I have fallen in love with tempeh. As long as tempeh exists, I might never eat chicken again.
Okay, so that might be a stretch. Maybe.
Before starting the Beachbody Ultimate Reset, I had never actually tried tempeh before. Tempeh, for the uninitiated, is a fermented soybean patty. I know, sounds pretty strange. But I am loving tempeh in the recipes from the Reset cookbook. From the smokey tempeh in the nori rolls to the baked tempeh from today’s breakfast, I can’t get enough. The baked tempeh was delicious. I marinated it overnight (recipe called for 1 hour) in apple cider vinegar, Bragg’s Liquid Aminos, sesame oil, garlic, and honey (substituted for maple syrup). It was served with some avocado and steamed kale.
Day 6 Breakfast
Lunch was quinoa salad (I made a double batch the night before) and the infamous microgreen salad, whose ingredients I think I could recite from memory now.
Day 6 Lunch
Finally, dinner. Dinner took forever. Start this one early. Zucchini-cashew soup and a roasted root medley. For the zucchini-cashew soup, you have to soak the cashews in water for 1 hour. Yikes! On top of that, the roasted root veggies (we’re not talking easy choppers here – carrots, beets, yams) need to bake in the oven for 40-50 minutes. I cooked my veggies for 45 minutes. Being busy with prep work for the next day’s meals, I didn’t check in on the veggies in the oven, and unfortunately, they got a little crisp. And by “crisp,” I mean burned. Luckily, I like charred things, so it wasn’t too bad. But, you may want to check in on these guys around the 30-minute mark. The zucchini-cashew soup was pretty awesome – nice and thick, creamy even, for zucchini, cashews, and water as the sole ingredients. I would make this again, but perhaps with garlic in the soup next time.
Day 6 Dinner