edamamae

I didn’t do much of anything today – cleaned house, checked out blogs, looked up jobs and left the house twice- once to go to the gym and the next to go back to the grocery store. The first time I went by on my way home from the gym. I had picked up the few things I needed, scanned my items at the U-SCAN and then started looking through my purse only to realize I didn’t have my wallet! I had bought some concert tickets this morning online with my credit card so my whole wallet was sitting on my dining room table by my computer rather than in my purse. I had to tell the supervisor that I couldn’t purchase the items because I had left my wallet at home… embarrassing. So when I went to the grocery store the second time around.. I went to a different one, just in case the same people were still working.

For breakfast I had the norm of banana oats. No picture – they looked the same as usual though. With granola and flax and a side of PB.

For lunch I had 1/2 a whole wheat pita stuffed with red onion, 1/4 of an avocado, and 2 slices of tomato. It was really tasty. On the side I had a bowl of edamamae and a sliced peach. I love edamamae – it’s so fun to eat and always reminds me of sushi.

A little later in the afternoon, after my unsuccessful grocery store trip I had a snack of some granola.

Then I had another snack- the Apple flavored z-bar. It tasted appley, cinnamony and had chunks of apples but I wasn’t too impressed – I think apple is my least favorite out of all the flavors. Don’t get me wrong, I still ate it, but I probably won’t buy it again.

And lastly onto my Tempeh at home cooking trial: I successfully tackled cooking tempeh at home and I was pleasantly pleased with the taste. I owe my great experience this recipe, but I changed it up a bit – mainly because I didn’t have some of the ingredients.

I used the marinade given in the recipe and let my tempeh sit for about 45 minutes. Because Isaac wasn’t home and I’m not a grill master I used our electric griddle to cook up the portobello mushroom and the tempeh. I served it over quinoa and had some broccolini on the side. I really like the sweetness of the marinade from the maple syrup and the tempeh turned out to be perfect…..It didn’t have a bitter aftertaste and was quite delicious. And, I have some leftovers for another meal tomorrow.. maybe a tempeh pita, or sandwich.