Recipes

Pineapple Teriyaki Tempeh

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This quick and easy Asian inspired dish is bound to make you never want to order Chinese take-out again! Healthy, quick and easy you’ll love this dish!
Serves 2

Sauce:
3 tablespoons soy sauce, tamari or shoyu
1 tablespoon sesame oil
1/4 cup crushed pineapple
1 teaspoon-1 tablespoon sriracha, add as much or as little based on your heat preference (can substitute chili flakes; start with 1/4t-1t)
1 tablespoon agave or honey

Whisk everything together.

1 green bell pepper, diced
1 red onion, diced
2 garlic cloves, sliced
1-8oz package of tempeh, diced

Heat the 3.5 quart saute pan over medium. Add 1/4 cup water, bell pepper, onion and garlic; cover and cook 5 minutes.
Stir in the tempeh and the sauce.
Cover and cook until steam just begins to escape from the lid (about 3-5 minutes).
Spin the lid to engage the vapor seal and immediately reduce to low and cook for 10 minutes. Serve with steamed veggies and your favorite grain.

Back To School Lunches: Nut Butter & Crackers

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This protein packed lunch is perfect for the busy professional or the picky child. It features a fun and tasty pack of almond butter that you can spread on whole grain crackers or on bites of apple.
In The Box:

  • Almond Butter
  • Whole Grain Crackers
  • Apple
  • Low-Sugar Granola Bar
  • Bite Sized Veggies
  • Grapes

Featuring: Laptop Lunches Bento

Back to School Lunches: Mediterranean White Bean Salad

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Today’s back to school lunch is perfect for kids and adults. It features are super tasty salad that has a olive oil based dressing instead of mayonnaise so no need to worry about refrigeration!


In The Box:

  • Mediterranean White Bean Salad (recipe below)
  • Whole grain pita wedges
  • Bite sized veggies
  • Grapes
  • 15-18 almonds for extra protein (optional)

Mediterranean White Bean Salad

Serves 2

  • 1-15oz can cannellini beans, drained and rinsed
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup marinated artichoke hearts, chopped
  • 1/4 cup roasted bell pepper, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon red wine vinegar

Toss together!

Tip: Prepare in advanced to really let the flavors marinate.

P.S. this is a great pizza topper!

Featuring: Laptop Lunches Bento

Back To School Lunches: Tofurky & Cheeze

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It’s that time of year again and that means it’s time to pack up the lunches and send the kids on their way. I always loved going back to school and I still have to stop myself from going and buying (unnecessary) school supplies at the end of every summer.

In honour of the new school year I have created a series of posts featuring yummy back to school meals. The best part is that not only are these great meals to send your kids to school with they are great for you to bring to work with you!

Up first one of my favorite combinations: Tofurky, “Creamcheese” and Wasa

In the Box:

  • One serving of Tofurky (or your favorite deli slice)
  • 2-3 Wasa crackers (or a serving of your favorite whole grain crackers)
  • 1 tablespoon of non-dairy cream cheese
  • A selection of your favorite bite sized veggies
  • A trail mix featuring nuts, seeds, dried fruit and for fun just a little chocolate.
  • A piece of your favorite fruit.

Featuring: Laptop Lunches Bento

Mezzetta “Make That Sandwich” Contest

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With a few days left in the Mezzetta “Make That Sandwich” contest I finally created my delicious wrap to submit.  I had originally planned something a little different but then we went away on vacation so I had to rethink my original idea. 

I decided to keep things relatively simple so that I could focus in on the ingredients.  I also wanted to make sure I had a balance of flavors and textures from creamy, salt, silky and crunchy.

I also had to use at least two Mezzetta ingredients, I ended up choosing three.

Creamy Mediterranean Veggie Wrap

Place a layer of creamy garlic cheese on the brown rice wrap, leaving a small amount of the edge showing.  At the end closest to you put a line of roasted bell peppers, followed by a line of marinated artichoke hearts, pitted kalamata olives and sprouts. Tightly roll up and slice in half.

Creamy Garlic Cheeze

  • 6oz firm tofu, diced
  • 1/4 cup + 1 tablespoon cashew pieces
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • 1 large garlic clove, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian Seasoning

Place everything in a food processor and process until smooth

Want to enter the Mezzetta “Make That Sandwich” contest? You’ll have a chance to win $25,000 but you better get to the kitchen now and make your sandwich because the contest ends Labor Day!

Disclaimer: Mezzettaprovided me with their product at no cost. I was under no obligation to review them if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway.

{Recipe} Breakfast Granola Smoothie

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When we were on vacation in Rhode Island we visited Wildflour Bakery and they had a smoothie on their menu that included granola.  Neil and I were both intrigued and if we had made one more visit we probably would have tried it but instead we shared a green smoothie.

When I arrived home I remembered I had a few sample packets of Blissful Eats granola so I decided to make my own version of Wildflour’s breakfast smoothie.

Breakfast Granola Smoothie

Makes 2 servings

  • 1 cup frozen blueberries
  • 2 cups unsweetened almond milk
  • 1 banana
  • 1/4 cup granola (I usedBlissful EatsChocolate PB)
  • 1 instant coffee packet (I used Starbucks Via)
  • 2 tablespoons chocolate protein powder (I used Vega)

Blend until smooth!