Sooooooo…as many of you may know, we are pretty much hooked on our Saturday morning routine of grabbing an Americano, swinging over to Brickworks Farmer’s Market…then over to T & T (Asian Market)…home to drop of all the goodies and finally out for breakfast. Such a relaxing and chill way to start the weekend. Ahhhhhhh…I LOVE! T-minus…3 days (not that I am counting or anything!) Anyhoo…let’s get to how all this relates to this particular post.
A few weekends back, when we were at T & T (to pick up our weekly dose of coconut water), I was strolling through the produce section and decided it was time to try something new. Trust me, when I say there are LOADS of foods at this market that we have not tried. From different types of Chinese lettuce to quail eggs…this place is a haven for experimentation. While being surrounded by many types of fish, fruit and meat, of which I have never tasted…I needed to keep my zoned-out being intact. While regaining focus, like I said, cooking up an inaugural dish was my motive…so I picked up some baby bok choi. Why this…you may ask? Well…I figured similar to that of kale or spinach…it would be super easy to sauté in no time flat! A good newbie, that was uncomplicated in nature to prepare.
I was right. Yummy deliciousness with as few as 5 ingredients. A simple side dish that is best when eaten right away (not ideal for leftovers). Both of us really enjoyed the combo of flavours and actually made it again later that week. Loosen up…give unfamiliar territory some time. My advice to you is to move slowly into perhaps incorporating at least one new food item into your weekly meal schedule. This doesn’t have to be something extreme…it could be as simple as using coconut oil for the first time to roast some veggies, rather than your usual olive oil. Don’t limit yourself. Eating Paleo def isn’t boring…and it blows my mind when people suggest such a notion. Open your eyes…and your home and let something ‘different’ find it’s way to your plate! It may just end up being one of your all-time favs!
Next up for me…BEEF CHEEKS!!!
- a few tbsp of coconut oil
- a few handfuls of baby bok choi (we used probably 12 or so)
- a fist of minced garlic (6-8 cloves)
- freshly grated ginger (1-2 cm peeled chunk)
- ground pepper and sea salt to taste
- thoroughly wash your baby bok choi
- in the meantime, heat coconut oil in a heavy pan on medium heat
- when heated, add in garlic and ginger
- sauté until slightly browned
- then, add in your bok choi and sauté on low-medium heat
- cover and cook for approx 5 minutes (or until sauteed to your liking - keep a close eye, as you do not want to overcook)
- garnish with ground pepper and a sprinkle of sea salt