21-day fix Lemony-Garlic Tempeh and Kale

A delicious 21-Day Fix approved way to freshen up some tempeh! I haven't done anything with this blog in such a long time, but I'm starting up with a new journey. I'm on day three of the 21-day fix extreme. I'll be doing quite a bit of experimenting with new recipes and styles of cooking so I thought I should begin sharing my experiences again! Hope you enjoy!

Lemony-Garlic Tempeh and Kale

To Start with:

• 2 cups kale
• 8 oz. tempeh, sliced into thin strips
• 1 lemon, juiced
• 4 cloves of garlic, minced
• 1/4 teaspoon fresh ginger, grated
• 1/4 teaspoon ground cumin,
• 1/4 teaspoon Italian seasoning
• salt and pepper to taste

Directions:

1. Blanch your kale: place chopped and de-stemmed kale in boiling water for 3 minutes. Remove with a strainer or slotted spoon and place in a bowl of ice water. Drain well.
2. Heat a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes. Add water as needed to prevent sticking, or prior to adding the tempeh melt in 2 teaspoons of coconut oil*. After 2-3 minutes on one side, flip the tempeh and cook for another 2-3 minutes or until they start to brown.
3. While the tempeh is browning whisk together the lemon juice, garlic, ginger, cumin, and Italian seasoning in a small bowl. 
4. Once the tempeh is browned, add the blanched kale and the lemony-garlic mixture. Stir to coat. Cook for 2-3 minutes more, then remove from heat. Add salt and pepper to taste!

* I don't cook with oil, but many people do, and on the 21-day fix most people use coconut oil. 2 teaspoons melted will be enough to prevent sticking and brown the tempeh nicely!

This recipe makes two servings. If you are following the 21-day fix diet, each serving is 1 red container and 1 green container.


This is the approximate nutritional information based on the brand of tempeh I used:

Hope you enjoy this and many other new recipes to come!