Italian Tempeh

Tempeh!  Have to admit, I've never heard of it or tried it until I made this recipe.  I've heard that it's pretty bland but firm, I would have to agree! I knew if it was going to something I would eat it would have to have some more flavor.  Insert GARLIC and some Parmesan to the rescue!!  Better yet this is a yummy Vegetarian option and Vegan if you don't top with cheese and it's 21 day fix approved!! 

Italian Tempeh 

2 servings 

Ingredients: 

8 oz tempeh
2 tsp coconut oil divided
2 cloves garlic
1.5 cups sliced raw veggies (I used, 2 large carrots, 3 large white button mushrooms, 5 cherry tomatoes)
1.5 cups raw spinach
1/2 tsp Italian seasoning
salt & pepper or Adobo
sprinkle fresh parmesan

Directions: 
1) Take small non stick skillet and heat over medium high heat, add 1 tsp coconut oil and chopped garlic cloves, cook for 2-3 minutes.
2) Reduce heat to medium.  Add sliced raw veggies and cook for 5 minutes, or until tender.  Season with pinch of salt and pepper.
3) Once veggies are tender, add 1.5 cups raw spinach.  Cook for an additional 2-3 minutes until spinach is cooked.  Set aside or divide evenly between 2 plates.
4) Add 1 tsp coconut oil to non stick skillet and heat over medium heat.  Slice tempeh into 1/4 inch slices.  The 8 oz brick I bought made about 14 slices.  Cook tempeh, turning 1-2 times so browned evenly.  Sprinkle with Italian seasoning and salt and pepper to taste.
5) Place cooked tempeh evenly onto the cookies veggies.  Sprinkle lightly with fresh parmesan.

**If you are following the 21 day fix or CIZE meal plan this recipe would count as: 1 red, 1.5 green, 1 tsp, 1/8 blue if you use cheese**

Zucchini Bake

I love me some squash!!  I'm always looking for different new ways to make it and I really enjoyed this quick and easy side dish.

Zucchini Bake
Ingredients:
4 large zucchini squashes quartered lengthwise
1/2 cup shredded cheese of choice (I prefer mozzarella or parmesan)
1/2 tsp dried thyme
1/2 ts dried oregano
1/4 tsp garlic powder
salt and pepper to taste
cooking spray

Directions:
1) Preheat oven to 350.  Take a cooling rack and place on top of a baking sheet.  Spray with cooking spray.
2) Cut zucchini in half lengthwise and then in half again to quarter them lengthwise.
3) Take a small bowl and combine cheese, dried herbs, salt and pepper.
4) Place quartered zucchini on top of the cooking sheet/baking sheet combo.  Spray the zucchini with cooking spray and sprinkle cheese herb mixture on top.
5) Place in oven.  Bake for 15 minutes and then broil for 1-2 till crispy and golden brown.  Serve immediately and enjoy!

FIXATE!! How to win a copy!!

One of THE hardest things about starting any new program is learning how to cook and make your own food.  I absolutely LOVE and believe in the 21 day fix but the containers can be challenging to some.

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This book will have everything to help you get started in the kitchen, so you can finish strong during your workout. Better yet, FIXATE includes Paleo, gluten-free, vegan, and vegetarian recipes along with Autumn's personal tips for preparing meals quickly, and stocking your kitchen with absolute must-haves.  

I just ordered my copy and I'm super excited to announce my very first GIVEAWAY!!  If you would like to enter to win a copy of FIXATE comment below with your email!!  The giveaway will end Wednesday, July 15th at 2pm!! 

**If you don't want to wait you can order it here: 

www.teambeachbody.com/shop/-/shopping/FixateCookbook?referringRepId=507706

HAPPY COOKING & FIXING FRIENDS!! 

Vegetarian Chili

While I do enjoy meat, sometimes I experiment with non meat products.  A friend of mine sent me this recipe to try in a new FREE clean eating group we are running that has Vegetarian and Meat Eating options! 

Vegetarian Chili
Ingredients: 

olive oil 

1 cup ground seitan
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15.5 ounce) can black beans, drained/rinsed
1 can pinto beans, drained/rinsed
1 teaspoon dried oregano
1/2 teaspoon chili powder
salt and pepper, to taste

Directions: 

1. Over medium heat, heat olive oil in a large sauce pan.  Add garlic and cook for 1 minute.  Add Seitan until well combined.  

2. Add tomatoes, black beans, pinto beans, oregano, chili powder, salt and pepper.  Reduce heat to low and let cook for 20 minutes.  

3. Portion out and serve! 

If you try this recipe out please leave some comments below and share with a friend!