Lemon Ginger Chicken Stir Fry

This was one of those use up the leftovers in your fridge kind of stir frys. I wanted to keep it really light and low-calorie as I had eaten about half a Terry’s Chocolate Orange (thanks for nothing, Mom) yesterday afternoon and was feeling pretty guilty…


  • 1 chicken breast
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 2 leeks, sliced
  • 2 baby bok choy, chopped
  • 1 red pepper, chopped
  • 1/2 lemon
  • pepper to taste


  • Cut chicken breast into bite size pieces and cook in olive oil over medium heat until no longer pink, about 5 minutes.
  • Add garlic, ginger and leeks and stir for 3 minutes.
  • Add bok choy and peppers and cook until softened.
  • Turn heat off, squeeze in lemon juice and grind in pepper (I like to hammer it with TONS of pepper).
  • Serve over quinoa, rice or any other grain you like!


Makes 2 servings.

Per serving: 293 calories, 21 g carbs (8 g sugar), 11 g fat, 30 g protein, 3 g fibre

Braised Pork Tenderloin with Baby Bok Choy

I’ve never been a huge fan of pork, but figured I’d give it another try since I’ve been reading it is one of the leanest meats out there. At 143 calories, 4 g fat (1 g saturated) and 26 g protein per 100 g (3.5 ounces), pork tenderloin is a very healthy source of protein.


  • 1 1/3 lbs (600 g) pork tenderloin, cut into bite-size pieces
  • 2 tbsp olive oil
  • salt and pepper
  • 3 cm ginger, peeled and thinly sliced
  • 4 garlic cloves, chopped
  • 1 large leek, white part only, thinly sliced
  • 1 3/4 cup water
  • 3/4 cup dry white wine
  • 1 tbsp light soy sauce
  • 4 tsp coconut palm sugar (or white/brown sugar)
  • 4 baby bok choy


  • Warm half of olive oil over medium heat in frying pan. Add pork, seasoned with salt and pepper, and saute until brown on all sides, about 5 minutes. Place pork on a plate and set aside.

  • Add remaining oil to frying pan with garlic, ginger and leeks. Sautee until leeks soften, about 4 minutes.

  • Add water, wine, soy sauce, sugar and pork. Bring to a boil, reduce to a simmer, cover and let braise for roughly one hour, stirring occasionally.

  • After hour has elapsed, lay bok choy over pork and leek mixture, cover and let cook until bok choy softens, about 7 minutes.
  • Remove from heat, plate with steamed rice and enjoy!


Makes 4 servings.

Per serving (excluding rice):  350 calories, 11 g carbs, 5 g sugar, 12 g fat, 40 g protein, 1 g fibre