Lemon Garlic Tempeh

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Lemon garlic tempeh served with blanched kale. This meal is 21 Day Fix approved and counts for 1 red container, 1 green container and 1 teaspoon of oil.

Lemon garlic tempeh slices over a bed of cooked kale.

About a month ago, I saw that Beachbody had released a new program called the 21 Day Fix.

21 Day Fix book and plastic food storage containers.

I’ve said this before, but the one area I tend to struggle with in terms of healthy eating is portion control. The 21 Day Fix hones in on this issue by providing a meal plan and containers to keep track of your portions. It also includes a workout plan with 30 minute workouts. I liked the idea of doing a challenge that focused on clean eating/portion control while also providing a good workout plan so I figured I would give it a try.

I started the program last Monday and so far I’m loving it! I’m eating all the foods I normally eat, I’m just more aware of the portions and keeping myself accountable with the group. The workouts have been awesome as well. Autumn Calabrese is tough, motivating (I mean, look at her abs!) and has a “no bs” attitude that I like! She also says, “Drop it like it’s hot” during several of the videos, which makes me love her even more. <— If you’ve ever been out dancing with me, you’ll know that this song is my jam and I’m a pro at doing the move. 😉

Lemon garlic tempeh slices over a bed of cooked kale.

Whew, okay so now that I’ve explained what I’ve been doing lately in terms of fitness, I’ve got a 21 Day Fix approved recipe to share. If you like this one, let me know and I’ll try to most more of my 21 Day Fix approved meals throughout the next two-three weeks.

Lemon garlic tempeh slices over a bed of cooked kale.

If you make this lemon garlic tempeh be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

Lemon Garlic Tempeh

4 from 29 votes
Lemon Garlic Tempeh cooked in coconut oil and served with blanched kale. This meal is 21 Day Fix approved and counts for 1 red container, 1 green container and 1 teaspoon of oil.
Lemon garlic tempeh slices over a bed of cooked kale.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 2 teaspoons coconut oil
  • 1 8 oz package tempeh, thinly sliced into strips
  • 1 lemon, juiced
  • 4 cloves of garlic, minced
  • 1/4 teaspoon fresh ginger, grated
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried Italian seasoning
  • 4 drops of liquid stevia
  • 2 cups blanched kale
  • dash of sea salt and fresh ground pepper

Instructions
 

  • Blanch your kale if you haven’t already: Place de-stemmed and chopped kale in boiling water for 3 minutes. Remove with a slotted spoon and place the kale in a bowl of ice water. Drain well. Sometimes I actually squeeze the kale to wring out all the extra liquid.
  • Melt coconut oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
  • While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and stevia in a small bowl.
  • Once tempeh has browned, add blanched kale and the lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat. Add salt and ground pepper to taste and serve.

Nutrition

Serving: 1/2 of recipe Calories: 325kcal Carbohydrates: 28g Protein: 25g Fat: 12g Fiber: 11g Sugar: 1g
Course: Lunch/Dinner
Cuisine: American
Keyword: 21 day fix recipe, lemon garlic tempeh

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    31 comments
    1. Dana Shoemaker
      August 20, 2022 AT 12:16 pm

      4 stars
      Loved the tempeh but my kale was quite lemony. I used a couple teaspoons of honey since I had no stevia. Also used a large lemon. I would probably have benefited from a given measurement of lemon juice. I will try it again with less lemon. Any suggestions on the amount of hony to use?

      1. Brittany Mullins
        August 21, 2022 AT 5:05 pm

        Hey Dana – Thank you for the feedback. I’ll make a note about the amount of lemon juice since lemon sizes vary. I would start with 1 teaspoon of honey if you were to swap it for the stevia.

    2. Krystal
      February 14, 2022 AT 9:52 pm

      4 stars
      I used sautéed broccoli instead of kale because…I had some. This was my first time trying tempeh and I’m on the fence about it. I think I might not like cumin. And maybe the texture of tempeh. I have ADHD, so that’s just a thing for me, nothing against the recipe. I think I might try this in the air fryer next time to make it more crispy, and in bite sized pieces so more crispness all around. And swap the cumin for smoked paprika or something. As it is, the recipe tastes very fresh and Mediterranean.

      1. Brittany Mullins
        February 15, 2022 AT 5:32 pm

        Thanks for trying this recipe and coming back to leave a review, Krystal! Let me know if you try it in the air fryer and what you think about it!

    3. Jacqui
      June 4, 2020 AT 3:07 pm

      Can’t thank you enough for the recipe. Fast easy and delicious. Am following a special Keto diet and trying to keep the fat and dairy down as well. Added some mushrooms and some pak choy which I also blanched. Used maple syrup instead of stevia (as did not have liquid stevia). Other half very happy with it too. Look forward to trying your other recipes.

      1. Brittany Mullins
        June 5, 2020 AT 4:24 pm

        Ahh that makes me so happy to hear, Jacqui! I’m so glad you’re loving this dish. 🙂 Thanks so much for taking the time to come back to leave a comment, I so appreciate it.

    4. Hannah Mierke
      May 9, 2020 AT 8:33 pm

      5 stars
      This is so delicious! Thank you for sharing, I’m so glad I stumbled upon your website. I cooked the tempeh with the sauce and served with a side of cucumber/tomato salad instead of on a bed of kale.

      1. Brittany Mullins
        May 12, 2020 AT 9:18 pm

        Ahh that makes me so happy to hear, Hannah! I’m so glad you stumbled upon my website too. 🙂 Thanks for trying this dish and for coming back to leave a comment + star rating. I really appreciate it.

    5. Tara
      September 23, 2019 AT 9:16 pm

      5 stars
      I’ve been making this recipe for a while and it’s one of my favorites! I absolutely love it with roasted red potatoes. It works just as well with steamed kale! (If you’re like me, a little lazy and just want to throw it in the steamer). It’s so quick too. And great with white wine. I can’t say enough good things about it lol!

      1. Brittany Mullins
        September 23, 2019 AT 11:28 pm

        Hi Tara! I’m thrilled that you’ve been loving this recipe for awhile now, thanks for sharing! I really appreciate you taking the time to leave a comment and star rating. Your feedback is so helpful to the EBF team + community. 🙂

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