The last few days of vacation disappeared much too quickly. Now, we’re back to the real world. And counting down the days until the next 3 day weekend.
On Saturday, a running milestone occurred.
A slow and steady 8 miles, my longest run so far.
I made a really good lunch yesterday, so I thought I’d share the incredibly easy recipe with you today.
I’ve been trying to eat more salads and vegetables for lunch, but I’m having a hard time finding cold salads appetizing in January. Yesterday, I packed a sort of cooked salad/stir fry. Also, it was huge.
Colossal Vegetable Stir-Fry
Serves one hungry individual.
- 1 medium carrot, sliced
- 2 stalks celery, sliced,
- 1- 1.5 cups cabbage, chopped
- 1 cup broccoli, chopped
- 1/4 red bell pepper, diced
- 1 cup snow peas, ends removed
- 1/2 c. brown rice, cooked
- 1 egg, scrambled, cooked, and chopped. Substitute tofu for a vegan dish.
- non-stick spray and/or water, as needed
- soy sauce, sambal, and/or sriracha, to taste
Heat a large pan and coat with non-stick spray. Add vegetables, a little soy sauce, and about a tablespoon of water. Cover and cook the vegetables until they’re tender. You could add the vegetables in the order of their cooking time, but I didn’t want to mess with that, so everything went in at once. I like slightly undercooked carrots, anyway. When the vegetables are cooked, stir in the rice and cooked egg or tofu. Season with soy sauce and sriracha (or sambal) to taste. Serve immediately, or pack it up for lunch at work or school. You will need a fairly large container.
Enjoy your Wednesday! It’s kind of almost Friday!