Monday, August 6, 2012

Quick Mid-Summer Dinner

leftover roasted sweet potatoes and tempeh
+ half avocado
+ 10-minute chard and squash saute

Always always always make extra whenever you cook. Leftovers are the number one secret to having healthy food at your fingertips for easy eating!

I already had the leftover roasted sweet potatoes and tempeh. You can sub in any protein for the tempeh: fried or hard-boiled egg, beans, quinoa, free-range organic chicken/turkey...

Maple Mustard Baked Tempeh recipe here.

How to: Never buy a rotten avocado again.

Saute: Warm skillet over medium-high heat, add oil (coconut oil is my top choice for sautes). Add chopped garlic and sliced squash, cook until beginning to brown. Add roughly chopped chard (or other greens) and cook until tender. Season with salt and pepper. Serve!

Bonus avocado tip: If you're not eating your whole avocado right away, do not remove the pit in the uneaten half. Leave it out on your counter for 1-2 days until you're ready to eat it. (Unless your cat likes avocado, like mine. Then hide it and leave yourself a note so you remember to eat it.) Somehow the pit lets it know not to turn brown and rotten. After a few days, remove the pit and, if needed, slice off the super thin skin that forms on top.

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