help you gain optimal health through plantbased nutrition. It’s really cool. ¬†This week they added something new! A recipe center called Thrive Kitchen. ¬†I’ve been scrolling through it all morning making a list of all the awesome recipes I want to try! Seriously check it out. There are so many good looking recipes to try,not to mention they are all healthy and nourishing for our bodies.

Double Chocolate Banana oat protein pancakes

Double Chocolate Banana oat protein pancakes

DIY plant-based stir-fry

DIY plant-based stir-fry

My mouth is watering.  haha.


Before I go I wanted to share my lunch with you! ¬†It’s not quite as beautiful as the above photos but it was definitely yummy!



Miso Avocado Noodles with Chickpeas

Serves: 1

  • 1 small or about 3/4 of a med/large zucchinni, spiralized. (could also use a julienne peeler or a grater)
  • 1/3 of a carrot, spiralized
  • 1/2 cup chickpeas (I spritzed mine with a little braggs liquid aminos)
  • 1/4 cup of fresh corn
  • 1/4-1/3 avocado
  • 1 tsp of miso paste
  • squeeze of lemon juice
  • Optional: ¬†A couple of scoops of sauerkraut

1.  Warm the chickpeas in a pan if desired.

2.  Mash the avocado, miso, and lemon juice in a bowl and then mix into the noodles.

3.  Top with corn, chickpeas, and sauerkraut if using!

4. ¬†Note: ¬†As always, you can use whatever veggies you would like for the “noodles”. ¬†Zucchinni and carrots are just my favorite! ¬†Other options: ¬†cucumber, jicama, raw beets, shredded cabbage, etc.

Easy peasy and delicious.

Hope you all have a fabulous thursday!

Do you enjoy eating plant-based meals?

WIAW #3-Jicama Edition

I go through phases every few weeks. Food phases that is. Times where I just can’t get enough of a certain food! Of course there are always constants in my daily food choices. I.e. peanut butter, bananas, zucchinni, avocado, greens. But these past few weeks for me roasted jicama has been where it’s at!!

So allow me to share one of my favorite ways to eat it. First the basics.
If you are unaware of what jicama is, it is a delicious vegetable that is sort of a cross between a turnip, an apple, and celery. ¬†ūüôā ¬†It looks like this:

0903p22-jicama-mIt has some great health benefits such as:

  • low calories but high in vital nutrients
  • helps your body absorb calcium because of the inulin it contains
  • is a pre-biotic aka promotes good bacteria growth in the body which helps to have healthy digestion
  • high in fiber, vitamin C, potassium, magnesium, and iron

How to roast:  

  1. Preheat oven to 400 degrees.
  2. Peel the jicama.  Slice it however you want it.  I like to do a mix of thin and thick slices.  You could also cut it into sticks to be more like fries.
  3. You can season it however you’d like. ¬†I usually leave mine plain and then season it as I wish when I use it.
  4. Place on an oiled pan (I use coconut oil) or on a parchment lined pan
  5. Bake for 20-25 minutes flipping about halfway through.

Now onto the Salad I’ve been enjoying lately. ¬†Quite a few times already:)

Roasted Jicama and Curried Tempeh Salad

Serves 2

  • 6 oz of organic Tempeh, grated
  • 2 tsp of braggs liquid aminos (soy sauce or another soy sauce alternative is great too:)
  • 4 tsp of natural sunflower seed butter (tahini or peanut butter would be great too)
  • 2 TB of Nutritional yeast
  • 1/4 tsp of curry powder
  • a squeeze of lemon
  • ~1 cup of roasted jicama
  • a few handfuls of mixed greens
  • 10 cherry tomatoes
  • 2/3-3/4 cup roasted squash of your choice (Kabocha or Acorn goes great with this)
  • Optional: ¬†Sauerkraut

1.  Preheat oven to 375 degrees

2.  In a bowl, mix together grated tempeh, liquid aminos, sunflower seed butter, nutrtional yeast, curry, and lemon juice.

3.  Layer jicama, squash, and tempeh onto a pan and heat for 10-12 minutes.  Just until warmed up.

4.  While that is cooking split the greens and tomatoes between two plates.

5.  Once the tempeh jicama mix is done cooking split evenly  between the two plates.  Top with sauerkraut if using and extra Sunflower seed butter or tahini and enjoy!

Note: ¬†I have also done this with tofu which was great as well but a much softer consistency. ¬†It became more of a dip on the salad which is definitely not a bad thing. ¬†I found it to be very delicious! ¬†I’m sure garbanzo beans would also be great!

Tempeh Version

Tempeh Version

Tofu Version

Tofu Version

Hope you will try this out!  As always let me know if you do!

Oh and before I forget, check out this great recipe for Jicama Tofu Nachos from Laura at sprint2thetable.com. ¬†Such a yummy recipe and it’s what inspired me to do the whole jicama layering/salad thing!


