in the early morning

While I’ve always been a morning person, I don’t always bounce out of bed with limitless energy.  And yet, that’s exactly what I did this morning.  At 4:30 am.  On a Saturday.

What is wrong with me?

Anyways, I put the extra morning time to good use.

First, I got to work on fixing yesterday’s conundrum.  The misspelled word on my poster.  There was absolutely no way—no way!—that I was going to pay another $30 to have the poster printed.  So I took some photo quality printer paper and printed out part of the poster on an 8×11 sheet.  I really just wanted the word “The” so that I could paste it on top of the word “To.”

(It practically killed me to replace “to” with “the” on my saved version, without being able to so easily change it on the hard copy!)

While I wouldn’t say this was the most perfect, flawless solution, it did solve the problem…

My hope is that most people will stand far back and not even take notice.

The sun was still barely waking up, as I rolled the poster back into its case.  It was just shy of 6 o’clock.  I didn’t have a long run planned.  I didn’t need to be out of the house until 9:30.  I literally still had an entirely full morning left.

Obviously, it only made sense that I bake a batch of blueberry muffins for breakfast.

I have always said that if I were to ever make it famous in life, I would want to be most famous for one of these two scenarios: (1) Owner and operator of a gourmet oatmeal buffet (don’t laugh, I can totally picture this!)  Or (2) a baker.  Of breads and pies and pastries.  And, mostly, of muffins.

Whole Wheat Banana Berry Muffins

Whole Wheat Banana Berry Muffins

Warm from the oven, these muffins make for an absolutely fabulous weekend breakfast.  They’re delicious as is, or crumbled into yogurt with almond butter too.  They also make the perfect breakfast-to-go, but honestly, I prefer eating them in the comfort of my home on some Saturday morning, in my pj’s, with a hot cup of coffee.

I used whole wheat graham flour for the fun, nutty texture.  But really, you can use any whole wheat flour that you happen to have on hand.  Enjoy!

• 2 c. whole wheat graham flour
• 1 T. baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 large egg
• 2 egg whites
• 1 c. milk
• 1/4 c. sugar
• 1/4 c. olive oil
• 1 tsp vanilla
• 1/2 c. mashed, very ripe banana (about 1-1/2 bananas)
• 1-1/2 c. frozen blueberries

1. Preheat oven to 400.
2. Whisk together first 5 ingredients up to nutmeg.  Whisk together next 7 ingredients up to banana in a separate bowl.
3. Add blueberries to dry mix; stir until blueberries are coated with the flour.
4. Add wet mix to dry mix.  Stir just until moistened.
5. Pour batter into 12-muffin pan coated with cooking spray.  Bake for 17-20 minutes in preheated oven.  Once done, run knife around edges and pop out onto cooking rack to cool.  Serve warm for the ultimate muffin experience.

Sigh.

I love muffins.

I love early mornings.

Question: What was the highlight of your Saturday?

a bowl of comfort

Comfort comes in many shapes and sizes.

A warm hug.  A friendly hello.  A new book on a rainy day.  A phone call from a close friend.  A smile, a laugh, an ‘I love you.’

On the health front, the idea of comfort food has quickly gone out of style.  Replaced with the idea that food should not carry such emotion.  It should not have feeling.

Food and comfort do not belong in the same sentence.  So they say.

But you know what?  I say piddly wish-wash to all of that!!  I find the idea of sitting down to dinner with my parents every night, comforting.  I find the idea of eating lunch with friends, comforting.  And, obviously, the holidays are filled with warmth, good food, and comfort.

And—absolutely!—I find that sitting down to a warm bowl of summer squash and white bean saute to be absolutely comforting.

It’s okay to enjoy your food.  To enjoy your friends and family.  To enjoy the process from kitchen to table.  To find comfort in the simple preparation of a meal and to find comfort in eating until…well…comfortably full.

(It’s also okay to find comfort in downward dogs and tree poses. )

Yes.  Comfort comes in many shapes and sizes.

Summer Squash and White Bean Saute—courtesy of Eating Well Magazine

I like to serve this saute over brown rice, letting it soak up all of the delicious sauce.  But it also tastes delicious served in a wrap, if you don’t mind getting a little messy.  Enjoy!

