Friday, November 21, 2014

Flavorful Friday: Bok Choy Recipe!

Luke 10:27 NIV
"Love the Lord your God with all your heart and with all your soul and with all your strength and with all your mind"

It's been a busy week catching up and reviewing products from the Gluten & Allergen Free Expo in Dallas last week.  I feel so blessed to have been gifted all this free food!  And yesterday our chiropractor, Dr. Grant Fulcher at Prime Life Chiropractic, was giving away free turkeys to all of his patients who came in today!  Incredible!  Our whole family goes to see him, so we got one turkey for our family, one to cook and give away, and we left one with him to give away to a local organization.  So much abundance is all around us, it feels good to be able to share.

Speaking of sharing, I have put together a fabulous gift bag from my freebies at the Expo.  I'll be announcing the contest for that prize next week so stay on the lookout!

With all that's been going on, I'm going to keep this week's Flavorful Friday simple with an easy, healthy and affordable side dish.  This could even make an appearance on your Thanksgiving table if you're looking for some new alternatives to the old traditionals.  My husband and I both love this recipe for Bok Choy, and my son, well, he can't seem to make up his mind, one day he loves it, the next day not so much.  But hey, he's young and I'm sure his taste buds are changing all the time to there you have it.  Let me know how this goes over with your own little ones!

Yours truly,

Bok choy, butternut squash, bbq pork country ribs

Sautéed Bok Choy Recipe

1 Head Bok Choy
½ Yellow Onion, sliced
1 Tbsp Unrefined Coconut Oil
2-3 Tbsp Bone Broth
½ tsp Celtic Sea Salt
¼ tsp Garlic Powder
1/8 tsp Fresh Ground Pepper Medley

Cut off the root end of the Bok Choy head.  Wash each piece under running water, rubbing with your fingers or a vegetable brush to remove dirt.  Cut the whites into ¼” slices.  Cut the greens into approximately 1” squares.

Heat 10” skillet over medium heat to warm pan.  Add coconut oil, Bok Choy, and Yellow Onion to pan and stir to coat.  Add Bone Broth, Celtic Sea Salt, Garlic Powder, and Fresh Ground Pepper Medley to vegetables and stir to coat.  Allow to sauté about 10 minutes over medium heat, stirring occasionally.

This is a great side for most pork, chicken, or turkey dishes.

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