Vegan by Valerie

Hangry Yoga, a Hot Run and Tempeh “Fish” Tacos

And the Healthy Living Summit weekend has begun!! I know I’ve said it before, but I’m so excited that the HLS is in Chicago this year – although I probably would have attended no matter where it was

I kicked off the weekend early by hitting up a yoga class with Hangry Pants Heather.  Such a trooper for going to yoga after a 3 hour flight!!

I’ve attended quite a few blogger meet-ups and sometimes it’s a bit nerve-wracking meeting strangers in what is essentially a blind date-like situation.  However, even before meeting Heather I knew she would be very down to earth and sweet, and I was right! Not to mention that is 10x the yogi I am…

I can’t speak for you Heather, but I know that’s definitely one of my most flattering photos ever… riiight…

After yoga, I hightailed it home since Mike and I had to be in the suburbs last night.  I snacked on these Kaia fruit leathers that were sent to me a few months ago to review, and somehow got lost in my pantry.

I think the idea is to snack on one at a time, but I had all four – they are only 25-30 calories each.  I loved the spiced apple flavor the most!

Thursday morning will forever go down in history as one of the hardest runs of my life!! Though it was only 4 miles, it was SO sunny and SO humid, which made it feel like it was about 100 degrees.

I also ran about a mile with KERF which was fun yet miserable at the same time.. no offense, Kath   The girl is a speed demon!!! After running an 8:30 min/mile I was winded beyond belief.

After finishing the run, I continued to walk another 6-7 before heading home.  Thank goodness for Border’s and their free ice water!!

I’ll be in Vegas from Sunday through next Thursday…. don’t worry I’ll have at least one post scheduled for that time, but since I won’t be on here much I’ll leave you with a new recipe I made this week that Mike and I loved!

And for those of you coming to the HLS, please come by and say hi… I can’t wait to meet you!

Baja Fish Tacos with Cilantro Lime Crema, Jicama, & Avocado

Ingredients:

corn tortillas

1 block tempeh

2 tsp. paprika

2 1/2 tsp. cumin

1 tsp. salt

1 tsp. garlic powder

pepper to taste

4 tsp. lime juice

1 c. vegannaise

1/4 c. chopped cilantro

zest of 2 limes

1 tsp. salt

1 T. EVOO

1.2 c. beer

Optional: 1 avocado, sliced

Instructions:

1.  Slice tempeh into bite-size pieces.  Combine spices (paprika, cumin, salt, garlic powder, and pepper in a bowl.

2. Combine tempeh, beer, and spices in a bowl;  stir until each piece is coated.

3. Add 1 T. EVOO to a pan.  Cook tempeh on medium high heat for 3-5 minutes per side.

4.  To make the crema while the tempeh is cooking, combine lime juice, vegannaise, cilantro, lime zest, and salt in a bowl.

3. Fill a corn tortilla with tempeh, top with crema, and top with sliced avocados.

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