April 7, 2011


The first time I heard of tempeh was through the Tone It Up! girls. They are certified fitness instructors and nutritionists based in Hermosa Beach, CA. Fun job! I love their recipes because they are so lean and healthy for you.

Tempeh is made from soy (similar to tofu, but with a different texture and flavor.) It is very high in protein and contains all of the essential amino acids. Tempeh is also high in fiber, like that of grains and beans.

This recipe is vegan and gluten free. I am neither but I do like to incorporate vegan and gluten free meals into my diet.

(Tone It Up!)

  • 4oz. Tempeh, cut into thin strips (this can be found in the refrigerated section of Trader Joe's, Whole Foods, and Kroger)
  • ½ c. Carrots, diced
  • ½ c. Cucumbers, diced
  • Juice of half of a Lemon Ran out of lemons so I substituted a lime
  • 2 tsp. fresh Basil, Mint or Cilantro, finely chopped Green Onions, chopped
  • Flavor for Tempeh (Mrs. Dash, Sauers, etc.)
  • 1 tsp. Agave Syrup
  1. Spray a medium skillet with non stick cooking spray.
  2. Cook tempeh strips over medium heat for about 5 minutes or until heated through. Add flavoring once you place the tempeh in the skillet.
  3. Remove from heat; let cool.
  4. Toss all remaining ingredients together in a bowl.
I really loved this meal. It was so simple and light. Even my parents liked it! Enjoy!

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