Raw Cabbage with Salmon

Ingredients:

Half Regular Cabbage shredded (Raw)
Quarter Purple Cabbage shredded(Raw)
3 Oz. Baked Salmon (break into small pieces)and keep aside.
1 Tablespoon fresh Lime juice
few sprigs Cilantro chopped fine
**(Optional) 1 green chilli chopped fine or Black pepper powder
Mix well and eat the 8 to 10 cups of this salad in one sitting.

Works out great for me as dinner after a good weight training workout. Sometimes instead of the baked Salmon, add in just the white portion of 3 to 4 boiled eggs and throw out the yolks.

Bok Choy (my low cal veggie filler)

Bok Choy, an Asian version of cabbage, is available in many markets now, and this recipe is simple itself—allowing the fresh, healthful, and appealing flavor of this intriguing vegetable to shine. Bok choy's popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Ingredients:

2 pounds bok choy (washed & cleaned)
1 tablespoon extra virgin olive oil
1/2 cup chopped red onion
5 to 6 small green chillies, split into halves
5 cloves of Garlic, split into halves
2 scallions chopped fine
a pinch of Salt & Black pepper

** (optional) a splash / 1 teaspoon of (freshly brewed) Soy sauce (available in the Asian section of your grocery store, or from specialty Asian markets)

1. Trim the base of the bok choy, then chop off the leaves. Cut the base in half lengthwise, then cut the halves again into halves lengthwise.

2. Place a large wok or a pot large enough to hold all the bok choy over medium heat.
When it is hot, add the olive oil and rotate the wok or pot a bit to coat it evenly. When the oil is hot, add the onion and scallions stir-fry until softened, 1 to 2 minutes. Add the green chillies & garlic, saute for a min.

3. Now add the bok choy and season with the salt and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Add in a dash of soy sauce (**or skip it like me) and serve hot.