I wish I could say this week at work has been relaxing and you’d think it would be with so many people taking the week off. But oh no, it’s been crazy! I’m so glad it’s a short week, everyone seems stressed and cranky – including me. And my mom’s cats who stalked me when I stopped by to pick up my dog.
Well they just wanted dinner, but the demands aren’t slowing down! When I got home, I had a demand myself – something sweetish for dinner not demanding much time to create. I had fresh pineapple chunks and tempeh and I can never go wrong with a stir fry.
Pineapple Tempeh Stir Fry
- 2 tbsp. olive oil
- 1 8 ounce package of tempeh, cubed
- 1 cup broccoli, chopped
- 1 cup zucchini, chopped
- 1 cup pineapple chunks
- 1 large garlic clove, minced
- 1 tbsp. freshly grated ginger
- 4 tbsp. maple syrup
- 1/4 cup tamari
Heat oil in a wok over medium heat, saute tempeh and garlic for about 5 minutes. Add broccoli, zucchini, pineapple, ginger, maple syrup and tamari and thoroughly toss. Tempeh chunks will crumble a bit, but that’s okay. Cover and simmer over medium heat for 10 minutes and serve.
The sweetness of the pineapple and maple syrup go very well together. I sprinkled some red pepper flakes over it and it was a party of sweet, salty and spicy all working together nicely. For a less demanding dinner, give this fast stir fry a try.
I went for a run in freezing cold and rainy conditions last night and it was not as bad as I thought it would be. In fact, I think I run better in chillier temps. My legs and hands did get cold, I need to find better winter running gear because I’m sure it’ll be even worse for the CIM relay coming up. What is your favorite gear for running in the cold?