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
• 2 medium tomatoes, chopped
• 1 tablespoon red-wine vinegar
• 1/3 cup finely shredded Parmesan cheese

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
2. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

QUESTION: What does the word “comfort” mean to you?

an overabundance of herbs

I used to be of the opinion that growing an herb garden was a massive waste of my time.

You can eat a tomato.  You can roast a couple of beets.  But, herbs?  Nobody makes a salad solely with parsley.

And then I found myself smack dab in the middle of summer with a large crop of basil and no idea what to do with it.  Bunches and bunches and bunches of aromatic, gorgeous basil.

Being the economical person that I am, I decided to use it in whichever ways that I could.  And so, beyond just freezing it, I added it to savory oats and pasta and pizza.  Sushi and hummus.

And eggs.

Tomatoes and eggs go together like peanut butter and jam.  Meant to be together. The addition of brightly flavored basil makes perfection.  The heat of the pan will inspire the basil to release its fragrant oils, contributing to the most wonderful smell on earth.

And the goat cheese?  The goat cheese is just because.

My overabundance of herbs—more specifically, basil—is quickly running out.  I can hardly wait until summer, when I’ll once again have a bunch of herbs that I have no idea what to do with.

Scrambled Eggs with Fresh Basil and Tomatoes

Serves 1

I love goat cheese with scrambled eggs, but fresh ricotta or mozzarella would be equally delicious.  Enjoy with a couple of whole wheat toasts and your favorite fruit for a complete meal.

• 2 whole eggs + 1 egg white
• splash of milk
• 1 roma tomato, deseeded
• handful of fresh basil, roughly chopped
• 2-3 Tbsp. onions, chopped
• balsamic vinegar
• salt and pepper
• goat cheese, crumbled

1. Spray a nonstick pan with cooking spray.  Heat over medium, add onions and cook until soft but still firm.  Add deseeded tomatoes and basil, add just a splash of balsamic vinegar and continue cooking until vegetables are tender and liquid has evaporated.
2. Meanwhile, in a medium bowl, whisk together eggs, milk and salt and pepper.
3. With vegetables still in pan, spray with more cooking spray.  Add eggs, and scrape down sides with a spatula, letting the uncooked eggs run underneath.  Cook until eggs are no longer runny, chopping every now and then.  Transfer to plate and top with goat cheese.  Enjoy!

QUESTION: Do you grow a garden in the summer?  What is one of your favorite things to grow?

enjoying a rainy day

I used to hate rainy days.  It meant being stuck inside with nothing but homework and reading and things like that.

Nowadays, I look forward to being stuck inside with nothing but homework and reading and things like that.

(source)

Today, however, I enjoyed my rainy day.  Outside.

It was pouring outside.  Absolutely pouring! Umbrellas were pointless and even rain boots would have been a futile approach to staying dry.  And so, when I arrived to the local 5k to cheer all the brave runners on, I gave up on my umbrella and decided to just embrace the rain.  I could feel the runners’ energy.  I clapped and hollered, urging on the tired runners.  To keep on going.  To not give up.

My favorite moment was when an older woman with a bright smile shouted, “this is my first!”  This was her very first 5k!  This was her marathon.  I loved that I was able to share the moment with her as she thanked me for the motivation, running on to the finish line.  It made me want to go out and run!

If you’ve never volunteered at a road race, I highly recommend it!

“Breakfast of the Week”

A fruity bowl of oats sprinkled in coconut, walnuts and a dollop of raspberry jam.

Delicious.

A Fruity Bowl of Oats

Grapes are fabulous with oats.  The heat brings out their natural sweetness.  A healthy dose of coconut, walnuts and your favorite jam pull it all together.  Sigh.  What a beautiful morning.

• 1/2 cup oatmeal
• 2 Tbsp. crushed flax
• 1 cup milk
• 1/2 sweet banana, sliced
• 3-4 strawberries, sliced
• handful of grapes, cut in half
• cinnamon and nutmeg
• toppings: walnuts, coconut, Trader Joe’s raspberry jam

1. Combine oatmeal, flax, milk, 1/4 cup water, fruit and spices in a microwave safe bowl.  Stir.  Place in fridge overnight.
2. The next morning, heat for about 5 minutes or until desired consistency.  Top with your favorite mix ins and ENJOY!

