Happy Friday to YOU!
It’s been really rainy and gray here today, and almost…dare I say…chilly. Makes me want to curl up on the couch in my thick, super cozy robe and hunker down with a big ole bowl of chili.
But since it’s mid August and I’m chili-less a big bowl of oats will do just fine.
Warm cinnamon peach oatmeal with maple syrup and almond buttahhh was the perfect afternoon snack. Mmmmm….oats.
And it’s the weekend! Lots to look forward to. I’m headed to dinner downtown with some friends, a long run [18, gulp] in the morning, happy hour + dinner out tomorrow, and a baby shower + a housewarming party on Sunday. Wheeeee.
Busy, but such a good busy!
And before the weekend gets started, I’ve got three things I want to share with you guys. Including a recipe!
First, Nutshell Nutrition got a facelift…actually a complete overhaul. I redid the entire website and am now offering all new packages and other services. From longer wellness programs to one month meal makeovers to a one time food log analysis- there’s something for everyone. Makes a great gift too!
Secondly, if you’re looking for new meal ideas, wanting to just eat more plants, or in need of simple yet tasty meals, snatch up a meal plan for 5 bucks. Click on the purple circle icon on the righthand side bar to purchase!
And lastly, a recipe! I’m way overdue on sharing this one, but it was too good not to share! For veggie lovers and carnivores alike. Full of flavor and spice, it’s anything but boring. Use leftovers to jazz up a salad or throw into a wrap for a quick lunch! Tempeh is the new lunch meat ya’ll.
Jamaican Jerk Tempeh
4 large cloves of garlic, minced
1 small red onion, diced
1 large fresh jalepeno [seeded and diced]
1/3 cup minced fresh ginger
1 1/2 teaspoon salt
1/2 tablespoon ground allspice
1/2 tablespoon thyme
freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons extra virgin olive oil
juice from 1 lemon
1 cup orange juice
2 tablespoon maple syrup
2 blocks of tempeh
The ingredients list might look long but this is SUPER simple. All you do is mix everything into a bowl except the tempeh.
Let the tempeh marinade for an hour and then cover it with foil and pop in the over at 350 degrees for 40 minutes. And you’re done!
To go with it, I made coconut milk rice by cooking brown short grain rice in coconut milk instead of water and then sauteed up some peppers and plantains in coconut oil too. It was a Caribbean feast!
Now all I need is a beach…
Rain or shine, I hope you have a wonderful weekend!