Press enter to search
Daily, quick-bite expert articles
Trusted experts and online courses
Webinars and online events
Science-backed tips and advice
Exclusive access to TFT experts panel
A supportive community and network
By
Chef Andrew Johnson
By
Chef Andrew Johnson
By
Chef Andrew Johnson
By
Chef Andrew Johnson
By
The Family Thrive Podcast
By
Justin Wilford, PhD
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
Alicia Wuth, PsyD and Alyssa Stewart
By
The Family Thrive Expert Team
By
The Family Thrive Podcast
By
Lexi Hall, RD
By
The Family Thrive Expert Team
By
The Family Thrive Podcast
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
Alicia Wuth, PsyD and Justin Wilford, PhD
By
Alicia Wuth, PsyD and Justin Wilford, PhD
By
The Family Thrive Podcast
By
Willett Children's Hospital
By
Chef Andrew Johnson
By
Chef Andrew Johnson
By
Chef Andrew Johnson
By
Lexi Hall, RDN
By
Chef Andrew Johnson
By
The Family Thrive Expert Team
By
Alicia Wuth, PsyD and Justin Wilford, PhD
By
The Family Thrive Expert Team
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Expert Team
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
Lexi Hall, RDN
By
The Family Thrive Expert Team
By
The Family Thrive Podcast
By
Written by Lexi Hall, RDN
By
Nadia Torres-Eaton, PsyD and Justin Wilford, PhD
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Podcast
By
The Family Thrive Expert Team
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
Alexia Hall, RDN
By
Alexia Hall, RDN
By
Alexia Hall, RDN
By
Alexia Hall, RDN
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Podcast
By
The Family Thrive Expert Team
By
The Family Thrive Podcast
By
The Family Thrive Expert TTeam
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
Colin Champ, MD
By
Justin Wilford, PhD
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
Max Brandel
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
Jenny Walters, LMFT
By
The Family Thrive Expert Team
By
The Family Thrive Expert Team
By
Justin Wilford, PhD, and Alicia Wuth, PsyD
By
The Family Thrive Expert Team
Family wellness email digests
Directions
Ingredients
In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.
Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).
Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.
Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.
1⁄4 cup honey
2 ounces coconut aminos
2 teaspoons sesame oil
1⁄2 white onion, diced
3 cloves garlic, minced
6 ounces enoki mushrooms
6 ounces sugar snap peas
2 cups baby bok choy, coarsely chopped
1⁄2 red bell pepper, diced
2 tablespoons coconut oil
2 green onions, minced
1⁄4 teaspoons toasted sesame seeds
Pickled cucumbers (optional)
Kimchi (optional)
Serve with steamed rice or cauliflower
Podcast /
Content /
Nourish
Check out Chef Cathy's remix on Jo's South Chinese Beef and Potato Bowl with loads of fresh veggies!
By
Chef Cathy Knight
May 29, 2021
Join The Family Thrive community and download the mobile app, all for free!
Low hassle, high nutrition
Fierce Food: Easy
50/50 mixes of powerful veggies and starchy favorites
Fierce Food: Balance
Maximize nutrients, minimize sugar and starch
Fierce Food: Power
Balance
20 Total Minutes
4 Servings
Ingredients
1⁄4 cup honey
2 ounces coconut aminos
2 teaspoons sesame oil
1⁄2 white onion, diced
3 cloves garlic, minced
6 ounces enoki mushrooms
6 ounces sugar snap peas
2 cups baby bok choy, coarsely chopped
1⁄2 red bell pepper, diced
2 tablespoons coconut oil
2 green onions, minced
1⁄4 teaspoons toasted sesame seeds
Pickled cucumbers (optional)
Kimchi (optional)
Serve with steamed rice or cauliflower
1⁄4 cup honey
2 ounces coconut aminos
2 teaspoons sesame oil
1⁄2 white onion, diced
3 cloves garlic, minced
6 ounces enoki mushrooms
6 ounces sugar snap peas
2 cups baby bok choy, coarsely chopped
1⁄2 red bell pepper, diced
2 tablespoons coconut oil
2 green onions, minced
1⁄4 teaspoons toasted sesame seeds
Pickled cucumbers (optional)
Kimchi (optional)
Serve with steamed rice or cauliflower
1⁄4 cup honey
2 ounces coconut aminos
2 teaspoons sesame oil
1⁄2 white onion, diced
3 cloves garlic, minced
6 ounces enoki mushrooms
6 ounces sugar snap peas
2 cups baby bok choy, coarsely chopped
1⁄2 red bell pepper, diced
2 tablespoons coconut oil
2 green onions, minced
1⁄4 teaspoons toasted sesame seeds
Pickled cucumbers (optional)
Kimchi (optional)
Serve with steamed rice or cauliflower
Kitchen Equipment
Small bowl
Saute pan
Small bowl
Saute pan
Small bowl
Saute pan
Ingredient Replacement
Reading time:
3 Minutes
In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.
Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).
Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.
Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.
In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.
Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).
Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.
Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.
In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.
Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).
Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.
Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.
Podcast
By
Jackie Kovic
Podcast
By
Jackie Kovic
Podcast
By
Jackie Kovic
Podcast
By
Chef Andrew Johnson
Podcast
By
Chef Andrew Johnson
Podcast
By
Chef Andrew Johnson
Podcast
By
Chef Andrew Johnson
Podcast
By
The Family Thrive Podcast
Podcast
By
Justin Wilford, PhD
Podcast
By
The Family Thrive Expert Team
Podcast
By
The Family Thrive Expert Team
Podcast
By
The Family Thrive Expert Team
Podcast
By
The Family Thrive Expert Team
Recipes
By
Chef Andrew Johnson
Recipes
By
Chef Andrew Johnson
Recipes
By
Chef Andrew Johnson
Recipes
By
Chef Andrew Johnson
Podcasts
By
The Family Thrive Podcast
Pro Perspective
By
Justin Wilford, PhD
New Research Tuesday
By
The Family Thrive Expert Team
New Research Tuesday
By
The Family Thrive Expert Team
New Research Tuesday
By
The Family Thrive Expert Team
New Research Tuesday
By
The Family Thrive Expert Team
Subscribe to get all the goods