LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Tempeh, Squash & Yogurt

Tempeh, Squash & Yogurt

I’ve been working on eating less meat lately… but that doesn’t mean I’m going totally plant based. I’m just working towards being more sustainable & increasing plant nutrients (both crucial things for our planet and bodies!!!!).

This recipe is a good example of that; no animal meat, but the savory Nancy’s Probiotic Yogurt is grass-fed, organic and lends just a touch of indulgence. The probiotic rich yogurt also helps to enhance your gut biome so you can more easily digest & process more plant fibers. The textures and flavors are also perfect for the current transition into fall flavors.


Ingredients: (2 servings)

  • 1 small Butternut Squash, peeled, cubed & roasted with coconut oil

  • 1 package Tempeh, diced or crumbled

  • 6oz container Nancy’s Probiotic Yogurt - Ginger Peach

  • 2 tbsp Harissa Sauce

  • 1/2 tbsp coconut oil

  • 1 tbsp Maple Syrup (optional)

  • pinch of Salt

How To:

Sauté the tempeh in 1/2 tbsp coconut oil until golden brown. Stir in the harissa, squash and maple syrup. Divide into bowls, sprinkle with salt and top with yogurt.

Snickers-ish Smoothie

Snickers-ish Smoothie

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