Happy Whip It Up Wednesday!

To help us wrap up January’s Veggie Side Dish Theme, I asked LYL Coach and Detox Expert Rachel Hogan to Whip-up three delicious deep green veggie side dishes that were simple, quick to make and packed full of flavour.

Thanks so much Rachel, these look delicious!

Enjoy Everyone!

Sweet Chili Lime Bok Choy

Serves 2


3 heads of baby Bok Choy – quartered

1 clove of garlic – thinly sliced

½ chili pepper of your choosing (I used Fresno) – finely chopped

1 Tbsp honey

Juice from ½ a lime

¼ tsp Crushed Chilies

Salt and Pepper to taste

½ Tbsp Extra Virgin Olive Oil

1-2 Tbsp water



Combine chilli pepper, honey, lime juice and crushed chilies in a small ramekin.  Set aside. Heat oil in skillet or pan over medium heat.  Sauté garlic for 1-2 minutes, then add bok choy, and season with salt and pepper.  Cook until tender, adding water when needed, about 5 minutes.  When water is evaporated, reduce heat, and add honey chili mixture.  Cook for another minute or so, until bok choy is evenly coated in sauce.


Almond Sesame Asparagus


Serves 2



12 Asparagus spears – trimmed

1 Tbsp of sesame seeds

1 ¼ Tbsp of Almond Butter

1 Tbsp Honey

½ Tbsp low sodium Soy Sauce

½ Tbsp unseasoned Rice Vinegar

1/3 Tbsp Extra Virgin Olive Oil

1-2 Tbsp water

Salt and Pepper to taste




Combine sesame seeds, almond butter, honey, soy sauce and rice vinegar in a small ramekin, and set aside.  Heat oil in skillet or pan over medium heat.  Add asparagus and sauté for 4-5 minutes, adding water to help steam.  Season with salt and pepper, then reduce heat to low.  Pour almond sesame sauce over asparagus and toss to coat evenly.  Gently heat sauce, making sure not to burn it, about 1 minute.  Remove from heat and serve with all the sauce.


Kale Salad with Toasted Pine Nuts and Romano

Serves 6


2 bunches of Kale – stalks removed, torn into 2 inch pieces, and washed

¼ cup of dried currants

¼ pine nuts – lightly toasted

¼ cup of fresh grated romano cheese

¼ cup balsamic vinegar

2 Tbsp red wine vinegar

3 Tbsp Extra Virgin Olive Oil + 1 Tbsp

1 Tbsp honey

1 clove of garlic – finely minced

1/8 tsp sea salt


Lightly toast pine nuts by spreading on baking sheet and cooking for 5 minutes at 350 degrees, or until golden brown.

Prepare kale by removing stalks and tearing leaves into 2 inch pieces.  Submerge in water agitating with your hand to remove any dirt.

Rinse and spin in lettuce spinner to dry. Prepare vinaigrette by combining vinegars, 3 tbsp of EVOO, honey, garlic and salt in a jar with a secure lid (I used a mason jar). Shake well.  Then add currants to vinaigrette and let soak 5-10 minutes.

Pour the additional tbsp of EVOO over washed kale in a large salad bowl.  With hands, massage oil into kale for about one minute, or until kale has gotten tender and decreased in volume by ½.

Add pine nuts, romano cheese and currants with vinaigrette and toss.  Serve immediately, or refrigerate for up to 48 hours.