Question: Rainy days…Yay or Nay?

 

Hello, winter.

Hello, Winter.

Apparently, winter isn’t through with we New Englanders.

Ice.  Snow.  Wind.  Frigid, frozen temperatures.

This morning, I ran under a canopy of white.  I heard and felft the crunch of snow beneath my feet.  One step after the other.

Crunch.  Crinkle.  Swoosh.

I watched the icicles dance with excitement after they met the sun, sending their sparkles of light here, there, in every which direction.

There’s a fresh snowfall, here in New England.  And today I was the first—the very first!—to spread footsteps across a snowy path.

Sigh.

I don’t think I’ve ever experienced anything quite as peaceful.  I don’t think I ever will.

And you want to know a secret?

I kind of, sort of, maybe, almost enjoyed my morning run.  Despite (because of?) the frigid cold temperatures.

I don’t always know why or how to explain it, but sometimes I find myself falling absolutely in love with winter.

For such a snowy morning, I figured breakfast may as well include a bit of snow as well.

In the form of coconut, of course.

There was exactly one jam filled muffin left in the freezer.  And it was practically begging me to crumble it into a morning bowl of yogurt.

I just couldn’t say no.

Muffin Crumbled Yogurt Bowl

Crunchy walnuts.  A snowing of coconut.  Warm, jam-filled muffin crumbles.  And a dish of thick, creamy yogurt.

This is one of my most current favorite breakfasts.  I think you’ll love it too.

• 6-oz plain yogurt
• 2 Tbsp. wheat germ
• 1/2 cup chopped grapes, banana, apricots, or other favorite fruit
• 1 jam-filled muffin (or other favorite muffin of your choice)
• 2 Tbsp. granola
• 2 Tbsp. walnuts
• dusting of coconut
• drizzle of honey (optional)

1. Combine yogurt with wheat germ and fruit, and place on bottom of bowl.
2. Top with muffin, granola, walnuts, coconut and honey if using.  ENJOY!

Question: Is it still officially feeling like winter where you live?  What is your favorite season?

baked haddock with crumbs

I don’t think this is quite normal, but as a kid I can remember always looking forward to eating a dinner of smelts at my grandparents’ house on Sunday night.  Memere would be fussing in the kitchen, standing watch over a pan of tiny fish that had been coated in white flour and then fried into thin, buttery bites.  If we were lucky, she’d pan fry some potatoes and onions on the side, too.

I was in love with the fish.  Or maybe I was in love with being served dinner by Memere on some Sunday evening.  Whatever the reason, I still find myself looking forward to any dinner that involves fish.  Be it trout, cod, tilapia, salmon or sardines.

I love fish.

Did you know that the new 2010 Dietary Guidelines for Americans recommends eating at least 8 oz. of fish a week?  This can come easily, in the form of a tuna fish sandwich.  Or, if you’re brave, a chopped sardine salad (it really is delicious, by the way.)

Of course, considering how quick and simple it is to make most fish in general anyways, you may find it to be the perfect weeknight dinner.

Baked Haddock with Crumbs + Steamed Asparagus with Lemon + Brown Rice

=

A Healthy 30 Minute Dinner

This is one of my most favorite weeknight meals.  It’s not always easy to find simple dinners that are both healthy and delicious.  This one fits the bill just fine.

I love fish.

Baked Haddock with Crumbs

For the breadcrumbs, I usually just make my own with a loaf of Ezekiel sandwich bread.  About one medium slice of bread equals 1/4 cup of dry breadcrumbs, so this recipe would require you to pull out 4 slices.  Simply chop into small bits, toss on a baking sheet, and heat in a 350 degree oven.  Check it every 3 minutes or so, cooking until dry but not overdone.  Grind in a blender or food processor to the consistency of breadcrumbs (optional: add italian seasoning and freshly grated Parmesan.)

I highly recommend squeezing some fresh lemon juice on top of the fillets right before serving, as this really does enhance all the flavors.  ENJOY!

