I don’t care what your dietary preference is…Protein is key if you want to lose fat and build lean muscle.
(By dietary preference I mean Vegan, Vegetarian, Paleo, Gluten-Free…)
While you can lose weight by simply cutting calories to some extent that doesn’t guarantee you that lean, cut look we’re usually striving for when we’re trying to lose weight.
To get that lean look, you need to make sure to increase your protein intake while in a calorie deficit.
And for my non-meat eating friends?
It can be a bit more challenging, which is why I wanted to share one of the Vegetarian recipes from my 4-Week Macro Cycling Accelerator.
Tempeh Lettuce Wraps With Honey-Garlic Glaze
6 leaf Looseleaf Lettuce
12 oz Tempeh
2 tablespoons Coconut Aminos
1 teaspoon Sriracha Chilli Sauce
1/4 cup Shredded Carrots
1/8 cup Honey
6 grams Garlic Clove
1 1/4 teaspoons Minced Ginger
1 tablespoon Sesame Oil
1 teaspoon Coconut Aminos
In a large nonstick, skillet, add half the garlic and ginger, cook for 1 minute, stirring frequently.
Add crumbled tempeh.
Cook for about 7 minutes; only stir 1-2 times (the goal is to attain browning). Add 2 tablespoons coconut aminos and Sriracha, stir to evenly mix.
Cook for another 7 minutes, again, don’t stir too much. Once browned well, set aside.
While tempeh is cooking prepare glaze.
In a small sauce pan, heat honey, 1 teaspoon of coconut aminos and the other half of the garlic and ginger over medium heat. Honey should bubble and boil. Let cook for 1 minute.
Let cool slightly then add sesame oil.
To prepare each wrap, add a bit of carrot, scoop of tempeh mixture to a piece of lettuce and top with a drizzle of glaze. ENJOY!