Tempeh Tacos

The other night I came home from the gym, it was after 8, I was starving and I really wanted to use up the cabbage I had in my fridge. I make a delicious cabbage and potato chowder, but I didn’t have the ingredients for that. After a quick survey of my fridge I noticed I had some tempeh that needed to be used up and decided to just wing it. I ended up making some so quick, easy and delicious that I had to recreate it tonight!

First chop 1/2 of a block of tempeh up into small pieces and cook in about 1tsp of olive oil. If you cook it on high this should only take 3 minutes or so. The tempeh will crumble easily as it gets heated.

Once your tempeh is browned up, add about 1/2 cup of water and a tablespoon of taco seasoning.

Next add lots of cabbage. I used about 2 cups.

You may need to add a bit more water to help the cabbage cook down, but after a few minutes it will be cooked thoroughly and look like this.

 

The first night I made it, I just ate it with some salsa out of a bowl. Tonight I decided to make it into tacos.

 

I used a Joseph’s Lavash wrap, cut it into two and had two mini tacos.. or technically they may be burritos, but whatever, they were delicious!

With some extra filling in the middle! This was SO filling and literally took me only 10 minutes to make.

Have you ever tried tempeh? I LOVE IT! It’s so versatile. Check out some ohter way to eat it.

Sweet Potato Tempeh Hash

Tempeh Stir-Fry

Tempeh + FBD

This post is going to be a bit all over the place, you’ve been warned! I hope everyone had a good Thanksgiving. I sure did, but didn’t take any pictures because sometimes I am a bad blogger. On Thanksgiving morning I even ran my first official 5k race. It was a New Years resolution to run one, and even though I have run a 4 mile race and a 10k, I am very happy to be able to officially check the 5k off! It was a super small and FREEZING race, but I finished in 32 minutes and I am extremely proud of myself. After my 10k I haven’t been running very much so I even surprised myself just by finishing. All in all it was a great time.

So while I was home my mom had me read about this new diet that she is trying called the Flat Belly Diet. Have you heard about it? It’s actually extremely interesting and something I could really get behind. You see, since I stopped weight watchers in May, I have kept all of the weight off, but I have really been struggling to find balance. I find a lot of the time I don’t eat enough during the day and then overeat at night. I pretty much started this behavior when I started weight watchers because I didn’t want to eat all of my points during the day and have none at night. I’ve been doing this for quite some time and I just feel like enough is enough. I eat quality food all day, just not enough, which leads me to eat less quality food in the evening. On the FBD you eat 4 meals a day that are around 400 calories each and that include a monounsaturated fat. The meals should also be around 4 hours apart from each other. Monounsaturated fats are nuts, olive oil, avocado, olives and dark chocolate, um, you know, my favorite foods! The MUFA’s are supposed to keep you full and if you’re full you won’t overeat. I like this because I realize how often I am hungry because I am not eating enough. For instance, for breakfast I usually have 1/3 cup oats w. half a banana and 1 TBS of PB. The FBD suggests having 1/2 cup of oats with banana and 2 TBS of PB. I’m not going to go on the actual diet right now, they suggest that you eat meals off of their meal plan and not create your own meals which is what I have been doing, but I am going to try and follow the basic principles and see how it goes.

I love tempeh. I told you this post would be all of the place, but seriously tempeh is SO good. I have made two tempeh meals into FBD meals, they were delicious and kept me full for a few hours.

Sweet Potato and Tempeh Hash with Eggs.

 

I can’t share the recipe because it’s from the cook book, but I used 1/2 of a sweet potato 1/2 a block of tempeh, some onions, BBQ sauce and an egg. This was awesome and I plan on making it a weekly weekend meal. I also served this up with a piece of toast and some avocado, I was supposed to add EVOO to the hash to make it a true FBD meal but decided to go the avocado route instead.

Tempeh + Veg

For this I cooked up a whole yellow squash and red pepper. Then I cooked up 1/2 block of tempeh with 1 TBS of EVOO (my MUFA!) and some bragg’s liquid amino’s. I’m actually a bit hungry so next time I would add something else to make it a little heartier.

Did you do a Turkey Trot over Thanksgiving? Have any thoughts of the FBD?

Ten Minute Tempeh Stir Fry

I don’t know about you, but I am all about quick, easy, healthy meals that don’t involve a lot of ingredients. I usually workout after work, so more often then not I come home starving and I need to make myself dinner AND lunch for the next day so I like to get things done fast.

Let me introduce to you my 10 minute tempeh stir fry

You start by chopping up your choice of veggies- I used green peppers and broccoli. Then steam them with a little bit of water  in a frying pain for about 5 minutes. I steam them on high so they cook fast because I have no patience. While they are steaming, cut up 1/3- 1/2 of a black of tempeh. Once the veggies are done, drain and then add back to frying pan. Add tempeh and a little cooking spray and cook on high for 4 minutes. Add a few dashes of bragg’s liquid amino acids in the last minute and let the veggies soak it up.

I made this for lunch, but since food doesn’t photograph well in tupperware I had  a photo shoot the night before!

Do you have any quick recipes you’d like to share? Feel free to leave them in the comments section!