• 2 lb. haddock fillets
• 1/2 cup milk
• 1 beaten egg
• 1 cup bread crumbs
• 1/4 tsp. sage or italian seasoning
• 1 tsp. onion powder
• 1/2 tsp garlic powder
• 1/2 tsp. parsley flakes
• 1/2 tsp. paprika
• salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Mix bread crumbs and spices in a bowls.  Beat egg in small bowl; add milk in another small bowl.  Spray a square casserole dish well.
3. Dip each piece of fish in milk, then egg, then coat well with bread crumbs.  Place breaded fish pieces in casserole dish; sprinkle with lemon juice and dot with butter if desired.  Bake 30 minutes or until fish flakes easily.  ENJOY!

Question: Fish…yay or nay?  And what kinds do you prefer?  How do you usually prepare it?

a list of to-do’s

The Ever-Growing To-Do List

1. Finish major clinical case study and put together presentation.
2. Finish three mini clinical case studies.
3. Finish budget case study and present it to the panel.
4. Finish abstract and present at the upcoming MDA conference.
5. Finish poster for the hospital’s cafeteria.

Tell me this.  Is there any better feeling than crossing off an item from a to-do list?  Sigh.

The Dietitian that I’m working with during my clinical rotation part of the internship asked me to put together a poster for the upcoming National Nutrition Month (March!)  The theme this year is “Color Your Plate,” so I—of course—focused on including lots and lots of color.

I tried to keep it simple by focusing mostly on a few flavorful, healthy options that anyone and everyone can add to their basic, daily routines.

It was fun to put together (although it really did leave me feeling kind of hungry. )

By the time I finished the project, it was already 4 o’clock, and I realized that I had barely had any fresh air all day.

Time to stretch the legs with a brisk walk before dinner!

The sun was absolutely glowing, transforming everything within its path into a bright, fluorescent orange.  So beautiful.

And despite the 15 degrees, I actually felt warm.  The sun felt so, so, so nice on my face.

What a deliciously invigorating walk.

I couldn’t decide on any one dinner tonight.  Which is why I didn’t.  Because every once in a while, a hodgepodge collection of random things is exactly what satisfies me the most.

A little of this.  A little of that.  Different flavors, textures, and moods.  I like to think that it’s a little like eating a three course entree.

(1) Spinach and Egg Scramble

(2) Homemade Baked Beans, pulled from the freezer

(3) Zucchini and Summer Squash, sauteed with diced tomatoes, garlic, italian seasoning and balsamic vinegar

(this tasted like summer!)

One item crossed off my to do list.  Poster complete!

One refreshing pre-dinner walk.

Three course meal.  Not at all fancy.  Completely delicious.

Two hours left to read and relax before bed.

Spinach and Egg Scramble

Serves 1

This scramble pairs particularly well with feta, goat or even (especially?) ricotta cheese.  If you have extra veggies on hand, you could also throw in some tomatoes, mushrooms, asparagus, etc.

There’s nothing at all fancy about this scramble.  In fact, it practically screams simple. But that’s what makes it so appealing after a long, hard day at work or school.  Enjoy with a slice of toasted whole wheat bread and your favorite side veggie for a quick, satisfying meal.

• A few large handfuls of fresh spinach, chopped
• 1/4 an onion, chopped fine
• 2 whole eggs + 1 egg white
• splash of milk
• salt and pepper to taste

1. Coat a medium, nonstick pan with cooking spray and heat over medium heat.  Add onion and cook until tender but firm.  Add spinach and continue cooking until spinach has wilted and onions are tender.
2. In a medium bowl, whisk together eggs, milk, salt and pepper.  Pour on top of spinach mixture.  Occasionally scrape down the eggs from the side, letting the runny part run underneath.
3. Once the eggs have come together, chop the eggs and spinach a little with the spatula and cook until done.  Transfer to plate and ENJOY!

Question: Do you keep daily/weekly/yearly to-do lists?  Are you usually pretty good about checking things off? I keep monthly to-do lists, and they’re usually complicated things that take forever to actually check off.  Which is why I usually throw in some simple, easy things as well, just to give me the pleasure of crossing an item off.

a childhood flashback

It all started when I posted this picture over the weekend.

Childhood artwork, circa 1990′s

Normally, I can’t stand the thought of mushy spaghetti and meatballs being stored in a shelf stable can.  Really now, who had the imagination to come up with the idea of storing spaghetti in a can??  A can! Not to mention the mystery meat.

