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