Thai Tempeh Lettuce Wraps

Well, almost…  I ran out of lettuce wraps, so I just had a little sweet baby lettuce on the side.

This meal was absolutely delicious and it only took 15 minutes to make!  I brought all the goodness of Thai food and I know everything that went inside.

This was so easy….

Preheat oven to 350. Cut an 8 oz block of tempeh into 16 pieces.  In a bowl combine  2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon honey, 1 tablespoon sesame oil, crushed red pepper & 1 clove chopped garlic.  Pour marinade over tempeh in a baking dish and bake for 15 minutes.

While tempeh is baking bring a pot of water to a boil and cook rice noodles for three minutes.

Peel and shred 1 carrot.  Cut 1 cucumber.

Dipping Sauce…

Combine 2 tablespoons soy sauce, 2 tablespoons water, crushed red pepper, 1 teaspoon rice wine vinegar, 1 teaspoon sesame oil and 1 tablespoon honey.

Divide ingredients on 4 plates and create your wraps!  Fun and fast…

Tempeh Satay On A Hungry Day

Last night I decided to make Tempeh Satay.  This is a recipe that I adapted from the Jillian Michaels Ripped in 30 to meat my dietary needs. =)

This meal was awesome!  I can’t wait to make it again…  I made a vegan version, but feel free to make it with chicken.  I recommend the tempeh though!  =)

Tempeh Satay with Whole Wheat Couscous

Rachel’s Tempeh Satay

Take 1 block of tempeh and cut into 4 even pieces. Place 1/2 cup tamari (low sodium soy sauce), 1/2 cup orange juice, 1/2 tablespoons lime juice and 2 cloves chopped garlic in a bow and mix.  Add tempeh and marinate for at least 10 minutes to overnight.  I let this sit in my fridge over night.  The flavors really got to know each other and made the tempeh super yummy!  Spray frying pan with a little oil and grill each side of the the tempeh for 5 minutes or so.

While the tempeh is cooking, you are going to make the yummy peanut sauce!!!  In your handy dandy Magic Bullet or food Processor place 2 tablespoons of peanut butter, 1 tablespoon of agave or honey, 1 tablespoon of rice wine vinegar (she uses 1/4 cup and it is gross! I had to make the sauce twice), 1 tablespoon fresh ginger (I used powdered because that’s all I had.), 1/4 teaspoon of sesame oil and a dash of red pepper flakes if you are feeling zesty.  Mix up…  Yum Yum

Serves 4…  Around 200 calories a serving with sauce.

I served mine with with whole wheat couscous and broccoli because I was having a hungry day!

 

I hate hungry days…  You know those days where no matter how much you eat or what you eat, you should can’t stop being hungry.  I think this all stemmed from lunch…

I was in a rush yesterday morning and needed to  make lunch.  I decided to go for a can of black bean soup.  I added spinach and served with carrots and a piece of cheese.  It filled me up, but I got hungry pretty quickly after.

The Hunger Culprit!

So shortly after lunch I was starving and I decided to eat my apple…

Which might have made me hungrier…

When I got home I ate a homemade almond butter cup, not pictured because I ate it all…  I decided to make the satay after that and then I was still kind of hungry!!! I made a happy little sweet treat…

Strawberry Shortcake Yogurt Bowl! =)

The Guilt Free Strawberry Shortcake Yogurt Bowl

1/2 cup plain fat free organic yogurt
1/2 cup strawberries
1/4 cup cereal – I used a mixture…  I couldn’t decide
2 teaspoons honey

Mix & enjoy

What do you do on your hungry days?