I’m feeling on top of the world. I feel like I’ve been on cloud 9 for at least 4 weeks now (well…I’m kinda always on cloud 9…so maybe cloud 12?) because of the flow of wonderful things happening in my life. I started a new adventure as a farmers market manager here in the city for a few days a week, giving me plenty of time to focus on my health coaching and events. I’m back to a packed schedule with some other side projects and now I have a wedding to plan (teehee…well it’s next year so no stress over here).

I already knew this but whenever there is a series of hurdles or even doubts or fears that show up, I can feel the greatness bubbling underneath the surface. It’s the lotus waiting to emerge through the muck and sh*t. So instead of rushing the process, I surrender and watch as beautiful opportunities lay themselves at my feet (like my new market manager gig).

Okay so what does surrendering have to do with a BLT? Um. Everything. If I didn’t just release and let things flow, I wouldn’t have met some amazing farmers who helped co-created this yummy sammy. For reals.

This crunchy, tangy, luscious summertime sammy was amazeballs. Instead of that fake bacon crap in the vegetarian section, I made my own with tempeh. Soy isolate with blah blah ingredients? How about no. Get a pack of tempeh. It’s fermented (aka good for your gut). It’s versatile. It has great texture. Pair with a delightful herbed yogurt spread, plump tomatoes, butter lettuce, avocado and a toasted freshly baked roll. And boom. The easiest lunch or dinner. I kid you not.

I gave my fiance real bacon though…he’s not a tempeh person. It must be the crunch factor.

TBLTA [Tempeh Bacon Lettuce Tomato Avocado] Sammy

Serves 1 Hungry G

Total time: 15 minutes

What You Need: 

• 1 roll/ciabatta roll (toasted with ghee or butter)
• 3-4 leaves of lettuce (washed and torn)
• 2 slices of fresh tomato
• 1/2 avocado, sliced (just be sure to remove the pit and skin)
• Herbed yogurt spread (1/2 cup yogurt, 1/4 cup roughly chopped mixed herbs-chives, thyme, 1/2 teaspoon chili powder, 1/2 teaspoon salt)
• Tempeh bacon
  • 1/2 package tempeh, sliced thinly length wise (I used Litelife)
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon shoyu/tamari
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon grade b maple syrup (or honey)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Sea salt, black pepper to taste

How You Make It: 

1. Prepare the marinade for the tempeh bacon and set aside to marinade for at least 10 minutes.
2. Whisk together the ingredients for the yogurt spread and side aside until ready to use.
3. Toast your ciabatta and once cooled slightly spread yogurt sauce on both sides of the bread.
4. In a skillet, warm to medium-high heat. Place tempeh in skillet and cook for 4-5 minutes on each side or until golden.
5. Assemble your beautiful TBLTA! Add lettuce to the bottom, then tomato, then tempeh then avocado.

Easy peasy.

How would you assemble your sammy?

Peace, love and no beef baby 😉

G