Hello lovely friends!
This Easy Bok Choy recipe uses just a handful of ingredients and can be made within 10 minutes. It’s delicious, nutritious, and the perfect side dish for your next meal. Bonus it’s gluten-free, paleo, vegetarian and vegan-friendly!

I decided to switch gears this month and share a savoury dish. I haven’t shared one in quite some time and thought, what better time than in March as we head towards St.Patrick’s Day and Springtime here in Canada?

So you may be wondering, out of all the veggies, why bok choy? First and foremost, I LOVE how easy it is to make. Seriously it is done in no time with just a few ingredients, and you have yourself a delicious side dish. It is perfect if you want to add more nutrition to your diet with minimal effort.

Secondly, I love its unique taste and how it soaks up all the flavours you cook with like a sponge. I first ate bok choy at one of my favourite restaurants in Toronto, Spring Rolls and East (same franchise). If any of you remember the restaurants, comment below! They have sadly closed now, but the memories still last. They had a heavenly fried noodle dish with beef and vegetables covered in a scrumptious sauce. Even though I loved the crispy noodles, I remember I equally enjoyed eating the bok choy. I loved how the flavours of the sauce would seep into the leafy petals of the bok choy. It was divine.

I never thought of making bok choy myself until I changed my diet years ago. My naturopath highly recommended eating them because of all their amazing nutritional benefits, including being super rich in calcium! So for all my vegan and vegetarian friends out there, this is an excellent vegetable to add to your diet when trying to eat more calcium-rich foods.

Even if you are not a fan, I think this recipe will change your mind, and showcase just how flavorful these little veggies can be! Give them a try, and see. If you are weary of seeing the red chilli flakes scattered all over and aren’t one for spicy heat, do not fret they are absolutely optional and are just as flavourful without the red chilli flakes! I personally like the little spicy kick of heat!

Sprinkles recipe fun facts:

• BOK CHOY – is jam-packed with vitamins and antioxidants, rich in calcium and fights inflammation.
• GARLIC –  boosts your immune system, contains medicinal properties and is rich in antioxidants. 
• OLIVE OIL – is great for heart health, high in antioxidants and fights inflammation and bacteria.

Let’s whip up some super Easy Bok Choy!

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Easy Bok Choy

This Easy Bok Choy recipe is a super speedy side dish that is the perfect addition to any meal. Made with just a handful of ingredients, that's nutritious as it is delicious and will become your go-to side dish!

Author Priscilla S

Ingredients

Easy Bok Choy Ingredients

• 1 bag fresh bok choy, washed
• 3-4 medium garlic cloves, sliced
• 1 inch fresh ginger, cut into small pieces
• ⅓ tsp sea salt (adjust to taste)
• ¼ tsp black pepper (adjust to taste)
• 1-2 tbsp olive oil (adjust to taste)
• small pinch of dried red chilli flakes* (optional)
• ½ tsp coconut aminos (optional)
• 1 tsp tapioca starch (arrowroot starch) (optional)

Equipment

• large wok (or large pot)
• cutting board
• paring knife
• measuring spoons
• large spoon
• large bowl

Instructions

Prep

• Cut the bottom stem of the bok choy, discard, and fan out all leaves and place in a large bowl. Wash thoroughly a few times, there can sometimes be some sand and grit in between the leaves. Put aside.
• Peel and slice the garlic and ginger into thin discs or long strips. Set aside.

Cook Time

• Add oil to a large wok on medium heat. Once the oil is heated, add the garlic and ginger you should hear a nice sizzle sound, let it infuse into the oil for about 30-60 seconds, and now add the red chilli flakes.
• It's now time to add the bok choy! It may splutter a bit because of the water from the bok choy and the oil mixing, so please be careful. Once you have added the bok choy, turn up the heat to medium-high and mix everything well. Cover with a lid.
• Remove the lid, you will notice within a couple of minutes of cooking the bok choy will start to wilt down. It's now time to add our seasoning, sea salt, black pepper, and coconut aminos.
• OPTIONAL: If you notice a lot of water with the bok choy, you can add a tapioca starch slurry to help thicken it up more, if you desire. See notes below for how to make tapioca starch slurry.
• Cook for 5-7 minutes, mixing occasionally. You will know it's ready when the bok choy becomes soft yet still has a slight crunch to it. It's now ready to serve! This side dish pairs perfectly with rice, fish, chicken, and beef. Enjoy!

Notes

* The red chilli flakes are quite potent, so you really don't need much, a little goes a long way! Also, the red chilli flakes are entirely optional, so if you don't want to add them, no problem! They are just as tasty without them.

NOTE: If you want it saucier, add a couple of tablespoons of water when cooking. 

TIP: Add a tapioca slurry if it's more watery and you want to thicken it up (though it still tastes fabulous when you have a watery sauce!). Just add 1 teaspoon of tapioca starch (or arrowroot starch) with 2-3 teaspoons of water. Mix together well, without any clumps. Add 1/2 tsp of the mixture at a time. It will thicken up quickly, so you may not need a lot. Putting too much can make it gummy, so just add as much as you need. 

