Congratulations to the winner of my ENLIGHTENED Ice cream giveaway: Valerie M!
Be sure to check your email! & Enjoy your cold ice cream during this crazy heat wave!
This week I have been giving my 100% and going to spin everyday. I am so in love with the endorphin rush that it gives me, and the calorie burn isn’t bad either! I hope that you guys have been scoping out some new workout classes to try this weekend. You may just find your new thangggg. I love motivating you guys with personal posts about my fitness progress and body/weight stuff, but I just can’t get myself to post it along with these gorgeous recipe photos! I feel like those kinds of posts need to be separate, so I’ve set some posts aside next week for updates on how everything is going in the workout world! Right now it’s time for some rabbit food!
I absolutely love all of these bright green veggies! Beautiful!
Tofu Asparagus Spring Rolls
1 spring roll (rice paper) wrap
1 inch strip of firm tofu
6 spears of asparagus
1/2 cucumber, sliced
1/4 medium avocado
1/4 cup arugula
4-5 mint leafs
Sesame Miso Sauce
*Also pairs well with low sodium soy sauce, or tamari if you don’t feel like making sauce!
2 Tbsp tahini
1 Tbsp white miso paste
1 Tbsp agave nectar
1/2 Tbsp tamari or soy sauce
1 tsp grated ginger root
Refrigerate all ingredients beforehand. Wash and cut ingredients for inside the spring roll. Fill a bowl or saucepan with warm water. Begin dipping the spring roll wrap in the water and rotate. Continue gently dipping until the rice paper becomes transparent and limp. Lay the pliable wrap on a piece of cheese cloth or clean kitchen towel. Place the ingredients on the top center of the wrap. Fold the sides in over the filling. Then tightly push the ingredients together folding the top corner over, then roll until completely wrapped. Chop in half or into 6 pieces.
Note: I have found that wrapping the spring roll on a towel is the best way to prevent it from sticking and tearing.
Another Note: The spring rolls are much easier to handle if cut in half vs. small pieces!
The Rabbit Food Pyramid Breakdown
Produce: asparagus, cucumber, arugula, and mint
Whole Grain: complete this meal with 1/2 cup of cooked brown rice!
Plant Based Fat: avocado
AnnMarieJuly 19, 2013 at 3:12 pm (10 years ago)
Love your blog posts. They are all so well written and the photos are fabulous. Thanks for all of the great recipes and inspiration. Have a fantastic day!
CatherineJuly 19, 2013 at 3:16 pm (10 years ago)
Awww thank you so much AnnMarie! That was so sweet 🙂 xo
DianaJuly 19, 2013 at 5:07 pm (10 years ago)
These look so good! I need to make these really soon!
EmmaleeJuly 19, 2013 at 6:18 pm (10 years ago)
Omg, yummy! These look delicious. I’m living in Hoboken right now and your recent Spin post got me all motivated to look into Spin classes again. I’d thought about it before but wasn’t really that interested. I found a studio here but the prices are insane in the membrane! My apartment has a free small gym so I guess I’ll have to keep using that until I hit the ‘big bucks’. Although the studio did offer a free trial class.
Love your stuff. Stay healthy and happy! xoxo
NicoleJuly 19, 2013 at 7:45 pm (10 years ago)
Omgeeeee! These look delish and fun! I’m going to make these to eat and put in my lunch box. I started a new work out class called pound? Have you heard of it? It’s a great sweat workout and fun group class! Also I bought the cutest lunch box, it totally motivates me to bring it everyday. Thanks for the great recipe! When are you going to get a cookbook deal? 🙂