I’m back!

Welcome to all of my new followers. I know that I’ve gotten tons of hits from a few of my pins on Pinterest, so I’m thrilled that once you visited, you decided to subscribe. Thank you.

I haven’t posted anything new in quite some time because I haven’t had the motivation (a) to cook or (b) to stick to low-carb when I did. One of the problems in dealing with depression is the difficulty in managing household tasks. And that means that it makes it really difficult to motivate myself to clean up after cooking, which means I either have a filthy kitchen or I don’t cook. I choose the cleaner route.

The other problem in dealing with depression is that when I’m not eating healthfully, my depression worsens. So it’s a double-edged sword. However, now that the gorgeousness that is fall weather has arrived, there’s been a lifting of my mood, which means more motivation to do more, both inside and outside of the house—which also means COOKING! I’ve still been collecting low-carb recipes I want to try, so hopefully from now on, I’ll have at least two or three new ones that I’ve tried out to post each week. So let’s get started, shall we?

Sautéed Bok Choy

Ingredients:

• 1 medium bunch bok choy, rinsed and well drained
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1/2 teaspoon freshly grated ginger
  (I used scant 1/4 tsp powdered ginger)
• Pinch red-pepper flakes (up to 1/4 teaspoon depending on how hot you like it)
• 1/2 tablespoon low-sodium soy sauce
• 1/2 tablespoon water
• 1/8 teaspoon sesame oil
• Salt, optional

Utensils/Tools Needed:

• Good knife and cutting board
• Medium skillet with lid
• Tongs

Directions:
Gather and measure all ingredients and tools before starting prep.

Put oil in skillet and place on stove over medium-high heat. While that is heating, cut off end of bok choy and cut into 1.5- to 2-inch pieces (smaller at the thicker part at the bottom, larger as you get toward the crown), and cut the green leafy part into ribbons. Set aside.

Once oil is hot and glistening in the skillet, add garlic, ginger, and red pepper flakes. Cook, stirring constantly, until fragrant but not browned, about 30 seconds. Add bok choy (be careful—any water remaining on them will pop in the oil) and stir to coat with the oil. Cook, stirring, about 1 minute.

Add soy sauce and water then cover and cook/steam about 1 minute.

Uncover and continue cooking about 2 minutes, or until most of the liquid has cooked off and thickest pieces are crisp-tender. Remove from heat and add sesame oil, stirring to combine. Season with salt, if needed.

Makes 2 servings.

Nutritional Info (per serving):
Calories: 99
Fat: 7.5 grams
Carbs: 3.5 net grams

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This was my first time working with/eating bok choy. While it’s easy enough to prepare, I can’t say I’m a fan—it’s a little too bitter for me. I may try this with either Napa or regular green cabbage, though.

And a splash of acid—a twist of lemon or lime juice—probably wouldn’t go awry with this either.

It was good on its own, but it was fabulous with the sauce from the coconut-curry shrimp I also made. Stay tuned for that recipe tomorrow!