Veggies

It’s a Pescatarian life for me...Rn

When I was in High School I was very involved in the environmental club and with that came awareness of our need for alternative energy resources, sustainability, and of course animal abuse. Growing up in Colombia, I was raised to have meat with every meal, except for on Good Friday of course. Senior year I read a book called Skinny Bitch. It changed my life. What I most took from it was that I had to choose my poisons and decided that growth hormones and cruelty weren’t going to be one of them. So I became a semi-vegetarian. It was hard. It took me about 2 months to fully adjust to the lifestyle. My goal was to become vegan at some point, but that has not happened yet. However, here I will show you how you can become a flexitarian, someone that can enjoy a meal without meat and can appreciate getting their macros through veggies.

Butternut Mushroom Quinoa Salad With Crunchy Tempeh

307 Calories: 53g Cabs | 21g Protein | 17g Fat 

Serves 2 

Ingredients:

     Quinoa- 1 cup

     Mushroom- 2 cups

     Tempeh- 4 ounces

     Pearl onions- 1 cup

     Butternut squash cubs-1 cup

     Paprika – 1 teaspoon

    Thyme-1 teaspoon

    Garlic – 2 Gloves minced

    Scallion- 1 medium size

Instructions:

     

      Preheat oven to 350 degrees.

Start cooking your quinoa. I invested in a rice cooker that has saved my life. I highly recommend it! Bring two cups of water to boil, add quinoa and scallion cover and bring to simmer. I usually add scallions to any of my rice-like meals to give the quinoa, farro or rice some flavor while it cooks.

Cut pearl onions in half, tempeh in cubes, and slice mushrooms.

In a nonstick pan add 1/8 cup of water, minced garlic, and pearl onions. Sauté for 3-5 minutes or until much of the water has evaporated.

Spray baking sheet lightly with coconut oil. Add tempeh, mushrooms, and pearl onions, and garlic to baking sheet. Sprinkle paprika on tempeh and thyme on mushrooms. Roast veggies for 15- 20 mins.

** I love crunchy tempeh so after 15 mins I removed all other veggies except for the tempeh and let it roast for an additional 10 mins. This will change depending on your preference.

Once quinoa is ready remove scallion then combine with mushrooms, tempeh, and pearl onions.  I made a quick guacamole and chopped up lettuce and baby tomatoes to go with the meal.  Please let me know how it goes if you try it or if you want to know how I make quick and dirty guacamole. Enjoy!!