I’ve realized that as long as I have good music or something to watch on TV, I can run for hours. Yeah, running on a treadmill. . not the best option, but the only option for me here in Wisconsin right now. No one told me the snow stays on the ground from the first big snow fall until March (sometimes April).
Maybe people purposely do not disclose that for obvious reasons. But now I know.
Anyway . . . good music, mindless, entertaining reality TV and my fave movies that I can watch over and over again, keep me going.
It’s time, folks.
Time to get back into a healthier routine. Time to start an exercise routine of some sort if you don’t do anything now. And it’s not about losing weight. It’s about being healthy, having energy and being your best self.
Those endorphins you get while exercising are real my friends. They are very real.
After I run, I’m usually famished. So instead of rewarding myself with a slice of chocolate cake, I’m kidding. . today, I’m making one of these power wraps.
Packed with protein-rich tofu, a ton of raw veggies and my favorite Asian dressing, these are hella delicious and will give you nothing to feel guilty about. So, those 3-4 miles I just ran? I’m still burning those calories and feeling good.
These wraps are super easy to make. Just prep and slice all of your veggies (you can even do this the day before and leave them in your fridge), pan fry some tofu, slice and lay all of the ingredients into your whole wheat tortilla and roll it up, starting from one end to the other. Pack in as much, or as little as you want.
I hope you give these a try! And if you are into eating healthier right now, smoothies and everything else. . come back here on Monday!! I’m giving away a 3-day Fresh Start Cleanse from Suja Juice (costs $162!)! Hope to see you back here on Monday! Have a great weekend everyone!
- ¼ cup hoisin sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- roasted sesame seeds (optional)
- 1 tablespoon extra virgin olive oil
- ½ container extra firm tofu; drained, rinsed, pressed with paper towels and sliced into 1-inch thick slices
- 2 large sized whole wheat soft tortillas
- 1 carrot, peeled and julienned
- 1 cucumber, julienned
- ½ red bell pepper, thinly sliced
- red cabbage , thinly sliced
- 3 cups fresh spinach leaves
- 2 cups alfalfa sprouts
- Sriracha sauce (optional)
- Using a small bowl, whisk together the hoisin sauce, honey and sesame oil. Taste and adjust ingredients as needed. Sprinkle on some sesame seeds and set aside.
- Using a large pan, heat the olive oil over medium-high heat. Add the tofu slices and cook on each side until nicely browned and crispy, for about 5 minutes on each side. Remove from pan and slice into strips.
- Working with your whole wheat tortilla on a clean, flat surface (you can also warm up your tortilla if preferred) lay in the tofu strips and all of the cut veggies, starting with the carrots, cucumbers, red bell pepper strips and red cabbage. Next, lay the spinach on top and add the alfalfa sprouts on the side. Add the dressing on top and roll the tortilla closed, starting from one end and rolling to the other end. Slice and serve with extra dressing on the side and sriracha sauce for a kick.
Two more dressing options:
- For something spicier: 1/4 cup gochujang (Korean hot pepper paste), 1 tablespoon honey and 1 tablespoon sesame oil. Whisk together all of the ingredients, taste and adjust anything as needed. Sprinkle on some roasted sesame seeds and enjoy.
- For a miso option: 4 tablespoons low sodium soy sauce, 1 heaping tablespoon honey, ½ teaspoon miso paste, pinch of freshly grated ginger, 1 garlic clove minced. Whisk together all of the ingredients, taste and adjust anything as needed. Sprinkle on some roasted sesame seeds and enjoy.