After last weekend and the major eat-fest that I oh-so-thoroughly enjoyed, I’ve buckled down this week. I worked out when I didn’t want to…four times since Monday, in fact. I pushed myself to go a bit harder or longer during said workouts. Good job, self. You’ve burned about 40% of that lemon turnover from last weekend. (So.worth.it.)
I also made fruits and vegetables a priority…even more so than usual. I think I’ve eaten 7-8 servings of fruits and vegetables every day this week. Potatoes and corn totally count, for the record. Also this week I tried an ingredient I’ve had on my Foodie Bucket List for YEARS — tempeh! Considering I really like tofu, I don’t know why this soy product scared me a bit. Terrified me, really. It looks a little…not tasty, to put it kindly. It’s tan-ish in color and bumpy. I had no idea what to do with it. Other than Google recipes, blindly choose one, and hope for the best. If history tells me anything, that’s usually not a good game plan.
Then Monday morning came around. I was off work, recuperating from the weekend, and ready for a week of healthy eats…all while trying to sweet talk my body into equilibrium and normalcy.
On days like Monday I have really good intentions of lesson planning, grading papers, cleaning the house, doing laundry, and many other productive activities. And somehow, I usually end up working out…and reading blogs, or cooking, or reading blogs while cooking. (Mad skills, I know. There’s a reason my laptop looks like it was drizzled with maple syrup and dusted with flour and crumbs. But it ends up, so are the computers of most other food bloggers…go figure).
I ran across Gina’s recipe for a Tempeh Bacon “BLT” and knew that that would be lunch. I had everything on hand. Including the tempeh, because I have had every intention over the past few months to actually TRY tempeh. Ends up, tempeh stays good for a really long time.
This BLT was quick, simple, and very good! While I don’t think tempeh bacon tastes like bacon, it fulfills that smokey-salty protein component. A good imagination coupled with the fact that it’s super healthy makes up for things like…saturated fat.
This sandwich packs whole grains, heart-healthy oil, and 12 grams of fiber! This is a great option for vegetarians looking for sandwich options that don’t rely on peanut butter or hummus, or for omnivores looking for a tasty, healthy change. As for tempeh, I can’t help but assume this to be a great first taste! I’d go back for seconds!
Tempeh Bacon “BLT” slightly adapted from The Candid RD
5 oz tempeh
2 Tbsp maple syrup
1 Tbsp olive oil
1 tsp liquid smoke
1 tsp low-sodium soy sauce
1/2 tsp cumin
1/2 tsp black pepper
a dash of cayenne
6 slices of whole grain bread
1 tomato, sliced
6 large lettuce leaves
3 Tbsp light mayonnaise
Slice tempeh into about 6 oblong strips.
Combine maple syrup, olive oil, liquid smoke, soy sauce, cumin, pepper, and cayenne in a shallow dish. Soak tempeh in marinade for 2-3 minutes, turning to coat.
Turn a saute pan on medium-high and spray with non-stick cooking spray. Add the tempeh to the pan in a single layer and cook 1-2 minutes on each side, or until browned.
Build three sandwiches with 1 tablespoon mayonnaise, 2 lettuce leaves, tomato slices, and about 2 slices of tempeh. Serve immediately. Yield: 3 servings.
Nutrition Information (per serving): 408 calories; 16 g. fat; 5 mg. cholesterol; 583 mg. sodium; 55 g. carbohydrate; 12 g. fiber; 16.7 g. protein
Result: Sweet and salty tempeh make this BLT a much more nutritious option. Healthy fats and lots of fiber make for a filling, heart-healthy sandwich. The tempeh bacon takes about 10 minutes to prepare and cook, so this meal comes together in a jiff! Enjoy!
I’m *toying* with the idea of giving Mr. Prevention the reins over a dinner selection once a week and calling the post series “Mr. P Picks” — catchy, isn’t it? . I fully realize that this could mean some serious creativity on my part to trim calories, fat, cheese, and breadcrumbs, but I think I’m up for the challenge. Marriage is all about compromise…or so I hear.
I know so many of you, dear readers, have picky mouths (read: husbands and children) to feed, and seeing as I have a brutally honest other (better?) half, why not make him a bigger part of meal planning? Well, that’s what I’m thinking…let me know your thoughts!