Tempeh Sloppy Joes

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!


Busy Bee

Hello my friends!
Oh what a busy week it has been! Wednesday was the first day of my internship at Warner Bros. Records and I’m loving it so far. It’s definitely keeping me busy. Wednesday was also my rest day from Insanity, which happened just when I needed it to. I was at my internship all day and then afterward, Mike and I went to see my friend Peter in a Puppet Shakespeare performance of Romeo and Juliet! It was a really great show. It consisted of a vibrant and extremely funny cast of actors and actors with puppets. I’m so glad we got to not only support my friend, but enjoy ourselves for a few hours at a wonderful performance. I highly recommend it to anyone in the NYC area 🙂
Yesterday it was back to business! After work/internship Mike and I did Insanity: Cardio Power and Resistance. It was the first day of my second week of Insanity and already I’m feeling results. Every time I repeat an exercise video, I can feel myself getting a little bit better. It’s a gradual process, but I’m definitely pushing myself and I feel wonderful afterwards. I’ve been eating well but plan on having an unhealthy treat as dessert tonight.
This morning I had to pick up 3 dozen doughnuts for an company related event. The doughnuts were ordered from a lovely little place called Doughnut Plant. I had the pleasure of trying an amazing cake doughnut from this shop several weeks ago. When I was working at the LES coffee shop and closing up, I realized that the person working before me had left a bag with an untouched doughnut in it. I contacted her and she said I could take home and have it if I wanted because she was not going to be able to come back for it. I did take it home and it was so good that I inisted everyone in the apartment try a bite of it. So when I heard that I was picking up doughnuts from this location, I knew I had to purchase some for myself and the other members of the apartment. I got one hazelnut, one tresh leces, and one chocolate, all of them cake doughnuts. It will be a nice dessert after our Insanity workout tonight. Plus, picking up the 3 dozen boxes from LES and transporting them through the Subway to Times Square was a bit of a workout in itself! Everything in moderation!
I hope everyone else has had a nice week! I’ll be back to working the coffee shop this weekend, so my schedule doesn’t really slow down, but I’m feeling good. I’ll try to get some new recipes up here when I have a chance, I’ve just been too busy to even try to make anything new. Next Saturday will be my first day off in a while and my only break from the upcoming month. Mike and I are planning to go to The Harry Potter Exhibit that he bought us tickets for as a Christmas present followed by a Groupon he got for a wine and cheese tasting with dinner.
Oh, and has anyone else ever tried food from sNice? I had a smoked tempeh wrap with avocado, mixed greens, tomatoes, cilanto and chipotle dressing from them earlier in the week and it was insanely good. Tons of great vegetarian options.
Have a good weekend everyone! And keep up the good work 🙂

Orange Teriyaki Tofu

Thursday night, I ended up making some orange teriyaki tofu with garlic, peppers, onion, and quinoa. It was my first time trying and cooking tofu, and it really wasn’t bad! I used some firm tofu that I had purchased, but next time I’d probably use extra firm for this particular recipe.


Orange Teriyaki Tofu

Half a package of Extra Firm Tofu cut into cubes

Sprinkle of Salt

1 Pepper Sliced

1/2 Yellow Onion Sliced

3 Cloves of Garlic, minced

About 3 Tbsp of Olive Oil

1/2 Cup of Teriyaki Sauce (I used Trader Joe’s Soyaki)

1/2 of a Large Orange, peeled and separated into wedges

Sprinkle of Crushed Red Pepper Flakes

1 cup of Quinoa

I started with the Quinoa. It was my first time making it, but it’s pretty simply, very similar to rice. Get a large sauce pan. Make sure to pam the pan because the quinoa will stick to it a little if you don’t. Add 1 cup quinoa and 2 cups water. Bring the water to a boil without a cover over the saucepan. Once it’s boiling, bring it down to a simmer and cover the sauce pan. Leave it to simmer for about 10-15 mins, or until all the water has been absorbed by the quinoa and the quinoa appears to look clear.

While the Quinoa is cooking, take your chopped tofu and sprinkle a tiny bit of salt on them. Put about a Tbsp of oil into a sauce pan on medium. Add one clove of minced garlic. Then add the tofu and cook for about 9 minutes or until they start browning.

I started the peppers in a wok right as I put my tofu into the sauce pan. Start off the wok with 2 Tbsp of oil followed by 2 cloves of minced garlic. Then add the onions and peppers. The onions should start looking clear and the peppers look more cooked around the same time the tofu is ready. Push the peppers and onions to the sides of the wok and put the tofu into the middle. Pour in your teriyaki sauce. Take your wedges of oranges, squeeze the juices in, and throw the remainder into the wok as well. Sprinkle in red pepper flakes to your taste and stir. Let cook for about 2-5 minutes.

When done, mix together with the cooked quinoa and enjoy!


I’ve been watching a lot of documentaries and reading a lot of articles about food to try and get a better handle on what I’m putting into my body. It can be a very confusing process as almost everything that I see or read has something that completely contradicts it. An issue as simple as what kind of milk is healthier, skim or whole, gets my head spinning in a million different directions. The main points that I’ve truly begun to believe and understand are that raw foods are wonderful for you, and the closer to nature a food item is, the better it is for you.

I’ve been starting to think a lot about veganism/vegetarianism. If you asked me a year ago if I would ever consider being a vegetarian , I would have said:

And honestly today, I can’t say that I believe that I will fully commit to being a vegetarian or vegan, but I do see some very good points in their choice of diet. And the options that are available, especially in NYC, are immense. I guess that where I stand right now is at a point in which I would like to include more vegetables into my diet and consume less dairy and meat. In the past 2 years of my life I have been much more adventurous in trying new things and my palate has expanded greatly. I have so many more options in the world of vegetables that I was closed to before. Nutritionally, I don’t need to consume meat twice a day, or even daily for that matter. It’s just a habit I’ve gotten used to. I’m starting to feel the same way about dairy; cheese in particular. I absolutely LOVE cheese. Seriously, when I was 14 I owned a shirt that said, “CHEESE IS GOOD.” But I’m starting to realize that a lot of times I’ll find myself adding cheese to foods not because I need to, but because I’m used to doing it. The other night I was baking some eggplant and wanted to add sauce and cheese to it, but we were out of cheese. So I ate some pieces plain and some with just sauce and guess what, I didn’t die without the cheese! I wasn’t even really upset about it. I definitely want to start being more aware of what kinds of dairy and cheeses I’m adding to my meals and be conscious of if they are really necessary. And like I said before, I’m not claiming that I’m going to eliminate meat and dairy from my life completely, but there is a big portion that I feel I can cut out resulting in a healthier diet over all.

Last night, Mike and I grabbed a bite to eat at this place called Energy Kitchen. They have several locations in Manhattan. We ate at the one in Chelsea because it was on the way to his work party. I had one of their veggie burgers and it was really good! I did not feel in any way that I was missing out by choosing a veggie burger over a chicken burger or a turkey wrap. I was completely satisfied by my meal choice. It’s just simple decisions like that that I would like to make more often. Because most likely, in my regular diet, I am not lacking in meat or dairy, but fruits and veggies can always be improved upon. So why not opt for a tastey veggie burger instead. And why not start using soy milk (which I only first tried a few months ago and actually really enjoy, as well as almond milk) instead fretting over whether skim or whole is a better decision.