I’ve been seriously obsessed with greens lately. I feel better overall when I get a good amount of them in my diet. I may have overdid it this week with kale because I’m pretty sure people across the room aren’t supposed to hear sounds coming from your abdomen. But I am always finding ways to get more greens in our diet – putting them in soups, meatballs, turkey burgers – or just sauteing them with onions, garlic, and sausage for a quick breakfast.
I’m not exaggerating when I say we literally eat 4-6 pounds of greens a week, as evidenced by what my fridge looks like after a trip to Sam’s Club.
That last package on the bottom is baby bok choi and it was the first time I saw it there so I had to have it to make a stir fry. I used the entire package (we’re seriously obsessed) and added in a few handfuls of broccoli and strips of lean pork loin. You really could use any vegetables and protein of your choice as this recipe is really just for the Thai stir fry sauce. If you’re strictly Paleo you can use almond or cashew butter. If you like spice, up the srirachi sauce amount. If you don’t like any spice, omit it totally.
As I said, this amount of sauce is good for around 10-12 oz of greens, 1-2 c. of broccoli, and around 10-12 oz of meat.
Recipe: Honey Ginger Lime Thai Stir Fry
- 1/8 c. sesame oil (olive oil is okay)
- 2 tbsp. lime juice
- 1 tbsp fresh grated ginger
- 2 tsp. garlic, minced
- 2 tbsp. honey
- 1 tsp. tamari (or coconut aminos)
- 1 heaping tbsp. peanut butter (almond if Paleo)
- 2 tsp. Srirachi (optional)
- Whisk all ingredients together and add to stir fry of your choice.
- Double recipe as needed.