I hope you had an excellent Thursday!

We had a greeeeeat day.  We may have jammed more activities into a day than every before in Henry’s life.  He went to the gym’s daycare so I could spin, we drove the Husband to work, and then Henry and I went out for Thai food.  This is our new tradition – we go once a week all by myself.  I love it.  After, the two of us went to the children’s museum for an hour, and then we headed back to the office so I could have a meeting.  And then, MomHTP arrived from Tennessee (yay!), the three of us went to the grocery store, and last – but not least – we played at home for hours, ate dinner, and got Henry ready for bed.  WHEW.

Seriously. All. Around. The. City. 

I wanted to do something delicious but simple for dinner.  This was perfect.  Cranberry Coconut Tempeh.

To make the tempeh:

• Heat a wok on medium-high. Melt about 3 tablespoons of coconut oil (we are frying here, not simply greasing the pan).
• Slice an entire back of tempeh and carefully add to the hot oil.
• While the first side browns, sprinkle the tops of the tempeh with a little brown sugar.
• When the bottoms become golden, carefully flip, add more sugar, and add 1/4 cup dried cranberries.  Let cook for another minute or so (not too long!).
• Turn off heat and sprinkle coconut on top.  Let it stand for a minute or two, then serve.

I put balsamic on top just for an extra little flavor flavor. 

There are brownies on the oven!