Recipe of the week

Green Machine Stir Fry

2 medium leeks (white & light green parts only), halved lengthwise and rinsed well

2 tablespoons olive oil

2 tablespoons minced fresh peeled ginger

2 cloves garlic, minced

1 head bok choy (3/4 pound), cored & cut into 1/2 inch pieces

2 cups snow peas, trimmed

3 celery stalks, sliced 1/2 inch thick

Sea salt to taste

1/4 cup low-sodium vegetable broth

Cut leeks into 2-inch pieces: separate layers. Heat a large skillet or wok over medium-high until hot. Add1 tablespoon olive oil, swirl to coat skillet. Add half ginger, half the garlic, and half the leeks. Stir until leeks begin to soften, about 1-2 minutes. Increase the heat to high; add half the bok choy, half the snow peas, and half the celery. Season with salt. Stir until vegetables begin to soften, about 2-3 minutes. Add half the broth; toss until the snow peas are bright green, about 1 minute. Transfer vegetables to a platter. Serve over brown rice and top with 95% boneless, skinless, grilled chicken tenders. Cooking the vegetables in two batched ensures that they don't become watered down. This is a delicious way to get your vegetables. The recipe does take some time to prep and cook, so try it on a Sunday. HAPPY PREPPING, Trainer Todd