Most people pass the time on the treadmill listening to music, watching the television, or reading a book. Not me. I pass the time planning that evening’s meal.
During pilates class, while I follow the instructor’s directions, I visualize the vegetable bin in full color. I can see every carrot, head of cauliflower, and package of baby bok choy. Dreaming about what I’ll do with those same old chicken breasts, I mentally write my grocery list for ingredients I’m missing.
Silly isn’t it?
This recipe for stir fried baby bok choy was inspired in pilates class as I was performing yet one more plank. You would think all those planks would have flattened my tummy, wouldn’t you? I think it’s the price I pay for turning 50 last year. Oh, well, at least it makes dinner planning a breeze.
- 1 pound bok choy, cleaned and chopped
- 2 large shallot, sliced
- 2 cloves garlic
- ½ tablespoon coconut oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch red pepper flakes
- 2 tablespoons almonds, toasted
- Heat oil in a large nonstick skillet over medium high heat. Add shallots and cook 3 - 4 minutes to soften. Add bok choy, leaving leafy pieces aside. Cook another 3 - 4 minutes until crisp tender. Add remaining ingredients except almonds. Top with almonds.
What’s good for me in this dish?
Bok Choy is a great choice for getting lots of vitamin C, calcium and vitamin A. Bok Choy also contains glucosinolates, which may prevent cancer.
Amount Per Serving
Calories: 160, Weight Watchers Points 3
Total Fat: 6.79g
Total Carbs: 21.50g
Dietary Fiber: 5.74g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.