My meals have been pretty simple and predictable lately, which I’m fine with. I know what I like!
Breakfast— mixture of buckwheat and rolled oats with blueberries, palm sugar, cinnamon and almond butter. <3
Looks kind of gnarly in the photo, but I look forward to it every morning!
Lunch —Blackened tempeh over spinach greens cilantro and carrots. Topped with MMM Sauce.
Dinner — One PanThai ‘Noodle’ Bowl — vegan, gluten free and hubby approved.
This recipe was born out of necessity on a cold night when cleaning out the fridge. Who knew a star would be born?!
What you’ll need:
1 or 1.5 cups cooked Spaghetti Squash Hint: I make two squash at once and freeze the other for busy nights.
1/2 bag of Asian Veggies. I like Seapoint Farms
2 eggs optional
1 8 oz block Tempeh, cut in 1/4 inch thick slices also optional, but really tasty!
2 tbs Tamari
Black pepper or red chile flakes to taste
Non-stick spray or Olive oil in a Misto for pan
Spray pan and brown tempeh with 1 tbs Tamari until brown of both sides. Break into 1 inch pieces with spatula and set aside. Spray pan and add frozen veggies. Cook on low for 4 minutes. Crack eggs, if using and scramble with veggies. Eggs should cook quickly. Add second tablespoon of Tamari, spaghetti squash and tempeh to pan. Season with black pepper or red chili flakes. Combine and separate into two bowls. Top with sriatcha, Tamari cilantro or MMM Sauce (can you tell I love this stuff?) Serves two hungry peeps in a hurry!
I’m sure any type of Asian noodle would work just as well in this recipe. I really enjoy the light texture of spaghetti squash and not feeling like I have a brick in my tummy after inhaling the entire bowl. Pretty awesome!
What did you eat Wednesday?
Enjoy your hump day