But this silly little drawing left me smiling.  It also left me in the mood for tomato smothered noodles.  And soup too.  I’m not sure if Chef Boyardee has come up with this sort of thing yet (spaghetti & meatball soup?) but this recipe from Moosewood Restaurant’s Cookbook brought me instantly back to my childhood.

You know.  In a totally delicious, non-canned, sort of way.

I like to think this is the grown up, healthified, adult version of an old childhood favorite.

Only there’s more vegetables.  No mystery meat.  Much less salt.  And a lot more flavor.

I think you’ll enjoy it.

Moosewood’s Eastern European Minestrone—as seen on this website.

Minestrone soups will always leave you with countless options, and you can change the ingredients to fit your own personal taste preferences.  Broccoli would make a nice addition, as would water chestnuts, asparagus tips, and/or beets.  Use whatever your kitchen happens to have on hand, and you really can’t go wrong.

I highly recommend doubling this recipe, as it freezes well and can be used for lunches throughout the week.  Serve with a warm, crusty hunk of bread and enjoy!

• 1-1/2 cups chopped onions
• 2 garlic cloves, minced
• 1/4 cup thinly sliced celery
• 2 Tbsp olive oil
• 2-1/2 Tbsp. sweet paprika
• 1 tsp ground caraway seeds
• 1 cup diced  carrots
• 3/4 cup green beans, cut into 1/2-inch pieces
• 1/2 cup diced peeled turnips
• 3/4 cup diced red pepper
• 1 15-oz. can white beans, drained and rinsed
• 1 28-oz. can diced tomatoes
• 1 quart (4 cups) water
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1 tsp. ground black pepper
• 2 ounces whole wheat spaghetti, broken into 1-inch long pieces
• 2 Tbsp. chopped fresh dill

1. In a large soup pot on medium heat, cook the onions, garlic, and celery in the olive oil for 8 minutes, stirring occasionally.  Add the paprika and caraway, and stir for a minute.
2. Add the carrots, green beans, turnips and bell peppers, cover, and cook for 5 minutes, stirring occasionally.  Add the white beans, tomatoes, water, lemon juice, salt and pepper and bring to a boil.
3. Stir in the pasta pieces, cover and simmer on medium heat until the pasta is al dente, 10 to 15 minutes.  Stir in the dill.  ENJOY!

Question: What were some of your favorite school lunches when you were small?  Do you still enjoy them or have your tastebuds changed over the years?

I’m Dreaming In Chocolate.

 

I think I have become obsessed—completely and hopelessly obsessed!—with chocolate.

I don’t think there’s any hope of turning back.

 

 

It all started with Valentines Day, and my bowl of chocolatey chip covered oats.

It continued on through pumpkin-chocolate breakfast cookies (more on that in future posts.)

And now, I’m moving on to chocolate granola.

I’m dreaming in chocolate.

 

 

The nice thing about granola is that a little bit goes a long way.  That, and the fact that it’s pretty easy to turn granola into a health food, while still including a bit of an indulgent flair.

Oats.  Cocoa.  Peanut butter = health food.

Coconut.  Butter.  Honey = indulgent flair.

 

 

Granola is so easy to make, I’m surprised at myself for not making it more often than I do.  The one and only glitch that I’ve found is in making sure that there’s enough fat to give the granola its expected crunch.   A little butter or oil does the trick.

Well.

Okay, there’s one more glitch.  Granola needs to be checked very, very often, in order to avoid scorching or burning.  It happens quickly.  Trust me.  I’ve made more than my fair share of burnt granola, when I decided to go off and do something “real quick.”  Let’s just say that I’ve learned my lesson, and now I glue my feet to the kitchen floor whenever I make a batch of granola.

 

 

I’m dreaming in chocolate.

And there’s no hope of turning back.

 

 

(p.s. My most current obsession is taking crunchy, toasted wheat germ…

 

…sprinkling it on top of some yogurt, and finishing it all off with a healthy scoop of “I Dream in Chocolate Granola.”)

I highly recommend it.

