I hope you had an excellent Thursday!
We had a greeeeeat day. We may have jammed more activities into a day than every before in Henry’s life. He went to the gym’s daycare so I could spin, we drove the Husband to work, and then Henry and I went out for Thai food. This is our new tradition – we go once a week all by myself. I love it. After, the two of us went to the children’s museum for an hour, and then we headed back to the office so I could have a meeting. And then, MomHTP arrived from Tennessee (yay!), the three of us went to the grocery store, and last – but not least – we played at home for hours, ate dinner, and got Henry ready for bed. WHEW.
Seriously. All. Around. The. City.
I wanted to do something delicious but simple for dinner. This was perfect. Cranberry Coconut Tempeh.
To make the tempeh:
Heat a wok on medium-high. Melt about 3 tablespoons of coconut oil (we are frying here, not simply greasing the pan).
Slice an entire back of tempeh and carefully add to the hot oil.
While the first side browns, sprinkle the tops of the tempeh with a little brown sugar.
When the bottoms become golden, carefully flip, add more sugar, and add 1/4 cup dried cranberries. Let cook for another minute or so (not too long!).
Turn off heat and sprinkle coconut on top. Let it stand for a minute or two, then serve.
I put balsamic on top just for an extra little flavor flavor.
There are brownies on the oven!