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Trying to get back into the swing of things after days of eventful and exciting travel, bouts of illness, and stretches of simply being in a rut. If I may be a little introspective for a moment, there’s something about life that has always intrigued me. Do things always unfold as a sequence of ups and downs—happy moments inevitably followed by stressful or “down” times? Or is it all just a matter of perception? Are we conditioned to believe that joy must always be followed by difficulty?
Over the past month, it certainly felt that way. Fun travel to exotic destinations, days filled with adventure and excitement, followed almost immediately by illness in the family and the usual uncertainties of work, home, and life decisions that seem to loom with no clear pause in between.
I’ve come to realize that it really comes down to how we respond to situations and what we choose to label as an “up” or a “down” moment. It’s all relative.
When I put things into perspective, illness is often the body’s way of asking us to slow down after too much activity or excitement. Is that truly a down moment, or is it an opportunity to appreciate the body for resetting itself?
And the uncertainties that seem to crop up? Perhaps they’re life’s way of reminding us that it’s sometimes okay to simply let things be. Not everything will go according to plan, and when it doesn’t, maybe it’s time to step back and watch things unfold. You might get tossed around a little, but hold on—much like clinging to a raft while rafting through whitewater rapids in Australia (an experience we had just a few weeks ago). Despite the uncertainty, we clearly labeled that adventure as an “up” moment by the end of it. As long as you don’t let go—and even if you do, you climb right back on—you’ll eventually find yourself floating again in calmer waters.
Call it an up moment or a down moment—it’s all relative in the end.
That’s where my head is at right now, and honestly, it feels good to put it into words. Almost cathartic.
Coming back to what I originally set out to write about—clearing my lunchbox series backlog—here’s another recipe from that protein-packed lunch week I wrote about some time ago. Buckwheat soba noodles with marinated tofu, bean sprouts, and cilantro, paired with a simple mung sprouts salad, cut fruit, and you have a nutritious lunchbox you can genuinely look forward to.
Ingredients
- 1 medium red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 1 (8 oz) package buckwheat soba noodles
- 1 cup bean sprouts
- 10 oz extra-firm tofu, cubed and sliced
Spicy Miso Sauce
- 2 cloves garlic
- 1 teaspoon freshly grated ginger
- Juice of 2 limes
- 3 tablespoons unseasoned rice vinegar
- 1½ tablespoons maple syrup
- 1 tablespoon white miso
- 1 tablespoon peanut butter
- 1 tablespoon sesame oil
- ½–1 tablespoon chili sauce or Sriracha
- 2 teaspoons Bragg’s liquid aminos (or low-sodium soy sauce)
- ¼ cup water, to thin
Note: If you don’t have miso, you can substitute soy sauce or tamari, though the flavor will be different. You may also add dulse flakes or crushed seaweed for an extra umami note.
Method
Wash and thinly slice the bell pepper and carrot.
Combine all the sauce ingredients in a blender, blend until smooth, and set aside. Add the cubed tofu to the sauce and let it marinate for about 15–20 minutes.
Cook the soba noodles according to package directions in a large pot. Once done, transfer them to a colander, rinse with warm water, drain well, and return to the pot.
Heat a large nonstick skillet over medium-high heat. Add ½ tablespoon coconut oil. When hot, add the red bell pepper and carrots, and sauté for 6–10 minutes, or until partially cooked.
Once the vegetables are cooked to your liking, pour the sauce over them and mix well to ensure even distribution. Add the noodles and toss to coat evenly. Stir in the bean sprouts and marinated tofu, cook for another 2–3 minutes, mix gently, and turn off the heat.
Garnish with cilantro, basil leaves (optional), and lemon wedges.
Mung Sprouts Salad
Ingredients
- 1 cup sprouted whole green gram (mung)
- ½ cucumber, finely chopped
- ½ onion, finely chopped
- ½ raw mango, finely chopped (optional)
- Black salt or chaat masala, to taste
- 1 tablespoon lemon juice
Mix all the ingredients well and chill before serving.
