My Favorite Meal Preps: Maple Balsamic Tempeh, Coconut Rice & Kale

While Flight Attendants receive an hourly per diem for meals during their overnights, I've found this lump of pay should have a more fulfilling life in other categories of my checkbook. Now with a Line and spending my off days in my own house and kitchen, I have dove in deep with meal prepping my trips. And this dish, pictured left, has me eagerly disrobing into comfy clothes and pulling up a cushiony lump of bed while I binge-watch Forensic Files. I've probably made it 4 times so far this year and another portion sits now in my stainless steel containers awaiting my Hot Logic heat as I await my first flight in DCA. (Yes, I try to be plastic-free and microwave-free during trips. "Try" being the operative word.)

The recipe is not mine but from Eating Bird Food. I go to it so often, my laptop suggests it after I type "m-a"... and that's for that Maple Balsamic marinade that even the finicky teenager enjoys. Oh, the kale is not part of the recipe, but I need a leafy green cooked in coconut oil. And I often don't have the pumpkin puree and the rice still works well. I suppose I should branch out, but this is too much of a tastebud pleaser.