Slow day at work. Most people are either out in CA for the Grammys, or stayed home because of the pending storm. Wish I could have stayed wrapped up in bed this morning.
Did the Max Interval Circuit last night, and it was definitely intense. In only the second round of the first set I found myself frustrated. I felt challenged and a little defeated and unaccustomed to a lot of the new exercises, but I pushed through. Looking at the schedule, this week seems to be the most difficult of Month 2. If I can get through the next 5 days, I can get through it all!
In this down time at work, I wanted to share a recipe I made last week and didn’t have time to post. I forgot to take a picture, but I’ll take one next time I make this recipe!
Tempeh Sloppy Joes (3 servings)
8oz of tempeh, crumbled
1/2 of an onion
2 cloves of garlic, minced
1 Tbsp oil
2 Tbsp tomato paste
1 Tbsp ketchup
2 Tbsp BBQ sauce
1 1/2 Tbsp red wine vinegar
1 teaspoon brown sugar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups of water
Combine tomato paste, ketchup, bbq sauce, vinegar, and dry ingredients in a bowl.
Add oil to a medium sized sauce pan on medium high heat. Add garlic and onions. Stir for about 2 minutes, until they start to brown a little and the onions start to get soft. Add in tempeh. Saute for about 5 minutes, until tempeh starts to cook and brown. Add in the tomato paste mixture and water. Let simmer until the water has mostly evaporated, about 10-15 mins. You may want to add a little extra ketchup or bbq sauce, depending on your tastes.
I also made a super simple coleslaw with this. It was about a cup of shredded cabbage (I used red because it’s what I had in my fridge) 1 shredded carrot, 1 Tbsp extra virgin olive oil, 1 Tbsp light mayo (or vegenaise if you prefer) 1 Tbsp red wine vinegar, salt and pepper to taste.
And that’s all! Throw on a bun of your choosing and enjoy!