Do you go through food phases?  

What’s your current favorite food?

MIMM #1 New Gym and a Birthday!

Happy Marvelous Monday Everyone!

Today is extra marvelous because ¬†it’s my first time participating in Katie’s Marvelous in My Monday Link up:)

Top: new home gym set up complete with rubber flooring bottom left: this morning's workout bottom right:  a delicous lime smoothie

Top: new home gym set up complete with rubber flooring
bottom left: this morning’s workout bottom right: a delicous lime smoothie (see below for recipe!)

Marvelous is getting new gym equipment!!

Yes they always look that beautiful:)

Yes, they always look this beautiful:)

Marvelous is having wonderful friends to help you haul the aforementioned gym flooring.

My beautiful, cool Mom!

My beautiful, cool Mom!

Marvoulous is also having lots of family in town and surprising my Mom at church on her birthday!

gpp 2013 014

Marvelous is enjoying a birthday dinner of taco salad at the park.

It was a great weekend indeed.

This morning started out pretty great as well. ¬†I was very excited to workout on the new gym floor today (I’m such a weirdo, but whatever!) ¬†I did this GPP workout, lil’ kate. And then refueled with a new protein smoothie. ¬†I loved this one. ¬†The consistency was very thick and smooth just how I like it! ¬†¬†It was very refreshing after lots of running and burpees:)

Sweet Avocado Lime Smoothie

Serves 1

  • 1 frozen banana, cut into chunks
  • juice of 1 lime
  • 1/8 of an avocado
  • 1 scoop of vanilla protein powder (I used this one)
  • about 3/4 cup of water
  • 4 ice cubes

Blend everything together until smooth and enjoy!

Now I’m off to enjoy the rest of the day!

What made your weekend marvelous?

Or, what’s making today marvelous?

Tempeh Bac’n Salad

Hello friends!!

Man time has flown by!! Where has the summer gone?

I’m trying to savor every last bit of the sunshine while I can, how about you?

Last night to get out of the house for a bit, Dom and I went on a date downtown:) ¬†It was pretty fun. ¬†We went to a free concert at the center of downtown (only catching the tail end) but it was fun anyway! ¬†It was a celtic rock kind of group called clumsy lovers. ¬†It was so fun people watching! ¬†After that we went to PF Changs for a bite to eat:) ¬†We don’t go there often but we had a gift card that expires soon so we had to take advantage! ¬†My new favorite thing to get is the Buddha’s Feast. ¬†It’s baked tofu, with lots of steamed veggies. ¬†I got the sauce on the side and brown rice of course:) ¬†So yummy and a great healthy option! ¬†After dinner we walked around for a bit downtown and came across the fanciest car. (see bottom right photo) It was covered in leopard “fur” ¬†and pink fuzzy seats and a crown on the hood. ¬†Very interesting.

gpp 2013 004

Well that’s enough about that. ¬†I want to share a new recipe with you that I’ve probably had about four times already, just this week! ¬†It’s creamy thanks to the avocado and has a nice salty smoky bacon flavor without the bacon of course:) ¬† It’s much more nutrient dense as well.

gpp 2013 005

Tempeh Bac’n Salad

Serves 1

  • 3 oz. of organic tempeh, sliced
  • 3-4 tsp of braggs liquid aminos
  • 1 tsp liquid smoke (i would recommend this brand as it is the cleanest I have found, no added preservatives or flavorings)
  • 3 kale leaves, torn or chopped
  • 1/2 zuchinni, sliced
  • handful of cherry tomatoes
  • 1/4 of an avocado

1.  Place tempeh in a bowl and cover with the liquid aminos (or soy sauce) and liquid smoke.  Let marinate for about 10 minutes while you prep the rest of the salad.

2. Saute kale and zuchinni until they soften up.  (I sauteed mine in a little coconut oil)

3.  Remove veggies from pan.  Add the the tempeh to the pan, let cook on each side for a couple minutes just to crisp/warm it up.

4. Top the salad with the tempeh bac’n, avocado slices and cherry tomatoes.

5.  Enjoy!

Optional:  I also added some kabocha squash after taking the picture and it was a delicous addition!

Just for fun here’s some health benefits from this salad!

Kale:  rich in Vitamin K which helps prevent cancer, supports bone health, prevents blood clots,  Also high in iron which is great for vegetarians/vegans!  And the fiber and sulfur in kale helps to detoxify the liver:)

Tempeh:   Easy to digest, which makes it a great option for those who have a hard time digesting some other plant based protein sources such as beans.  Also the protein and fiber in tempeh can prevent high blood sugar levels and help in keeping blood sugar levels under control.  (which is very beneficial for people with diabetes.) Also contains Pantothenic acid whis Is known for keeping skin healthy and preventing it from premature aging!  

Much love,