What do you get when you have an overripe avocado and 2.3 blocks of tempeh that need to be used within the next 2 weeks?
A grilled tempeh “steak” sandwich with avocado, red onion, and Mr. Spice sodium free steak sauce
On the side: rosemary and olive oil grilled sweet potato wedges and steamed asparagus — the sweet potato wedges failed, they weren’t cooked enough. Microwave to the rescue!
- I cut 1/3 block of tempeh into strips, coated it with 1 teaspoon EVOO and 2 TBSP Mr. Spice sodium free garlic steak sauce, then grilled it on nonstick foil. When it was done, I placed it on a chunk of perfectly fresh baguette with a bunch of red onion slices, 1/4 of a fresh avocado, and another drizzle of Mr. Spice sodium free garlic steak sauce (tastes JUST like A-1 minus the sodium + HFCS)
- The sweet potatoes were cut into wedges, tossed in EVOO and sprinkled with rosemary, then grilled on nonstick foil, but they didn’t cook enough so I popped them in the microwave for a few minutes
- Fresh asparagus steamed in the microwave with a bit of water
The tempeh steak sandwich was SO GOOD! Tempeh is quite bitter, so I should have marinaded it in the steak sauce for awhile, but alas, hindsight is always 20/20. 
Next time for sure, definitely worth making again. YUM!
The Surf
I found this new Bolthouse Farms dressing the other day and I’ve been LOVIN’ it!!
It’s very delicious and the ingredients look great, don’t they? I could live without the canola oil, wish it was 100% extra virgin olive oil, but I’ll compromise for the rest of the solid nutritional facts and ingredients. I hope they will omit the canola oil in the future!
I was in the mood for a simple supper last night: Shrimp cocktail and a side salad with my favorite new Bolthouse Farms chunky blue cheese vinaigrette
Cocktail sauce made with Heinz no salt added ketchup and lots of horseradish — did you know that Gold’s horseradish is low in sodium? Only 30mg per serving!
- 12 large shrimp with cocktail sauce (didn’t make a dent in the sauce, I made way too much)
- Head of romaine lettuce with red wine vinegar and 2 TBSP Bolthouse Farms chunky blue cheese vinaigrette (60 cal)
Yummy! The shrimp weren’t that bad for previously being frozen and then defrosted. They came raw, so I boiled them just until they turned pink and put them on bowls of ice immediately. I prefer them to be a little firmer, and drier, but it was still an easy and tasty meal to throw together on a whim. 
My stomach is all sorts of hostile today. 
These episodes suck, especially because I woke up like this and I didn’t eat anything out of the ordinary, as seen above. I also had a LaraBar, leftover avocado mixed with yogurt + veggies + corn chips, and about an ounce of cheddar cheese. All the usual suspects, so I dunno why some days are worse than others. *sigh* Going to the doc this week, hopefully I’ll start getting some answers. My legs are still very, very sore from last Saturday so I’m trying to take it easy. Don’t want to overexert myself again!
Speaking of not exerting myself, I think I’ll go watch TV now. Possibly the laziest activity on earth, lol. 
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