Go for the greens in your cleanse diet with the 10-Minute Lemon Garlic Sautéed Bok Choy
1 pound baby bok choy
1-1/2 Tbsp. extra-virgin olive oil
3 garlic cloves, minced
Pinch of crushed red pepper flakes
Half of a lemon, cut into wedges
Remove any discolored outer
stalks of the bok choy and
discard them (or save for stock later).
Place bok choy into a
colander and rinse with cool water,
rubbing any grit or dirt from
between the leaves. Trim the ends, then
slice each bok choy in
half lengthwise. Or if they are large,
cut into quarters. Pat dry.
Add oil, garlic, and red pepper
flakes to a large, room
Place over medium heat and cook, stirring occasionally,
until the oil begins to bubble around the garlic but before the garlic starts to turn light
Toss in the boy choy and spread
into one layer. Cook, without
stirring, until the bottom is starting to
turn brown, about 2
minutes. Flip, then cook another 2
minutes or until the green
leaves have wilted and the white bottoms
are beginning to soften but still have some crunch.
Transfer to a platter, then
squeeze 2 lemon wedges on top.
A protein shake – or smoothies as some people like to call them – can be as basic or as complicated as you want. We like to be adventurous here and find recipes that are, well, maybe not the first thing you would think of.
Many people, most in fact, spice up their basic protein shake. Most shakes come in multiple flavors that you already know: vanilla, chocolate, strawberry, etc. But that can get boring, right? So take a little bit of time to make it more interesting. We will have more recipes coming soon.
The Pina-Colada Protein Shake is today’s recipe for the adventurous. Okay, this one is a no-brainer. While it may not be as unexpected as some of the other concoctions we have been suggesting it has become of our favorites.
This recipe calls for more ingredients than most of our protein shake suggestions. (Sorry about that!) But the good news is that is going to have fewer grams of sugar. Yippee!
The combination of the lemon and pineapple with the two types of milk is what gives it the tangy flavor. And the rum flavoring, while optional, is a definite plus to the combination. Using real rum; well that is up to you.
Some of our recipes, like the Pomegranate-Berry Shake are not going to be super sweet. And I think that is a good thing. Especially if you are using a protein shake as a breakfast meal. The zing will help you wake up! Here is the recipe:
Directions: Shakes taste best cold. Blend all ingredients together with ice in a blender until creamy.
Pina Colada Shake
2 scoops vanilla shake mix
Juice from ¼ lemon
1 cup frozen pineapple
8 oz. Low-fat coconut milk
4 oz. Unsweetened almond milk
Rum flavoring (optional)