Submitted by Ernestine Sedillos, MS, RD, LD, HHNM Dietician - From the American Dietetic Association

 

1 small red bell pepper

1 small orange or yellow bell pepper

1 head bok choy

¼ cup almonds, sliced

3 teaspoons olive oil, divided

1 teaspoon garlic, minced

1 teaspoon lemon juice

 

Trim bell peppers, remove seeds and slice thinly. Trim both ends of bok choy, slice thinly and place in a large bowl of cold water for a few minutes to remove any grit. Remove by handfuls and immerse again in a fresh bowl of cold water. Drain in a colander.

 

Preheat oven to 350 degrees. Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice. Meanwhile, heat 2 teaspoons of olive oil in a large sauté pan or wok. Add peppers and sauté on medium-high heat for 3 minutes. Stir in garlic and continue to sauté for 3 more minutes. Remove and set aside in a medium-sized bowl.

 

Heat remaining teaspoon of olive oil in pan. Add washed bok choy and sauté for one minute. Add lemon juice and cover pan, letting bok choy wilt. Return peppers to pan, add roasted almonds and stir gently before serving.

 

Nutrients

Calories 73

Fat 4.6g

Saturated fat 0.5g

Cholesterol 0 mg

Carbohydrates 7g Fiber 2g