Adventures of a healthy-ish pseudo-foodie

Toddler's First Crunchy Taco For a long time, I've put  beans in my taco meat  to make it less meaty. But I'm in a phase of just really not liking meat at all right now, and I was missing the flavor and texture of a good old crunchy taco with ground meat. Beans alone wouldn't cut it. So it was time to figure out how to make tempeh taste good in taco form. I found  this recipe , which I didn't follow too closely, but it gave me the idea that ended up being the answer to flavorful tempeh taco filling. You toss the crumbled tempeh with taco seasoning and a few tablespoons of water, and let it marinate. That did the trick - all of the taco flavor I was craving. When I set out, I wasn't planning to deglaze the pan with pickled jalapeno juice, but it was really dry and the tempeh was starting to stick to the pan. It was the perfect solution, balanced out by the sweetness in ketchup and some extra tomato for flavor and moisture. It tastes better th

Spring! This recipe comes from  Joyful Healthy Eats , found via Pinterest. It's simple, delicious, healthy, and easy to make. It's good warm, cold, or at room temperature, so it's perfect for potlucks. This is a keeper! My only changes from the original recipe are that I used walnuts instead of pecans (because I had leftover walnuts from making charoses), I grated a clove of garlic into the mix instead of using garlic powder (I highly recommend this), and I used more goat cheese (because goat cheese).  This is such a versatile recipe; it could be made with many combinations of vegetables and other ingredients. I should eat more quinoa salads. With goat cheese. The Recipe: 1 bunch asparagus, trimmed and chopped into 1" pieces olive oil and salt for roasting asparagus 1/2 c quinoa 1 c water 1/3 c walnuts, chopped 4 oz goat cheese 1 garlic clove 1 tsp red wine vinegar 1 tsp olive oil salt, to taste Coat asparagus in olive oil a