Cooked the tempeh and portobello mushrooms in a pan sprayed with olive oil for about 5 mins over medium heat, turning pieces every minute or so. Then added some soy sauce and garlic and cooked a little longer. Popped them on top of a baby spinach, chickpea and cherry tomato salad. Nice.
Mixed smoked salmon with wholegrain mustard and a squeeze of lemon, beetroot, carrot, iceberg lettuce topped with balsamic vinegar dressing + a dollop of refried beans. Random, I know.
Started prep for xmas dessert tomorrow. Exciting :)
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