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

Chili Lime Tofu Stir-Fry

Yesterday was National Pita Day according to Extreme Pita (half price pitas all day with proceeds going towards the Heart & Stroke Foundation) so Dave and I resolved to eat pitas for all three of our meals. Sadly our plan was foiled as upon arrival for the final pita of the day we are greeted by a glowing neon “CLOSED” sign. Still hungry and not willing to sink to Subway for dinner, I had to improvise with what little was left in the fridge at home… and it turned out great!


  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1 inch ginger, thinly sliced
  • 1/2 onion, sliced
  • 2 cups sliced white mushrooms
  • 1/2 green pepper, sliced
  • 1/2 head red cabbage, sliced
  • 1 package (350 g) extra firm tofu, cubed
  • 1 cup cooked quinoa
  • 1 tsp red chili flakes
  • 1 lime, juiced
  • 1 tbsp soy sauce


  • Heat oil over medium heat. Sauté garlic, ginger, onion for 2 minutes. Add mushrooms, peppers and cabbage and cook until peppers and cabbage soften.
  • Add tofu, quinoa, chili flakes, lime juice and soy sauce and stir for 3 minutes.
  • Remove from heat, serve and enjoy!


Makes 4 servings.

Per serving:

Calories 245

Carbs 25 g

Sugars 6 g

Fat 11 g

Protein 16 g

Fibre 5 g