Tempeh Banh Mi less Lettuce wraps

I don’t know if its the weather or the fact that I’m trying to eat all the cooling food I can possibly get my hands on before confinement starts, but I’ve been on a complete easy meal kick.  Especially on the weekends! The weekends around here are just so intense that we sometimes don’t even get time to eat  lunch, with all the driving around trying to find stuff and ending up on the complete opposite side of where we live, things are always just chaotic here. We even try to be out of the house before 8 so we can get to everything before all the shops closes at 1 or 2 on a Saturday.  So eating lunch is a luxury for us, on the special days we manage to get home at a decent lunch time we are so ravenous that a quick lunch is the only thing that will do and with all my pregnancy dietary needs I’ve got going on, grabbing the wrong thing to eat can end up in heartburn for the rest of the day or a sleepless night!  Not pleasant at all.

This recipe was created on one of those days where I just wanted a quick meal that would be yum, filling and that I could just eat with my hands.  So why the weird title? Well banh mi literally means baguette in Vietnamese and seeing as there is no gluten or bread in this recipe, but it has all the wonderful banh mi flavour it just seemed like the perfect title?

If you remember a while back I was talking about how I’ve cut out soy in my diet, but kept in fermented soy products for their endless health benefits.  So why tempeh?

Tempeh is processed less than all your other soy based products, its also a great source of protein making it a great plant based source of protein, because its fermented it makes it easier to digest.  The fermentation also increase the ability to absorb your nutrients as well as keeping your gut healthy.

TEMPEH BANH MI LESS LETTUCE WRAPS 10 wraps

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Ingredients

  • 8 oz tempeh slices into pieces
  • 3 tbsp lime juice
  • 3 tbsp apple cider vinegar
  • 2 small carrots, grated
  • 1 small diakon, grated or chopped into matchsticks (or radishes)
  • 1/2 a small cucumber chopped into matchsticks
  • 1/4 cup liquid sweetener
  • 1 tbsp coconut oil
  • 2 tbsp tamari
  • 1 tsp garlic powder
  • juice and zest of a 1/2 lime
  • 1/2 tsp minced ginger
  • lettuce butter lettuce or romaine lettuce
  • coriander
  • jalapeno slices (optional
  • 1/4 cup mayo
  • 2 tbsp sriracha

Directions

In a bowl combine the apple cider vinegar, lime juice, sweetener, diakon, carrots and cucumber.  Toss and refrigerate until ready to use.

In a pan over medium high heat add the oil and tempeh.  Lightly brown the tempeh on both sides.  Add the tamari, garlic powder, juice and zest of lime and ginger, making sure it gets covered.  Remove from heat.

In a small bowl combine the mayo and sriracha, taste and adjust.

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Add the refrigerated veggies to your lettuce wraps, tempeh and a drizzle of mayo.  Garnish with coriander and jalapeno.  Serve!

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What I ate: 28 Weeks Pregnant

I can’t believe how fast this pregnancy is flying by, I feel like I need to update and talk more about it before its all over and the lack of sleep thanks to a cute little newborn makes me all crazy and frazzled.

I’ve cut a lot of food out of my diet since finding out I’m pregnant, I’ve figured out what works for me and what doesn’t work for me one bit.  It all seems to be paying off, because I’m feeling great, have a lot of energy, I’m sleeping wonderfully and all my tests keep coming back great.  A couple of things I’ve cut out is; sugar, the big bad culprit we all know is bad for us, but we just can’t get enough of it, I actually wasn’t eating that much sugar before we went to Ireland, but as soon as we arrived in Ireland it was like I just had to have all the sugar.  All those delicious first world treats and candy I’ve never tried before had to be consumed.  I don’t regret my Irish sugar binge one bit, but I’m so glad I’m off sugar again, it just makes me feel so much better and my skin just feels wonderful! I’ve also limited my fruit in take to 3 – 4 fruit a day.  I got rid of most gluten, but kept rye bread in the mix, but I started getting severe heartburn from it from just one bite, so no more bread for me.  I’ve started sprouting most of my grains and legumes for easier digestion, personally I never knew brown rice could be sprouted, but wow, does it improve the taste!  and I’ve cut out soy, unless its fermented. Here is a look at what I’ve been eating.

BREAKFAST: Around 8 am

Gluten Free Overnight PorridgeIron rich Overnight Oats

I tried having a smoothie for breakfast, but it really just doesn’t work for me.  It doesn’t fill me up or keep me going for long, also the consistency really gets me on an empty stomach.  Instead I’ve been sticking to my Iron rich overnight oats or Grain free coconut flour overnight porridge filled with chia seeds, ground flax and hemp seeds.  I top both of these with fruit and coconut yogurt.  Its so good and keeps me going till around 12 pm – 1 pm.  Overnight porridge is just so convenient, you add all your ingredients in a jar, shake it up and leave it in the fridge overnight.  You wake up to a delicious, no hassle breakfast.  Convenient.

Snack: 12 pm

Green smoothie

I don’t really feel snacky, the porridge really keeps me full and satisfied for a long time, but around 12 pm or 1 pm, I start feeling a bit of a hankering for food. I either have a green smoothie or a couple of spoons of my favourite oh mega peanut butter or nuts.

LUNCH 2 pm

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Kale salad to go

^^ Look how well it travels.

I don’t really stray to far from my trusty kale salad for lunch, its so easy to make. I usually make a big salad that last me the whole week, it keeps well and transports amazingly in a lunchbox.  The kale salad consists of  kale chopped finely and massaged with lemon juice, sprinkled with salt and an avocado smashed in.  Topped with beetroot, carrot, tomatoes, celery, cucumber, peppers, roasted pumpkin seeds and lightly fried tempeh or walnut and mushroom meat.  Other lunches I have;  a nori wrap filled with sprouted beetroot hummus and vegetables.  So yummy and filling.

Snack: 5 pm – 5 -30 pm

vegan protein shake

Like clock work I have my green protein shake at this time.  I’ve started adding moringa leaf powder to it for added benefits.  Moringa is just the best.

DINNER: 6:30 pm – 7 pm

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Amazing lentil soup

For dinner I’ve been having my Moroccan lentil soup, a coconut flour base pizza, with homemade sugar free Iron rich BBQ sauce topped with a lot of veggies.  Burrito bowls made with cauliflower and broccoli rice, walnut meat and other veggies.  and a lot more.

DESSERT:

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I usually have one block of 85% or darker, dark chocolate or Frozen banana bites with date salted caramel.  I use the salted date sauce in my protein shake for extra date goodness.

Drinks : not mentioned is all the water I drink!  I drink a lot of water some with lemon in it some just like that and occasionally I’ll have a rooibos tea latte.  My dinners change, but breakfast and lunch stays the same!  Not mentioned: I do take prenatal vitamins!

That’s just a quick peak into what I’m eating while pregnant.