STORAGE: If you have any leftover bok choy, store it in an air-tight container for 1-2 days. I don't recommend freezing them as they have a lot of water content in them, and would recommend consuming them within a couple of days of making them for optimal taste. 

The post Easy Bok Choy {gluten-free, paleo, vegetarian, vegan-friendly} first appeared on Pure Sprinkles.

Presto! It’s Pesto! This fresh and vibrant recipe brings together 5 simple ingredients to create a super versatile pesto that is a powerhouse of flavour and nutrition!

With Spring in bloom, I thought it might be nice to share a recipe that is reflective of the season. With its fresh flavours and bright green hue, this recipe screams Spring in all its beautifully vibrant glory. It’s a true culmination of bold flavors. With an abundant hit of freshness from the spinach and basil, creaminess from the walnuts and olive oil, down to the zing of the garlic, you’ll always be sure to have one dy-no-mite pesto!

This is one of the first recipes I created when I changed my diet. During that time, I was on a very restricted diet and it was incredibly challenging when I had to go out. I could no longer just eat on a whim. As I’ve shared in my bio, when at social gatherings, I often found myself forced to nibble on fruits and veggies because there was nothing else I could eat. It was one of the hardest parts of my journey, but also an integral part of it as well. It motivated me to do everything I could to heal and restore my body.

It also taught me to always be prepared and carry a snack with me at all times. Fruits and nuts were easy go-to’s, but there were times I wanted to change it up. Plain veggies were not my favourite choice but with a dip—now, that was a different story! With store-bought dips no longer being an option, what was I to do? Then the idea hit me. Why not make pesto? Creamy, smooth, and yummy—that just might work. I put my own spin on the traditional pesto to create a gluten-free, dairy-free, and vegan-friendly version, and voila! My Basil Walnut Pesto was born.

I also love this recipe because it’s packed with protein from the walnuts, which will give you an energy boost and help keep you feeling full longer. Which is why it’s such a great healthy snack. It’s easily portable, making it super convenient for school lunches, snacks on the go, or even work. Not only does this pesto make a great dip, but it’s also very versatile. Here are my 5 favourite ways to use this fantastic recipe!

5 ways to use this Basil Walnut Pesto

•  DIP: I absolutely love it as a dip! It pairs beautifully with fresh veggies. My favourites are carrots, celery, and cucumbers. Any veggies you choose will take it to a whole new world. You don’t have to feel bad about dunking your veggies into this dip! Everything in it is super healthy, yet it feels indulgent because of its rich, creamy texture. So go ahead, dunk away!

• BAKING SAUCE: Looking for a new way to cook your chicken or fish dish? Just take some of this pesto, slather it on top, and bake it! It’s that easy. Pair with some roasted veggies or rice, and you got yourself one tasty meal. For my vegetarian and vegan friends, take some pesto, mix with your fave veggies, and roast for a beautiful veggie dish. 

• PIZZA: Want to try something different for your pizza? Swap out the tomato sauce and try some pesto instead! It creates a whole new flavour profile and a lot of fun to eat too! I mean, who doesn’t love pizza?

• SPREAD: Ever thought of trying pesto for your sandwich and wraps? Just use in place of butter or mayo, and you got yourself one flavourful spread to amp up your sandwich!

• PASTA SAUCE: This no-fuss sauce can elevate your pasta in a flash. It’s a simple way to have a creamy pasta dish without the cream. Cook your favourite pasta, mix with the pesto, and that’s it! You got yourself one flavorful pasta dish to enjoy.

Sprinkles recipe fun facts:

• SPINACH – is rich in antioxidants and can help prevent heart disease, type-2 diabetes, and has protective effects on memory and eye health.
• BASIL – helps balance PH levels in the stomach, aids in digestion, decreases harmful stomach bacteria, thus creating a healthier digestive system.
• WALNUTS – contain a high level of antioxidants and omega-3s and are a great source of plant protein to help boost energy levels.

Ready to make some pesto? Let’s go!

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Basil Walnut Pesto

This Basil Walnut Pesto recipe is vivacious, easy to make, and super versatile! It uses just 5 simple ingredients that are all gluten-free, dairy-free, and vegan-friendly! What's not to love about this pesto?

Author Priscilla S

Ingredients

Ingredients

• 2 cups fresh spinach
• 1 cup fresh basil
• 1 cup walnuts, halves*
• ½ cup olive oil
• 1 whole garlic clove
• ½ tsp black pepper (adjust to taste)
• ½ tsp sea salt (adjust to taste)

Equipment

• mini processor/food processor (or high-speed blender)
• small/medium metal bowls (or ceramic bowls)
• measuring cups
• wooden spoon
• spoons
• knife
• salad spinner
• kitchen towel (or paper towel)

Instructions

Prep

• Peel the garlic clove and set aside. Wash basil and spinach (separately) in cold water, thoroughly. Put through a salad spinner to remove excess water or pat dry (very gently) with a paper towel or kitchen towel. Place in a bowl and set aside.

Pesto time!

