Tempeh is a great meat alternative for vegans/veggies and those trying to "Tone It Up." It's especially good in tacos and taco salad since the texture is similar to ground beef or turkey when cooked.
4 oz tempeh (crumbled)
1 tbsp barbeque sauce
1 whole grain tortilla
1/2 cup chopped spinach
1 tbsp nonfat greek yogurt
1/4 tsp cumin
1/2 sweet potato
Directions for Taco:
Combine tempeh with bbq sauce and heat in a small skillet coated with oil of your choice.
Fill tortilla with tempeh mixture, spinach and yogurt.
Directions for potato chips:
Cut sweet potato into thin slices
Toss with 1/4 tsp ground cumin and pinch of salt
Bake at 350 for 20 minutes.