This is one of my favorite weeknight meals.  It’s quick, delicious, and packed with nutrients and protein.

Mustard Glazed Tempeh

  • One package of tempeh (My favorite is LightLife Organic Flax)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon tamari (wheat-free soy sauce)
  • 1 teaspoon dijon mustard
  • 1 teaspoon whole grain mustard
  • 1 teaspoon raw honey
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons water
  1. Add 2 tbsp of olive oil to sauté pan and heat over medium-high heat
  2. Cut tempeh in 4 pieces and add to hot pan
  3. Sauté for 3 minutes on each side
  4. While the tempeh is cooking, whisk together all remaining ingredients
  5. Lower heat to medium, pour sauce over tempeh and cook for 2-3 more minutes on each side or until sauce is think and mostly absorbed

Roasted Vegetables

  • 2 parsnips
  • 4 carrots
  • 1 sweet potato
  • 2-3 tablespoons extra virgin olive oil
  • Seasoning of your choice
  1. Preheat the oven to 375 degrees F
  2. Peel the parsnips, carrots and sweet potato and cut into cubes
  3. Add chopped vegetables to a lined baking sheet
  4. Drizzle olive oil over the vegetables and mix together until evenly coated
  5. Sprinkle with seasoning (I used sea salt, freshly cracked pepper, garlic, and red pepper flakes)
  6. Roast for 30-40 minutes (stir every 10 minutes) or until browned and cooked through

Massaged Kale Salad

  • 1 bunch of kale
  • Juice of 1/2 lemon
  • 1/2 avocado
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • freshly cracked black pepper to taste
  1. Wash, dry, de-stem, and chop kale leaves
  2. Add all ingredients to a large bowl and massage until kale breaks down and softens
  3. Add in extras like cucumbers, carrots, hemp seeds, chia seeds, or sprouts (optional)
  4. Sprinkle with nutritional yeast before serving (optional)