 

 

I Dream in Chocolate Granola

Feel free to add walnuts, chocolate chips, chopped almonds, and any mixture of dried fruit to this granola.  Just make sure you let the granola cool for several minutes before sampling, as it is very, very hot when it comes straight from the oven (i.e., painful…and I speak from experience. )

Serve this chocolatey granola on your favorite yogurt snack or sprinkle on your dish of morning oatmeal.  Enjoy!

• 1/4 c. honey
• 2 Tbsp. butter
• 3 Tbsp. peanut butter
• 2-1/2 cup oatmeal
• 3 Tbsp. cocoa
• 1/4 c. coconut

1. Preheat oven to 350 degrees.
2. Boil honey, butter, and peanut butter together for about 2-3 minutes.  Take off the heat and combine with oatmeal, cocoa, and coconut.  Place on baking sheet that is coated in cooking spray, spread out and bake for 8-12 minutes, stirring after every 3 minutes or so.  Check often to avoid burning.  Granola is done when it feels hardened and appears toasted.  ENJOY!

Question: What is your favorite way to eat granola? I love going backpacking and waking up to a bowl of granola with hot milk and dried fruit on top!

let’s try something new

 

I really don’t like change very much.

I do like to be spontaneous.  I like to explore and see new places.  I like to meet new people.  Make new friends.  But at the end of the day, I really, really don’t like change. 

My diet can attest to this fact.  I eat oatmeal more mornings than not.  My snacks predictably center around almonds, fruits, yogurt, cheese and crackers.  And when it comes to fruit, I know exactly what it is that I like. 

 

Of course, there’s another side to this story.   Because along with wanting things to stay just the way they are, I also have this unquenchable desire to saute, roast and shred as many vegetables as I can.  I guess you could say that it’s in my kitchen, where an urgent desire to keep things staying the same meets my lust for trying new things.  New vegetables. 

(In case you were wondering, the vegetables always win.)

Last week, I found myself pushing a cart through Whole Foods, a strict shopping list in hand.  I think it was about—oh, I dunno—a total of five minutes before I stuffed that crinkly list into my pocket and went to town with the vegetables.  I mean, really now.  Who says “no” to on-sale, dirt cheap, more-affordable-than-your-canned-beans, organic baby bok choy?  It would have been a shame.  An absolute crying shame.

 

 

I’ve never cooked with bok choy before.  I’ve seen it.  I’ve tasted it more than once.  But I’ve never actually welcomed the funny looking vegetable into my home.  Into my kitchen.  However, this lack of having any previous bok choy cooking experience did not deter me.  I would just keep things simple, I decided. 

Give us time to get acquainted and feel each other out.

(Besides, what vegetable doesn’t taste good with a little olive oil, a spritz of lemon and a dash of sea salt?)

Step 1: Heat 2 tsp olive oil over medium heat.

 

 

 Step 2:  Wash bok choy.  Pat dry.  Cut in half lengthwise.  Place in heated pan.

 

 

Step 3: Brown slightly.  Sprinkle sea salt.  Flip and cover until tender.

 

 

Step 4: Uncover.  Admire.

 

 

Step 5: Enjoy alongside your favorite meal.

 

 

Trying new things isn’t so scary after all.  It just takes a shot of confidence, a spritz or two of lemon and a drizzle of oil.

Sauteed Bok Choy

The flavors of bok choy are reminiscent of sweet asparagus and cabbage.  Mild, sweet and totally delicious.

I served this simple recipe with a veggie scramble, whole wheat toasts ‘n’ butter, and an orange.  It would also pair well with your favorite stir fry, tofu bakes, poultry, or anything else you can conjure up.  In other words, this will go with pretty much anything. 

Go ahead.  Try something new.

Serves 2

• 2 small/medium baby bok choy, rinsed and patted dry
• 2 tsp olive oil
• sea salt to taste
• fresh lemon juice to taste

1. In a medium frying pan, heat the olive oil over medium heat.
2. Cut bok choy in half, lengthwise.  Add bok choy to heated pan and cook until golden brown on bottom.  Flip over, sprinkle with sea salt, spritz with lemon and cover over medium-low heat until tender, about 3-5 minutes.  ENJOY!

Question: Do you like to mix things up in your daily routine or do you like to keep things pretty much the same?