Lemon Garlic Tempeh
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.
- 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
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.
Serving: 1/2 of recipe | Calories: 325kcal | Carbohydrates: 28g | Protein: 25g | Fat: 12g | Fiber: 11g | Sugar: 1g