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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Korean Ragu with Bok Choy

Gluten-Free, Vegan, Serves 2

  • 4 ounces baby bok choy roughly chopped
  • 2 Tbsp black bean sauce
  • 1 Tbsp coconut amino
  • 1/2 pound korean rice cakes
  • 1 yellow onion minced
  • 2 Tbsp coconut creme fresh
  • 1 Tbsp gochujang
  • 4 cloves garlic paste
  • 1 inch fresh ginger minced
  • 15 ounce can chickpeas drained
  • 2 Tbsp olive oil
  • 1 bunch garlic chives thinly sliced

Directions:

Preheat the oven to 400 degrees F. Toss the chickpeas in oil, salt, and pepper to taste. Roast for 15-20 minutes or until crispy. In a medium pot boil water. Once boiling add rice cakes and cook for 2-3 minutes or until tender. In the meantime, saute the onions, ginger, and garlic in 1 Tbsp olive oil. Once aromatic, add the bok choy, amino, black bean sauce, gochujang, creme fresh, and 1/2 cup water. Reduce heat to a simmer and cook for 4-6 minutes or until thickened. Drain the rice cakes and transfer them to the pot, cook another 2-3 minutes, or until the cakes are thoroughly coated. Make sure to stir occasionally. Add salt and pepper to taste and remove from heat. Stir in the chickpeas or for added crunch top with chickpeas when ready to eat.

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