A reader recently asked me if he could share a delicious vegetarian recipe here on the blog and after looking at it I agreed, because it looked fantastic. Many of us are trying to stay fit these days and trying to keep our new year's resolutions from falling apart. Let this recipe inspire you to try something new.
Author: James Puisis
Slimming Down for Spring
Spring is officially here! For some, spring only means better weather. But for many others spring is the beginning of transition. It is a time of change. People choose to make many personal changes during spring because they see it as a great time to transition into the summer. If you are looking to be healthier this season here are some tips for staying healthy and recipe for a delicious and nutritious meal for you!
- Keep the Good Carbs
It is very essential to a good diet that you incorporate good carbohydrates. Too many fad diets call for you to get all carbs out of your diet. But they fail to remind their followers that dark leafy greens, vegetables, and fruits are carbs. Remember what your parents and grandparents said, “eat your fruits and vegetables.” These foods are absolutely necessary in order to get fit.
- Make Healthy Substitutions
There are many simple ways to substitute certain foods for healthier ones. For instance consider replacing butter with olive oil or coconut oil. Not only can this help make you fit but it even tastes better. If you are a vegetarian get your essential proteins by replacing your meats with tempeh, tofu, quinoa, and eating certain seeds and nuts such as almonds.
- Eat More Often
Believe it or not eating more often can actually help you lose weight. Having several smaller meals throughout the day instead of three big meals boosts your metabolism which helps keep weight off and also keeps you from succumbing to poor diet choices or overeating. Eating more often in smaller portions can keep you healthy.
Roasted Tempeh and Asparagus Salad
- 2 packages (8 oz each) Lightlife® Organic Soy Tempeh, cut into 1/2-inch pieces
- 1/4 cup extra virgin olive oil
- 1/4 cup reduced-sodium soy sauce
- 1 tsp. garlic powder
- 2 pounds fresh asparagus spears, trimmed, cut into 2-inch pieces
- 1/4 tsp. salt
- 8 cups mixed baby salad greens
- 1/3 cup balsamic vinaigrette dressing
- 1 cup frozen shelled edamame, thawed
- 1/2 cup cherry tomato halves
- 1/3 cup thinly sliced red onion
Yield: 4 servings
- Preheat oven to 450°F. Toss tempeh with 3 tablespoons of oil, soy sauce and garlic powder in medium bowl. Spread tempeh in single layer on baking pan; set aside. On another baking pan, spread asparagus in a single layer; drizzle with remaining 1 tablespoon of oil and sprinkle with salt. Shake pan to coat asparagus. Place both pans in oven. Bake asparagus 6 to 8 minutes or until crisp-tender, shaking pan to turn spears once. Bake tempeh 15 minutes or until browned, turning once. Remove from oven.
- Meanwhile, toss together mixed greens and dressing in large bowl; divide evenly between 4 plates. Top evenly with edamame, tomatoes and onion. Top each with roasted tempeh and asparagus.
This post was brought to you by Lightlife. For other vegetarian recipes using tempeh visit the Lightlife website.