Roasted Bok Choy

1 lb baby bok choy (approximately 3 heads)

2 tsp avocado oil

1 garlic clove, minced

1 tsp fresh ginger, minced

1 tsp lime zest (approximately 1 lime)

1 tsp rice vinegar

1 tsp coconut aminos

Preheat the oven to 450 degrees Fahrenheit. Trim the bottoms off the baby bok choy and place the separated leaves in a roasting pan. Drizzle with oil and toss to coat. Sprinkle the garlic and ginger over the top. Roast for 5-6 minutes.

Meanwhile, combine the lime zest, rice vinegar, and coconut aminos. When the bok choy is finished, drizzle the mixture over the top. Serve immediately.

https://www.farmfreshtoyou.com/recipes/324/roasted-bok-choy

Bok Choy Asparagus Casserole - to try

 

Asian Veggie Dinner Omelette

2 pastured eggs

2 oz mushrooms, diced

2 oz bok choy, diced

1 oz broccoli, diced

1 oz onion, diced


Saute all veggies in a skillet for about 5 to 7 minutes. Place veggies on a plate and set aside.

Whisk 2 eggs and cook in a skillet for about 3 minutes, add veggies to top of egg. Fold over to make omelette.


Adapted from Crystal Billings