Join me for a day of exciting discoveries and culinary creations! I’m unboxing the Hollyland Lark M2 microphone, a fantastic wireless audio solution with dual transmitters and a receiver, all packed in a sleek charging case.

Then, it’s on to the Brooks Divide 4 trail running shoes, a perfect blend of sustainability and style. These lightweight shoes feature a rugged outsole and breathable mesh, all made with recycled materials. But wait, there’s more!

We’ve got a mini Kroger grocery haul, a peek at my Asics Gel-Sonoma 7 work shoes, and a delicious tempeh crumble stir-fry to wrap things up. Oh, and don’t miss a surprise voiceover cameo by yours truly, highlighting the awesomeness of the Brooks Divide 4.

It’s a vlog, a product review, a cooking show, and a comedy all rolled into one! Hit that play button and let the good times roll!

Tempeh Crumble Stir-Fry

Ingredients:

1 package (8 ounces) Light Life tempeh crumbles, light seasoned original flavor

1 tablespoon cornstarch or arrowroot powder

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper

1/4 cup low-sodium soy sauce or tamari

1/4 cup water

1 tablespoon rice vinegar

1 tablespoon agave nectar

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

3 cups frozen Normandy vegetables

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

Instructions:

Prep the tempeh: In a medium bowl, combine the Light Life tempeh crumbles, cornstarch or arrowroot powder, ground ginger, garlic powder, onion powder, and black pepper. Toss to coat.

Make the sauce: In a small bowl, whisk together the low-sodium soy sauce or tamari, water, rice vinegar, agave nectar, grated fresh ginger, and minced garlic.

Stir-fry the tempeh: Heat a large non-stick skillet or wok over medium-high heat. Add the tempeh mixture and cook, stirring occasionally, until golden brown and crispy, about 5-7 minutes.

Add the veggies: Add the frozen Normandy vegetables to the skillet and cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Toss with sauce: Pour the sauce over the tempeh and vegetables and cook, stirring constantly, until the sauce thickens and coats everything evenly, about 1-2 minutes.

Garnish and serve: Garnish with chopped green onions and fresh cilantro.

Serve immediately over brown rice or quinoa.

Nutritional Information (per serving):

Calories: 310

Fat: 7g (10% Daily Value) – 20% of calories

Saturated Fat: 1g (5% Daily Value)

Cholesterol: 0mg (0% Daily Value)

Sodium: 480mg (21% Daily Value)

Carbohydrates: 45g (15% Daily Value) – 58% of calories

Dietary Fiber: 9g (36% Daily Value)

Total Sugars: 14g (15% Daily Value)

Protein: 21g (35% Daily Value) – 27% of calories

Vitamins & Minerals:

Calcium: 100mg (8% Daily Value)

Iron: 3mg (17% Daily Value)

Potassium: 800mg (23% Daily Value)

Vitamin C: 60mg (67% Daily Value)

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