So I have been having somewhat of a dry spell in the kitchen lately…hence the lack of recipe posts. But yesterday, I had an epiphany. The strawberries in my fridge, along with the half eaten block of tempeh were calling out to me. I gave myself a pat on the back for this concoction. It’s really freaking good.
Ingredients:
4 oz tempeh; cut in ½ inch cubes
2 cloves garlic; minced
½ teaspoon olive oil
8-10 strawberries; sliced
3 tablespoons reduced fat vegenaise
2 tablespoons balsamic vinegar
1 teaspoon poppy seeds
¼ cup cashews, chopped
salt to taste
romaine lettuce
2 whole wheat wraps or sliced wheat bread
Directions:
1. In a large skillet over medium heat, heat olive oil, garlic and tempeh until the tempeh is golden brown.
2. Meanwhile, in a large bowl, add strawberries, vegenaise, balsamic vinegar, poppy seeds, cashews and salt.
3. Add the sauteed tempeh and garlic to the bowl and stir well.
4. Place ingredients, along with romaine lettuce in a large whole wheat wrap or sandwich bread. In my experience, it’s easier to eat in wrap form.
Makes 2 servings
I have really been neglecting my blog lately, and I have no legitimate excuse….except that I’m lazy.
But I did make this recipe 2 times last week! Its pretty tasty…I’ll probably make it again 2 times this week because I’m not creative enough to think of any new recipes lately. Enjoy!
This pesto spread whips up in less than five minutes, and will blow your mind. It’s so easy to make, and very versatile. Eat it by itself with some crackers or french bread. Or, better yet, I mixed it with some non-dairy cream cheese, and it was literally so good I ate myself into a food coma.
The best form-fitting leggings/swimsuits I have ever worn. #Iseriouslydie
This pic of me was taken by my friend Amanda McCombs via Instagram
THIS IS OFFICIALLY THE HEALTHIEST PAD THAI RECIPE EVER!!!! Not only does replacing the traditional rice noodles with spaghetti squash and shredded cabbage omit all those unnecessary carbs, but it adds virtually all the vitamins and minerals, not to mention a good dose of dietary fiber. This seriously tastes just like pad thai! Especially since spaghetti squash has a similar texture to rice noodles. I’m obsessed with spaghetti squash, typically eating it about twice a week. I never thought to make pad thai with it until my good friend Katie posted this recipe. Since I had pretty much everything to make pad thai in my fridge and pantry, I modified some of her ingredients (I didn’t have mushrooms or coconut milk) and this is what I came up with…
I’ll say it once, I’ll say it again, I’ll say it a thousand times…I’m kind of a vintage freak. Searching the thrift stores for cool vintage pieces is like treasure hunting. But if you don’t feel like being a pirate, Solestruck has all your vintage treasures in one place! This lookbook is a combination of Shoes from Solestruck’s Department of Antiquities (vintage at its finest) and clothing from some of the best vintage stores in Portland. I’m pretty much in love with the styling of this shoot.
Here’s a link to the full Lookbook, and some of my fave shots below:
clothing provided by Yo Vintage! Rad Summer and Ms. Wood…..and a few of my own personal pieces ;-)
