I used to habitually mow some Wendy’s spicy chicken.
It was my favorite high school after-soccer, after-work, before-class, just-because, swing by the drive-thru meal.
Back then, my nutrition knowledge was akin to my current knowledge about how to change a tire: poor to non-existent.
And I suffered for it. I had bad skin, frequent migraines and headaches, gastrointestinal issues (read: backed up), broken capillaries galore, weight fluctuations, and a general, low-energy blah feeling.
But in graduate school, everything changed.
I gave up meat, learned how to cook, and decided green vegetables weren’t food non grata. I swapped out my old, unhealthy staples with healthier options and felt substantially better for it.
But I mourned. Oh, I mourned.
I was connected to my favorite food- it was the last meat I ate before officially transitioning to a non-meat eater. It was a palpable loss (you know the feeling).
How would I replace it?
I know, I know. I just posted about tempeh’s health benefits. But I thought this recipe was so tasty, I had to share. The spicy flavor and texture reminds me of my Wendy’s favorite.
It isn’t exactly as easy as swinging by the drive thru, but your body will thank you for it. Don’t like tempeh? Think I’m beyond bizarre for writing about it again?
I am. That’s ok, and you can still use this recipe with black beans, chick peas, your favorite meat or meat substitute…Just make sure to cherish the apple-ranch-Frank’s Red Hot combo.
Dr. P and I had enough for a good-sized dinner meal, and I also had leftovers for lunch the next day. We didn’t have any tempeh left, though, since it was so delicious. But add a bit of sunflower seeds or almonds for crunch and protein and voila!