Weekend Wrap-Up: Over the River and Through the Woods

Finally! The sun broke through the rain clouds and allowed us a trip upstate to Beacon, New York, for some good old fashioned hiking and camping this past weekend. If you've never been, Malouf's Mountain Sunset Campground is a great place to get out of the city without spending a fortune. Honestly, you feel worlds away when you're there and in my opinion, there's no better place to rest and recharge your battery. 

This time around, Andrea and Cory joined us for a little double-date camping expedition. Best part? Swimming in the reservoir and catching frogs and other slimy things. It was just like an episode out of The Andy Griffith Show (but without the fishing poles).

And now for photos...

We both agreed that waking up early on a Saturday would be well worth it...

... if only to spend 24 hours with this crazy duo,

... and get these amazing views of the Hudson River. 

Adam showing his disdain for the newest addition to the trail. 

Catching some rays at the Reservoir (thanks for the new Keens, dad!)

Adam kept it nutritious with a massaged kale salad with apples, cranberries and almonds.  

The suicidal cicada we saved from an untimely death in the water. 

Hard to believe we were only one hour north of the 'Concrete Jungle'. 

Our home for the night at Malouf's Mountain Sunset Campground. 

Grilled corn on the cob and baby bok choy.

The hike out... right before the post-camping depression set in.

Somebody had too much fun...

...and missed the best part of the train ride - Bannerman Castle. 

My old roomie, camping buddy and soon-to-be bridesmaid Andrea (who doubles as a strobe light on the weekends).

Wishing you all a wonderful week! Remember, take some time to recharge your battery... it's so important!

Recipe Time: Adam's 'Sucker Punch' Bok Choy!

Image via cancernewsnetwork.blogspot.com

Cabbage is not one of my favorite vegetables. Unless it's smothered in some kind of sauce (which sort of defeats the purpose of eating cabbage, right?), I don't generally go for it. It just feels like something your mother would make you eat as a form of punishment.

But Chinese cabbage? Completely different story! Chinese cabbage, or as it's more commonly called, 'bok choy', makes me swoon. I'm talking a weak in the knees, 'first crush' kind of infatuation. First of all, it's incredibly good looking. Second, it's ridiculously simple to cook. And third, it's so good for you that you'd be crazy not to like it. If you're dying to know why you should get on the Boy Choy Express, check out my post Baby Bok Choy: Throw Some Bok in Your Wok! to learn about all the amazing health benefits.

But if you're already salivating at the mouth (I see you over there with your apron already on!), let's dive right into how to make Adam's 'Sucker Punch' Bok Choy. If you don't have a grill, don't fret. A grill pan, skillet or any other oven-safe pan will do!

Let's get started...

Soak 3 heads of bok choy in cold water to remove any dirt - this amount serves 2 people as a side.

Slice the rind off 2 lemons...

...and finely chop.

Then squeeze the juice of the lemons into a measuring cup.

Add a generous amount of sea salt, pepper, basil and oregano to the measuring cup.

Now add approximately 1/4 cup of extra virgin olive oil.

Once the bok choy are clean, slice in half evenly...

...like so.

Place the bok choy in a gallon size Ziploc bag and pour the marinade on top. Seal the bag and shake to coat. We recommend marinating overnight for maximum taste, but even a few hours will do the job.

Now, preheat the oven to 425 degrees. Meanwhile, place the bok choy face down on your grill pan (remember, oven-safe!) and pour a little of the marinade over the top.

Roast in the oven for 10-15 minutes, or until slightly crispy, keeping in mind not to eat the very charred, leafy ends. The intense 'sucker punch' flavor of this bok choy will leave you and your family wanting more!

Baby Bok Choy: Throw Some Bok in Your Wok!



Photo courtesy of greenivouroushawaii.blogspot.com

Bok choy, specifically baby bok choy, is one of my personal favorites when it comes to leafy green vegetables. You can do so much with it, AND it's nutritional value is off the charts! Bok choy is one of the MOST nutrient-rich vegetables in the world.

Bok choy belongs to the cabbage family and is a cruciferous food, which is known for being especially nutrient-dense. It's packed with lots of vitamins and minerals, including...

• Vitamin A, which nourishes your eyes and skin - Botox, schmotox!
• Vitamin C, which helps your body resist infections and fight cancer-causing free radicals - BOOM! POW! WHACK! Take that, cancer!
• Vitamin K, which strengthens your bones and limits neuron damange in the brain - Stay a smarty-pants longer!
• Folate, which prevents anemia and produces and maintains new cells - Eat up, all my pregnant ladies!
• Calcium, which promotes healthy bones and teeth - Your dentist will be impressed!

Bok choy is also packed with antioxidant phytochemicals, which have cancer-fighting properties. All of this for only 15 calories and 0 grams of fat per 1 cup of cooked bok choy! Yes, please!

When shopping for your baby bok, remember to look for vibrant green leaves and avoid yellowing or wilting. You can store bok choy in the refrigerator in an unsealed plastic bag for up to 3 days.

Try throwing sauteed bok choy into your morning omelette, into soup or pasta or as a side either grilled, steamed or braised. I've even seen it added to a grilled cheese. Talk about fantastic!

If you have the means, I recommend grilling the little suckers (especially in the summertime)! Make a marinade by combining olive oil (enough to cover the baby bok), juice from 4-5 lemons, the zest of 2 lemons, and basil, oregano, salt and pepper to taste. Then pour over the baby bok (halved lengthwise) and refrigerate for 3 or more hours (the longer the better)! Throw on the grill and cook until the leaves are nice and toasty (1-2 heads per person).

Here are some more ideas to get you started...

ROASTED BABY BOK CHOY:
http://www.eatingwell.com/recipes/roasted_baby_bok_choy.html

Photo courtesy of eatingwell.com




BABY BOK CHOY & EDAMAME WITH WALNUTS AND MUSTARD VINAGARETTE:
http://sogoodandtasty.blogspot.com/2011/06/baby-bok-choy-edamame-with-walnuts.html

Photo courtesy of sogoodandtasty.blogspot.com