• Put the walnuts, olive oil (only half), and garlic into a food processor or high-speed blender. Blend for a couple of minutes until everything is a nice paste-like texture.
• It's time to add in the greens! Add a little at a time to ensure everything is well incorporated. Add the rest of the oil we reserved earlier. Blend for a few minutes.
• Repeat adding the greens and continue blending until you get a nice smooth velvety consistency.
• TIP FOR BLENDER: The greens can be finicky and not blend together well on the first try. So a small trick to help is to stop the blender, unplug it, use the back of a wooden spoon and press the greens down into the walnut mixture. It helps it to blend together better. It is a little extra effort, but promise you it is totally worth it!
• TIP: If it's having a little trouble blending together, not to worry, drizzle a little more olive oil to help it along.
• Lastly, add the seasoning, give it one last whirl, and presto! Your pesto is ready to enjoy!

Notes

* If you only have whole walnuts on hand, no problem! Just break them in half and your good to go. 

STORAGE: In an air-tight jar or container for 3 days in the fridge. It can also be frozen for a month. Fill an ice cube tray with the pesto, place in the freezer for 2 hours or until fully frozen. Take out and remove from the ice cube tray and place into a resealable plastic freezer bag until future use. You could also use a small freezer-friendly, air-tight container as well.

When you want to use some, just take out the desired amount you would like to consume. Let it thaw for about an hour or so and it's ready to enjoy. I would advise consuming it within the day, so only unthaw the amount you plan to eat at that time. 

Enjoy!

The post Basil Walnut Pesto {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.

When it came time to figuring out which dish to feature first for this month’s green-themed recipes for St.Patrick’s day, I knew it would be this one. This easy garlic broccoli recipe uses fresh or frozen broccoli and can be made in a snap any day of the week, adding some healthy green veggies to your next meal.

Broccoli is one vegetable that I was never really fond of growing up. It was always either too mushy or lackluster in taste that I was never a fan of it; no amount of butter or sauce could do the trick of getting me to eat it. However, there was one exception: beef & broccoli. That is a story for another time, but for now, let’s get back to the easy garlic broccoli recipe and how everything changed one fine day.

One day, my Mom was speaking with a friend who mentioned adding garlic to broccoli would make for a tasty dish. Needless to say, I was skeptical. Very skeptical. I mean, I had gone my whole life never really liking them. Could one ingredient really change things? The answer is a big resounding yes, yes it can. 

It took these mini tree-looking veggies from tasteless to tasty in one fell swoop and created a side dish I couldn’t seem to get enough of. The garlic seemed to transform the broccoli infusing every fibre with garlicky goodness. I knew right then I had a side dish that would be sticking with me for the long haul. It goes to show you the power of pairing the right ingredients together; it truly creates magic.

This side dish is not only quick and easy to make. It is highly nutritious and is gluten-free, dairy-free, and vegan friendly. It can take any broccoli hater and turn them into a broccoli lover. I am proof of that. Still wary? Why don’t you give it a try and you’ll see for yourself. Trust me, this dish will be quite a welcome addition to your lunch or dinner repertoire.

Sprinkles recipe fun facts:

• BROCCOLI – is a great source of protein, fibre, vitamins, and minerals and can aid in digestion.
• GARLIC – helps reduce heart disease and boosts athletic energy levels to prevent post-workout fatigue.
• OLIVE OIL – high in monosaturated fats that make it heat resistant and a great oil for cooking.

Shall we give this recipe a whirl? Let’s go!

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Easy Garlic Broccoli

This easy garlic broccoli recipe is packed with nutrition and taste and can be made within minutes, the perfect addition to your next meal.

Author Priscilla S

Ingredients

Ingredients

• 1 large head of broccoli, cut into florets
• 4-5 garlic cloves, thinly sliced
• ¼ tsp sea salt (adjust to taste)
• ¼ tsp black pepper (adjust to taste)
• ½ tbsp olive oil (or oil of choice)

Equipment

• wok (or frying pan)
• large spoon
• measuring spoons
• knife
• cutting board
• large bowl

Instructions

Prep

• Cut the large stem of the head of the broccoli and cut into small florets, wash well, and set aside.
• Peel the garlic and slice into thin slivers, it can be lengthwise or small discs, whichever you prefer, set aside.

Cooking Time

• Heat your wok or pan to medium-high and add oil. Once the oil is heated up, add the garlic, you should hear a sizzling sound. Let the garlic dance around in the oil for 30-60 seconds to help infuse the oil with its garlicky goodness.
• It's now time to add the broccoli. The oil may splatter a bit because of the high heat and water from the broccoli, so please be careful. Mix well. Add a splash of water, it helps the broccoli to steam. Cover with a lid for 1-2 minutes.
• Add seasoning, sea salt, and black pepper. Continue mixing it periodically.
• After 3-5 minutes, your broccoli is ready to serve! If using frozen broccoli it will take a few more minutes. Once the broccoli is soft and tender it's ready. Taste test it to make sure the seasoning is as you like, feel free to adjust to your taste.

Notes

It is excellent topped on some rice, paired with fish, chicken, or honestly just on its own. It's that good!

NOTE: Store in the fridge in an air-tight container for 1-2 days, that is if it lasts that long!

Hope you enjoy these little greens as much as I do!

The post Easy Garlic Broccoli {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.