It was one of those days when my stomach constantly felt empty. I had my usual fruit with oatmeal. Nibbled at a PR Bar, making it last until lunch time. At lunch I made a salad fit for a table of four which wasn’t just greenery but a 4 oz. salmon fillet and half a baked sweet potato. An hour later, my mouth was busy again with more snacking, healthy and not so healthy (think CARAMELS!). I finally declared “ENOUGH!”
Maybe it had something to do with the miles run and strength training? Hmm…maybe. In fact, most probably and so I refused to ignore the hunger. My body wanted to refuel and I complied.
Do you ever have days when you don’t feel satisfied after any meal?
Do you listen to your body or try to fight it?
As for the drive to work, it was most satisfying. The sky was beautiful and held lots of promise for a gorgeous day. My eyes were heavy so I stopped to take a photo and wake myself up in the cool, crisp morning air.
The sun coming through the clouds. It was going to be a good day.
BAKED?! Bok Choy – Radicchio
That’s right. I decided to cut up a bunch of bok choy and a head of radicchio and stick it in the oven. Just trying to make life easy.
I did run the risk of bitterness from the greens, or rather the radicchio. To counter any bitterness, I drizzled a little balsamic over the vegetables before serving.
Bok Choy: Light and slightly sweet flavor with a crisp texture. Rich in vitamin C, fiber, folic acid and beta-carotene.
Radicchio: Mild, slightly bitter tasting. It can be eaten as a raw salad green (or red/purple green in the case of radicchio).
Serves 4: Based on a recipe from Martha Stewart
- 1 bunch bok choy – wash and cut off the damaged stems.
- 1 head radicchio – cut into 6 pieces and remove the cores.
- 2 TBS honey mustard
- 1 TBS agave nectar
- 1 TBS olive oil
- dash of garlic powder
- 2 medium fresh basil leaves, chopped
- 3 spring onions, chopped
- 1 tsp. or to taste of balsamic vinegar *This may help cut any bitterness you detect. Go lightly on the balsamic as you don’t want to overwhelm the greens.
Preheat oven to 425 F.
Chop up the bok choy and place in an oven proof dish. Add the radicchio.
Mustard mix: In a small bowl, stir together the mustard, agave, oil, garlic, basil and onions.
Stir the mustard-mix into the bok choy and radicchio until it is covered.
Bake for 30 minutes, stirring every 10 minutes.
Sprinkle with balsamic and toss.
Rich in folate, a vitamin which may reduce risk of heart disease and cancer.
What’s your favorite preparation for bok choy? How about radicchio?