2 servings

1 tbsp coconut oil
250 gr tempeh, thinly sliced into strips
1 lemon, juiced
4 cloves of garlic, minced
1/4 teaspoon fresh ginger, grated
1/4 teaspoon ground cumin
¼ tsp oregano
3 tbsp coconut aminos
1 tsp balsamic vinegar
2 tbsp water
2 cups spinach
¼ tsp salt
pepper to taste

Melt coconut oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, oregano, coconut aminos in a small bowl.
Once tempeh has browned, add spinach and the lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat. Add salt and ground pepper to taste and serve.

1 Serving
Cal: 309.5              P: 23.5             F: 18.4             Cb: 18.6