Since the first of the year, I’ve following a paleo-style diet and frankly, not feeling that great. I’ve been hungry. My tummy was upset and I was tired more often than not. Fun!  Even though some experts swear by paleo, I’ve wondered about the implications of consuming a diet high in animal protein with my family’s history of heart disease and cancer.

Long story short, I’ve decided that paleo is not for me. In fact, I think sans meat is the way to go!  We are going to try following a plant-based diet, mainly vegetarian and see how it goes, Can you say 180? Haha. I don’t think we’ll be super strict, in that we will incorporate eggs and he’ll have some dairy, too. I’m convinced that extremes can’t be a good thing.

We several new recipes over the past few days and had lots of luck experimenting with new-to-us ingredients, especially tempeh. I’ve found tempeh has a better texture and flavor than tofu, not to mention it’s much easier to prepare. No press needed!

We’ve tried it stir-fried with tamari and even the Fakn’ Bacan variety. YUM. I’m feeling great! Not hungry. Not sick. Just me.

Here is my favorite new recipe, fresh outta development.

Southwest Stuffed Peppers with spicy Tempeh! -vegan and protein packed!

What you’ll need:

4 bell peppers, halved and seeded. I chose red and green, but any color works!
1 8 oz package of organic, non-GMO tempeh
1 cup brown rice or quinoa
1 jar salsa, your choice
1 tablespoon chili powder
1 garlic clove, minced
Daiya cheddar cheese for topping

Preheat oven to 375.

Cook one cup brown rice or grain of choice according to the package directions.

In a medium skillet, sauté garlic in a small amount of olive oil until lightly browned, Grate the block of tempeh as you would cheese into a skillet and add chili powder. Brown tempeh in skillet on low for 8-10 minutes until crisp.

While you wait, halve and clean your bell peppers and place in an large oven safe baking dish. You can also toss in bits of chopped pepper into the tempeh.

Once the tempeh and rice are ready, drain any liquid remaining from the rice and add to the tempeh. Pour in half of the salsa and mix well.

Fill your bell pepper cups and top each with the remaining salsa.

Pour 1/2 inch of water into the baking dish and bake 30-40 minutes until tender. Top with Daiya and bake for 5 additional minutes to melt the ‘cheese.’

Check out these beauties! Vegan, tasty and packed with nutrition.

Serve with your favorite southwest side or top with avocado like I do!

Questions:
What do you have a label for your diet? I suppose I now follow what is considered an ovo-vegetarian diet. I will eat eggs and fish, but not meat or dairy. I don’t want to box myself into a label, but I know dairy is off the plate and veggies are on!

Do you know when something doesn’t ‘feel right’ diet wise? I definitely known when something isn’t right diet wise. Low energy and tummy upset shouldn’t be a daily thing!

Do you pay attention to how much protein you eat daily? I have kept a mental log of how much protein eat for some time now and it is a main focus in paleo. I do worry about getting enough protein and keeping the muscle tone I’ve built. Fortunately, there are plenty of veggie athletes out there. If they can do it, so can I!

Xoxo
Jessica