Lora Hogan > Recipe  > She’s off, folks!

She’s off, folks!

And she’s OFF, folks!

January 3rd has been a success.

Yoga today? Yes ma’am. A lovely class with my  beautiful friend Tara Tomerine, who gave me these FANTASTIC black and HOT PINK grippy gloves so that I can more comfortable use the silks in her aerial yoga class.  (My hands sometimes slip too much trying to grab the silk and, given my fear of going upside down, these gloves will help me be more confident that I’ll be safe and not come tumbling down to the ground.) How sweet is she?!?

I’ve done a morning and evening meditation.

Five minute supported shoulder stand yumminess.

Over ten minutes of crazy dancing in my apartment. (To some Latin tunes from my old school zumba teaching days!)

I went for a walk in my hot pink rainboots. A little drizzle couldn’t keep me from moving!

Reading and journaling…Check plus!

Plus, I’m already on the road to healthy eating, per my healthy living group challenge for January. I made up a super tasty, yet still nutritional recipe. My only failure was forgetting to have someone over to share it with!

I’d say the #yoga365 challenge is starting off swimmingly, what about you?

Healthy Living Starts Now Sesame Vegetable Stir-Fry

Sesame Vegetable Stir-Fry
Serves 2-3.

1-2 tablespoons good quality olive oil (you need to eyeball it a bit, depending on how many vegetables you have. I always use less when cooking with frozen stir fry veggies)
2 cups or so copped mixed vegetables (I used a 1/2 pound of Trader Joe’s “hodgepodge” and added a bunch of bell pepper strips to liven it up)
1 very small onion, diced
1 clove Garlic, crushed
8 oz extra firm organic tofu, pressed and cubed.
1/4 teaspoon (or more) ginger (I have a slight ginger allergy so try to keep the amount I eat low)
1/4 cup vegetable broth
1 tablespoon low sodium organic soy sauce
1/2 tablespoon sesame oil (I used Trader Joe’s sesame oil)
1/2 tablespoon honey
2 teaspoons red pepper flakes (I actually used a tad more, but make sure to adjust to your personal heat preference. You could also use a dash of siracha, if you can find any sauce without MSG.)
1/2 tablespoon cornstarch dissolved in 2 and 1/2 tablespoons cold water
2 cups cooked organic brown rice

1. Heat olive oil over medium heat in a large skillet or wok.  Add onions for approximately one minute. Add remaining vegetables and cook for four to five minutes, or until vegetables are al dente.  Remove from heat.
2. Add tofu to skillet and cook for approximately four minutes, or until tofu is cooked evenly and golden. Remove tofu from heat and add to vegetables.
3. Add garlic. Saute for thirty seconds.  Add vegetable broth, ginger, soy sauce, sesame oil, honey, and red pepper flakes.  Bring to a simmer. Stirring continually, cook for around two minutes.  Add cornstarch.
4. Add tofu and vegetables to thickened sauce. Stir thoroughly to combine. Serve over piping hot organic brown rice.

Nom nom nom. Being healthy can be oh so delectable.  What’s your favorite “healthy”entree?


  • Flying Yogini

    January 5, 2013 at 3:45 pm

    YUM! I am going to have to make this soon.

    I love the joy in this post. So glad you are on board!!

    • Lora

      January 6, 2013 at 10:20 am

      I’m happy to be on board, too! (And it’s certainly keeping me cheerful!)