A medley of fresh corn kernels, zucchini, carrots, and tofu wrapped in fresh savoy cabbage. These delicious wraps double up as the perfect side or main dish!
Yesterday, I woke up at 6:50 a.m. for a morning jog. Bleh! I work out in the morning a few times a week, but my morning sessions begin at 9:00 a.m. at the earliest. I need time to enjoy breakfast and my morning tea, after all. Pushing myself to go out for a run at 7-something is a horse of a very different color. To motivate myself to get out, I set my goals very, very low: finish a 1-mile run.
Quite to my surprise, I just kept going, and finished a 5K! My run was actually more of a trot because my quads are still recovering from the jump squat mayhem at a boot camp class. But, wow, I finished a respectable morning run! Here are a few things that I learned:
- It’s not that cold outside at 7:15 a.m. (during the summer). I won’t freeze my lungs during my run. Score!
- San Francisco gets shrouded by fog in the mornings. I should know this already, considering that I’ve lived there for 22 years. But it’s quite different observing the city from outside and seeing the gray mass hovering over it.
- Morning joggers/walkers at the trail are some of the nicest people. Nearly all of them smiled and greeted me.
- The peanut butter + banana + homemade granola combination makes a perfect pre-run snack.
- Running gives me an incredible burst of energy. Enough for me to start a little Zumba dance party in my apartment with some Don Omar.
And how can I forget–Happy 4th of July! For me, July 4th has always been about sunny weather, delicious barbecues, shameless eating and friends. If you’re still looking for ideas on what to make for your gatherings, here’s a recipe for vegan Asian cabbage wraps. This light dish is easy to make and guaranteed to please.
I made these wraps mainly to get use up random vegetables that I found in my refrigerator—a bit like a chop suey. I love when impromptu cooking sessions lead to great recipes.