Marinated Tempeh with Asian Slaw

I sort of hate Tempeh until I accidentally had the most wonderful Jerk Tempeh at Mellow Mushroom. I ordered Jerk Tofu, they gave me Jerk Tempeh. I spent most of the meal trying to figure out if it was tofu or tempeh. Long story short, I'm a tempeh convert. And I immediately bought 2-3 varieties of the fermented soy product for spontaneous dinner occassions.

Thursdays have become OYO (on-your-own, as abbreviated on our refrigerator calendar) dinner night. Sometimes I call in Thai Grille. Other times, I am too lazy to get back in my car to pick something up, so I through together something quick, easy and scrum-diddly-umptious.

Marinated Tempeh
1T mirin
1T soy sauce
1T miso
1T rice wine vinegar
1T sesame oil
1 clove garlic, grated
1 T ginger, fresh, grated
3x4 in block tempeh, cubed

Marinate while you shower, post-run. Or about 15-30 minutes. Then cook on a dry skillet (or with coconut oil if you prefer/need some serious "energy in") on medium high for 3-5 minutes, flipping once to get a beautiful crisp.

Asian Slaw
1/2 head cabbage, thinly sliced
1 large carrot, ribboned with vegetable peeler
1 bell pepper, diced
1/2 T sesame oil
1/2 T miso
1/2 T soy sauce
2T grated ginger
1T rice wine vinegar
1T mirin
1 squirt sriacha

Put cabbage, carrot and pepper in a container with a lid. In a small bowl, mix together sesame oil through sriacha. Pour over cabbage, place lid tightly and shake it up. Then, hit the shower or just let it rest while the tempeh cooks.

Try this. You will love it. And it will take less than 30 minutes from the first chop to your plate. Including the shower.

Coconut Pumpkin Bars

Coconut Bars with Pumpkin Filling

1/4 c dried cherries
12 pitted, chopped dates
1/4 c water
1/2 c pumpkin
1/2 T cinnamon
Simmer on medium heat until thick and spreadable.

1 c coconut flakes
1/2 c sunflower seeds
1/2 c quinoa flour
1 scoop (about 1/3 cup) protein powder
1/4 c chia seeds
1 flax egg
2 T honey
2 T melted coconut oil
1 T stevia powder
1/2 c almond milk
Combine above. Spread half into square baking pan. Top with pumpkin and fruit mixture. Press the remaining batter on top of pumpkin.

Bake at 350 for 20 minutes. Cut into 16 pieces and enjoy all week! Thanksgiving is here early this year. ;)

Acknowledgments to Sarahfit at www.sarahfit.com for inspiring me with her date-oat bars. These coconut bars were created by my desire to make an oat-free, fruit filled bar as gorgeous as her bars!

Ninja Turtle Vanilla Chai Microwave Cake

Sometimes, you just want cake. You can make a gluten free, vegan, refined sugar free cake with veggies, FIBER, and omega-3s in just a few minutes!

1.5T coconut flour
1 chia egg
1T pumpkin
1T vanilla protein or green powder
3 drops stevia
1/4 tsp
1/2 tsp cinnamon
1T coconut milk
1/2 T coconut oil

Combine all ingredients in a bowl. Microwave 1:30-2 minutes. Top with 1/2 to 1 T nut butter and eat!

Musings from the bike

The comeback ups and downs continue. This video showcases the very best part of running with a team. #crc

And also, what I miss the most while I am riding the cross training train. Post run shenanigans.

Watch more videos on Flotrack

http://www.flotrack.org/video/632923-Breakfast-with-The-Best