What's for lunch today?


Baked tempeh, udon noodles, red bell pepper, squash.   Lunch is 400 calories, 18 grams of protein and 8 grams of fiber. I had some Thai green curry left over so I poured a little of that over the noodles. The cashews, organic string cheese and melon are my 10am, 2pm and 3pm snacks and total 333 calories.

Tempeh is made from cooked and slightly fermented soybeans and formed into a patty. Did you know that just a half-cup serving of honeydew melon provides 25 percent of your daily supply of vitamin C. Red bell pepper were on sale at Trader Joe's for only .99¢ each when normally the red ones are double price so I had to get some! They're high in vitamin A which is good for your eyes and have more vitamin C than orange juice.




Ingredients:
4 TB Apple Cider Vinegar
4 TB Bragg liquid aminos (is a calorie free soy sauce)
1 TB Toasted Sesame Oil
1 TB Pure Maple Syrup (organic, grade "B" dark preferred)  
1 Garlic clove, finely chopped
Trader Joes Tempeh, cut into strips ½ inch strips

Directions:
Mix first five ingredients well. Arrange tempeh in a single layer in a baking dish and pour marinade over tempeh. Marinate for at least 1 hour in the refrigerator. Preheat oven to 350F and bake 20 minutes. Turn pieces over and bake for 15 more minutes.




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