Alright so I’ve been on a roll this week! I’m kind of shocked but it looks like my “If You Like Piña Coladas” recipe was ridiculously popular. It’s exciting but kind of sad. I obviously love smoothies but the recipes that really take the most work, testing, trial and error are my cooking ones…and the ones that the internet goes nuts for? My smoothies.

I mean, don’t get me wrong- I’m thrilled that people love it but I wish people got that excited over my cooked/baked recipes. Guess I just gotta keep trying! In the meantime though, I’ll probably try to make more cocktail/dessert inspired smoothie recipes.

That being said, I’ve started my, “let me test and make new recipes and make Mr. C eat them” technique. So far it’s going well!

Now I love marinated tempeh- like it’s the bomb. 101 Cookbooks originally introduced me to the magic of marinated tempeh with their TLT Sandwich recipe and it’s been a favorite of mine ever since.

Being somewhat inundated with canned coconut milk, however, I decided to do a sweet and spicy coconut curry marinade with it.

I mean, just look at that gloriousness. But as things go, with something sweet like this (that isn’t just dessert), having something a little sour, a little zingy, really adds some fun!

This cranberry relish is one I adapted from a family recipe. We usually make this over Thanksgiving but it’s so delicious it should be eaten year-round!