It’s been one of those weeks when I’m preparing for traveling and I am living as if I am already at the destination (as I wrote in my last post, I will be leaving my city for one month to go to a little town in Quebec called Trois Pistoles for a French immersion program). There are dozens of lists all over the house: list of items I have to pack, list of what I have to do before I leave, list of the people I have to contact before I go, list of things I have to clean before I leave and many more. I am a listomaniac. My friends are very amazed when I tell them that I do the actual packing of my baggage only a few hours before I leave but they don’t know that packing is the easiest thing to do when everything is organized on a list.
Besides making lists, I spent my last few days worrying. This is quite new as I never used to worry before I left on a trip. I worry about having enough warm clothes, about the place I will be living in, about having to speak French with native French speakers but most of all I worry about two things: food (I’m not too sure Quebecois cuisine is vegetarian friendly) and keeping active (I tend to get lazy on trips). In what concerns food, I can only hope that I will be able to find a good grocery store and cook at least once in a while. For the fitness part, I really need to step it up and be more active. This will be a bit tough with the amount of socializing happening around me. Today I had the perfect post-workout lunch. Packed with protein and healthy carbs, plus green veggies. I will probably miss this workout+healthy meal routine for the next month but…what the heck, I need to step out of my comfort zone.
|Soba Noodles Lunch||
- 115g organic spelt soba noodles (half of a container)
- 198g organic tempeh (about 2 cups, loosely packed)
- 1 cup oyster and shiitake mushrooms, roughly chopped
- ¼ red pepper, sliced in length
- 1 cup chopped bok choy (chinese cabbage)
- 5 pieces asparagus, rough ends cut and then halved
- ½ cup green peas
- 5 slices fresh ginger
- 1 tsp dried basil
- 10 fresh basil leaves
- 4 Tbsp sesame oil
- ¼ tsp cayenne pepper
- salt and black pepper to taste
- Bring the water for the noodles to a boil. When it is boiling, add 1 Tbsp sesame oil to it and the noodles. Cook for about 7 minutes on medium until al dente.
- Steam the tempeh, red pepper, bok choy, asparagus and green peas. Add 1 Tbsp sesame oil and the dried basil and steam for about 10 minutes.
- In a pan, heat the remaining sesame oil (2 Tbsp) and saute the mushrooms for about 3 minutes.
- In a separate dish, transfer the noodles, then add the other ingredients in the order you like. I stacked them like this: soba noodles, mushrooms, bok choy, red peppers, tempeh, asparagus and peas. Sprinkle with cayenne pepper, salt and black pepper.
- Add the fresh basil and the fresh ginger on top or on the side.
- For eating, I recommend stirring the ingredients together, so that the flavours blend a little more.
I felt a little less stressed after the workout plus this delicious lunch but not for too long because I had to go shopping for things I need on the trip and shopping really annoys me. I’m an atypical girl, I really don’t enjoy shopping and malls in general.
Now I have to return to packing and stressing out. I will try to post as much as possible during this one month that I am away. I don’t know how many recipes I’ll be able to post though. There are lots of things that are uncertain about the upcoming month but I’m ready to jump into the unknown. I will keep you posted about my journey!
Eat well, keep active and learn new languages!