Food Adventures

Fuel: Braised Mahi Mahi and Boy Choy

Braised Mahi Mahi with Bok Choy
by Jenny Z

A quick, healthy stir fry you can put together in less time than it takes rice the rice to steam.    This is particularly good to make on days full of activity.   Quick to make, delicious, and it’s won’t drag you down if you plan to hit the trail, or run around the block after eating.

2 servings

Two  4 oz Mahi Mahi fillets  – the individually frozen ones work great.
2 small head of bok choi  –  you can substitute broccoli , napa cabbage or just about any vegetable here.
4 scallions chopped
½ cup chopped cilantro
2 tsp canola oil
2 Tbsp sweet chili sauce
1 Tbsp soy sauce
1 Tbsp black bean garlic paste – double the soy if you don’t have but you can find in the Asian section of most supermarkets.
½ cup water mixed with 2 tsp potato starch as thickener
Ground pepper to taste

  • Slice the fish and bok choy into piece approximately 1 inch by ½ inch (Bite sized pieces more or less).
  • Heat the canola oil in a large skillet to med-high and add mahi and all the vegetables.
  • Sauté for 4-5 minutes until fish begins to turn opaque and bok choy softens a bit.
  • Add the remaining ingredients and reduce heat to a simmer.
  • Simmer for additional 5 minutes until the sauce is thickened and vegetable done to your liking.   I prefer still on the crisp side.

Serve over jasmine rice or all by itself.

Photography by Jenny Zink

We Still Love Kale, and you should too

We know, kale is so 2014, but we love it. LOVE it. Not only does it taste good, but it's so good for you. Don't believe me? Check out this blog post about 10 proven benefits of kale.  Boom!

This super easy kale salad will make you love it too. If you have felt intimidated by kale, we will help you sort that out, and love it as much as we do.


Massaged Kale Salad

  • 1 or 2 big leaves of kale (wash, remove stem, and chop)
  • Drizzle olive oil on the kale and massage (yes, rub those leaves down until they are soft. Just how you feel after a good rub down, no?)
  • Squeeze the juice of half a lemon on the relaxed leaves.
  • Sprinkle with salt and pepper
  • Top with anything you find interesting in your fridge. Our favorites is a little goat cheese, baby peppers, and cherry tomatoes.

EASY and nutritious!