Monday, April 12, 2010

More Pineapple and Grilled Tempeh on Monday

Monday Meant Makeup
Funny thing I realized this morning as I was putting on my makeup (other than the fact that I really need to clean the toothpaste splatters off the mirror), I had not put on makeup or done my hair all weekend. Love it when that gets to happen. The only time I left the house was to go on the run and picnic on Sunday. No makeup required on that one. Don't get me wrong, I do enjoy dressing up.  Gotta show off my clothing collection somehow right? But every once in a while, it's nice to just stay home donning comfy clothes, and the natural look. 

Do you enjoy weekends when you don't have to get dressed up, fixed up, decked out?

Monday Workouts
Today was Week 2 Day 2 of my 8-week rotation. On tap was upper body only followed by plyo legs. It was the same set up as last week doing 3 sets of 8 reps only supersetting the exercises and increasing the weights from the previous week.

Shoulders - Upright rows
Biceps - Alternating curls

Chest - Incline DB chest press
Back - Pullovers

Biceps - Preacher curls
Triceps - Overhead extension

I went home at lunch to do the weight workout and did not have enough time to do the plyo legs until after work. For the plyo legs, I chose Cathe's Shock Cardio HIIT Pyramid workout.

Monday Brings More Pineapple

I bought a pineapple the other day and have been wanting pineapple salsa. So tonight I did a Grilled Citrus Tempeh topped with Pineapple Salsa with Zesty Veggie Black Beans and Green Barley on the side.

Grilled Citrus Tempeh
1 package tempeh
orange juice
extra-virgin olive oil
ginger, grated
garlic, minced
soy sauce
salt and pepper to taste


Combine all ingredients except tempeh. Cut tempeh in half lengthwise then in half to make 4 "steaks". Place tempeh in shallow dish and cover with marinade. Allow to marinate at least 1 hour before grilling.

Zesty Veggie Black Beans
1 can black beans, rinsed and drained
2 tbsp minced garlic
1 can no-salt diced tomatoes, drained
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 red onion, diced
2 green onions, diced
To taste: salt, pepper, chili powder, cumin, cilantro, lime juice

Cook barley per package directions.

Meanwhile, saute bell peppers, onions, and garlic in small amount of olive oil in a a sauce pan. Add in the beans, tomatoes, chiles, and spices. Cook approximately 5 minutes until everything is heated through.

I served the tempeh over barley that I cooked with vegetable broth and seasoned with green onions, green chiles, salt, pepper, cumin, cilantro and lemon juice. Top off with Pineapple Salsa and side of Zesty Black Beans.
 I think one of the keys to making tempeh is a wetter sauce or marinade. Otherwise, to me, it can be fairly dry. How do you feel about tempeh?