Quinoa, Tempeh, and Bean Sprout Bowls

Happy Pi Day!  The one day of the year a small part of me wishes I were a math teacher.

Actually, I don’t think I ever want to be a math teacher, even today. Science and PE just sound a lot more fun.

I wish I had pie for you, but I don’t.  I do have some delicious bean sprouts and tempeh, though!  And some fun facts (or lazy writing…your call)

Fact 1: I got my hip X-rayed today.  The doctor wants to make sure everything looks good around the hardware (the 3 titanium screws I’ve had since my femoral neck stress fracture about 13 years ago).  I’m hoping for good news.

Fact 2: If you roast red potatoes and sweet potatoes together and make a salad out of them, you’ll be glad you did.

 Fact 3: Someone is 6 months and 2 days old today, and is entirely too grown up, sitting in her high chair and eating bananas like she’s been doing it forever.

Fact 4: I’ve now done this DVD twice and I’m a believer.  I don’t necessarily think I’m going to have a six-pack in six weeks, but I know that my abs will be stronger, and of course I’m a fan of that.

Fact 5 (thanks for sticking with me): The vanilla bean snickerdoodles in Joy the Baker’s cookbook are incredible, and are definitely contributing to my lack of six-pack (but they’re worth it).

I know bean sprouts aren’t exactly glamorous, but they cook amazingly quickly, and they’re incredibly satisfying to grow yourself (which we just did for the first time!)  Here they get stir-fried in a very simple mix of orange juice, soy sauce, and honey, then topped with sesame seeds and avocado.  Served over quinoa, it’s a nice quick, healthy meal.


(adapted from The Food Matters Cookbook via Eats Well With Others)


5 Responses to “Quinoa, Tempeh, and Bean Sprout Bowls”

  1. 1 JanaC March 14, 2012 at 9:58 am

    Two questions:
    1. Where do I buy tempeh? I think I looked at Safeway and could not find it. I assume Whole Foods might have it?
    2. Is cooking tempeh about the same as cooking tofu? Any tricks to cooking with tempeh? Never have before…


    • 2 Cate March 14, 2012 at 12:38 pm

      Whole foods definitely has it. I think it can be easier to cook than tofu, because you don’t have to worry about draining it or anything…just slice it up and it will be good to go! I sometimes boil it in water with a splash of soy sauce for about 5 minutes before I cook it (to enhance the flavor a little bit) but you can also just throw it straight into the pan.

  2. 3 Kate March 15, 2012 at 8:37 am

    I think science is way more fun than math anyday.

    I mix sweet potatoes and parsnip for that same “glad you did” feeling.

  3. 4 Samantha March 15, 2012 at 11:52 am

    Hello! I just wanted to say that I am 100% with you about JM’s 6-week 6-pack being worth every penny! I did the 6-week program last year with awesome results, and still incorporate this DVD into my workouts to keep things interesting. I will say the first time I did Level 2 my husband walked in the room and thought something horrible had happened, I was sweating and panting and cursing so much, lol!

  4. 5 Erin March 16, 2012 at 1:28 pm

    I love quinoa, and I love tempeh, so this sounds perfect!

    Also, I like that Jillian video, but our condo is on the 3rd floor, and it’s really jumpy. I feel bad doing it, because I feel like my neighbor below must think it’s so annoying. I need to find a quiet ab video to do instead 🙂

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