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Serves 4 small Servings. Per Serving (based on using honey, liquid aminos, & olive oil):
Calories: 89.25 |
Total Fat: 5.25 g |
Total Carbohydrate: 9.75 g |
Dietary Fiber: 3 g |
Protein: 4.25 g
Ingredients
- 4 cloves garlic, chopped
- 1 Tablespoon ginger, chopped
- 1-2 Tablespoon(s) honey (or preferred sweetener)
- 2 teaspoons almond butter
- 3 Tablespoons liquid aminos (or coconut aminos)
- 1 Tablespoon rice vinegar
- Juice of 1/2 lime
- ⅛-¼ teaspoon cayenne pepper (or to taste)
- 1 Tablespoon olive or avocado oil
- 5 to 6 small heads of bok choy, washed, dried & chopped
Instructions
- In a small bowl, combine the garlic, ginger, honey, almond butter, aminos, rice vinegar, lime, and cayenne pepper. Whisk together well. Set aside.
- In a large skillet over medium-high heat, add oil. Heat up oil for about 1 minute and add the bok choy. Stir-fry for about 2 to 3 minutes. Add in the sauce and continue cooking for about 3 more minutes (or until the bokchoy leaves are wilted and the sauce is slightly thickened).
- Serve as is or over rice/cauliflower rice. Optional, top with favorite protein. Enjoy!
Notes
Serves 4 small Servings. Per Serving (based on using honey, liquid aminos, & olive oil):
Calories: 89.25 |
Total Fat: 5.25 g |
Total Carbohydrate: 9.75 g |
Dietary Fiber: 3 g |
Protein: 4.25 g
Ingredient Highlights
One TBSP of almond butter contains 9g fat, 1.5g fiber, 3.4g protein, and 3g carbs. Don’t have almond butter on hand but have almonds? Make your own almond butter in a food processor or high-speed blender. You need around 2 cups + 2 TBSP of almonds to make 1 cup of almond butter.
Bok choy is a leafy green cruciferous vegetable that is popular in Asian cuisine. It has been cultivated in China for over 5,000 years and is an excellent source of vitamins A, C, and K.
Cayenne pepper is a good source of beta carotene and antioxidants that support the immune system. The key compound in cayenne called capsaicin is also cardioprotective, anti-inflammatory, helps prevent kidney stones and speed up metabolism and has beneficial effects on the GI system.
There are over 300 varieties of garlic grown around the world. It is considered both a vegetable and an herb and is clinically proven to support the immune system.
Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. It has been used for thousands of years in Asia to treat stomach ache, diarrhea, and nausea.
Limes are best known as a good source of vitamin C but also contain other important vitamins and minerals including magnesium, potassium, folate, and vitamins A, E, and K.
Liquid aminos/coconut aminos – liquid aminos are made from soybeans, while coconut aminos are made from coconut. They are most often used as healthier alternatives to soy or tamari sauce as they are MSG-free as well as gluten-free.
Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.
Raw honey is a good source of many vitamins and is rich in antioxidants. Its antioxidant and anti-bacterial properties can help improve overall immune function.
If you’re not getting all the nutrients and antioxidants you need from food, your best source is whole food vitamins. Organixx Multi-Vita-Maxx contains 21 uniquely fermented vitamins and enzyme-activated minerals that are more “bioavailable” and easily absorbed by your body than the synthetic compounds found in most supplements.
