Meal planning is one of my favorite topics to talk about with clients. ONE of them, I have a lot!
I’m all about encouraging clients to plan and prep their food to the best of their ability each week so that they have nourishing, wholesome meals as needed throughout their busy week. But believe me, I keep it real. Sometimes it’s just really hard to do that, or to keep up with it all. So, there are ways to CHEAT!
The other night when my husband was ordering Chinese, he knew better than to ask me what I wanted. Dude, have you ever actually read the ingredients of what is in those yummy sauces and such? BAD news. Anyway, to his surprise, I yelled out to him to order me some steamed veggies and a side of rice (this time I did brown, but sometimes I will do white). I knew that there wasn’t food in the house for me and I needed something quick.
While this meal is half eaten in this picture (I was super hungry), the only thing I did was throw the rice and veggies into a frying pan with a little ghee, minced ginger, turmeric, sesame seeds, and coconut aminos. While it was gently heating I took a small glass jar and filled it up with a quick marinade for some tempeh that I would soon bake. I always keep a block of tempeh in the house for night’s when I don’t have any meat ready to prep. After the tempeh was done, there was a hot meal, and enough for the next day for me to take to work (as pictured).
I know that the Chinese restaurant doesn’t use organic produce, but in a pinch this is a go-to of mine that works for me. Best part, since it’s steamed and I just threw some seasonings and a healthy protein on top of it, it’s now a complete, balanced, delicious meal! Feel free to use this cheater’s meal planning trick, or simply just bake up this yummy tempeh and eat how you prefer.
2 tablespoons coconut aminos or Braggs liquid aminos
2 tablespoons honey
2 1/2 teaspoons finely chopped ginger
2 teaspoons sesame oil
1 teaspoon Braggs apple cider vinegar
1/2 teaspoon garlic powder
1/4 cup organic peanut butter (if you don’t get down with peanuts, orange juice will actually work, too!)
1 8-ounce package organic tempeh, cut into 1/4-inch strips or triangles
In a small jar, add all ingredients together and shake really well to combine. Pour sauce into ziploc bag and add chopped tempeh, close and move marinade around to coat tempeh. Let marinate at room temperature for 20 minutes or so, turning if you remember to.
Preheat oven to 375 degrees and transfer marinated tempeh into about an 8×8 baking dish, try not to let them touch. Bake for 12 minutes – flip – then bake for another 12 – 15 minutes until browned.
Benefits of Tempeh
Tempeh is made from whole soybeans. Usually I would say avoid soy products because soy is no bueno, but not tempeh. The tempeh fermentation process changes the properties of the soybeans for the better. As a result, tempeh can be much easier to digest for some individuals. Enzymes and fermentation also release and ‘pre-digest’ some of the nutrients and allow the good stuff like zinc, iron and calcium to be more easily absorbed by your body. One serving of tempeh contains more fiber than most peoples consume in one day. As with any soy product, be sure that you always purchase it organic.
If you’re interested in some other tempeh recipes of mine, click here!