The first few months of 2013 ran out the door faster than my latest jar of peanut butter. I see a pattern similar to last year. I guess my mom was right — the older you get, the faster life moves. And right now I’m sprinting.
For me, when time starts to go missing, I often resort to breakfast-for-dinners. Though in my mind, this is rarely a sacrifice. I love breakfast. You feel me? Good. We can probably be friends then.
In my dream world, I’d wake up every morning and whip up homemade blueberry pancakes. I’d heat up the syrup and toast up some walnuts. Sliced bananas and mangoes would sit on the side, and homemade OJ would be flowing from the juicer. In my dream world, every morning would have time for a two-hour breakfast.
Too bad my workweek mornings consist primarily of cereal, oatmeal and overnight oats. Don’t get me wrong, I love these dietary staples. But, they just don’t quite bring the romanticism of a homemade stack of pancakes or even a simple omelet.
Cereal will never make up my breakfast-for-dinner. A late night snack, maybe, but dinner, no way. Weeknights are short on time, but if I’m going to eat in, I should at least have a little time to get the stove going. This means eggs and lately, a ton of tempeh bacon. Tempeh bacon is actually what led me to this recipe. Searching for a new way to make it, I came across this, my new favorite tempeh sensation.
The marinade is wildly addicting, and can make me want to munch on the strips before they’re even cooked. Plus, it’s fairly simple. It has an Italian flair from the oregano and a saltiness from the tamari that lends itself well for everything from breakfast, to sandwich material, to a salad topper. I recommend making extra so you can enjoy this tempeh for other meals of the day too.