Gluten-free, One Pan, 10-minute Vegetarian Stir Fry

I love to cook healthy meals extra fast during my work breaks. Well today I'm sharing one of my go-to favorites filled with a rainbow of veggies and vegetarian protein.

I'm always on the look out for more ways to get protein into my vegetarian diet. Recently I started enjoying tempeh, a fermented soy-based product that can be sliced and used much like chicken breast.

I find that I like tempeh pan fried until it's lightly crisped, then mixed with vegetables. So, voila! That's how I came about this super simple meal that clocks in at about 300 calories.

Gluten-free, One Pan, 10-minute Vegetarian Stir Fry

3 oz. tempeh (I like Lightlife Tempeh with Flax)

1/2 Tbs. extra virgin olive oil
1 cup fresh mushrooms, sliced
2 cups Mandarin stir fry mixed vegetables, frozen
Bragg's Liquid Aminos

1. Put the extra virgin olive oil in a fry pan and warm it to a medium-high setting. While the pan gets hot, cut the tempeh into small, bite-size cubes and slice the mushrooms. I prefer to buy the mushrooms already sliced since they are the same price as whole mushrooms.
2. Add the tempeh and mushrooms to the oil. Let them lightly brown on one side for about three to four minutes. Toss, and let the other sides begin to brown for another few minutes.
3. Add the frozen mixed vegetables, reduce the heat to medium and put a lid on the pan. Let the frozen vegetables soften.
4. Once the vegetables are hot, sprinkle the mixture with some Bragg's Liquid Aminos to give the meal that salty soy sauce-like flavor without any gluten. That's it!

So, tell me: How do you like to use tempeh in the kitchen? I'm looking for new ways to enjoy this protein-packed soy product.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Want more healthy food ideas? Visit my public Pinterest boards: Whole Foods Living and Feed Me Zucchini!

Easy Triple Berry Smoothie Recipe

Sometimes I don't want a heavy breakfast before I exercise in the morning. That's when I turn to my single-serve blender and create a refreshing smoothie.

This easy berry smoothie recipe is a nutritious mix of nut-based protein, vitamin-packed fruits and healthy seeds. People with a lactose intolerance or a sensitivity to soy can indulge without worry.

Photo Courtesy Wikimedia Commons

Triple Berry Breakfast Smoothie
2 cups almond milk, regular or vanilla flavored
1/2 cup ice cubes
1/3 cup frozen raspberries
1/3 cup frozen blackberries
1/3 cup frozen blueberries
1 Tbs light agave syrup or raw honey
1 Tbs milled flax seed

Place all ingredients in a blender and pulse on a high setting to chop the frozen berries and ice cubes. Blend until smooth, and enjoy your berry smoothie.

Next time try a Chocolate-Covered Banana Smoothie or a Raspberry-Banana Smoothie. Both make a great, light breakfast or a delicious afternoon snack.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Did you miss day one of the 2012 Blogging from A to Z April challenge? Check out my "A" post about apples!

###

Healthy Chocolate Treat

Photo by Alvimann, Morguefile.com

I crave chocolate-- a lot. Instead of reaching for a high calorie, preservative filled candy bar, my new addiction is a "chocolate-covered banana" smoothie! This sweet treat came about one morning when I realized I was out of vanilla soy milk and rice milk. Hey, chocolate for breakfast is ok, right?

Chocolate-Covered Banana Smoothie

2 1/2 cups of organic chocolate soy milk

2 peeled bananas, broken into chunks

1 cup ice cubes

Place bananas and milk in a blender. Blend until smooth.

Add ice cubes and blend until no ice chunks remain.

Pour into a tall glass and enjoy!

Until next time,

Choose Healthy!

Angela

Whole Foods Living

###