Hey there!
I’ve been a busy bee since getting home from work! The kids were great today and the day seemed to fly by, let’s hope the rest of the work days are like that!
I didn’t have my usual morning snack because the kids were keeping me very busy, but when my tummy growled around 10:30, I figured I could wait at least 45 more minutes before fixing lunch.
Lunch: Spinach salad, grapes, mandarin oranges, cucumber and Annie’s dressing.
Kashi cheddar crackers on the side with carrots and hummus too! Guess I was in an orange-y mood 🙂
Dessert: Dark chocolate raisins and dark chocolate covered pretzels 🙂
The kids and I did math and reading, I helped build a train track and then I helped Grace clean off her bookshelf. Around 2 pm, I finally took a break for a snack:
Cheerios!
(Soon after this pic I ate the small apple leftover from Panera yesterday, no pic!)
My boss came home early, yay! I love having a little extra time on my hands to get things done 🙂 I came home (and yes, I am still crashing at Jason’s, enjoying every moment in front of the AC!) and walked Trixie around the block. I then sat up my bike on the trainer for a much needed sweat session!
I rode for about 45 (sweaty) minutes and felt most of the water weight slide off 🙂 While preparing our Spicy Tempeh Stir fry, I snacked on half of this mocha flavored Kashi bar: Ohhhh..I have a new love!! Haha. Just had to get that out there 🙂
Now on to dinner. I got this recipe from Cooking Light, but beware because I made major changes to it. As I was cooking this meal, I felt like it wouldn’t taste good. I noticed that they use a ton of soy sauce and not enough spice, or veggies for that matter. So here is my recipe, altered from Cooking Light 🙂
Spicy Tempeh Stir fry
(makes 2 servings if you have a hungry boyfriend, 3 or 4 if not 🙂
3/4 lb asparagus (hard ends snapped off)
1/3 cup vegetable broth
1/4 cup low sodium soy sauce
2 teaspoons corn starch
2 tablespoons sesame oil, divided
1 (8 oz) package of tempeh
1.5 garlic cloves, minced
1 teaspoon crushed red pepper (we used red pepper relish)
1 (6 oz) package shitake mushrooms
1 zucchini (sliced)
1 squash (sliced)
3 cups hot cooked instant brown rice
In a bowl combine veg broth, corn starch and soy sauce. Stir with a whisk until smooth. Set aside.
Pour 1 tbs of sesame oil in large nonstick skillet over med-high heat. Add tempeh, stir fry for a few minutes or until golden brown. Set aside.
Heat remaining tbs of sesame oil in pan. Add garlic, red pepper, asparagus, zucchini, squash, mushrooms. Stir until asparagus is cooked and crisp. Add broth mixture and bring to a boil. Cook for 2-3 minutes or until thickened (<—did not thicken so I poured extra sauce down the drain) Add tempeh and cook until thoroughly heated. Serve over brown rice.
First of all, this was not spicy at all! Jas and I added hot sauce on top and I practically poured a whole shaker of pepper on mine, haha. Second of all, there was way to much sauce leftover, so I poured whatever hadn’t soaked into the veggies and tempeh down the drain.
Jas and I were talking about what would make this better, and we both agree onion, broccoli and carrots. Also more spice!! Other than that, it wasn’t a bad meal. After chugging three bottles of water afterwards, I guess you could say that I am pretty full 🙂
FYI, there may be some dark chocolate in my future 🙂 As for now, I am off to take a shower and relax on the couch, 3 more days till vacation! Yay!
Hope you had a great Monday, see you bright and early in the mornin‘.
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