this diet diary

Weekend Menu

My dad’s been making homemade soup from scratch every Sunday for the last several weeks and I’ve enjoyed the new tradition. There’s kind of a longer explanation for this - but in short - my dad was given a scary diagnosis from his doc regarding his health, so he’s been incorporating more homemade & healthy foods into his diet.

I’m also enjoying living closer to home. When I was in college, 200 miles from home, coming home for Sunday dinner would be really inconvenient. My parents are now about a 10-minute drive.

In any case…this week’s soup was basically a salmon minestrone, it sounds so weird but was delicious. Accompanied with a microgreen dense salad and finished with an assortment of fresh cherries, dried fruits, nuts and ginger.

I’ve been really proud of the stuff on my plate this weekend.

Monday Night Meatless Mexican ~ Tempeh Soft Tacos, Ole! 

Ingredients:

• 1 Package Tempeh (we used Organic 3-Grain Trader Joe’s Tempeh)
• Tortillas (we used Organic Ezekiel Sprouted Grain Tortillas)
• 1 Garlic & 1 Onion
• EVOO
• *Taco Seasoning - cumin, cayenne pepper, salt, chili powder, paprika, onion powder, oregano & garlic (or…buy a premixed seasoning)
• 1 Organic Red Bell Pepper (see: dirty dozen)

Guacamole

• 2 Ripe Avocados
• 1 Jalapeno 
• 1 Tomato
• Garlic
• Lime
• Shallots 

WOW, this recipe is easy. I’m sharing it with you because it was really delicious, easy to make and is an original recipe compliments of my boyfriend, who is sick of my boring soy-based meals.

ONE - Cut the tempeh into crumbles. Chop the bell pepper to add to tempeh mixture. Saute chopped onions in a dollop of EVOO on a hot pan, sizzzle.

TWO - When the onions are translucent, add the tempeh & bell pepper to the hot pan. Mix in the taco seasoning thoroughly. Squirt some lime juice on there!

THREE -Start on the guacamole…keep an eye on the tempeh mixture & stir

Homemade Guacamole requires the very complex process of MASHING avocados with sliced tomatoes, sliced jalapeno, sliced shallots, a little bit of garlic and a little bit of lime juice. Avocados are delicious and good for you - but aren’t a low calorie food, FYI.

FOUR - Heat up your taco shells or tortillas & prepare yourself a delicious tempeh taco.

This is insanely easy to modify for your taste - add more veggies (lettuce, zucchini, sprouts, etc.), protein (meatless chicken, actual chicken, black beans) or cheese, sour cream, etc.

Enjoy.

* Taco Seasoning Photo Cred: Savory Sweet Life

My boyfriend has joined me on the quest to eat meatless for a while. He prepared an awesome vegan meal for dinner and I wanted to share the recipe he used with you. Squash is in season, get cooking.

This recipe is poorly written, primarily because I don’t write recipes often, so it may look complex but it’s relatively easy and so yummy.

For your baking consideration…

Don’t Just Nosh, Eat Acorn Squash

You’ll Need:

• 1 acorn squash
• 1 red cabbage
• 1 white onion
• 3 gloves garlic
• 1 package tempeh
• 1 red & 1 orange bell pepper
• s&p
• cayenne pepper, brown sugar & cinnamon 
• EVOO

1. Preheat oven to 400 degrees. Cut the squash in half. Clean out the seeds (you can toast these, bonus food, heck yes).

2. Mix a couple shakes of cayenne pepper & cinnamon, some garlic & 1 drop of EVOO together with just a sprinkle of s & p. Mix in a spoonful of brown sugar. You can use BUTTER as well if you want for a creamier/richer taste. Rub the mixture on the squash. Let sit & soak in these spices for about 10 minutes.

3. Flip both squash sides bowl-side-down on a baking tray or glass baking dish with 1/4” water in it. Pop it in the oven for about 20 minutes.

4. While the squash halves are baking, cut up the red cabbage, bell peppers, tempeh, onion and some garlic. Add a tiny sprinkle of cayenne pepper, brown sugar, and cinnamon. Sautee lightly with a tiny drop of EVOO on a pan at high heat - start with the onions and don’t add anything else until they’re translucent, because you don’t want to fully cook any of these ingredients ‘til they’re soggy, ya know.

5. Take squash out of the oven and stuff with your red cabbage mixture - place bowl-side-up in the oven and cook another 10-15 minutes.

DONE.

If you make this, let me know what variations you tried and how it tasted - happy cooking!