LEMON GARLIC TEMPEH

̣ ̣ ̣ ̣ 4 from 1 reviews
Author: Brittany Mullins Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Yield: 2 Category: Lunch/Dinner Method: Stovetop Cuisine: American

Description
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.

Ingredients

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

Instructions

1. 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.
2. 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.
3. While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and stevia in a small bowl.
4. 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.

Nutrition

Serving Size: 1/2 of recipe Calories: 325 Sugar: 1g Fat: 12g Carbohydrates: 28g Fiber: 11g Protein: 25g

Find it online: https://www.eatingbirdfood.com/21-day-fix-approved-lemon-garlic-tempeh/