Tuesday, January 1, 2013

A Return to Normalcy

I hate, hate, hate the sound of that. I’m still in vacation mode and completely dreading the return to work and school routines tomorrow. But all good things come to an end and this holiday season rocked!

The upside is exercise, or should I write the “return to exercise.” This is a good thing. My body is craving it. I’ve been ignoring it, opting instead for lazy mornings with Matt and the kids.

My Wednesday kicks off with a run with my brand new heart monitor watch (I seriously have to wrap my head around the idea of running slow to eventual run fast. Do you think I can do that by tomorrow?) I’ll also resume free weights and core training. It’s a jammed packed morning.

A Christmas gift from Matt

While it may feel like a Sunday night, it’s actually Tuesday, which means tomorrow is Whole-Food Wednesday -- my favorite day of the week because I love thinking about all of us taking steps toward a plant-passionate lifestyle, giving our bodies and the planet a health and wellness boost!

I’m sharing with you Kale, Avocado & Tempeh Wraps in Spicy Miso Dressing. How good is it, you ask? Since last Sunday, we’ve made it thrice. If that’s not a ringing endorsement, I don’t know what is.

What’s more, it lends itself very well to a second meal. I took tonight’s leftovers and prepared a scrumptious salad for Matt's lunch tomorrow. Every bite screams healthfulness and deliciousness!

I'll pack Matt an avocado to slice and dice and place
on top of this gorgeous kale greens, tomato and tempeh salad.

The recipe comes in three parts, but please, please, please don’t be discouraged. Every recipe I share is quick and easy, nourishing and taste-bursting.

Happy New Year everyone. Here’s to becoming our healthiest selves in 2013!

Peace, love and kale ...

(Since the recipe is in three parts, we're listing the entire shopping list up front. Recipe adapted from Healthy Happy Life.)

Shopping List
Two Bunches of Kale
White Miso Paste (You can find this in the organic refrigerated section of your local grocery store.)
Apple Cider Vinegar (We use Braggs.)
Agave or Maple Syrup
Chipotle Powder
Tortilla Wraps (We use Ezekiel or Sonoma Whole Wheat.)
Three Grain Tempeh (or another variety)
Red Onion
Olive or Canola Oil

White Miso Dressing
3 Tbsp White Miso Paste
3 Tbsp Apple Cider Vinegar
1 Tbsp Agave or Maple Syrup (If you double this recipe, there isn't any need to double the agave or maple syrup. It is sweet enough.)
A few dashes black pepper
1 Tbsp olive oil
1 Tbsp of water


Stir briskly until smooth. This dressing will be used for the kale and for the tempeh.

Miso-Brushed Tempeh Logs
1 package Tempeh, sliced into 8 logs
Oil spray or tiny drizzle of oil for sauté pan
Chipotle Powder
Black Pepper
Miso Dressing (See recipe above)


Heat the oil in your sauté pan.

Brush the tempeh logs (front and back and sides) with miso dressing. If your dressing is too thin, try adding in another spoonful of miso paste.

Place tempeh logs in hot pan, sprinkling each with a couple dashes of chipotle powder and black pepper. Cook for about one minute on each side. Do not overly blacken tempeh because it will burn the delicate flavors.

Remove from pan. Transfer to plate and set aside to cool for use in wraps or salads.

Kale Salad
2 bunches of kale
2 Tbsp white miso dressing
1/2 cup red onion, thinly sliced (optional)


Remove kale leaves from thick stems and chop into small pieces.

Wash kale well and pat dry with paper towel.

Transfer washed/dried kale to large bowl and toss with the dressing and onions. Use your hands to mix it up. The dressing goes a long way.

1/2 cup kale salad
2-3 slices avocado, thinly sliced
1-3 slices tomato, thinly sliced
2 tempeh logs (We slice each log down the middle so it’s not as thick. They also lay better in the wrap.)
1 tortilla wrap


Lay the kale, avocado, tomato and tempeh logs. Wrap, serve and enjoy.


  1. I am going to try that tomorrow if I can find everything here since I am not going to Canton until Friday. FYI, I am really enjoying trying new things - had Agave Nectar on my pancakes and it was awesome! Also using in my tea. Yum!

    1. I love that you are open to trying new things, Keri. Many people are not. Your open mind is something to applaud.

      Please be mindful that agave is sugar, so you want to use it sparingly. When I eat pancakes, I find topping them with a ripe banana adds just as much sweetness as maple syrup, butter or sugar. In fact (and I am being honest), it tastes even better. In the summer time, load your pancakes up with raspberries, blueberries, strawberries or whatever fruit you love most. It's a much more healthful choice than sugar.

      A chef from California gave me some very good advice recently as it relates to a question I had regarding coconut sugar, "Just because something is less bad doesn't mean it's good. When it comes to sweeteners, choose the fruit, the whole fruit and nothing but the fruit."