If you’ve been here long you know exercise is my thing. Twenty plus years later I still love it. Still need it. Lord knows I’d be a horrible, angry, self-righteous brat without it. Help us all. But for the last year I’ve been easing outside my box in regard to food. This, itself, is a miracle. I am a rut person. I’ve dug my ruts deep and I like them. But with food, I’m totally out of my ruts! And loving it.
Because of how much I exercise, for years I’ve been able to work out and eat whatever I want. But I’m getting older. More important than that: I care. I care about what I’m eating, what food I’m using to fuel my body, and I’m more passionate than ever about ridding my pantry and my body of the toxins so prevalent in our over processed, chemically-laden, not-actual-food, foods.
Sarah Wilson said: Most of what we’re consuming today is no longer, strictly speaking, food at all… And how we’re consuming it – in the car, in front of the TV, and, increasingly alone – is not really eating. At least not in the sense that civilization has long understood the term. I’m on mission to make a pin-point turn away from the dismal, toxic, unhealthy and utterly unfulfilling attitude toward food, family and community.
There’s something wholly satisfying in teaching my body (and my family) to love real food and real conversation at a real table.
Needless to say I cruise mainly the perimeter of the grocery store (and I’m guessing you do too), because I’m thrilled to see that it’s making a difference. Manufacturers are noticing. A few weeks ago we took a road trip and I found several of my favorite clean snacks in gas stations. Whaaaat?! It’s happening. The tide is turning and your voice (aka your shopping dollars) and my voice is making a difference.
But just because we’re eating clean and whole and healthy doesn’t mean we want it to taste like crap. No thank you. I love flavor and if I’m going to make it, it has to be simple and really good. No list of fifty ingredients and thirty steps for this girl.
Today I want to share my latest favorites from cooking light magazine, (with a few edits from me). These chicken, mushroom and bok choy bowls are really good. Friends: my kids ate these and my husband had left-overs and NOBODY COMPLAINED ONCE!! See? Freaking miracle.
Here’s what you will need:
- 2 Tbsp. olive oil
- 8 oz. ground chicken
- 1 (8oz) pkg. crimini mushrooms, finely chopped
- 2 heads baby bok choy, quartered
- 1/2 cup sliced green onions
- 3 Tbsp. chopped peeled fresh ginger (I looooovve ginger but you can certainly use less)
- 3 Tbsp. Coconut aminos (this is a non-soy substitute for soy sauce)
- 1 Tbsp. unseasoned rice vinegar
- 1 Tbsp. honey
- Heat 1 Tbsp. of oil in cast iron skillet (which will sneakily add in some of the iron you and your family need in your diet). Brown chicken, stirring to crumble and add mushrooms, stirring occasionally. Remove from pan and keep warm.
- Return pan to stove, add remaining 1 Tbsp. oil and bok choy. Cook 3 to 4 minutes or until lightly browned, turning as needed. Add green onions and ginger and sauté. Stir in chicken mixture.
- Combine coconut aminos (or soy sauce), vinegar and honey in a small bowl. Divide chicken mixture among 4 bowls; top with soy sauce mixture and voila! Enjoy!
Sidebar: I served my chicken over farro, cooked in homemade bone broth, and it was delish. If you’re cutting carbs you can skip that but, why? Farro is an ancient grain that is super healthy and has become an absolute favorite in our house.
Also: Add the leftover chicken and mushroom mixture to poached eggs, roasted garbanzo beans and sautéed spinach for lunch the next day and you’ll die all over again. YUM. What are some of your favorite recipes right now?