So I’m pretty sure an embarrassing amount of time has passed since I’ve posted an actual recipe.
I promise you I’m eating – probably a bit too much most days – but I’m just not cooking as much as I used to. Work schedules have been taking priority and my normal 9-5 routine has been significantly altered. Long are the days when I used to cook 4-5 weeknight meals, have a full day of food prep on Sundays, or even think about meal planning. I’ve become accustomed to winging it, eating on the go, and midnight meals.
The old me would be completely stressed with a less than rigid eating schedule, but the new me has learned to just go with it.
Even though my patterns have changed, my overall healthy approach has not. I may not be eating as many huge jass salads as I once did, but I still try my best to incorporate a healthy balance of whole grains, protein, nutrients, carbohydrates, and healthy fats in every meal.
Working in the restaurant industry during the night makes things a bit more complicated in terms of staying on track. When I first started my job, I wanted to become familiar with the menu and food since I know I would have to be recommending it often, so I ate my meals there quite often. Now that I feel I’ve tried most of it, I’m trying to scale back my meal consumption from the menu and sticking with my initial roots of cooking my own meals. Not only is it more health conscious, it’s also extremely more budget friendly.
I’ve been relying on portable meals and ones that have a good amount of filling power. In an effort to come up with something with substance, travels well, and doesn’t require heating, I’d say I’ve done pretty well for myself. Now, I’m going to share some of these recipes with you!
Starting things off with this simple and delicious recipe for Orange Glazed Tempeh with Quinoa, Kale, and Sweet Potatoes. Tempeh has always been one of my favorite meatless protein options and is entirely versatile. I even like it raw, but once you cook it, you can enjoy it hot or cold. I like to cook up a batch and store any leftovers to throw on salads or in dishes like this one.
- For the Tempeh:
- 1 package of tempeh - I used Trader Joe's brand
- ¼ cup orange juice
- 1 tbsp soy sauce
- 1 tbsp agave
- 1 tsp cinnamon
- ½ cup quinoa + 1 cup water
- 1 sweet potato, peeled and cubed
- 2 tsp coconut oil
- 2 cups kale, chopped
- ½ cup vegetable broth - or water
- salt and pepper
- Preheat oven to 400 degrees.
- Cube the tempeh into one inch pieces and place in a bowl. In a small separate bowl, mix OJ, soy sauce, agave and cinnamon. Pour mixture over tempeh and toss to coat.
- Lay the tempeh onto a lined baking sheet coated with cooking spray and bake for 20 minutes.
- While the tempeh is cooking, prepare quinoa. Bring quinoa and water to a boil. Reduce heat, cover and simmer for 15 minutes.
- In a large skillet, heat coconut oil. Add sweet potatoes and cook until they begin to soften, about 10 minutes. Add the cooked quinoa, kale and vegetable broth. Bring the mixture to a slight boil, reduce heat, and simmer for 10 minutes.
- Remove the tempeh from the oven and stir into skillet.
- Remove from heat and serve hot or room temperature.