May is one of the most beautiful months of the year and in my opinion there’s no better month to get into the habit of walking first thing in the morning.
With the colder days it’s important to heat the body more from the inside with warming foods. Chunky soups that provide a whole meal in a bowl make substantial and convenient lunches. If you work, take the soup in an airtight container and heat it in the microwave, or if there are no heating facilities available invest in a thermos to keep it hot until lunchtime. Most soups are even better on the second and third day after making so it’s a great idea to make a couple of big pots to alternate and enjoy for the whole week.
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½ tbs dark sesame oil
50g fillet steak cut into stir fry slices
1 clove garlic
1 cm piece ginger grated
½ carrot
10 snow peas
1 cup bok choy
1 tbs sodium reduced soy sauce
½ tbs lemon juice
1 tsp sesame seeds
Heat the oil in the wok, brown the meat and set aside. Add the garlic, ginger and carrot. To stir fry for 3 – 4 minutes. Return the meat to the wok and add the snow peas, bok choy soy sauce and lemon juice and cook for a further 3 – 4 minutes. Serve with the rice and sesame seeds sprinkled on top.
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