Fueling Bruins: May 2010

Featured Recipe

Power Packed Vegetables with Roasted Almonds

Ingredients:
1 small red bell pepper
1 small orange or yellow bell pepper
1 head bok choy
1/4 c sliced almonds
3 tsp olive oil, divided
1 tsp minced garlic
1 tsp lemon juice

Directions:
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 adn immerse again in a fresh bowl of cold water. Drain in a colander.

Preheat oven to 350F. Place almonds on a baking sheet and roast fro 10 minutes, tossing once or twice. Meanwhile, heat 2 tsp olive oil in a large saute pan or wok. Add pepper and saute on medium high heat for 3 minutes. Stir in garlic adn continue to saute for 3 more minutes. Remove and set aside in a medium sized bowl.

Heat remaining 1 tsp olive oil in pan. Add washed bok choy and saute for a minute. Add lemon juice and cover pan, letting bok choy wilt. Return peppers to pan, add roasted almonds and stir gently before serving.

Nutritional analysis:
73 calories; 4.6g fat; 0.5g saturated fat; 2.9g monounsaturated fat; 0.8g polyunsaturated fat; 3g protein; 0mg cholesterol; 7g carbohydrates; 2g fiber; 1.5mg Vitamin E.