Tuesday, February 2, 2010

Taking on Tuesday with Cardio & Soup

Early Morning Workout
Today I managed to get my lazy rear out of bed at 5:10 to get my cardio workout done and over with. I did Step Blast plus abs from Step Jump and Pump. It was a good, sweaty workout. Although much more difficult at that early hour. Also didn't help that my legs are sore from yesterday and my arms don't want to straighten all the way. Excuses aside, I am simply not a morning person at all. I won't ever pretend to be either. However, I do wish I could get up and get my workouts in early every day. I feel like I have so much more free time in the evenings. Much less rushed trying to squeeze in workouts, chores, dinner, relaxing (whatever that is).

What's your favorite time to workout?

Another Soup
With my workout done for the day, I decided to try another yoga workout from On Demand. It was a nice stretch. Would have been slightly more calming had I not had one maniac (AKA Cocker Spaniel named Maddie) barking like a maniac. After my yoga session, I got down to dinner. We had a lot of bok choy that needed to be used up quickly. So, I opted for an Udon Noodle Bowl from The 30-Minute Vegan by Mark Reinfield and Jennifer Murray. I was missing a few ingredients, so I adapted and just used the recipe as a general guide. I also tried out something new, to me anyway. I used the bok choy to make spring rolls.

Udon Noodle Bowl
(Adapted from The 30-Minute Vegan)
Ingredients:
4 oz. udon noodles
Water for cooking udon noodles
4 - 5 cups low-sodium vegetable stock
2 baby portabellas finely sliced
1/4 cup dried shiitake mushrooms
1/2 cup frozen peas
2 carrots, sliced
1/4 cup white onion, diced
2 cups bok choy, cleaned with white ends removed and chopped (use for wraps)
1 package extra-firm tofu (frozen and thawed), cubed 
1/4 cup arame
2 tsp minced garlic
1 tsp miso paste
1/2 tsp sea salt
1 1/2 tsp fresh ginger, minced
2 tbsp dried parsely
Green onion, thinly sliced for garnish

Directions:
Cook udon noodles until al dente, approximately 5 minutes. Strain and set aside.
In large soup pot, add broth and turn on heat. While broth heats, chop veggies and add to pot, including spices up to parsley. 
Bring to a boil then lower heat and simmer until veggies are cooked through.

Place udon noodles in bottom of bowl and ladle soup over top, then garnish with green onions.

Bok Choy Spring Rolls
Ingredients:
Large bok choy leaves, white ends removed (also use white from soup)
2 small carrots or 1 large, rough chopped
1/4 yellow onion, rough chop
2-3 tbsp rice wine vinegar
1 tbsp hot and sour paste (vegan Tom Yum)
1 tsp ginger, minced
1 tsp garlic, minced
1/2 cup cooked quinoa
Sea salt to taste

Directions:
Using a food processor, shred whites of bok choy, carrots, and onion.

Using a non-stick skillet, saute veggies, ginger and garlic in rice wine vinegar and Tom Yum until vegetables are tender. Add in quinoa and cook until warmed through and add salt to taste.

Meanwhile, steam bok choy leaves until just tender. To assemble, place vegetable mixture in center of leaves and roll up.
The soup was mild in flavor, but filling and warming. The wraps were a nice, light alternative to a fried spring roll and perfect for dipping in the broth.