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Cooking a Meal the Whole Family Will Enjoy

So far 2014 has been the year of cooking for me. I've been breaking out of my comfort zone, trying new things, and overall just having a great time in the kitchen. Last month I tried a delicious recipe from the cookbook Super Natural Every Day- Pan Fried Mung Beans with Tempeh- and the whole family loved it.


cook books


I decided to recreate the dish a second time and tweak the things that needed tweaking, and make it perfect. This time around I knew I wanted to use less olive oil throughout, and substitute coconut aminos for soy sauce. When I first made the dish I had undercooked the beans, so this time I made a mental note to keep them on the burner for about 5 minutes more.

I love cooking for this reason- the ability to always change and adapt and make anything work for you. And another reason I love cooking? Pretty kitchen items. Heart measuring cups, pretty tea towels, you name it. It's so fun to make your workspace a pretty, happy place, and it always makes me smile to be surrounded by beautiful things.


beautiful things

Here's the recipe I used this time around (adapted from Super Natural Every Day):

  • 2 tablespoons coconut aminos

  • coconut oil for the pan

  • 1 8oz package of tempeh, cut into pencil-thick strips

  • 2 1/2 cups broccoli florets

  • 1 cup uncooked mung beans

  • Grated zest of 1 lemon

  • a small container of plain Greek yogurt



cheese plate


To cook the mung beans, simply add one cup uncooked beans to a saucepan and cover with 2 inches of water. Cook until the beans are tender, about 30-45 minutes. While the beans are cooking, you can prep and cook the rest of the meal.

Cut your tempeh into strips and let marinate in about 2 tablespoons coconut aminos or soy sauce for 10-15 minutes.

Spray a saute or frying pan with coconut oil and brown the tempeh on both sides. Set aside.

In the same pan, put in the broccoli and about 1/4 cup of water and cook for about 2 minutes, or until cooked to your liking.

On a plate put the cooked beans, top it with the broccoli, and then the tempeh. Top with your lemon zest and serve with a dollop of the Greek yogurt!

To make the Brussels sprouts, preheat your oven to 400º. Cut sprouts in half and toss with olive oil, sea salt and pepper. Place on a baking sheet and roast for 25-30 minutes.




family meal


Voila! A healthy, delicious meal for the whole family. And if you have a tea towel from Gingiber it'll be pretty too!



Dani Hampton of Sometimes Sweet was the very first mommy-blog that Amy found while she was pregnant, and never stopped reading. Her two boys give moms around the world the confidence that dressing boys can be SUPER FUN.



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