Sesame Coconut Bok Choy

When life gets really hectic, there are always a few tell-tale signs that I can count on to remind me that I need to slow down and create some more breathing room.  This morning I misplaced my keys, started crying in my panicked search, and then stepped my bare foot right into my cat's wet food bowl.  Losing things, crying randomly, and making messes has been the theme of my week.  I am going to take this as a clear sign that I need to shift some priorities in my life right now.  

I know that I am one of those people who strive to "do it all," but my plate has been feeling exceptionally full lately with working full time, getting my health coaching certification, blogging, and starting my own coaching business. Things really start feeling out of balance when I tack on other responsibilities like caring for my sick cat, trying to be a supportive and patient partner, and taking care of myself by working out every day.  

Sometimes when life starts feeling a little too crazy I have to retreat to my kitchen.  Life in my kitchen always manages to feel a little saner, kinder, and more rewarding.  I mean, can you think of any place else that you can create this lovely concoction of sesame coconut deliciousness?

I could eat bok choy stir fry every day for the rest of my life and feel completely satisfied.  But throw some sesame oil and coconut flakes into the mix?  Wow.  I think this bok choy just got upgraded from delicious to a downright guilty pleasure.

Start with fresh, bright, and crisp baby bok choy.  Spring is the season for Chinese vegetables in the Pacific Northwest so you can find these at the local farmers market if you live in the area.  

This dish comes together quickly and is perfect as an addition to any weeknight meal.  I love paring this with some simple brown rice and baked tofu or tempeh.  Keep it simple, breathe deeply, and when life starts to feel overwhelming, head to the kitchen. 

Sesame Coconut Bok Choy

Serves 2 

1 Tablespoon sesame oil

3 baby bok choy, bottoms trimmed, and chopped

2 Tablespoons Bragg's liquid aminos or soy sauce

1/4 cup coconut flakes (unsweetened)

1 Tablespoon sesame seeds

Salt and pepper to taste

Add sesame oil to a pan over medium-high heat.  Add the bok choy and saute for about 3 minutes. Add the liquid aminos and coconut flakes and sauté for an additional 3 minutes, until bok choy is tender.  Sprinkle with sesame seeds and salt and pepper (if desired).  Serve hot.   

Tahini Broccoli Salad with Cashews

Do you have a special video gamer in your life?  I do.  And because of this relationship, I am always the first one to know about new video games, new video game accessories, and what's happening with Angry Birds. This kind of information isn't my cup of tea.  I couldn't tell you the difference between a PlayStation or an Xbox to save my life.  (And please, whatever you do, don't explain it to me... again.)

I recently learned that they are now making iPhone games with zombies chasing you to encourage people to run.  The funny thing is that they are hoping it will specifically encourage video gamers to be more active. Wouldn't it be easier just to go for a jog... without the app?  Don't get me wrong, I'm all for helping anyone to be more active and have a healthier lifestyle.  I just have to shake my head at the fact that zombies are the new fitness motivation.  I mean, if we have to make an app, wouldn't it be scarier for you to have to outrun Richard Simmons?  That guy is fast.

To be completely honest, I'm a little scared of what they will think of next.  I have a feeling it will be a game where you have to eat your broccoli before the zombies eat you.  But, don't worry.  I've got you covered.  Just make this salad, offer them a bite, and the undead will realize that between you and the broccoli, they'd rather take the broccoli.  (I hope.)

The secret to this salad is lightly steaming the broccoli so that it is sweet and tender, but still has some crunch. I'm also head-over-heels for this garlic tahini dressing. This salad comes together in under five minutes and is the perfect side dish for any dinner.  The leftovers are also great for a cold salad for lunch.  

Tahini Broccoli Salad with Cashews 

Adapted from Anja's Food For Thought

Serves 2 - 4

1 pound broccoli, cut into bite-sized florets

1/4 cup tahini

2 tablespoons olive oil

1/4 teaspoon salt

1 garlic clove, minced

1/4 cup cashews (raw or roasted)

a few thin slices of raw red onion (optional)

1 tablespoon sesame seeds

A sprinkle of red chili pepper flakes (optional)

Steam the broccoli florets for 1 - 2 minutes, until tender-crisp.  

Mix the tahini, olive oil, salt, and garlic together.  Mix with the broccoli.  Toss in the cashews and onions (if desired) and top with sesame seeds and chili pepper flakes (if using).