Veggies!

Since I’ve been sharing so many treat recipes with you recently, I thought it was about time I shared something healthy. I always try to eat as many vegetables as possible at lunch and dinner, and throw in a few fruits as snacks during the day and at breakfast. But it’s not easy getting in those 5 fruits/veggies in EVERY day!  These two veggies are simple to make, and so so delicious!

I made sauteed shanghai tip (sometimes known as bok choy) and baked sweet potato wedges. Each is as simple as cleaning the veggie and cooking with a few spices.

Shanghai Tip

  • 2-3 cloves garlic
  • 1 Tsp fresh ginger
  • salt
  • sesame oil
  • sesame seeds
  • shanghai tip

Wash and clean. Mincegarlic and fresh ginger. Saute garlic and ginger with a little canola oil until fragrant. Add shanghai tip, and toss until stalks become tender. Season with salt and a drop of sesame oil. Garnish with sesame seeds. This veggie cooks down a lot, just like spinach, so make extra!

Spiced Sweet Potatoes:
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 2 Tbsp oil
  • 2 Tbsp honey

Preheat oven to 400 degrees. Clean and peel potatoes. Cut into wedges. Coat with salt and spices, and then 1 Tbsp honey. Bake for about 20-30 minutes (turning over half way through) or until edges are crispy. Drizzle 1 Tbsp honey over the top when they’re done baking.

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