Monday was eventful!  I…

1. …found out I received a number in the famed Peachtree Road Race on July 4th.  Who else is running???

 

2. …picked out paint colors for an accent wall and trim.  Although I’m pretty sure I picked too light for the accent wall…

3. …bought a new (much-needed) washer and dryer – being installed today!  Thank you, Craig’s List.

4. …saved $10.50 at Whole Paycheck Foods.  That’s one helluva PR!

 

5. …tried a new ice cream: Almond Dream Praline Crunch.  It was AWESOME – creamy, nutty, and didn’t have the “I’m unsuccessfully trying really hard to act like ice cream” taste.  Totally worth the $$$.  Nevermind that I had a coupon.

Not too shabby for a Monday!

AND I continued my streak of morning workouts with my favorite bike-elliptical-treadmill interval routine.  Despite the insane thunderstorms/rain that went on all night long.

AND I am participating in “Your Best Recipe” for the month of March.  Check back on Thursday, March 31st for an update/link to the list!

 

 

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Every smoothie I drink is green.  I think tofu is delicious.  The only acceptable way to drink coffee is black.  Olives have been known to find their way into my cookies.  Salsa and eggs were made for each other, IMHO.

“Weird” eating habits are not new to me.

HOWEVER, I will concede that if someone tried to tell me the dinner I ate last night was delicious… I may have rolled my eyes.

Balsamic roasted strawberries.  Roasted lemon-y asparagus.  Grilled tempeh.  Served over a bed of spinach and parsley.

Pure deliciousness.

Sorry for the iPhone blurry pic... I was hungry!

Tempeh can be a bit bitter if you don’t boil it.  One of the cool things about this recipe is that the sweetness of the strawberries cuts the bitter.  This way you can pan-fry your tempeh freely without having to worry about adding a sugary sweetener.

Strawberry Asparagus Tempeh Salad

For the tempeh*:

• 2T EVOO (I used habanero-infused)
• 1 T soy sauce
• 1 tsp apple cider vinegar
• 1 tsp cumin
• 1 block tempeh

Mix together first 4 ingredients in a small bowl.  Thinly slice the tempeh.  POur marinade over tempeh slices, gently tossing to coat.  Let sit 5-10 mins to absorb flavor.

Heat a large skillet over med-high heat.  Coat with a bit of oil and place tempeh slices in pan.  Cook until golden brown and crispy (~ 5-6 mins), flipping half way through.

Remove from heat and set aside.

*You could do this with chicken or tofu if you prefer!

For the asparagus:

• 7-8 asparagus spears
• Juice from 1/2 a small lemon
• 2-3 tsp EVOO
• Freshly ground pepper, to taste

Preheat oven to broil.

Toss asparagus in lemon juice, oil, and pepper.  Place on foil in oven for 6-7 mins, watching closely.  Remove when just beginning to brown and wrinkle.

For the strawberries:

• 1/2 C strawberries, quartered
• 2 tsp balsamic vinegar

Preheat oven to broil.

Toss strawberries in balsamic.  Place on piece of foil in oven, letting roast for 2-3 mins.  (I just added mine to the asparagus during the last couple of minutes.)

Place a generous handful of spinach in salad bowl.  Toss with parsley.  Top with asparagus, strawberries, and tempeh.  Drizzle with a little EVOO and lemon juice.  Sprinkle with nutritional yeast (or cheese), and S+P to taste.

Note: You may notice in the pic that I added an heirloom tomato.  I’d leave it out next time… not terrible, but it didn’t add anything.

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What’s the weirdest thing you like to eat?  Do people comment on your food choices?

My name is Laura and I <3 weird food.