October 1st is World Vegetarian Day! This recipe seemed fitting 🙂 I make it with tofu. I know tofu gets a bad rap, but when it’s seasoned well it’s really good! You can also sub chicken or just do veggies if you prefer.
Start with your extra firm tofu.
Drain the tofu and place it on some paper towels to dry it. I bought tofu that was already cubed, but whole tofu works just as well.
Press to dry it as much as possible.
Heat the olive oil in a large non-stick skillet. Add the tofu and cook until golden.
Add the corn, mushrooms, and carrots. Combine and cook for a couple of minutes.
Add the chili powder, soy sauce, and sesame oil. A little sesame oil goes a long way. Start with a splash and add more as you wish.
Cook until most of the liquid is absorbed.
Turn off the heat and add the balsamic vinegar.
Pile the tofu mixture into the romaine lettuce hearts.
And top with avocado.
Ingredients: 2 teaspoons olive oil 1 package (12-14 oz) extra firm tofu 1 1/2 cups frozen corn kernels 1 1/2 cups shredded carrots 8 oz mushrooms; roughly chopped 1/4 teaspoon chili powder 1/4 cup soy sauce drizzle of sesame oil romaine lettuce hearts 1 teaspoon balsamic vinegar avocado (optional) Instructions: 1. Heat the oil in a large non-stick skillet over medium-high heat. Dry tofu block and add to skillet, then break it up into very small pieces. Cook tofu for 5-10 minutes until liquid cooks off and tofu starts to turn golden. 2. Add corn in with the tofu. Then add mushrooms and carrots. Cook for a 2-3 minutes. 3. Add the chili powder, soy sauce, and sesame oil. Cook until most of the liquid is absorbed. 4. Turn off the heat and stir in balsamic vinegar. Adjust your seasonings to taste. 5. Pile mixture into romaine hearts and top with sliced avocado. ENJOY! #choosejoy Recipe adapted from The Pioneer Woman
Tag Archives: lettuce wrap
21 Miles, 3 Boys, and a Monkey
Friday Night Prep.
I don’t always eat pasta the night before my Saturday run, but when the miles start to get into the 20’s…game on!
I make sure to lay everything out the night before, because who’s brain works at 4am? Mine does not.
Vega Sport Recovery Accelerator (Apple Berry).
Gu (Chocolate Outrage).
Cocogo (Raspberry Passion Fruit). ***Use Code: JENCHOOSESJOY for 40% off your order
Picky Bar (Cookie Doughpness).
The all important coffee is setup and ready to go.
Nespresso Vertuoline and Aeroccino (It’s the only frother I’ve found that works really well on almond or soy milk)
Saturday Long Run
4:00am alarm…doh!
100 % humidity at 6am…good times!
I am pacing an awesome Fleet Feet Nashville: Chicago Marathon training group. I ran 3 solo miles, met my group and paced for 18 miles. 21.5 total.
My favorite recovery breakfast is oatmeal. Isn’t this the prettiest oatmeal?! Trust me…it tasted even better than it looked!!!
3 of our nephews were staying with us this weekend, so after an ice bath and oatmeal, my husband and I took them rock climbing. I felt surprisingly good after running (no soreness at all). That’s a lot of progress for me!
After rock climbing, we stopped for dinner and froyo.
Sweet Cece’s. I promise there’s froyo underneath that cookie dough;)
The Monkey
A couple of weeks ago, I entered the lottery for the Flying Monkey Marathon. Well…I got in. Let the terror begin to set in. This is going to be a doozy. Here is a note from the RD and the elevation chart:
“Today is not your lucky day. Today is, in fact, a bad bad day for you. I am sorry.
We have run the lottery, and your name was selected as one that can participate in this year’s Harpeth Hills Flying Monkey Marathon. Yep. You are in. Words cannot express how sorry I am for you. Or how sorry you will be. Anyhow, looks like you are in. Good luck with that. You will most certainly regret it. I’ll be in touch.”
What do you eat for dinner the night before you long run/race day? Are you superstitious about eating the same foods each week?
I’m wrapping up my first week of blogging. THANK YOU SO MUCH for your support and encouragement!!! #choosejoy











